This gluten-free pumpkin bread is both dairy-free and with a vegan option. Enjoy this bread as a breakfast treat or as a snack, in the fall or year-round!
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Are you a “pumpkin everything” type of person? I feel like I went through phases of loving pumpkin spice lattes, pumpkin scented candles, pumpkin pie, and pumpkin… well, everything.
Over the years, my love for pumpkin kind of petered out since it felt so overdone. I mean, pumpkin doesn’t need to be everywhere…
One place that I never grew tired of pumpkin is in this gluten-free pumpkin bread. I feel like every kitchen needs to have a recipe for pumpkin bread on hand for the fall months if you’re looking to feel festive.
But also because even though pumpkin has long been deemed only worthy of pie and lattes, I think this vegetable doesn’t get enough love throughout the rest of the year.
Despite what’s popular, this gluten-free pumpkin bread is great year-round, not just in the fall months. So even if you’re reading this in the thick of October or November, know that after you make this recipe, it will be just as good in April!
Pumpkin is a great source of fiber, vitamin A, calcium, magnesium, and vitamins E, C, and B. Next time you want to enjoy the flavors or pumpkin – whatever time of year – give this recipe a try!
Before we dive into the recipe, let’s go over some of the most frequently asked questions about pumpkin bread… and then we’ll get to the main event of why you’re really here!
Does pumpkin bread contain gluten?
Traditional pumpkin bread made with all-purpose flour does contain gluten, since all-purpose flour is made using wheat.
Most normal pumpkin bread recipes contain gluten, however you can adjust many pumpkin bread recipes to make them gluten-free by swapping out the all-purpose flour for a gluten-free flour blend.
You can also make your own gluten-free flour blend by combining different gluten-free flours that you like.
To make any pumpkin bread gluten-free, the most important thing is to use gluten-free flour. You can use a premade gluten-free flour blend (which is what I use).
Or you can make your own gluten-free flour blend by combining a few single-ingredient gluten-free flours. There’s no right or wrong way to go about it, and you’ll see recipes online for each of these options.
In my recipe, I like to keep things simple by using a premade gluten-free flour blend. My favorite gluten-free flour blend is King Arthur Measure for Measure Gluten-free Flour Blend, because it’s always provided a consistent result in every recipe I’ve used it for. Plus, you can use it in any other recipe in a 1 to 1 ratio to replace all-purpose flour. So it’s really versatile and a big hero in my kitchen.
Can you substitute gluten free flour for all purpose flour?
In most pumpkin bread recipes, you could easily swap out an all-purpose flour for a gluten-free flour blend, assuming the blend you use contains a binder, like xanthan gum already in it. If it does not, you could add your own xanthan gum.
When it comes to making swaps one to one from all-purpose flour to gluten-free flour, I usually try to use a gluten-free flour blend that I already know I like. Using a new-to-me gluten-free flour blend and not knowing the texture or density it creates when baking can be frustrating to me.
If you don’t have a gluten-free flour blend that you love, you can check out one of these and give them a test drive to find one that suits your baking needs.
This gluten-free pumpkin bread is also dairy-free. I eat a dairy-free diet and although the rest of my family does not, they will eat just about anything that I make regardless of whether it’s dairy-free or not.
To make this recipe dairy-free, I used coconut milk and vegan butter in place of what you’d normally find cow’s milk and butter in other pumpkin bread recipes.
If you don’t love either of these ingredients, you can also use other dairy-free alternatives that you have on hand or like better. Almond, cashew, hemp, or rice milk would also work just fine in this recipe. In place of vegan butter, you can also swap that out for coconut oil, avocado oil, or another neutral flavored oil too.
If you are looking for a gluten-free vegan pumpkin bread, you can also make this recipe vegan! To make this recipe vegan, you only need to swap out the egg for a flax egg.
To make a flax egg, combine 1 tbsp ground flax seeds plus 3 tablespoons of warm water. Let this mixture sit on the counter for about 5 minutes while you’re working on the rest of the recipe, and it will start to gel. That gel consistency is a great egg replacer.
How to Make Gluten-Free Pumpkin Bread in 6 Steps
To make this gluten-free pumpkin bread, you only need to take 6 steps! Let’s go through them below.
Step 1. Preheat the oven and prepare loaf pan.
To get started, preheat the oven to 350 degrees F. Next, you’ll want to get your loaf pan prepared by lining it with parchment paper.
This will help remove the pumpkin bread from the pan much easier than if you just sprayed it with cooking oil, however you can do that too if you’d like to. I like to use an 8″ x 5″ glass loaf pan, but you can use any loaf pan you have on hand.
This is also a good time to prepare your flax egg if you plan to use that in place of a regular egg. To do that, you’ll mix together 1 tbsp ground flax seeds plus 3 tablespoons of warm water.
You can let that set on the counter for about 5 minutes. You can add it to the wet ingredients in step 3 after it has created a gel consistency.
Step 2. Mix together the dry ingredients.
In a large bowl, combine the gluten-free flour, white sugar, coconut or brown sugar, baking powder, cinnamon, nutmeg, and salt. Whisk everything to combine well.
Step 3. Mix together the wet ingredients.
In another bowl, add the pumpkin puree, mashed banana, coconut milk, melted vegan butter, vanilla extract, and egg or flax egg. Whisk together until all the ingredients are incorporated well.
Step 4. Combine the wet and dry ingredients.
Pour the wet ingredients into the larger bowl with the dry ingredients and stir to combine. Don’t over mix.
Step 5. Transfer batter to prepared loaf pan.
Once the batter is made, you can transfer it to the loaf pan you’ve prepared. Just pour it into the pan, and smooth out the top. It’s ready to bake!
Step 6. Bake gluten-free pumpkin bread.
Transfer the gluten-free pumpkin bread to the oven and bake for 50 to 60 minutes. At 50 minutes, use a toothpick to determine if it’s ready. You’ll know it’s done when a toothpick poked into the center comes out clean. If it doesn’t, add 5 to 10 more minutes of bake time until it does come out clean when tested.
Step 7. Cool and enjoy!
Once your pumpkin bread is baked, the hard part begins – waiting! Let your pumpkin bread cool for about an hour, so that it won’t fall apart when you cut into it.
You can eat it as is or smear a little more vegan butter on top. Enjoy for about 1 week when stored in the fridge – if it lasts that long!
Can I use pumpkin pie filling in this gluten-free pumpkin bread recipe?
This recipe calls for pumpkin puree, which is not the same as pumpkin pie filling. Pumpkin pie filling has sugar and spices already added to it, and if you use that instead of the pumpkin puree, your recipe will come out much too sweet.
Use regular pumpkin puree for this recipe instead of pumpkin pie filling.
How long should pumpkin bread cool before cutting?
The hardest part about making gluten-free pumpkin bread is smelling it wafting through your house and needing to wait to cut into it!
I recommend waiting at least an hour before cutting into it, so that it doesn’t break apart while it’s still warm. After it’s cooled off, it’s less likely to fall apart while cutting into it.
Can I freeze gluten-free pumpkin bread?
You can! This gluten-free pumpkin bread freezes really well. After you’re done baking it, make sure it cools completely. Then wrap the whole loaf in plastic wrap, then aluminum foil.
There shouldn’t be a lot of air left inside the package as this is what will allow it to go bad quicker. After it’s wrapped up, place it in a freezer bag and make sure to get as much air out of the bag as possible. To defrost, simply transfer to the fridge, then enjoy!
- 2 cups King Arthur Measure for Measure Gluten-free Flour
- 1/4 cup White Sugar
- 1/2 cup Coconut or Brown Sugar
- 3 tsp Baking Powder
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/2 tsp Salt
- 1 cup pumpkin puree
- 1/2 banana, mashed
- 1/4 cup Coconut Milk
- 1/4 cup vegan butter (like Earth Balance), melted
- 1 tsp Vanilla Extract
- 1 Egg or Flax Egg (1 Tbsp Ground Flax Meal + 3 Tbsp Warm Water)
- Preheat the oven to 350°F.
- Prepare your loaf pan by placing parchment paper in the bottom, pressing it in. This will allow for easy removal later after your gluten-free pumpkin bread has baked.
- Prepare your flax egg (if using) by combining ground flax meal and warm water in a small bowl. Set aside for 5 minutes.
- In a large mixing bowl, combine the gluten-free flour, white sugar, coconut sugar, baking powder, cinnamon, nutmeg, and salt. Mix together.
- In another bowl, add the pumpkin puree, mashed banana, coconut milk, melted coconut oil, vanilla extract, and egg or flax egg.
- Combine the wet ingredients with the dry ingredients. Mix together, then transfer to the prepared loaf pan, and smooth down the top. Transfer to the oven.
- Bake for 50 to 60 minutes at 350 degrees F in the oven. You'll know the pumpkin bread is done when a toothpick inserted into the center comes out clean.
- To remove the bread, lift out the parchment paper. Allow to cool at least 10 minutes (I know this will be hard!) before slicing.
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What do you think? Will you try this pumpkin bread recipe even in the spring? It’s super simple, only 6 steps and few ingredients – what’s to lose?
If you’ve been on the hunt for a great gluten-free pumpkin bread recipe with no dairy and eggs, I hope you’ll whip this recipe up and let me know what you think!