Gluten Free Pumpkin Bread
This Gluten-Free Pumpkin Bread is the perfect fall baking project. It’s a one-bowl recipe that results in moist, perfectly spiced pumpkin bread!
Easy Pumpkin Bread Recipe
Pumpkin bread is basically a fall right of passage. You can’t go through the whole season without making it at least once. This pumpkin bread recipe is the perfect one! It’s made in one bowl and it’s gluten-free, nut-free, dairy-free, and refined sugar-free. It’s also perfectly spiced, moist, and so tender!
- Eggs: binds everything together so the pumpkin bread can hold its shape.
- Avocado Oil: avocado oil is a great way to add moisture with a neutral flavor.
- Pumpkin Puree: homemade or canned is great.
- Coconut Sugar: adds the perfect warm sweetness.
- Vanilla: gives the bread some extra flavor depth.
- Flour: our gluten-free flour blend is a combination of coconut flour and tapioca flour.
- Pumpkin Pie Spice: you can use store-bought pumpkin pie spice or make your own with just a few basic seasonings.
- Baking Soda and Baking Powder: keeps the pumpkin bread light and fluffy.
- Cinnamon: we’re already using pumpkin pie spice, but I like to add a little extra sweet spicy flavor with a sprinkle of cinnamon.
- Sea Salt: cuts the sweetness and enhances the flavors in the bread.
Optional Add-In Ideas
We love to keep it simple with plain pumpkin bread, but there is lots of room to add additional flavors and textures here. Here are a few mix-in ideas.
- Nuts: try chopped pecans, walnuts, almonds, or even pistachios.
- Dried Fruit: a scoop of raisins or dried cranberries would be delicious.
- Baking Chips: add chocolate chips, white chocolate chips, butterscotch chips, you name it.
You could also mix and match a couple different mix-ins. You can add ½ cup total for one batch of this gluten-free pumpkin bread. Don’t add more than that or it will affect the texture of the bread.
How to Make Pumpkin Bread
This perfect pumpkin bread recipe is made in just one bowl and takes a quick 10 minutes to prep!
- Make the batter: In a bowl, whisk together eggs, oil, pumpkin, sugar, and vanilla. Add the flours, spices, and leavening agents, then whisk until fully combined.
- Bake: Transfer the batter to a loaf pan lined with parchment paper, then bake at 350ºF until a toothpick comes out clean.
- Cool and serve: Let the bread cool slightly, then slice and serve as desired.
Why is My Pumpkin Bread Gummy?
There are a couple of reasons your pumpkin bread isn’t quite right.
- The proportions are off. Make sure you measure everything just right. If the ratio of wet and dry ingredients is off, then the texture can be gummy.
- It’s undercooked. If the bread is still gummy in the middle, then it likely needs more time in the oven. If the middle isn’t cooked through, but you notice the bread getting too browned on the top, cover the pan with foil and continue baking.
What Can I Use Instead of Oil in Pumpkin Bread
Oil is part of what makes the pumpkin bread nice and moist. If you really are opposed to oil, you could try replacing it with an equal amount of applesauce.
Keep in mind that not following the recipe may not yield the same results!
Tips and Notes
- Check the pumpkin. If you’re using canned pumpkin, make sure you grab pumpkin puree; NOT pumpkin pie filling. They are not the same!
- Don’t swap flours. Gluten-free flours absorb moisture differently. This recipe is designed for the exact amounts of coconut and tapioca flour. Don’t adjust them!
- Sift the flour. If your coconut flour is clumpy, sift it into the batter to make sure you don’t have clumps in your bread.
- Test for doneness. To check that your bread is done, insert a toothpick into the center. If it comes out clean, it’s good to go!
- Serve with pumpkin butter. A slice of gluten-free pumpkin bread slathered with pumpkin butter is so good!
How to Store
Leftover pumpkin bread will last in an airtight container at room temperature for up to 5 days, in the fridge for up to 1 week, or wrapped tightly in the freezer for up to 2 months.
To serve again, thaw in the fridge or microwave individual slices to warm!
More Pumpkin Recipes You’ll Love
- Sea Salt Pumpkin Butter Cups
- Gluten Free Pumpkin Pie (Nut-Free, Too!)
- Pumpkin Smash Cocktail
- Easy Pumpkin Spice Coffee
Watch the video:
Gluten Free Pumpkin Bread
If it’s Fall, then you have to make this easy, one-bowl Gluten Free Pumpkin Bread! This perfectly spiced loaf is so moist and made using a nut-free blend of coconut and tapioca flour. It’s also dairy-free and refined-sugar free and the perfect weekend (or weeknight!) baking project.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8–10 slices 1x
- Category: Bread
- Cuisine: Gluten-free, Nut-free, Dairy-free, Paleo
- 4 large eggs
- ¼ cup avocado oil
- 1 cup pumpkin puree (homemade or canned)
- ¾ cup coconut sugar
- 1 teaspoon vanilla
- 1/2 cup (56 grams) coconut flour
- 1/2 cup (60 grams) tapioca flour
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1–1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- Pinch fine sea salt
- Preheat oven to 350ºF and line a 8″ x 5″ loaf pan with parchment paper.
- In a large bowl whisk together eggs, oil, pumpkin puree, coconut sugar and vanilla until combined. Add to the bowl coconut flour, tapioca flour, pumpkin pie spice, baking soda, baking powder, cinnamon and salt and whisk until fully combined.
- Pour batter into prepared loaf pan and smooth over the top.
- Bake in preheated oven for 45-50 minutes until a toothpick inserted in the middle comes out clean.
- Let cool slightly before serving. Serve with butter or pumpkin butter.
If your coconut flour is very clumpy, sift it first before using.
- Serving Size: 1/10 of loaf
- Calories: 153
- Sugar: 14g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 1.5g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 4.5g
- Cholesterol: 74mg
October 5, 2022
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