Say hello to the BEST Gluten-Free Pumpkin Bread! If you’re craving pumpkin, look no further because I’m sharing my absolute favorite recipe. It bakes up tender, moist and fluffy with just the right amount of pumpkin and warm flavor. It is the perfect fall treat that can be enjoyed as breakfast, snack, or dessert.
This gluten-free pumpkin bread is such a winning recipe! Not only is it perfectly moist, packed with cozy spices and so delicious, it's easy to mix up in one bowl. Hassle-free with simple ingredients. Here's everything you'll need:
- Pumpkin puree: Use 100% pure canned pumpkin here. Don’t grab pumpkin pie filling by mistake, which has added spices and sugar.
- Milk: To keep this recipe vegan and for dairy free pumpkin bread, use oat milk or almond milk.
- Sweetener: A combination of coconut sugar (or cane sugar) and maple syrup are used for amazing flavor and texture. Sub the coconut sugar with brown sugar, if you'd like.
- Butter: Adds incredible moisture and richness. Use plant-based butter to keep this recipe dairy free and vegan.
- Vanilla: For delicious flavor.
- Baking essentials: Apple cider vinegar, baking powder and baking soda help the bread rise and bake properly.
- Spices: Homemade pumpkin pie spice that includes a blend of cinnamon, nutmeg, ground ginger and cloves give this quick bread that warm, cozy, fall flavor.
- Flour: Use either regular all purpose flour or for gluten-free pumpkin bread, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
How to make this recipe
Making this gluten-free pumpkin bread recipe is super easy! It’s a simple mix of wet ingredients in one bowl, then stir in the dry ingredients and pour into a loaf pan. Here’s the simple method:
Mix wet ingredients: In a large mixing bowl, use a fork to whisk the pumpkin puree, milk, maple syrup, sugar, melted butter, vanilla, apple cider vinegar, and pumpkin pie spices until well combined.
Add dry ingredients: Mix in the baking powder and baking soda. Add the flour and stir gently until a batter forms.
Bake: Pour the batter into a greased 9x5 metal loaf pan and bake in a preheated oven for 40-45 minutes or until toothpick inserted comes out clean.
Cool & enjoy: Allow bread to cool completely on a wire rack before slicing and enjoying.
Different recipe variations
We love this gluten free pumpkin bread as is, but here are some options, if you’d like to change it up:
- Add a glaze for real decadence! Whip up a simple glaze by mixing ¼ cup confectioners’ sugar with 1 to 2 teaspoons milk. Stir until smooth and drizzle over the cooled bread.
- If you're a fan of nuts in your quick breads, add about ½ cup finely chopped pecans or walnuts to the bread batter.
- Craving chocolate? Fold ½ cup dark chocolate chips or semi sweet chocolate chips into the batter, and sprinkle more over the top too.
- Follow the recipe: For best results, I highly recommend following the recipe instructions and using the exact ingredients I’ve listed.
- Don’t over mix ingredients: It’s very important to avoid over-mixing the batter, which can result in tough baked goods.
- Use fresh baking soda & baking powder: If your baking soda and/or baking powder is older than 6 months, I suggest replacing it for best baking results.
Frequently asked questions
Healthy is subjective and means something different to everyone, but the ingredients in this bread are mostly wholesome and simple. In addition, pumpkin is filled with vitamins and minerals including: fiber, vitamin A and C, potassium, copper, manganese, iron, B vitamins, and vitamin E. It is also high in antioxidants.
This pumpkin loaf is plenty moist because of the 1 cup pumpkin puree, milk and butter. To keep leftovers moist, be sure to wrap it up tightly in plastic wrap or store it in an airtight container.
Wrap any leftover gluten free pumpkin loaf in plastic wrap and store on the counter for 3-4 days or in the fridge for about 1 week. Any longer than that and you can freeze it in an airtight, freezer-safe container for up to about 3 months.
More pumpkin recipes to try
- Vegan Chocolate Pumpkin Bread
- Fried Pumpkin Butter Sandwich
- Pumpkin Bagel Bites
- Vegan Pumpkin Chili
- Pumpkin Chocolate Chip Cookies
Gluten-Free Pumpkin Bread
One-Bowl Vegan Pumpkin Bread
- 1 cup pumpkin puree
- 1 cup almond or oat milk
- ½ cup maple syrup
- ½ cup coconut sugar or cane sugar
- ⅓ cup melted vegan butter
- 1 teaspoon vanilla
- 1 tablespoon apple cider vinegar
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoon pumpkin pie spice or see instructions for homemade pumpkin pie spice below
- 2 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
Homemade Pumpkin Pie Spices
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon cloves
One-Bowl Vegan Pumpkin Bread
- Preheat oven to 375
- In a large mixing bowl, use a fork to mix the pumpkin puree, oat or almond milk, maple syrup, sugar or purecane, melted vegan butter, vanilla, apple cider vinegar, and pumpkin pie spices until well combined.
- Then, mix in the baking powder and baking soda. Add the flour and mix until a batter forms. Don't over mix the flour or the bread will be tough.
- Pour the batter into a greased 9x5 metal loaf pan and bake for 40-45 minutes.
The recipes on Peanut Butter and Jilly can easily be adapted to fit a vegan lifestyle, a gluten-free lifestyle, or both depending on the ingredients you use. Please review the ingredients lists carefully and refer to our recommendations in the Notes of the recipe card to make this recipe compatible with your needs. Nutrition information provided is an estimate, and will vary based on specific brands of ingredients used and cooking methods.
This is so yummy!!
So glad that you like it!!
This is absolutely one of my FAVORITE recipes! It’s so simple and super delicious! This time around I decided to add some enjoy life mini chips and I already know it’s gonna be heaven on earth. 🙂
Thank you so much for trying my pumpkin bread recipe!! I am thrilled you like it!!
Can this be used as a muffin recipe too?
I think so! But I would also recommend using one of the pumpkin muffin recipes on my site 🙂
Trying this out…. But for muffins instead.. batter taste delicious!!
Love it!! So happy you enjoyed it. Thanks for trying my recipe!
Just took my out of the oven……SO delish! Added crushed pecans on top, can’t wait to dig in!
Batter was so yummy too, LOL
Thank you so much for trying my recipe, Jackie!! I am so glad you like it!!
I love all your recipes! Can this one work with all sugar and no maple syrup?
Hi Nazifa, thank you!! I think this will work with sugar. If your batter seems a little thick due to the lack of liquid from the maple syrup- feel free to add another splash of almond or oat milk.
Hi! if we don't have apple cider vin, what should we replace it with/if anything?
Hi there, I would recommend leaving this out. The recipe should still work well without it!
Hello! Is there a substitute I can use for the vegan butter?
Absolutely, coconut oil works well in place of vegan butter. Just make sure your non-dairy milk isn't cold when mixing it with the coconut oil or this will cause the coconut oil to harden.
Do you know of how I could substitute sugar with Stevia? I can’t get the PureCane zero calorie sweetener where I live.
I looove your blog/IG and I cannot wait to be able to get your books!
I hope you are well. 🙂
Hi Christie!! Thank you! I am so happy you like my blog and instagram! I would recommend trying 3 or 4 teaspoons of pure stevia in place of the sugar!
Could you substitute Pumpkin Pie Spice for the individual spices? If so, how much? Thanks!
Hi there! I would recommend using 1 tsp of cinnamon, 1/4 tsp nutmeg, 1/8 tsp ginger and 1/8 tsp cloves 🙂
Can I use a 1 to 1 flour or will it only work with all purpose gf flour?
You can use either regular all purpose flour or a gluten free flour such as King Arthur Measure for Measure
I made 2 changes to your recipe…. I used steamed sweet potatoes instead of pumpkin and date sugar instead of coconut sugar. I was delicious!
Hi Julia! Love to hear that you were able to enjoy my recipe with your swaps! Great job!