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This sweet and spiced gluten-free pumpkin bread is perfect for fall baking! It’s a quick and easy pumpkin loaf packed with flavor and finished with a creamy maple glaze. The unglazed bread is naturally dairy-free, with the option to make the glaze dairy-free, too.
I love tucking into a slice of moist, tender pumpkin bread on a cozy fall day. This quick bread is just as easy to make as my favorite gluten free banana bread, with zero rising time. And if you’re looking for another fall baking idea, try my gluten free pumpkin muffins, next!
When fall rolls around and it’s back-to-school season, I’m always looking for cozy gluten-free baking ideas that warm up the home and body, from this pumpkin spice bundt cake to pumpkin cookies. This moist, dense gluten-free pumpkin bread is my latest favorite. It’s the perfect sweet and moist quick bread with classic fall flavors like cinnamon, nutmeg, and real pumpkin that hits the spot for breakfast on a chilly morning.
Why I Love This Gluten Free Pumpkin Bread Recipe
- Pantry ingredients. If you’re as obsessed with pumpkin recipes as I am in the fall, chances are you already have cans of pumpkin puree stocked in the pantry! The rest of the ingredients for this gluten-free pumpkin bread are easy to come by.
- Soft and moist. I love how irresistibly moist and tender this quick bread turns out. With very little effort, too! Every bite is packed with rich pumpkin flavor and warm spices. Topped with the maple glaze, it’s the perfect fall treat.
- Versatile. Enjoy a slice for breakfast, brunch, or as a snack with tea, coffee, or a mug of hot chocolate. This pumpkin bread also makes a handy packable back-to-school snack!
Recipe Ingredients
This pumpkin bread recipe uses many gluten free baking staples, plus a few fall-specific add-ins. Here are some notes to get you started. You’ll find a printable ingredients list in the recipe card below the post.
- Gluten-free flour – I use a 1-to-1 gluten-free flour blend, which includes xanthan gum (an important thickener in this recipe). If you don’t have a 1-to-1 blend, you may need to add 1/4 teaspoon of xanthan gum to the gluten-free flour of your choice.
- Tapioca flour – Also called tapioca starch. This is a great gluten-free flour alternative that gives baked goods like this pumpkin loaf a thick, dense texture.
- Sugar – This can be granulated or brown sugar.
- Eggs – If you think of it, bring your eggs to room temperature before you start.
- Pumpkin puree – I find that canned pumpkin puree works best (make sure it’s 100% pumpkin puree and NOT pumpkin pie filling!). If you use homemade puree, make sure to cook off or strain out any excess liquid.
- Oil – You’ll want to use a mild-flavored vegetable oil, like canola, or coconut oil.
- Baking powder and baking soda – You’ll need both. Check the dates on the packages to make sure your leavening is fresh and not expired.
- Spices – I use pumpkin pie spice. You can buy ready-made pumpkin pie spice from the store or make homemade pumpkin pie spice from a handful of ingredients, including cinnamon, nutmeg, ginger, and cloves. I like to boost the flavors with extra cinnamon.
For the Maple Glaze
- Vanilla extract – Make sure you’re using real vanilla extract (or equal parts vanilla paste) for the best flavor.
- Butter – Melt the butter in the microwave beforehand. If you’d prefer a dairy-free glaze, you can replace butter with coconut oil (in its liquid state).
- Powdered sugar – Also called confectioner’s sugar or icing sugar.
- Maple syrup – I love the distinct fall flavor of maple, but you can also substitute honey or agave.
- Cinnamon – Or additional pumpkin pie spice.
How to Make Gluten Free Pumpkin Bread
Unlike yeasted bread recipes, like brioche or dinner rolls that require activating yeast and proofing the dough, this quick pumpkin bread comes together the same way you’d prepare banana bread. All you need is a pair of bowls, a loaf pan, and 10 minutes to have this gluten free pumpkin bread ready for the oven. Follow the steps here, and refer to the recipe card for printable instructions.
- Mix the batter. Whisk the dry ingredients together in one bowl, and cream the eggs, sugar, and wet ingredients together in a second bowl. Add the dry mixture to the wet batter, and mix.
- Bake. Pour the batter into a greased and lined 9×5-inch loaf pan. Bake your pumpkin bread at 350ºF for about 1 hour, or until it passes the toothpick test. Afterward, let the loaf cool to room temperature before you add the glaze.
- Add the glaze. If you’re glazing the pumpkin bread, whisk the glaze ingredients together (add the powdered sugar gradually). Once that’s smooth and pourable, drizzle it over the cooled loaf. Slice, and enjoy!
Tips and Variations
- The exact baking times may vary. Not all ovens bake the same, so I recommend checking the pumpkin bread after 45 minutes. If the top is browning too quickly, tent the loaf pan lightly with tin foil.
- Use a toothpick to test for doneness. Stick a toothpick into the center of the loaf, and if it comes out clean or with a few moist crumbs, it’s done.
- Boost the color. My easy trick to make the orange color “pop” is to add a dash of turmeric powder to the dry ingredients.
- Line the pan. Lining the loaf pan with parchment paper AND greasing it with cooking spray makes it easy to cleanly remove the bread from the pan after baking.
- Add frosting. If you aren’t into the maple glaze, try adding frosting instead, like this tangy cream cheese frosting or classic vanilla buttercream. This chocolate frosting also tastes amazing.
How to Store
- To store. Store this gluten free pumpkin bread in an airtight container at room temperature for up to 3 days. Make sure it’s completely cooled before storage.
- Freeze. Wrap the fully cooled bread in several layers of plastic wrap and keep it in the freezer for up to 3 months. Defrost the loaf on the counter overnight before slicing and serving at room temperature.
Shop the Recipe
LOAF PAN: Make sure you have a 9×5-inch pan so that this loaf baked properly and doesn’t overflow.
PARCHMENT PAPER: Letting a sheet hang over the edges of the pan a bit will make it easy to lift out.
TAPIOCA STARCH: While I try to keep my gluten free baking recipes as simple as possible by using pre-made blends, adding some extra tapioca starch (also known as tapioca flour) in this recipe helps the texture.
MAPLE SYRUP: If you are making that glaze, make sure you use the real stuff. I recommend Vermont maple syrup.
More Quick Bread Recipes
Gluten Free Pumpkin Bread
Ingredients
For the bread:
- 2 cups gluten-free all-purpose flour (use a 1-to-1 blend or add 1/4 teaspoon xanthan gum if you use all-purpose)
- 1/2 cup tapioca flour
- 1 Tablespoon pumpkin pie spice
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup sugar
- 4 eggs
- 1 cup pumpkin puree (homemade or store-bought)
- 3/4 cup vegetable oil or coconut oil
For the maple glaze:
- 1/3 cup melted butter
- 4 Tablespoons maple syrup
- 1 Tablespoon vanilla extract
- 1/2 teaspoon cinnamon
- 6 Tablespoons powdered sugar
Instructions
Pumpkin bread:
- Preheat the oven to 350°F. Coat a 9×5-inch loaf pan with nonstick cooking spary and line it with parchment paper.
- Combine the all-purpose flour, tapioca flour, pumpkin pie spice, baking powder, baking soda, cinnamon, and salt in a medium bowl. Whisk everyting together and set aside.
- In a large bowl whisk together the sugar, eggs, pumpkin puree, and oil. Mix until combined and smooth.
- Stir in dry ingredients and mix until everything is well incorporated.
- Pour the batter into the prepared baking pan.
- Bake the pumpkin bread for 50-60 minutes. Insert a toothpick in the center, it should come out with very few wet crumbs.
- Remove the loaf from the oven and let it cool completely on a wire rack. While it is cooling, prepare the maple glaze.
- When the loaf is fully cool, pour the glaze over the bread. Slice and enjoy!
Maple glaze:
- In a medium bowl, whisk together the melted butter, maple syrup, vanilla, and cinnamon until smooth.
- While whisking, add the powdered sugar about a tablespoon at a time.
- Mix until the glaze is smooth. Cover with plastic wrap or foil and set aside until the pumpkin bread is cool enough to pour the glaze over.
Did you make this?
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Can one use coconut sugar instead of plain sugar
This is not something I have tested. My guess is that it would work, but I can’t confirm that. I would check it a little earlier.
This looks SO good…I love the smell of a spiced pumpkin bread baking away in the oven.
Any suggestions for a replacement for tapioca flour? Would arrowroot starch work? Can’t wait to try this recipe out! Thanks!
I have not tested it with another starch, but if you use a gluten free flour blend that has the starches in it, arrowroot is typically a goos substitute as long as there are other starches in the mix. It might affect the texture a bit.