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Super Moist Gluten-free Pumpkin Bread

Super Moist Gluten-free Pumpkin Bread

  • Author: felicia | Dish by Dish
  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 1 large loaf 1x
  • Diet: Gluten Free


This super moist pumpkin bread is deliciously fragrant, amazingly tasty and topped with toasted pumpkin seeds for a crunchy bite. It’s the perfect fall recipe. Yields a large loaf that you can share with family and friends to celebrate fall! Gluten-free and dairy-free.


  • 3 cups gluten-free all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 2 cups brown cane sugar
  • 2 eggs, beaten
  • 3 ripe bananas, mashed
  • 2 cups pumpkin puree
  • 1/3 cup pumpkin seeds + extra for sprinkling on top of batter


  1. Preheat Oven and Line Pan: Pre-heat oven to 375 deg. Fahrenheit (190 deg. Celsius) and line a large loaf pan with parchment paper
  2. Combine Dry Ingredients: In a medium-sized bowl, combine the gluten-free flour, baking powder, salt, pumpkin pie spice and mix well together, then set aside
  3. Whisk Wet Ingredients: In a large bowl, mix the mashed bananas, eggs, pumpkin puree and the brown sugar together, then beat with a mixer until smooth.
  4. Prepare the Batter: Pour the dry ingredients bit by bit into the wet ingredients, and stir together until just combined. Slowly fold in the 1/3 cup of raw pumpkin seeds until evenly distributed
  5. Transfer Batter to Pan: Pour batter into prepared loaf pan, and sprinkle extra raw pumpkin seeds on top.
  6. Bake: Place the pan on the middle rack of the oven and bake for 60 mins or until a toothpick inserted in the middle comes out clean (if top of bread starts to get really brown, tent it with aluminium foil until fully baked).
  7. Let Cool Fully: Allow the pumpkin bread to sit in the pan for 10 minutes before removing and allowing to cool on cooling rack. Let bread to fully cool before slicing (remember: a warm loaf is a fragile loaf).


Gluten-Free All-Purpose Flour: 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.

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.

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, aquafaba or even flax eggs

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, that will work just as well.

  • Category: Bread
  • Method: Baking
  • Cuisine: American

Keywords: super moist pumpkin bread

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