Gluten Free Pumpkin Bread Recipe

5 from 2 votes

This delicious gluten free vegan pumpkin bread recipe is easy to make with simple ingredients. The perfect treat for pumpkin season!

Prep Time10

Cook Time1 10

Total Time1 20

Course: Breakfast, Dessert, Snack, Bread

Cuisine: American

Keyword: gluten free pumpkin bread, best gluten free pumpkin bread

Servings: servings

Calories: 221kcal

Author: Kaity Farrell

Preheat the oven to 350˚F/175˚C. Grease and flour a standard 8x4-inch loaf pan with butter and any gluten free flour.
In a large mixing bowl, whisk together the pumpkin puree, sugar, maple syrup, milk, oil, vanilla, and spices until smooth, about 1 minute.
In a separate bowl whisk together the flours, tapioca starch, baking soda, baking powder and salt. Fold the dry ingredients into the wet mixture with a rubber spatula until they form a smooth thick batter, being careful not to over-mix the batter. Optionally fold in any mix-ins such as chocolate chips, toasted walnuts or pecans, pumpkin seeds, etc. at this point.
Pour the batter into the prepared loaf pan and smooth the top with the rubber spatula. To create a uniform center split in the top of the loaf, run a butter knife down the middle of the loaf in a straight line. This will create a weak point and the loaf will naturally split at that point as it bakes. Optionally sprinkle on any toppings such as cinnamon sugar, pepitas, chocolate chips or nuts at this point.
Bake the loaf for 1 hour and 10-15 minutes or until it is rises with a domed top that is dark golden brown and a toothpick inserted into the center of the loaf comes out clean with a few crumbs.
Cool the pumpkin loaf in the pan for 10 minutes then run a butter knife around the edges and tip it out onto a cooling rack. Allow it to cool completely before slicing.

The mix of spices in this recipe can be replaced with 2-1/2 teaspoons pumpkin pie spice blend.
To store pumpkin bread, wrap it in plastic wrap, or in a sealed bag and it will stay fresh for up to 4 days at room temperature.
To freeze pumpkin bread, wrap it in plastic wrap then store in in a sealed freezer bag for up to 6 months in the freezer. Thaw, then slice and serve. Or slice the bread first and place pieces of parchment paper between the slices before freezing them.