Gluten-Free Pumpkin Bread (Dairy-free, Vegan)

This gluten-free pumpkin bread is super simple to make with a moist and firm crumb that you’ll love. The flavors of pumpkin, cinnamon and nutmeg are synonymous with fall, and the pumpkin seeds give a savory, crunchy contrast. It’s also dairy-free and vegan too.

Fall Means Pumpkin Season!

We lived in Washington DC during the fall season in 2015, and it was the first time we lived in the US, and also the first time we tried pumpkin. During that period, we came to the realization that in the US, fall isn’t fall unless there’s pumpkin involved. And that fall in D.C. was filled with pumpkins everywhere – on our neighbors’ porches; piled in front of our neighborhood Trader Joe’s; or on any restaurant menu.

I experimented with cooking for the first time for the first time back then, and I’ve got to say that pumpkin has its charm. I’m pretty much hooked. From sweet recipes such as gluten-free pumpkin scones and gluten-free vegan pumpkin cheesecake, to savory recipes such as creamy pumpkin soup, and hearty pumpkin thyme risotto, there are just so many pumpkin recipes to experiment with! Today, as I think back on those fall days in D.C., I’m sharing a recipe for a gluten-free pumpkin bread that’s also dairy-free and vegan, and I know you’ll love it too!

Why This Recipe Works

If you love all things pumpkin, get ready for this delicious and easy pumpkin bread! This gluten-free pumpkin bread is incredibly simple to make and has a moist and firm crumb that I absolutely love. There’s nothing complicated, and it always results in a beautiful gluten-free loaf that’s egg-free, dairy-free, and vegan too!

The flavors of pumpkin puree, cinnamon and nutmeg take me right back to fall in D.C., and the toasted pumpkin seeds add a rich contrast in flavor and texture. I know you’ll absolutely love it too.

Ingredients You’ll Need:

Ingredient Notes/Substitutions:

• Pumpkin Puree: I love using fresh pumpkin puree (here’s my recipe for easy homemade pumpkin puree), but you could always use canned pumpkin too if that’s what you have on hand.
• Flours/Starches: I used a mix of brown rice flour, sorghum flour, tapioca starch, and cornstarch, because I like how the fiber from the brown rice flour and sorghum flour balance out the starches.
• Xanthan Gum: As with all gluten-free baking, we need a gluten alternative to bind the flours together. In this case, we’ll be using xanthan gum.
• Almond Milk: I’ve used our 5-minute homemade almond milk in this recipe, but you could also use other non-dairy milks such as my easy homemade cashew milk. If you are not lactose intolerant, feel free to use normal dairy milk if you prefer.
• Maple Syrup: Feel free to replace maple syrup for agave nectar in equal quantities or honey in the same amount (if you are not vegan).
• Pumpkin Seeds: I like topping the bread with pumpkin seeds for some contrast in both color and texture, but it’s totally optional if you don’t have the pumpkin seeds on hand. You could also top the bread with chopped walnuts, pecans, or any other nuts of choice!

How to Make This Recipe

1. Preheat the oven to 350F (180C) and grease a loaf pan.

As with any baking recipe, you’ll want to start off by preheating the oven for at least 15 minutes so the oven is at the right temperature when the batter is ready to be baked. You’ll also want to grease the loaf pan before pouring the batter in so the batter will not stick to it once the pumpkin bread is baked.

2. Mix the dry ingredients together.

In a large bowl, combine the brown rice flour, sorghum flour, cornstarch, tapioca starch, xantham gum, sugar, cinnamon, nutmeg and salt, and mix well.

3. Combine the wet ingredients

In a smaller bowl, mix the pumpkin puree, vanilla extract, milk, maple syrup and oil until combined. Pour the wet ingredients into the bowl with the dry ingredients and stir well until you get a thick but homogeneous batter.

4. Prepare the Batter

Pour the wet ingredients into the bowl with the dry ingredients and stir well until you get a thick but homogeneous batter.

5. Transfer batter and top with seeds:

Once you’ve got your gluten-free pumpkin bread batter, transfer it a loaf pan, smooth it out slightly with the back of a wet spatula, and then sprinkle pumpkin seeds evenly on top.

6. Bake and Let Cool

Now bake the batter for 40 to 45 minutes at 350F (180C) until a toothpick inserted in the middle comes out clean. Allow the bread to cool in the pan for at least 15 minutes, before removing it and letting it fully cool on a cooling rack for another 30 minutes.

Tips and Tricks:

• Pan Size Determines Bread Height: I personally like using a 9″ x 4″ loaf pan for baking so the loaf comes out a little taller. Bear in mind that if you use a larger pan (such as 9″ x 5″ or bigger). you’ll get a wider loaf that is shorter in height.
• Let the Gluten-Free Pumpkin Bread Cool Fully: I know it may not be easy to be patient and wait while the bread cools, but letting it cool fully will ensure that the bread doesn’t fall apart (which is the case for most gluten-free baked goods), so be patient!

Recipe FAQs:

More Pumpkin Recipes:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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