Super Moist Gluten-Free Pumpkin Bread (Dairy-Free)

Fall is Here!

Fall is synonymous with so many things – from the crisp autumn air, to the auburn leaves falling from the trees, to wearing sweaters on a daily basis, and most importantly, everything pumpkin.

Each time fall rolls along and pumpkins start appearing at farmers’ markets, lining the front porches in the neighborhood, and overflowing from their corner in the supermarket, I feel a huge rush of excitement.

Pumpkin Bread: A Fall Favorite

I love cooking with pumpkin – from savory foods such as creamy pumpkin soup, delicious pumpkin risotto, or easy pumpkin gnocchi, to sweet recipes such as pumpkin cheesecake, crustless pumpkin pie, pumpkin muffins, and tender pumpkin scones – I’ve made them all.

Of all the pumpkin recipes I’ve made, my favorite has probably got to be pumpkin bread, because baking a fresh loaf and smelling the aroma of pumpkin fill the house as it bakes, and then pulling it out of the oven to feel the heat rush in your face is just heavenly.

Why This Recipe Works

• Simple Ingredients: The ingredients required for this easy gluten-free pumpkin bread recipe are easily accessible at the local grocery stores (nothing fancy required!).
• Easy to Make: Preparing this gf pumpkin bread batter is just a matter of mixing the dry ingredients with the wet ingredients and then baking the loaf until it’s ready!
• Amazing Texture: This amazing recipe yields a large loaf with a moist crumb. Soft, tender and bursting with the flavors of fall, with toasted pumpkin seeds sprinkled on top for a perfectly crunchy contrast, this is just so good you’ll want to eat it over and over again!
• Totally Gluten-Free & Dairy-Free: The best part is that this pumpkin bread recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!

Ingredients You’ll Need + Notes/Substitutes:

Here’s an overview of the ingredients required for this gluten-free pumpkin bread recipe.

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

• Gluten-Free Flour Blend: I like using a gluten-free all-purpose flour blend that is made of lighter flours and starches (such as rice flour, corn starch, potato starch) and that has xanthan gum (replacement for gluten) mixed into it. I do NOT recommend flour blends that are made with denser flours such as bean flour as these type of blends will create baked goods with a denser texture.
• Baking Powder: Baking powder is the only leavening agent in this pumpkin bread recipe and is essential to help the batter rise, so make sure you add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
• Pumpkin Pie Spice: Pumpkin pie spice can be easily found in most major supermarkets, but if it’s not available where you can, you can either make your own or substitute it with equal quantities of ground cinnamon.
• Sugar: I used light brown sugar, but you can also use white sugar, cane sugar, dark brown sugar, or coconut sugar. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
• Eggs: If you are allergic to eggs, or just want this recipe to be completely egg-free, feel free to substitute the eggs with an egg-replacer or aquafaba.
• Mashed Bananas: The mashed bananas make the bread really moist, but if you prefer, you can also substitute it with equal amounts of applesauce.
• Pumpkin Puree: I always prefer using fresh homemade pumpkin puree (because it doesn’t contain the nasty additives and preservatives that tend to come with canned pumpkin). However, if you only have access to canned pumpkin puree (NOT the same as pumpkin pie filling), that will work just as well.
• Pumpkin Seeds: I like add pumpkin seeds to the batter as well as sprinkling some on top of the batter before baking. However, feel free to leave it out if you wish.
• Storing: To store, place the pumpkin bread in an airtight container and store for up to 5 days in the refrigerator. To freeze, wrap the pumpkin bread in several layers of plastic wrap and freeze for up to 2 months.

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

1. Preheat Oven and Prepare Loaf Pan

Preheat oven to 375F (190C) and line a large loaf pan with parchment paper.

2. Prepare the Batter

In a medium-sized bowl, combine the gluten-free flour, baking powder, salt, pumpkin pie spice. Whisk the dry ingredients well and then set the bowl aside.

In a large mixing bowl, mix the mashed bananas, eggs, pumpkin puree and the brown sugar together, then beat well with a hand mixer or whisk until smooth.

Pour the dry ingredients bit by bit into the large bowl with the wet ingredients, and stir together until just combined. Slowly fold in the 1/3 cup of the pumpkin seeds with a spatula until evenly distributed.

3. Pour Batter in Pan, Top with Seeds and Bake

Pour batter into prepared loaf pan, and sprinkle extra raw pumpkin seeds on top. Bake in oven for 60 mins or until a toothpick inserted in the middle comes out clean.

4. Let Cool Before Slicing and Enjoy!

Let the gluten-free pumpkin loaf to sit in the pan for 10 minutes before removing and allowing to cool on cooling rack at room temperature.

It’s important to allow the pumpkin bread bread to fully cool before slicing (remember: a warm loaf is a fragile loaf).

Dish by Dish Tips/Tricks:

• Tent with Foil: If you inserted a toothpick in the middle of the bread and it comes out slightly wet, it means you need to keep baking the bread some more. However, if the top of bread starts to get really brown, simply tent the pan with aluminum foil (cover it with aluminum foil), which will prevent the crust from browning further, but will still allow the bread to continue cooking on the inside.
• Let Bread Cool Fully: I understand that it’s very tempting to want to slice the bread immediately after taking it out from the oven. However, bear in mind that this recipe yields an extremely moist loaf – and that a warm loaf is a fragile loaf. Letting the loaf cool totally allows the bread to continue cooking with the residual heat, and if you slice it too early, it may fall apart.
• Optional Add-Ins: You may also add in chopped nuts (such as pecans, almonds, pistachios or walnuts) or even chocolate chips if you like.

Recipe FAQs: