Gluten-Free Pumpkin Bread is a fall staple. It's moist, fluffy, and filled with all the classic warming spices! Plus, this recipe is lower in sugar and naturally dairy-free.
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
Jump to:
Why you'll love this recipe!
Allergy Friendly - This fluffy Pumpkin Bread is great for anyone who is gluten-free, dairy-free, or nut-free!
Easy - No need for fancy equipment to make this recipe! You'll just need two mixing bowls, a whisk, and a spoon.
Simple Ingredients - You only need a few simple ingredients to make this recipe! (No xanthan gum required!)
Low Sugar - This recipe is much lower in sugar compared to traditional pumpkin bread recipes. I used unrefined coconut sugar which is lower glycemic and a great Paleo option.
To make this recipe sugar free, swap the coconut for Lakanto Golden Monkfruit. You can also use half and half of each!
🍴Ingredient Notes
- Pumpkin Puree - Make sure you use canned pumpkin puree and NOT pumpkin pie filling. The only ingredient should be pumpkin.
- Eggs - I would not swap eggs for an egg replacement.
- Unsweetened Coconut Yogurt - Any plain or vanilla yogurt will work with this recipe. To keep it dairy-free, I like using coconut yogurt.
- Coconut Sugar - Any granulated sugar will work with this recipe. For a sugar free version, swap for Lakanto Golden Monkfruit.
- Apple Cider Vinegar - The acidity of vinegar helps to activate the baking soda!
- Vanilla Extract - Just a touch adds to the delicious flavor of this bread.
- Flour - I used a combination of Cassava Flour and Coconut Flour for this recipe! Do not swap flours for anything else. If you're not familiar with cassava flour, it's a great gluten-free flour alternative! It has a very light, powdery texture, and it’s made from Yuca. You can find it on amazon, or at most natural markets.
- Pumpkin Spice - Pumpkin spice blend gives this bread the classic pumpkin flavor you know and love!
- Baking Powder & Baking Soda - You'll need both to create a nice, fluffy texture.
🍴Step by Step Instructions
Step 1: Mix Dry Ingredients
Start by adding cassava flour, coconut flour, pumpkin spice, baking powder, baking soda, and salt into a small mixing bowl. Use a whisk to blend together until fully combined.
Step 2: Mix Wet Ingredients
Next, add pumpkin puree, eggs, coconut yogurt, coconut sugar, apple cider vinegar, and vanilla extract into a large mixing bowl. Whisk together until fully combined.
Step 3: Mix Together
Then, pour dry mixture into wet mixture and stir together until all flour has been absorbed. (You can also use a hand mixer!)
Step 4: Prepare to bake
Grease a small bread pan with coconut oil or any non-stick spray. For easy removal, add a sheet of parchment paper to the bottom of the pan. Leave overhang on each side so you can pull bread out of the pan when it's done baking!
Step 5: Baking
Pour pumpkin bread into the greased pan. Use a spatula to smooth out the top. Bake at 350 degrees for about 50 minutes.
Step 6: Cooling
Remove from the oven and pull out of the bread pan with parchment paper to cool on a metal rack. (If you didn't use parchment paper, leave the bread in the pan until it has cooled.)
Expert Tips
- To properly measure cassava flour, use a spoon to scoop the flour into the measuring cup. Scrape off excess flour with a knife.
- For easy removal, add a sheet of parchment paper to the bottom of the pan. Leave overhang on each side so you can pull bread out of the pan when it's done baking!
- Do not leave the bread with parchment paper in the pan to cool. This will make the bread soggy! Remove the bread almost immediately and place on a metal cooling rack. (Slide out parchment paper to allow proper air flow.)
- Add pecans, walnuts, or chocolate chips into the bread batter for extra crunch and flavor!
Frequently Asked Questions
No, but I highly recommend you do. When the bread has cooled for a few minutes, just pull it out by the parchment paper! (It will make your life so much easier.) I also like greasing the entire pan, so the ends don't stick, and it helps to keep the parchment paper from moving around when you're pouring in the batter.
I used an 8+½" x 4+½" bread pan. The brand is called USA Pan, and it's my absolute favorite!!
How to store leftovers
You can store leftover pumpkin bread on the counter at room temperature in an airtight container for up to 5 days.
You could also pre-slice the loaf and save half for later in the freezer! Make sure you're using a freezer safe container. I love the Ello glass containers!
More fall inspired recipes!
After you make this Gluten-Free Pumpkin Bread, make sure to leave a comment & rate the recipe!
Recipe
Gluten-Free Pumpkin Bread
Equipment
- 1 Small Bread Pan
Ingredients
Wet Ingredients
- ¾ Cup Pumpkin Puree
- 3 Eggs
- ⅓ Cup Unsweetened Plain Coconut Yogurt Any plain unsweetened yogurt will work!
- ½ Cup Coconut Sugar You can swap for any granulated sugar.
- 1 Tablespoon Apple Cider Vinegar
- 1 Teaspoon Vanilla Extract
Dry Ingredients
- ⅔ Cup Cassava Flour
- ⅓ Cup Coconut Flour
- 3 Teaspoons Pumpkin Spice
- 2 Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
Instructions
Mixing Batter
- Start by adding cassava flour, coconut flour, pumpkin spice, baking powder, baking soda, and salt into a small mixing bowl. Use a whisk to blend together until fully combined.
- Next, add pumpkin puree, eggs, coconut yogurt, coconut sugar, apple cider vinegar, and vanilla extract into a large mixing bowl. Whisk together until fully combined.
- Then, pour dry mixture into wet mixture and stir together until all flour has been absorbed.
Baking
- Grease a small bread pan with coconut oil or any non-stick spray. For easy removal, add a sheet of parchment paper to the bottom of the pan. Leave overhang on each side so you can pull bread out of the pan when it's done baking!
- Pour pumpkin bread into the greased pan. Use a spatula to smooth out the top. Bake at 350 degrees for about 50 minutes.
- Remove from the oven and pull out of the bread pan with parchment paper to cool on a metal rack. (If you didn't use parchment paper, leave the bread in the pan until it has cooled.)
Notes
Expert Tips
- To properly measure cassava flour, use a spoon to scoop the flour into the measuring cup. Scrape off excess flour with a knife.
- For easy removal, add a sheet of parchment paper to the bottom of the pan. Leave overhang on each side so you can pull bread out of the pan when it's done baking!
- Do not leave the bread with parchment paper in the pan to cool. This will make the bread soggy! Remove the bread almost immediately and place on a metal cooling rack. (Slide out parchment paper to allow proper air flow.)
- Add pecans, walnuts, or chocolate chips into the bread batter for extra crunch and flavor!
How to store leftovers
You can store leftover pumpkin bread on the counter at room temperature in an airtight container for up to 5 days. You could also pre-slice the loaf and save half for later in the freezer! Make sure you're using a freezer safe container. I love the Ello glass containers!Nutrition
Want more recipes?
Check out my recipe box where you can browse by season, diet, and flavor!
Comments
No Comments