Moist Pumpkin Bread Gluten Free Dairy Free

Here is my favorite pumpkin bread recipe, with a moist, tender crumb that’s completely gluten-free and dairy-free, packed with warm spices, real pumpkin, and just the right amount of sweetness.

This pumpkin bread has become our go-to fall treat that my kids ask for every weekend. I love that everyone in the family can enjoy it, regardless of dietary needs. There’s something so cozy about the smell of pumpkin and cinnamon baking in the oven, isn’t there?

What Kind of Pumpkin Should I Use?

For this recipe, you’ll want to stick with canned pumpkin puree rather than pumpkin pie filling – they’re totally different products. Pumpkin pie filling already has spices and sugar added, which would throw off the balance of flavors in your bread. Regular canned pumpkin puree is just cooked and mashed pumpkin with nothing else added. You can definitely use fresh pumpkin if you want to go that route, but you’ll need to roast it and puree it yourself, which adds extra time to your baking day. Most grocery stores carry canned pumpkin year-round, and brands like Libby’s work perfectly for this recipe.

Options for Substitutions

This recipe is already gluten-free and dairy-free, but here are some swaps you can make if needed:

• Gluten-free all-purpose flour: Stick with a good quality gluten-free flour blend for best results – regular wheat flour won’t work here since this is specifically a gluten-free recipe. Different brands may give slightly different textures, so find one you like and stick with it.
• Xanthan gum: Check your flour blend first – many already include xanthan gum. If yours doesn’t and you’re out, you can try guar gum in the same amount, though the texture might be slightly different.
• Canned pumpkin: You can substitute with the same amount of mashed sweet potato, butternut squash puree, or even applesauce, though the flavor will change. Make sure it’s plain pumpkin, not pumpkin pie filling.
• Vegetable oil: Try melted coconut oil (cooled slightly), avocado oil, or even applesauce for a lower-fat option. If using applesauce, the bread will be a bit denser.
• Eggs: For each egg, you can use 1/4 cup applesauce, 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), or commercial egg replacer following package directions.
• Pumpkin pie spice: Mix your own with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon ginger, and a pinch of cloves if you don’t have the pre-made blend.

Watch Out for These Mistakes While Baking

The biggest mistake with gluten-free pumpkin bread is overmixing the batter, which can make your loaf dense and gummy – mix just until the ingredients are combined and no dry flour streaks remain.

Another common error is skipping the xanthan gum if your flour blend doesn’t already contain it, as this ingredient helps bind the bread together and prevents it from crumbling apart.

Make sure you’re using plain canned pumpkin and not pumpkin pie filling, which already contains spices and sugar that will throw off your recipe’s balance.

To avoid a sunken center, don’t open the oven door for at least the first 45 minutes of baking, and test for doneness with a toothpick inserted in the center – it should come out with just a few moist crumbs, not wet batter.

What to Serve With Pumpkin Bread?

This pumpkin bread is perfect for breakfast with a hot cup of coffee or tea, and it also makes a great afternoon snack on its own. Since it’s already sweet and spiced, you can keep things simple by spreading a little dairy-free butter or your favorite nut butter on a warm slice. For a cozy fall breakfast, try serving it alongside some scrambled eggs and turkey sausage to balance out the sweetness. You could also toast a slice and top it with a drizzle of maple syrup or even some dairy-free cream cheese for an extra special treat.

Storage Instructions

Keep Fresh: This pumpkin bread actually gets better after a day or two! Wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to 5 days. The flavors really meld together nicely, and the texture becomes perfectly moist.

Freeze: Pumpkin bread freezes like a dream for up to 3 months. You can freeze the whole loaf wrapped in plastic wrap and then foil, or slice it up and freeze individual pieces with parchment paper between them. I love having slices ready to grab for breakfast or an afternoon snack.

Enjoy: Thaw frozen slices at room temperature for about 30 minutes, or pop them in the toaster straight from the freezer for a warm treat. If you froze the whole loaf, let it thaw overnight on the counter before slicing. It tastes just as good as the day you baked it!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1750-1900
• Protein: 22-26 g
• Fat: 55-65 g
• Carbohydrates: 320-340 g

Ingredients

• 1 cup canned pumpkin (not pumpkin pie filling)
• 1 tsp baking soda
• 1/2 tsp gluten-free baking powder
• 1/4 tsp salt
• 3/4 cup white sugar
• 1/2 cup packed brown sugar
• 2 tsp pure vanilla extract
• 3 large eggs
• 1/3 cup vegetable oil
• 1 1/2 cups gluten-free all-purpose flour
• 1/4 tsp xanthan gum (omit if already included in flour blend)
• 1 tsp ground cinnamon
• 1 tbsp pumpkin pie spice

Step 1: Preheat Oven and Prepare Pan

Preheat your oven to 350°F (175°C).

Lightly spray a 9 x 5-inch loaf pan with gluten-free cooking spray to prevent the bread from sticking.

Step 2: Mix Pumpkin and Leavening Agents

• 1 cup canned pumpkin (not pumpkin pie filling)
• 1 tsp baking soda
• 1/2 tsp gluten-free baking powder
• 1/4 tsp salt

In a large mixing bowl, combine the canned pumpkin, baking soda, gluten-free baking powder, and salt.

Stir the ingredients together until they are evenly distributed and smooth.

Step 3: Add Sugars and Vanilla

• 3/4 cup white sugar
• 1/2 cup packed brown sugar
• 2 tsp pure vanilla extract

To the pumpkin mixture, add the white sugar, packed brown sugar, and pure vanilla extract.

Mix until the sugars have dissolved and the batter is smooth.

Step 4: Incorporate Eggs and Oil

• 3 large eggs
• 1/3 cup vegetable oil

Add the eggs and vegetable oil into the batter.

Mix well until the mixture becomes creamy and fully combined.

Step 5: Fold in Dry Ingredients and Spices

• 1 1/2 cups gluten-free all-purpose flour
• 1/4 tsp xanthan gum (omit if already included in flour blend)
• 1 tsp ground cinnamon
• 1 tbsp pumpkin pie spice

Add the gluten-free all-purpose flour, xanthan gum (omit if your flour blend already contains it), ground cinnamon, and pumpkin pie spice to the bowl.

Mix until the batter is thick, smooth, and well incorporated.

I like to make sure there are no lumps for an even crumb in the finished bread.

Step 6: Bake the Pumpkin Bread

Spoon the thick batter into your prepared loaf pan and spread it evenly.

Place in the oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove from oven and let cool for 5-10 minutes.

I prefer to take the loaf out of the pan after a couple of minutes and let it finish cooling on a wire rack — this helps avoid soggy edges.

Moist Pumpkin Bread Gluten Free Dairy Free

Delicious Moist Pumpkin Bread Gluten Free Dairy Free recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 24 minutes mins

Cook Time 48 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings 4

Calories 1825 kcal

Ingredients

  

• 1 cup canned pumpkin (not pumpkin pie filling)
• 1 tsp baking soda
• 1/2 tsp gluten-free baking powder
• 1/4 tsp salt
• 3/4 cup white sugar
• 1/2 cup packed brown sugar
• 2 tsp pure vanilla extract
• 3 large eggs
• 1/3 cup vegetable oil
• 1 1/2 cups gluten-free all-purpose flour
• 1/4 tsp xanthan gum (omit if already included in flour blend)
• 1 tsp ground cinnamon
• 1 tbsp pumpkin pie spice

Instructions

 

• Preheat your oven to 350°F (175°C). Lightly spray a 9 x 5-inch loaf pan with gluten-free cooking spray to prevent the bread from sticking.
• In a large mixing bowl, combine the canned pumpkin, baking soda, gluten-free baking powder, and salt. Stir the ingredients together until they are evenly distributed and smooth.
• To the pumpkin mixture, add the white sugar, packed brown sugar, and pure vanilla extract. Mix until the sugars have dissolved and the batter is smooth.
• Add the eggs and vegetable oil into the batter. Mix well until the mixture becomes creamy and fully combined.
• Add the gluten-free all-purpose flour, xanthan gum (omit if your flour blend already contains it), ground cinnamon, and pumpkin pie spice to the bowl. Mix until the batter is thick, smooth, and well incorporated. I like to make sure there are no lumps for an even crumb in the finished bread.
• Spoon the thick batter into your prepared loaf pan and spread it evenly. Place in the oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from oven and let cool for 5-10 minutes. I prefer to take the loaf out of the pan after a couple of minutes and let it finish cooling on a wire rack — this helps avoid soggy edges.