This perfectly spiced and not-too-sweet gluten-free pumpkin bread is the best recipe with a soft a fluffy texture and optional cream cheese vanilla icing to drizzle on top! This recipe uses all purpose gluten-free flour and pumpkin puree. It's a classic gluten-free pumpkin bread recipe with options for dairy-free, egg-free, and vegan diets.
This gluten free pumpkin bread recipe is a favorite for Fall breakfasts, brunch, Thanksgiving, and Christmas! Similarly to the popular almond flour pumpkin muffins we make year-round, this pumpkin bread is well-loved and super shareable with friends and family, whether they eat gluten-free and allergy-friendly or not.
For more must-try gluten-free pumpkin recipes, check out my Gluten-Free Vegan Pumpkin Pie, Homemade Pumpkin Spice Creamer, Crustless Pumpkin Pie, Flourless Pumpkin Pancakes, Gluten-Free Pumpkin Donut Holes, Paleo Pumpkin Donuts, Pumpkin Chia Pudding, Pumpkin Spice Latte, and Pumpkin Spice Coconut Whipped Cream.
For another similar gluten-free quick bread recipe, check out my Gluten-Free Gingerbread Loaf Cake.
For more Fall and gluten-free Thanksgiving desserts and brunch favorites, also check out my Gluten Free Apple Fritters, Gluten-Free Apple Pie, Gluten-Free Apple Coffee Cake, Pie Iron Apple Pie (a camping or grill recipe), and Vegan Chocolate Cream Pie.
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How to make it (with photos)
Ingredient Notes + Substitutions
You need 12 common ingredients to make this easy gluten-free pumpkin bread recipe!
Gluten-Free Flour
The cup for cup, 1-for-1, and measure-for-measure types of gluten-free flour blends are the best choice for this recipe because they usually include xanthan gum or guar gum. These gums mimic gluten in gluten-free baked goods and help hold this gluten-free pumpkin bread together.
If your gluten-free flour blend does not include xanthan gum or guar gum, add ¼ teaspoon per cup of flour.
My personal favorite gluten-free flour for muffins and quick bread is Bob's Red Mill Gluten-Free 1-to-1 Baking Flour.
Canned Pumpkin Puree
For the best gluten-free pumpkin bread, choose a thick gluten-free canned pumpkin puree like Libby's brand. I found that the organic canned pumpkin purees were a lot thinner, and while they worked out okay, the texture was more dense and the baking time varied.
Do not choose a canned "pumpkin pie mix" or "pumpkin pie filling" because these contain ingredients other than 100% pure pureed pumpkin.
For more great canned pumpkin puree options, check out this article from the Food network!
More Ingredient Notes
- milk - I use Silk unsweetened almond milk or canned coconut milk for a dairy-free pumpkin bread when I make this recipe. You can use regular milk or another plant-based milk as a substitute.
- apple cider vinegar - Vinegar interacts with the baking powder and baking soda to make a fluffy gluten-free pumpkin bread with lots of rise! White wine vinegar also works well. You can omit it altogether if you like, but your gluten-free pumpkin bread may be a little denser.
- oil - Any neutral oil like vegetable oil or avocado oil are perfect for this recipe. I do not recommend canola oil because it can have a strong flavor.
- sugar - Use coconut sugar for a refined sugar-free version or any granulated sugar.
- pumpkin pie spice - Use your favorite blend or make my easy 4-ingredient Homemade Pumpkin Spice! It uses ground cinnamon, nutmeg, ginger, and allspice. Add a pinch of ground cloves too if you like it a little spicier.
You also need eggs, maple syrup, and vanilla extract to make this recipe.
See the recipe card for a full list of ingredients with quantities.
Variations
Here's are some popular gluten-free pumpkin bread variations to make with this recipe!
Chocolate Chip Pumpkin Bread
Add chocolate chips to the pumpkin bread after mixing the wet and dry ingredients together. Mix until just combined (be careful not to over mix).
Dairy-Free
Use dairy-free milk, dairy-free butter, and replace the cream cheese with an equal amount of dairy-free cream cheese or coconut cream (the solid part of a can of full fat coconut milk).
For my favorite coconut cream brands, check out my Dairy-Free Whipped Cream recipe post.
Egg-Free
Use 2 tablespoons of cornstarch or potato starch and 6 tablespoons of water for the 2 eggs in the recipe. Mix the water in with the wet ingredients and the cornstarch in with the dry ingredients.
Alternatively, you can also use 6 tablespoons of whipped aquafaba mixed into the wet ingredients.
More Variations to try
- Vegan - For a Vegan Gluten-Free Pumpkin Bread, use the above substitutions for Dairy-Free and Egg-Free versions.
- Refined Sugar-Free - Coconut Sugar works great in this recipe! Simply substitute it for the sugar in a one-for-one ratio.
- Mix-Ins - Add chopped walnuts, chopped pecans, or other nuts to give this pumpkin bread extra texture.
Step-by-Step Instructions
Learn how to make gluten-free pumpkin bread in 6 easy steps. You can make and enjoy this recipe with or without icing.
Making the Gluten-Free Pumpkin Loaf
- Prep: Preheat the oven to 350 degrees F (175 C) and line a metal loaf pan with parchment paper.
- Wet Ingredients: To a large bowl, add the milk, vinegar, oil, eggs, sugar, pumpkin puree, maple syrup, and vanilla extract. Whisk together until smooth.
- Dry ingredients: To another large mixing bowl, add the gluten-free flour, baking soda, baking powder, salt, and pumpkin pie spice. Whisk together thoroughly to combine.
- Make the batter: Add the dry ingredients to the bowl of wet ingredients. Use a spatula to stir until just combined. There should be no dry pockets of flour, but there will be blueberry and pea-sized flour lumps when mixed to the desired consistency.
- Bake: Pour the batter into the lined loaf pan and bake on a middle oven rack for about 60 minutes. You will want to start checking the loaf for doneness at just past 50 minutes. The gluten free pumpkin bread is finished when a toothpick inserted at a diagonal into the center of the loaf comes out clean, or with just a few moist crumbs.
- Cool: Place the loaf pan with pumpkin bread on a wire cooling rack for 10 minutes. Then gently remove the pumpkin bread from the pan using the parchment paper and allow to cool completely on the rack before icing.
Making the Frosting
- Base: Add the butter, cream cheese, salt, and vanilla extract to a medium mixing bowl. Beat on low speed with an electric mixer until smooth.
- Sugar: Add half of the powdered sugar and mix at low speed. Then add the rest of the sugar and beat until smooth. If needed, add milk or water in small amounts to thin. Refrigerate briefly to thicken or add more powdered sugar in small amounts.
Expert Tips
Make incredible gluten-free pumpkin bread on the first try with these expert tips!
Don't over mix the batter.
When over-mixed, quick breads and muffins will get a gummy texture. This is true for both gluten-free and non-gluten-free baked goods.
For the best texture, follow the instructions carefully and mix the wet and dry ingredients until just combined, with small lumps of flour still remaining.
Use a thick pumpkin puree.
The incredible fluffiness and rise that you see in the photos is helped by a thick pumpkin puree! Check the "Ingredients Notes" section above (under "How to make it") for details.
I like Libby's Pureed Pumpkin best for this recipe.
Recipe FAQs
Here I answered some frequently asked questions about this Gluten-Free Pumpkin Bread recipe. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Once cooled to room temperature, store leftover gluten-free pumpkin bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 7 days.
To freeze individual slices, cut the bread into 12 equal slices. Then lay them in a single layer on a baking sheet with just a little space in between each slice. Put the baking sheet in the freezer for 2 hours. Then combine the slices in a freezer bag or other airtight container.
You can also freeze this gluten-free pumpkin bread in an unsliced loaf. Thaw the entire loaf before slicing.
Insert a toothpick diagonally into the center of the pumpkin bread and pull the toothpick straight out. If the gluten-free pumpkin bread is done baking, the toothpick will come out clean, or with just a few moist crumbs.
Pumpkin pie filling has flavor additives and is not the same as pumpkin puree. I do not recommend using pumpkin pie filling in this recipe.
Related gluten-free pumpkin recipes...
Looking for incredible gluten-free pumpkin recipes like this gluten-free pumpkin bread? Check these out:
Or browse through all of my gluten-free pumpkin recipes on our category page.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the comment field below. Thank you!
📖 Recipe
Gluten-Free Pumpkin Bread
Ingredients
Wet Ingredients
- ¼ cup milk of choice , unsweetened (60 ml)
- 1 tablespoon apple cider vinegar , omit if using buttermilk
- ⅓ cup vegetable oil or other neutral oil like avocado oil (78 ml)
- 2 eggs
- 1 ¼ cup granulated sugar (170 grams)
- 1 15-ounce can of pumpkin puree
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups + 2 tablespoons all purpose gluten-free flour with xanthan gum* (280 grams total)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 ½ teaspoons pumpkin pie spice
Cream Cheese Icing
- 4 tablespoons butter , softened at room temperature (56 grams)
- 2 ounces cream cheese , softened at room temperature (56 grams)
- 1 cup + 2 tablespoons powdered sugar (125 grams total)
- ½ teaspoon vanilla extract
- ¾ teaspoon salt
Instructions
Pumpkin Bread
- Prep: Preheat the oven to 350 degrees F (175 C) and line a metal loaf pan with parchment paper.
- Wet Ingredients: In a large mixing bowl, add the milk, vinegar, oil, eggs, sugar, pumpkin puree, maple syrup, and vanilla extract. Whisk together until smooth.
- Dry ingredients: To another large mixing bowl, add the gluten-free flour, baking soda, baking powder, salt, and pumpkin pie spice. Whisk together thoroughly to combine.
- Make the batter: Add the dry ingredients to the bowl of wet ingredients. Use a spatula to stir until just combined. There should be no dry pockets of flour, but there will be blueberry and pea-sized flour lumps when mixed to the desired consistency.
- Bake: Pour the batter into the lined loaf pan and bake on a middle oven rack for about 60 minutes. You will want to start checking the loaf for doneness at just past 50 minutes. The gluten free pumpkin bread is finished when a toothpick inserted at a diagonal into the center of the loaf comes out clean, or with just a few moist crumbs.
- Cool: Place the loaf pan with pumpkin bread on a wire cooling rack for 10 minutes. Then gently remove the pumpkin bread from the pan using the parchment paper and allow to cool completely on the rack before icing.
Icing
- Base: Add the butter, cream cheese, salt, and vanilla extract to a medium mixing bowl. Beat on low speed with an electric mixer until smooth.
- Sugar: Add half of the powdered sugar and mix at low speed. Then add the rest of the sugar and beat until smooth. If needed, add milk or water in small amounts to thin. Refrigerate briefly to thicken or add more powdered sugar in small amounts.
Pamela says
My other go to bread besides the sandwich bread. The whole family loves it!
Penny says
Turned on the heat for the first time this season and decided it was time for your pumpkin bread! While I don’t need an excuse to make this, I thought it was a great way to usher in the fall season. Your breads are delicious and makes my house smell amazing!
Yay Fall!!!🍁
Jamie says
I'm so glad you enjoyed it!
Annie says
This is so good! I love the icing too! Definitely will make this again!
Beth says
I made this gluten-free pumpkin bread instead of a cake on my birthday, which is in October. It’s actually the third time I made it this year and my kids love it too!
Marg says
We are making this again! I used an old recipe from a cookbook and it wasn’t as good as this one. I’m glad I could find it again!
Nancy says
This is an incredible gluten-free pumpkin bread recipe. My whole family loved it and asked if I could eat gluten again😂
Mark says
This gluten-free pumpkin bread recipe recipe is better than any pumpkin bread recipe I’ve ever had, including before going gluten-free. The muffins and quick breads on the site are unrivaled!
Elizabeth says
This is the best gluten free pumpkin bread I've made in years! It had a great flavor and wonderful consistency. I didn't make the icing to go with it, because it tasted so good without it. I plan to make it again with a freshly homemade pumpkin puree and next time I'll try making the icing too!
Jamie says
Thank you so much for sharing your experience 🙂
Michele says
Wow, this is a great gluten-free pumpkin bread recipe! I love the texture and that it gets really tall! I used the same loaf pan.
Janelle says
This is actually the best gluten-free pumpkin bread, and it is so much better than all the others I’ve tried. I like that it has a more quick bread like texture (not mushy). The icing is also incredible and I love that you can make it with coconut cream instead of cream cheese. This will be my go to recipe from now on!
Sofia says
This is my favorite pumpkin bread recipe because it doesn't taste or feel gluten-free! It has a real quick bread texture. I also like to add chocolate chips!