Easy 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 in this easy quick bread are synonymous with fall, and the pumpkin seeds on top of the bread give a savory, crunchy contrast. It’s also dairy-free, egg-free and vegan too, but no one would know!

Jump to:

• Fall Means Pumpkin Season!
• Cooking with Pumpkins
• Why This Recipe Works
• Ingredients You’ll Need:
• Ingredient Notes/Substitutions:
• Making Homemade Pumpkin Puree
• How to Make Gluten-Free Pumpkin Bread (Step by Step)
• Dish by Dish Tips and Tricks:
• Recipe FAQs:
• More Gluten-Free Pumpkin Recipes You’ll Love:
• Other Fall Recipes to Enjoy:
• Gluten-free Pumpkin Bread (Dairy-Free, Vegan)

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.

Cooking with Pumpkins

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 snack recipes such as these gluten-free pumpkin scones and pumpkin muffins, to decadent pumpkin desserts like this no-bake pumpkin cheesecake and crustless pumpkin pie, to savory recipes such as creamy pumpkin soup, easy pumpkin gnocchi and hearty pumpkin risotto, there are just so many pumpkin recipes to experiment with!

Of course, pumpkin bread is no exception. If you love making quick breads and all things pumpkin, get ready for this delicious and easy pumpkin bread! The flavors of pumpkin puree, cinnamon and nutmeg make this the perfect fall recipe, and the toasted pumpkin seeds add a rich contrast in flavor and texture. I know you’ll absolutely love it too.

Why This Recipe Works

• Easy to Make: This gluten-free pumpkin bread recipe is incredibly simple to make, uses simple ingredients, and there’s nothing complicated about it! Plus, it always results in a beautiful loaf.

• Moist and Firm: Full of pumpkin flavor, this gluten-free pumpkin loaf has a moist and firm crumb – everything that you would expect in classic pumpkin bread.

• Gluten-Free, Dairy-Free, Egg-Free, and Vegan: The best thing about this gluten-free quick bread is that it’s totally gluten-free, egg-free, dairy-free, and vegan too, and that means that those with Celiac disease, are gluten or lactose intolerant, or are simply on a vegan diet can enjoy it as well!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients you’ll need for this gluten-free pumpkin bread recipe.

(For exact measurements and quantities, please scroll down to the recipe card at the bottom of the post.)

Ingredient Notes/Substitutions:

• Gluten-Free Flours/Starches: In this gluten-free pumpkin bread recipe, I’ve used a mixture of gluten-free flours including 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, you may also use a pre-made gluten-free flour blend.

• Xanthan Gum: Xanthan gum is the substitute for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not include it, make sure to add xanthan gum.

• Sugar: I used normal white sugar in this recipe, but feel free to use brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using Lakanto monkfruit sweetener (a 1:1 sugar substitute with zero glycemic index).

• Spices: I used a mix of ground cinnamon and ground nutmeg for extra fall flavors, but you could substitute them for pumpkin spice instead.

• Baking Powder: Since this is a quick bread recipe, baking powder is required to help the batter rise, so make sure you add it in. If you are Celiac or gluten-intolerant, make sure you use certified gluten-free baking powder.

• Vanilla Extract: I like adding in a bit of vanilla extract for extra flavor, but feel free to leave it out if you prefer or if you don’t have it on hand.

• Pumpkin Puree: I personally prefer to use homemade 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.

• Almond Milk: I love using an unsweetened version of my 5-minute homemade 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. Alternatively, if you are not vegan, you may use honey instead.

• Sunflower Oil: I like using sunflower oil because I always have a bottle of it on hand. Alternatively, you may also use other vegetable oils or even melted coconut oil if you prefer.

• 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.

Making Homemade Pumpkin Puree

If you’ve never tried making pure pumpkin puree before, then you’re in for a pleasant surprise, simply because of how simple it is.

I always recommending making your own (particularly during pumpkin season when pumpkins are in abundance). Not only is it cheaper and fresher than the storebought version, homemade pumpkin puree is also free of the additives and preservatives that tend to come with canned pumpkin!

Here’s my easy tutorial for how to make pumpkin puree at home!

How to Make Gluten-Free Pumpkin Bread (Step by Step)

1. Preheat and Grease

Pre-heat oven to 350F (180C) and grease an 8″ x 4″ metal loaf pan.

2. Whisk Dry Ingredients

Whisk the brown rice flour, sorghum flour, cornstarch, tapioca starch, xantham gum, sugar, cinnamon, nutmeg, salt and baking powder in a large mixing bowl.

3. Mix Wet Ingredients

In a separate bowl, mix pumpkin puree, vanilla, milk, maple syrup and oil until combined.

4. Combine Wet and Dry Ingredients to Form Batter

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

5. Transfer Batter to Loaf Pan and Top with Seeds

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.

6. Bake Until Ready

Bake the batter for 40 to 45 minutes, until a toothpick inserted in the middle of the bread comes out clean.

7. Cool Completely Before Slicing

Allow the gluten-free pumpkin loaf 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.

Dish by Dish Tips and Tricks:

• Pan Size Determines Bread Height: I usually prefer to use an 8″ x 4″ metal 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. 

• Use a Serrated Knife: I recommend using a serrated bread knife (knife with ridged edges) for slicing this pumpkin bread so it cuts better and doesn’t flatten the bread in the process.

• No Pumpkin? Don’t Worry! If you don’t have pumpkin available, you could also swap out the pumpkin puree for butternut squash or sweet potato puree as well.

Recipe FAQs:

More Gluten-Free Pumpkin Recipes You’ll Love:

• Homemade Pumpkin Puree (Gluten-Free, Vegan)
• Easy Crustless Pumpkin Pie (Gluten-Free, Dairy-Free)
• Easy Gluten-Free Pumpkin Muffins (Dairy-free, Vegan)
• Gluten-Free Pumpkin Scones
• Gluten-Free Pumpkin Waffles (Dairy-Free)
• No-Bake Pumpkin Cheesecake (Gluten-Free, Vegan)
• Creamy Pumpkin Soup (Gluten-Free, Vegan)
• Pumpkin Risotto (Gluten-Free, Vegan)
• Easy Pumpkin Gnocchi (Gluten-Free, Dairy-Free)

Other Fall Recipes to Enjoy:

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. Be sure to check out my entire Recipe Index for all the recipes on the blog. 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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