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Gluten-Free Pumpkin Bread

Gluten Free Pumpkin Bread

This gluten-free pumpkin bread recipe is a staple in my house during the fall. I make it at least once a week in some form or another,  sometimes as a loaf, sometimes as mini loaves or muffins. Just like pumpkin pie, this recipe is also delicious made with butternut squash puree instead of pumpkin.

Most of the time, I like it plain, just as it is, although it is also delicious with a drizzle of thinned-down cream cheese frosting.

I have tested this gluten-free pumpkin bread recipe with both of my gluten free flour mixes, Better Batter, Cup 4 Cup, King Arthur Measure for Measure, GF Jules and Bob’s 1:1, and it works perfectly with all of them.

Gluten Free Pumpkin Bread

Gluten-Free Pumpkin Bread

Course: Breakfast, brunch, Dessert, Snack
Cuisine: American, gluten free
Keyword: Banana Bread, Banana Muffins
Prep Time: 10 minutes
Cook Time: 1 hour
Resting time: 30 minutes
Total Time: 1 hour 40 minutes
Servings: 10 slices
Calories: 255 kcal
Author: Alina Eisenhauer

The easiest, most delicious, foolproof pumpkin bread recipe you will ever make.  This pumpkin bread is loaded with flavor, has a beautiful texture and is super easy to make. If you are a fan of my banana bread, you will love this recipe.




  • 190 grams 1:1 gluten-free flour blend
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ginger, ground
  • ½ teaspoon nutmeg, ground
  • ¼ teaspoon cloves, ground
  • ½ teaspoon salt
  • 336 grams pumpkin puree
  • 224 grams brown sugar
  • 1 large egg
  • 65 grams/ml avocado or canola oil
  • 1 teaspoon vanilla
  • 170 grams walnuts, roughly chopped (optional)



  1. Preheat the oven to 350 degrees.

  2. In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, ginger, nutmeg, cloves and salt.

  3. Put the pumpkin and sugar in another large bowl. Add the egg, mixing well to incorporate. Stir in the oil and vanilla, mixing well.

  4. Stir the wet ingredients into the flour mixture, until just combined.

  5. If using walnuts, stir in one cup, and reserve the remaining ½ cup of walnuts to sprinkle on top of the loaves.

  6. Set batter aside to rest for 30 minutes.

  7. Spray an 8x4-inch loaf pan, and pour in your batter. Bake for 45 minutes to an hour or until a toothpick or cake tester comes out clean. I usually check on them, and rotate the pans after the first 30 minutes.

Recipe Notes

If you want to lower the amount of refined sugar in this recipe, replace the sugar with raw coconut sugar or maple sugar. The bread will have a slightly richer, molasses like hint to it.

Nutrition Facts
Gluten-Free Pumpkin Bread
Amount Per Serving (1 g)
Calories 255 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 0.4mg0%
Sodium 228mg10%
Potassium 74mg2%
Carbohydrates 38g13%
Fiber 3g13%
Sugar 24g27%
Protein 2g4%
Vitamin A 5230IU105%
Vitamin C 1mg1%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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