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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 season is coming in hot! With our tutorials on making Homemade Pumpkin Puree and Pumpkin Butter, it only seems fitting to make up a pumpkin bread to utilize both.
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!
Ingredients Needed:
- 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
Ingredients
- 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
Instructions
- 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.
Absolutely perfect and delicious. Served with whipped honey butter. Sweet and tasty for afternoon tea. Thank you.
This pumpkin bread is delicious! It uses typical ingredients that those who bake gluten free likely have on hand. It is soft but not in a fall apart way. It is not eggy which I find some baked good can be. The pumpkin spice is nicely prominent and not overpowering and it’s not too sweet. I cooked mine for about 48 minutes. Honestly, this will be my new go to of pumpkin bread.
So handy! I have a friend who can’t eat gluten and I always struggle with what to cook. She will love this next time she comes around 🙂
This bread is absolutely delicious! I am making it foe the 2nd time this week because my 3 year old loves it and keeps asking for it.
This recipe was amazing! Made it into 48 mini muffins. Added chocolate chips to half of the batter. Baked at 350F for 15-16 minutes. Will be making again for sure 😊❤️
My family loves this recipe! Even my 15 month
Old goes to town. We aren’t a gluten free family but love this recipe!! Thanks Lexie!!
This pumpkin bread is absolutely delicious!
This pumpkin bread is perfection, paleo or not. Perfectly sweet and the texture couldn’t be better. Not dense or eggy like so many paleo baked goods can be. Another example why Lexi’s recipes are my go-to!
One of my favorite pumpkin recipes to make every year! It’s fool proof! Comes out perfect every time!
I LOVE this bread! I made it for Thanksgiving and it was perfect. I followed the recipe exactly and it was fluffy with a light hint of sweet pumpkin. This is my go-to recipe for sure!
Very tasty!!! I did not have tapioca flour on hand so I used 1/4 cornstarch it worked perfectly fine! Also did not have avocado oil used vegetable oil. Would definitely make again!
This is delicious! I have been baking paleo for years and I’m not a huge fan of coconut flour but this doesn’t have the traditional ‘wet/eggy’ taste of coconut flour baking at all! The tapioca really steps up and helps this bread. It is moist and firm, delicious!!
Thank you Savannah! We agree with you about the undesirable wet/eggy texture of moist coconut flour baked goods! We’re thrilled with how this one turns out.
I made this bread into muffins. It made 12 muffins. Baked 20 mins they were fantastic! I also subbed 1 for 1 arrowroot for the tapioca flour. This is one of the best GF breads I’ve made. Thank you!
Is there anything I can use to substitute the sugar?
Any substitutes tried would be in the post – otherwise we cannot guarantee the same results since baking is such a science! 🙂 Good luck and let us know!!!
Has anyone tried using almond flour instead of coconut flour? I’m not a coconut fan.
Hi Laura, you do not taste the coconut. But we do know for sure you cannot substitute in another flour for coconut 1-1. If you tried, you would have to play around with the moisture level since coconut flour is very absorbent.
This has been tested many many times in my house and it is the best. I’ve shared the recipe with work colleagues and friends- everyone agrees that you can’t tell it’s flour free. It’s so good. Thank you Lexi for sharing this one!!
This pumpkin bread is AMAZING! I bake all of the time and this is by far the BEST gluten free/grain free pumpkin bread recipe I have ever found. I made mini muffins and they were gone in about 10 minutes. I will be making this again for Thanksgiving. Thank you lexi!!!!