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:
- 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!
I generally prefer using fresh pumpkin puree because it doesn’t come with the nasty additives and preservatives that tend to come with canned pumpkin. Especially during fall and pumpkin season, when fresh pumpkins are plentiful, it’s really very simple to make your own! Here’s my recipe for easy homemade pumpkin puree. However, if you only have access to canned pumpkin, that’s perfectly fine too.
This pumpkin bread will keep in an air-tight container in the refrigerator for 5 to 7 days, but I honestly don’t think it will last that long! We usually eat up a loaf within 2 to 3 days max!
Yes, you can definitely freeze this gluten-free vegan pumpkin bread. Simply wrap it in freezer-safe plastic wrap and it will keep for up to 3 months in the freezer. Let it thaw overnight in the refrigerator before slicing into it and eating.
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!Print
This gluten-free pumpkin bread is 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.
- 3/4 cup brown rice flour
- 3/4 cup sorghum flour
- 1/2 cup cornstarch
- 1/4 cup tapioca starch
- 1 teaspoon xantham gum
- 1/2 cup sugar
- 4 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 teaspoons baking powder
- 3/4 cup pumpkin puree (I used homemade pumpkin puree, but canned is fine as well)
- 2 teaspoons vanilla extract
- 1 cup almond milk (or other non-dairy milk)
- 2 tablespoons maple syrup
- 1/4 cup vegetable oil
- 1/2 cup pumpkin seeds
- Pre-heat oven to 350 degrees Fahrenheit (180 degrees Celsius) and grease and flour a 9″ x 4″ loaf pan.
- Whisk the brown rice flour, sorghum flour, cornstarch, tapioca starch, xantham gum, sugar, cinnamon, nutmeg, salt and baking powder in a large bowl.
- In a small bowl, mix pumpkin puree, vanilla, 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.
- Transfer the batter to the prepared loaf pan and smooth it out with the back of a wet spoon. Top the batter generously with pumpkin seeds.
- Bake the batter for 40 to 45 minutes, until a toothpick inserted in the middle comes out clean.
- Allow the pumpkin bread to cool for at least 10 to 15 minutes before removing it from the loaf pan, and then let it cool for at least 30 minutes on a cooling rack before slicing.
Pumpkin Puree: I personally prefer to use fresh pumpkin puree because it doesn’t contain the additives and preservatives that come with the canned version. However, if you only have canned pumpkin on hand, it’ll work perfectly fine in the recipe.
Flours/Starches: In this recipe I used a mix of brown rice flour, sorghum flour, corn starch and tapioca starch because I like how the higher-fiber brown rice and sorghum flours balance out the other starches well. If you don’t have all these flours on hand, simply use 2 1/4 cups of gluten-free all purpose flour blend.
Xanthan Gum: I use xanthan gum because gluten-free flours do not contain gluten and hence require a gluten-alternative to bind the ingredients together. Omit this is you plan to use a gluten-free flour blend that already comes with xanthan gum.
Almond Milk: I love using almond milk but you can also use any other non-dairy milk such as this 5-minute cashew milk. If you can tolerate lactose or dairy, feel free to use normal dairy milk.
Maple Syrup: Feel free to replace the maple syrup with equal quantities of agave nectar of honey (if you are not vegan).
Pumpkin Seeds: I like topping the batter with crunchy pumpkin seeds for extra contrast in color and texture, but they are optional. You could also use chopped walnuts, pecans, or other nuts of choice.
Pan Size Determines Bread Height: I usually prefer to use a 9″ x 4″ loaf pan before it results in a higher loaf. Bear in mind that if you use a bigger pan (such as 9″ x 5″ or larger), the loaf will be wider and not as tall.
Let Bread Cool Fully: Allow the bread to cool for at least 15 minutes in the pan before removing it and letting it finish cooling on a wire rack for at least 30 minutes. As with all gluten-free baked goods, it’s very important for the bread to fully cool so that it firms up and doesn’t fall apart when you handle it.
- Category: Dessert, Snacks
- Method: Baking
- Cuisine: American
Keywords: pumpkin bread