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Home Recipes Desserts Breads & Muffins
5 from 5 reviews

Deliciously Fluffy Gluten Free Pumpkin Bread

50 min
GF Gluten-Free DF Dairy-Free
by: Lindsay Grimes
October 28, 2015 (Updated: September 21, 2024)
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This is a horizontal image looking at pumpkin bread loaf sitting on a piece of white parchment paper on a cooling rack. The pumpkin bread has green pumpkin seeds on top and a few have fallen off and are scattered around the base of the bread. The bread is cut into revealing the fluffy texture. The cooling rack sits on a light colored surface with a white background.
Gluten free Pumpkin Bread is so simple to make and is perfectly moist! You’ll love this with your morning coffee or for a delicious dessert.

Gluten free pumpkin bread is about to be on your autumn lineup every year.

So my To Do lists are thorough, detailed, and thoughtfully crafted. My execution of the To Do lists is subpar. Ok, not even subpar. Like nonexistent. I haven’t done anything to prepare for my trip. Maybe I’m a bit overwhelmed by my To Do list. Maybe I don’t even know where to start.

Well, pumpkin bread was on my list, so I suppose I can go check that one off! canigetawhoopwhoop.

I have a hard time with pumpkin bread. Probably because I’ve had some seriously delicious pumpkin bread and muffins in my life and so to make a gluten free one that measures up is quite the feat.

My goal was to make it moist and have that iconic pumpkin flavor. You know those breads that you scarf down with your coffee can eat for breakfast? The ones that are perfect with a glass of cold milk or coffee or almond milk? Yep. That’s what this is. A perfect breakfast, lunch, snack, dessert, any time of day bread.

True test: Jaryd just came home from work. Went straight to the kitchen. Ate it the pumpkin bread and exclaimed with delight about its deliciousness. No joke, this just happened. He exclaimed.

This is an overhead vertical image of a pumpkin bread topped with green pumpkin seeds sitting on a white piece of parchment paper. The bread is vertical but tilted slightly to the left top corner of the image.

Why You’ll Love this Gluten Free Pumpkin Bread

Seasonal! Pumpkin is classic fall flavor, evoking all those warm, cozy feelings of fall. Baking pumpkin bread is a cherished autumn tradition to embrace the cozy ambiance of autumn.

So Deliciously Flavorful! Pumpkin puree brings a natural sweetness to the bread. The spices enhance the depth of flavor and infuse the bread with a blend of sweet and savory notes. The result? A perfect companion to a cup of hot tea or coffee on a chilly day.

Oh so Versatile! Whether enjoyed for breakfast, snack, dessert, or even part of a holiday celebration, pumpkin bread effortlessly transitions between any and all occasions. Plus you can easily customize it by experimenting with mix-ins like chocolate chips, dried fruits, and nuts.

Ingredients for gluten free pumpkin bread

Pumpkin Puree

Pumpkin puree adds moisture, flavor, and texture to the bread. It’ll create the rich, pumpkin-y flavor you came here for! If you’re allergic to pumpkin or prefer a different flavor, you could try using sweet potato puree or butternut squash puree instead.

Eggs

Eggs provide structure and moisture to this bread. They’ll help bind the ingredients together and contribute to a better texture. If you need a substitute, for each egg, you can use a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water) for binding purposes. Commercial egg replacers are also a great option.

Coconut Sugar

Coconut sugar adds sweetness and a caramel-like flavor to the pumpkin bread. I like it because it’s a lower glycemic sweetener compared to refined sugars. You can replace coconut sugar with an equal amount of brown sugar or granulated sugar if you prefer.

Coconut Oil

Refined coconut oil adds moisture and fat to the bread, contributing to its texture and taste. You can substitute refined coconut oil with other neutral-flavored oils like vegetable oil, canola oil, or melted butter, if you prefer.

Agave Nectar

Agave nectar provides additional sweetness to the bread. Feel free to replace agave nectar with honey or maple syrup in equal amounts.

Vanilla Extract

Vanilla extract enhances the flavor of the bread, making it more cozy and comforting. If you’re in a pinch, you can omit it if necessary.

Blanched Almond Flour

Almond flour will be the base for this pumpkin bread. It adds a nutty flavor and moisture to the crumb.

Arrowroot Flour

Arrowroot flour helps improve the texture and binding of this bread, making it less crumbly. You can replace arrowroot flour with an equal amount of tapioca flour or oat flour if you prefer.

Baking Soda and Baking Powder

These leavening agents help the bread rise and become fluffy and are crucial for the bread’s texture.

Spices (Pumpkin Pie Spice, Cinnamon, Ground Ginger)

These spices provide the warm flavors of pumpkin bread. You can adjust the spice quantities to your preference or use other warming spices like nutmeg or allspice.

Salt

Salt enhances the flavors of the bread and balances the sweetness.

Shelled Pumpkin Seeds (Pepitas)

Pumpkin seeds add a pleasant crunch and a touch of earthy flavor to the bread crust. If you want to switch it up, try chopped nuts like pecans or walnuts, or even chocolate chips.

How to make this perfect gluten free pumpkin bread

Place the pumpkin puree, eggs, 1/2 cup of coconut sugar, melted coconut oil, agave nectar, and vanilla in a large bowl and whisk until smooth. 

Add the almond flour, arrowroot flour, baking soda, baking powder, 2 teaspoons pumpkin pie spice, cinnamon, ginger, and salt to the bowl. Mix again until the ingredients are well combined.

Line a 9×5 inch loaf pan with parchment paper. Transfer the batter into the bread pan and smooth it out into an even layer.

Sprinkle the top with the remaining 1 tablespoon coconut sugar, 1/2 teaspoon pumpkin pie spice, and the pumpkin seeds.

Bake for 35 minutes or until it rises and a toothpick comes out clean.

This is a vertical closeup of slices pumpkin bread showing the fluffy texture. The slices are topped with green pumpkin seeds.

How to Store Your Pumpkin Bread

Cool it. Allow the pumpkin bread to cool completely after baking. This helps prevent condensation from forming inside the storage container, which can lead to moisture and mold.

Wrap it. Wrap the cooled pumpkin bread tightly in plastic wrap or aluminum foil. This provides a barrier against air and helps retain moisture.

Storage Container. If you prefer to avoid using plastic wrap or aluminum foil, place the wrapped pumpkin bread in an airtight container.

Short Term Storage. If you plan to consume the pumpkin bread within a day or two, you can store it at room temperature. Place the wrapped or container-sealed bread in a cool, dry place away from direct sunlight.

Refrigeration. If you intend to keep the pumpkin bread for a longer period (more than a few days), it’s best to store it in the refrigerator for up to one week. Again, wrap the bread tightly or place it in an airtight container before refrigerating.

Long Term Storage. If you want to store pumpkin bread for an extended period (several weeks or months), freezing is a great option. Wrap individual slices or the entire loaf tightly in plastic wrap and then place it in a resealable freezer bag or an airtight container. Label the container with the date to keep track of freshness.

How to Thaw. To thaw frozen pumpkin bread, remove it from the freezer and let it thaw at room temperature or in the refrigerator. You can also gently warm slices in the microwave or oven.

Pumpkin bread tends to absorb flavors from its surroundings, so if you’re storing it in the refrigerator or freezer, using an extra layer of protection like a resealable freezer bag is really helpful.

Variations to Try

Chocolate Chip Gluten Free Pumpkin Bread

Fold in semi-sweet or dark chocolate chips into the batter for a delightful chocolatey surprise in every bite.

Gluten Free Pumpkin Bread with a Cream Cheese Swirl

Create a cream cheese swirl by layering spoonfuls of sweetened cream cheese mixture between the pumpkin batter in the loaf pan before baking. Use a knife to gently swirl the two batters together.

Nutty Crusted Gluten Free Pumpkin Bread

Add chopped nuts like pecans, walnuts, or almonds to the batter for extra crunch and flavor.

Dried Fruit Medley

Incorporate dried fruits such as cranberries, raisins, or chopped dates for bursts of fruity sweetness.

Gluten Free Pumpkin Bread with a Caramel Drizzle

Drizzle a caramel sauce over the pumpkin bread for a decadent touch of sweetness.

This is a vertical image looking at a small white plate from the side. On the plate is a stack of three slices of pumpkin bread, the top slice is broken in half. Green pumpkin seeds are on the top of each slice of bread. The plate sits on a light pink surface with a cooling rack with the pumpkin bread on it blurred in the background.

More pumpkin recipes to love:

  • Microwave Pumpkin Mug Cake (gluten free)
  • Pumpkin Roll Cookies
  • Easy Baked Pumpkin Oatmeal
  • Pumpkin Spice Latte
  • Moist Gluten Free Pumpkin Cake

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

This is a horizontal image looking at pumpkin bread loaf sitting on a piece of white parchment paper on a cooling rack. The pumpkin bread has green pumpkin seeds on top and a few have fallen off and are scattered around the base of the bread. The bread is cut into revealing the fluffy texture. The cooling rack sits on a light colored surface with a white background. Recipe
GF Gluten-Free DF Dairy-Free

Deliciously Fluffy Gluten Free Pumpkin Bread

Gluten free Pumpkin Bread is so simple to make and is perfectly moist! You’ll love this with your morning coffee or for a delicious dessert.

Recipe by:Lindsay Grimes
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
Prep: 10 minCook: 40 minTotal: 50 min
Print recipe Rate recipe Pin Save recipe
Servings: 1 loaf (10 slices) 1x

Ingredients

  • 1 cup canned pumpkin puree
  • 3 eggs
  • 1/2 cup coconut sugar + 1 tablespoon for topping
  • 1/4 cup melted refined coconut oil or butter
  • 2 tablespoons agave nectar (honey, or maple syrup works)
  • 1 teaspoon vanilla extract
  • 1 cup blanched almond flour
  • 1/2 cup arrowroot flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice + 1/2 teaspoon for sprinkling on top
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 tablespoons roasted pumpkin seeds (pepitas) for topping

Instructions

  1. Preheat oven to 350F.
  2. Place the pumpkin puree, eggs, 1/2 cup of coconut sugar, melted coconut oil, agave nectar, and vanilla in a large bowl and whisk until smooth.
    This is an overhead horizontal image of a glass bowl on a white marble surface. In the bowl are eggs, pumpkin puree, coconut sugar, and vanilla extract.

  3. Add the almond flour, arrowroot flour, baking soda, baking powder, 2 teaspoons pumpkin pie spice, cinnamon, ginger, and salt to the bowl.

    This is an overhead horizontal image of a glass bowl on a white marble surface. In the bowl are wet ingredients with dry ingredients on top, not yet mixed in.

  4. Mix again until the dry ingredients are well combined.
    This is an overhead horizontal image of a glass bowl on a white marble surface. In the bowl is a raw pumpkin batter with a whisk dipping into the batter. The handle of the whisk is leaning against the side of the bowl with the handle pointing to the left side of the image.

  5. Line a 9×5 inch loaf pan with parchment paper. Transfer the batter into the bread pan and smooth it out into an even layer.
    This is an overhead horizontal image of a bread pan lined with parchment paper. In the pan is a raw bread batter. The bread pan sits on a white marble surface.

  6. Sprinkle the top with the remaining 1 tablespoon coconut sugar, 1/2 teaspoon pumpkin pie spice, and the pumpkin seeds.
    This is an overhead horizontal image of a bread pan lined with parchment paper. In the pan is a raw bread batter topped with pumpkin seeds. The bread pan sits on a white marble surface.

  7. Bake for 35 minutes or until it rises and a toothpick comes out clean.

  8. Once it has cooled, remove the bread from the pan by lifting the parchment paper up and placing it on a cooling rack. Cut into slices and enjoy!
    This is a horizontal image looking at pumpkin bread loaf sitting on a piece of white parchment paper on a cooling rack. The pumpkin bread has green pumpkin seeds on top and a few have fallen off and are scattered around the base of the bread. The bread is cut into revealing the fluffy texture. The cooling rack sits on a light colored surface with a white background. 

Tips

Food photography by Dalya Rubin.

Nutrition Info:

  • Serving Size: 1 slice
  • Calories: 167
  • Sugar: 13.8g
  • Sodium: 243mg
  • Fat: 9.7g
  • Saturated Fat: 6g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 17.6g
  • Fiber: 1.4g
  • Protein: 3.5g
  • Cholesterol: 49mg
© The Toasted Pine Nut

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Grab a warm cup of coffee and enjoy an extra slice for me 🙂 xo

This is a horizontal image looking at pumpkin bread loaf sitting on a piece of white parchment paper on a cooling rack. The pumpkin bread has green pumpkin seeds on top and a few have fallen off and are scattered around the base of the bread. The bread is cut into revealing the fluffy texture. The cooling rack sits on a light colored surface with a white background. Text overlay reads "moist & fluffy gluten free pumpkin bread."
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Reader Interactions

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  1. AvatarJasmine says

    Posted on 1/2/19 at 10:14 pm

    Hi Lindsay, thanks for making delicious recipes. I can’t have any flours than coconut and cassava flour. Wondering if I could sub almond flour with cassava or coconut?

    Reply
    • Lindsay says

      Posted on 1/21/19 at 6:20 pm

      Hi Jasmine,

      Cassava flour would be the one I’d try first, though you may want to half or 3/4 the amount of flour used in the recipe. Let me know how it turns out! xo

      Reply
  2. AvatarCarly says

    Posted on 10/8/19 at 2:24 pm

    Can you sub cassava flour with coconut flour? 

    Reply
    • Lindsay Grimes Freedman says

      Posted on 10/14/20 at 8:28 am

      Hi! Generally I don’t recommend using coconut flour because it changes the texture and can be really drying. It may turn out delish, I just don’t recommend it because I can’t guarantee it’ll be an ok sub all the time. Let me know how it goes! xo

      Reply
  3. AvatarRoshana says

    Posted on 10/20/19 at 7:18 pm

    This recipe turned out great! I loved it even better the next day and the day after that….

    Reply
    • Lindsay Grimes Freedman says

      Posted on 8/11/20 at 7:53 am

      Yay! So happy you loved it!! xo

      Reply
  4. AvatarSarah says

    Posted on 9/27/20 at 1:02 pm

    Love this bread. But I don’t think I drained the pumpkin enough (didn’t use canned pumpkin). I also used almond flour instead of cassava flour, next time I might use coconut flour to soak up the moisture.

    Reply
    • Lindsay Grimes Freedman says

      Posted on 10/2/20 at 9:36 am

      Ah I do notice homemade pumpkin is a bit ore watery. Cassava flour soaks up the moisture which is why I like it for this recipe. Coconut flour may work but I don’t always like the texture of it. Let me know how it goes!

      Reply
  5. AvatarJenni says

    Posted on 9/27/20 at 6:22 pm

    Great recipe! Thank you!

    Have you ever made this with ghee? I want to make another loaf but I’m out of coconut oil.

    Thanks!

    Reply
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Lindsay

Nice to Meet You!

I’m Lindsay - cookbook author, blogger and chocolate lover! If gluten-free desserts are your jam, you’re in the right place! I live in south Jersey with my family and new puppy Roxie! Some of my favorite things are oat milk lattes, sunny days and warm, gooey chocolate chip cookies.

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