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    Home » Muffins and Bread

    Gluten-Free Pumpkin Bread

    Published: Oct 10, 2022 by Mariah Mandile

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    Jump to Recipe Print Recipe

    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.

    Sliced pumpkin bread on a cutting board.

    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!
    • 🍴Ingredient Notes
    • 🍴Step by Step Instructions
    • Expert Tips
    • Frequently Asked Questions
    • How to store leftovers
    • Recipe
    • Want more recipes?
    • 💬 Reviews

    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

    All ingredients measured out for gluten-free pumpkin bread.
    • 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.

    Dry ingredients in mixing bowl.

    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.

    Wet ingredients in a mixing bowl.

    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!)

    Pumpkin bread batter in a glass mixing bowl.

    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!

    Pumpkin bread batter in baking pan with parchment paper.

    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.

    Pumpkin bread cooling on metal rack.

    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

    Do I need parchment paper for this recipe?

    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.

    What size bread pan did you use?

    I used an 8+½" x 4+½" bread pan. The brand is called USA Pan, and it's my absolute favorite!!

    Close up picture of gluten-free pumpkin bread.

    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!

    • Spoon scooping out spicy chicken soup.
      Spicy Chicken Soup Recipe
    • Gingerbread cookie sandwich cut in half on a small plate.
      Gingerbread Cookie Sandwiches (Gluten-Free)
    • Apple crumble muffins on parchment paper with cinnamon sticks and apples.
      Apple Crumble Muffins (Gluten-Free)
    • Fork twirling fettucine with pumpkin pasta sauce.
      Pumpkin Pasta Sauce (Dairy-Free)

    After you make this Gluten-Free Pumpkin Bread, make sure to leave a comment & rate the recipe!

    Recipe

    Sliced pumpkin bread on a cutting board.

    Gluten-Free Pumpkin Bread

    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.
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    Prep Time 10 mins
    Cook Time 50 mins
    Total Time 1 hr
    Course Dessert
    Cuisine American
    Servings 9
    Calories 131 kcal

    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

    Serving: 1ServingCalories: 131kcalCarbohydrates: 24gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 56mgSodium: 256mgPotassium: 85mgFiber: 2gSugar: 13gVitamin A: 3267IUVitamin C: 2mgCalcium: 95mgIron: 1mg
    Keywords dairy free pumpkin bread, gluten free pumpkin bread, healthy pumpkin bread, paleo pumpkin bread
    Did you make this recipe?Tag @freshwaterpeaches on Instagram!

    Want more recipes?

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    Recipe Index

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    Hi, I'm Mariah!

    Welcome! I'm so happy you're here. My name is Mariah - I'm a holistic health coach and recipe developer based in Connecticut. I love all things gut health, clean living, and I have a slight obsession with chocolate! Here you'll find simple and easy to make gluten-free, dairy-free recipes that your whole family will love!

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