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!
- 3/4 cup brown rice flour
- 3/4 cup sorghum flour
- 1/2 cup corn starch
- 1/4 cup tapioca starch
- 1 teaspoon xanthan 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 unsweetened almond milk (or other non-dairy milk)
- 2 tablespoons maple syrup
- 1/4 cup sunflower oil
- 1/2 cup pumpkin seeds
- Preheat and Grease: Pre-heat oven to 350F (180C) and grease an 8″ x 4″ metal loaf pan.
- 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 bowl.
- Mix Wet Ingredients: In a small bowl, mix pumpkin puree, vanilla, milk, maple syrup and oil until combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients and stir well until you get a thick but homogeneous batter.
- Transfer Batter to Loaf Pan: 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 Until Ready: Bake the batter for 40 to 45 minutes, until a toothpick inserted in the middle comes out clean.
- Cool Completely Before Slicing: 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.
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).
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.
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.
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.
This recipe was originally published in 2016, but has been republished with step-by-step process shots, ingredient notes and substitutes, as well as clearer instructions.
- Category: Dessert, Snacks
- Method: Baking
- Cuisine: American
Keywords: gluten-free pumpkin bread