The Best Gluten-free Pumpkin Bread made with healthy and simple ingredients for the easiest dairy-free, nut-free refined sugar-free pumpkin bread ever!
You guys have been patiently waiting for this bread for a month now. I know, i know, you probably hate me.
But I promise this bread was well worth the wait. Plus it helps built up a little momentum, you know?!
Today we are making a Classic Pumpkin Bread but with a gluten-free and dairy-free twist.
There is something about pumpkin bread that truly speaks to my soul. I am aware I sound like a basic girl over here but just stay with me. As someone who doesn’t really crave fall weather or leaves changing or even a pumpkin spice latte, this bread is everything and then some.
It is made with just a few simple ingredients that you likely have on hand already. You only need things like organic canned pumpkin (unsweetened), coconut oil, coconut sugar, non-dairy milk, and gf flour and a few other goodies.
It doesn’t require two bowls or 10,000 ingredients to enjoy.
I am all about making no fuss kind of food. You know when you just dirty up one bowl and barely have any clean up? Ya, that is what I am talking about.
Speaking of limiting the clean up, have I introduced you to my BFF, parchment paper? If there is one thing that you absolutely must have in your kitchen that isn’t food related, it is PARCHMENT PAPER!
It is absolutely a staple over here. It helps make clean ups a bit easier and it is so versatile. I personally love using If You Care’s parchment paper baking sheets. I toss them on a baking tray for roasted veggies and line all my baking dishes with it. Especially loaf pans because trying to get a loaf out of a loaf pan without it falling apart and sticking to the sides is close to impossible.
If You Care makes some of the best products so definitely check them out.
Also once you enjoy this classic gluten-free pumpkin bread, here are a few other pumpkin goods for you: Dark Chocolate Peanut Butter Pumpkin Candies (vegan + grain-free), Paleo Pumpkin Chocolate Chip Bread and Vegan Overnight Pumpkin Banana French Toast Bake
The Best Gluten-free Pumpkin Bread Ever
The Best Gluten-free Pumpkin Bread made with healthy and simple ingredients for the easiest dairy-free, refined sugar-free pumpkin bread ever!
- Prep Time: 5 mins
- Cook Time: 50-60 mins
- Total Time: 65 mins
Yield: 8 slices 1x
Ingredients
- 1 15-ounce can organic unsweetened pumpkin
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup coconut sugar
- 2 teaspoons vanilla extract
- 1/3 cup liquid coconut oil
- 3 eggs
- 1 1/2 cup gluten-free all-purpose flour
- 1/4 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice (if you want!)
Instructions
- Preheat oven to 350 degrees F and line a loaf pan with parchment paper (helps prevent sticking!) and grease the ends of the dish too
- In a large bowl, mix together pumpkin, baking soda and baking powder
- Add in the coconut sugar, vanilla and mix
- Beat in the eggs and oil until smooth
- Add in the flour and spices then mix until smooth
- Add batter to pan and bake for 50-60 minutes or until fully cooked
- Allow the bread to cool then slice and enjoy!
Notes
*Almond flour and coconut flour do not work well in this recipe.
*Sub flax egg if needed
**Store leftovers in airtight container in fridge for 5 days or freeze for longer
***To make these into muffins bake for 20-25 minutes. You will get about 9 muffins!
xx, Rach
Thank you If You Care for sponsoring this post! It means so much to me to partner with brands I love and use everyday!
Share this recipe
Maddy
Amazing! Thank you so much–can’t wait to try. Do you think I could sub Whole Wheat Flour for the Oat Flour? Also, I only have Pumpkin Pie Spice. How much do you recommend putting in in lieu of the cinnamon and nutmeg? Thanks again, Rachel!
Rachel
yes to whole wheat. not sure on spice blend but i’d assume similar in terms of measurements!
Maddy
I appreciate that! I don’t have a food processor to make oat flour with, and have tons of whole wheat flour to use up. Thanks again.
Brittany
Hi! What type of milk did you use in this recipe? Thanks! Can’t wait to try!
Rachel
anything works!! coconut, oat, almond, etc.
Christine Harrison
I’m very confused about the comments I don’t see milk or oat flour in the recipe.
Rachel
the recipe has been updated/tweaked a bit over the years! apologies for any confusion!!
Brita
This looks amazing but I’m allergic to eggs. Is there a specific substitute you recommend?
Rachel
you can try flax egg. it should work still.
Brita
Thank you! Trying it now!
Lindsey
Looks so good! Could I sub coconut sugar with honey or maple syrup?
Rachel
thank you! not for this as coconut sugar is a grainy sugar and those are liquid sugars 🙂
Megan Joy
HELP! Followed instructions and used parchment as recommended. Baked first for 53 min and inserted knife-wasn’t clean. Put back in oven for 5 min. Still not done. Back in for another 5 min. Top was starting to get dark brown. Finally just gave up and took it out. Cut an end piece and, nope…not really cooked. Still too moist and didn’t hold together. I’m so sad 🙁 Oven is fine and operating regularly for other cooking needs.
Rachel
hi megan! it sounds like something was off in your ratios for ingredients. maybe accidentally added too much of one of the “wet” ingredients?? did you use the exact ingredients listed?? so sorry to hear that!!
Dina
Thank you for your recipe. I’ve been
Looking for a simple gluten free pumpkin bread recipe that I could use as a base for pumpkin muffins and this worked perfectly. I made some substitutions. I used a combination of almond, oat and brown rice flour, added chocolate chips, and created a granola top with pumpkin spice granola, pumpkin seeds and chocolate chips. I did have to cook them an extra five or so Minutes. Thanks again!
Rachel
so happy you enjoyed!!
Gina
Same here! I ended up baking mine for 1 1/2 hours and still all wet on the inside ?
Rachel
what flour did you guys use??
Bailey
I also had the same problem. I baked mine for an hour and 15 min and it was still somewhat raw in the middle. I used oat flour that I blended from gluten free oats. Could it be because my oat flour wasn’t blended enough?
Rachel
yes!!! the consistency is key here!
Rachael
So excited to try this! Do you think almond flour would work instead of oat flour?
Rachel
i haven’t tested! i recommend making as it to ensure it works perfectly 🙂
Swarna
Thanks a lot for this recipe! I Really appreciate bloggers who post GF vegan recipes that are tried and tested! I veganized this recipe for my egg free son by using 2 tablespoons finely ground flax meal and 1 cups GF oat flour and 1cup almond flour and it turned out amazing! I ended up baking for 55 mins until they are fully done. I made this into 12 cupcakes instead of a bread and add few Guittard choc chips. Keeper recipe ! Thanks a bunch! Hope this comment helps someone ! 🙂
Rachel
awwwww my pleasure!!!!! so happy you loved!
Haley
I can’t wait to make!!!! Are either almond flour or coconut flour good substitutes for the oat flour? Just trying to use what I have lol thanks can’t wait to make!
Rachel
i haven’t tested! i recommend making as it to ensure it works perfectly 🙂
Michelle
I used 1 cup almond flour and 2 cups oat flour and it turned out great!
Rachel
yay!!
Amy M Pak
Rachel said that almond flour doesn’t work well—do you think yours did because the ratio was double the oat flour to it? I’m asking because I have some in the family that can’t do even the gluten free flour and I tend to stick to nut/oat/rice flours. TIA!
Sam
So excited for this!! Do you think it would work as muffins if I reduce the bake time?
Rachel
totally!!!!
Amanda Johnston
Hands down the best I have had. This is a must make recipe.
Rachel
omg thank you!!!!!!!!
Elle's Edit: My Favorite Fall Recipes | The Champagne Edit
[…] too shy to say hi! Anyways, some of my favorites that I’ve tried/want to try include her pumpkin bread, banana bread granola, apple blondies, banana bread crumb cake, and chocolate chip oatmeal […]
Tayler
I know you get so many requests for substitutions, and I typically try to keep your tried and true recipes as is… but 1 cup of sugar is a lot. Do you think decreasing it to say a 1/2 cup would totally change the final product? Thanks so much
Elena
Hi! I was wondering if you have any ideas on how to make it a little sweeter? Specific type of sugar anything I could add to make it maybe a little less healthy haha!
Rachel
It already as 1 cup of coconut sugar and tastes very sweet to me! Feel free to sweeten more as you wish 🙂
Elena Levy
Can you switch coconut oil for vegetable oil?
Rachel
i personally don’t use vegetable oil as it is heavily processed. i recommend avocado oil instead if you are looking for another option 🙂
Rachel
Rach! I have some GF plain flour to use. Do you think it’d be a good swap?? If not do you have a pumpkin bread recipe with it?
Hannah
Is the bread pan supposed to be 8×4 or 9×5? When a recipe just says bread or loaf pan without specifying which size which one are you supposed to use?
Rachel
usually 9×5 i use 🙂
Alex
The edges were done and I didn’t want them to burn so I took the bread out but the inside didn’t have the typical pumpkin bread consistency… I don’t know if that’s just the nature of this particular pumpkin bread or not.
Michelle
Looks yummilicious!
I cannot eat oats. Do you think gf all purpose flour would work? I saw that almond and coconut were not recommended. I wanted to try something on hand if I can and I don’t have spelt flour.
Rachel
in my experience, gf all purpose flour is a bit rubbery. whole wheat or spelt flour may be better if you can use!
Grace
Is there a typo in the recipe? You don’t suggest GF flour but that’s what the recipe suggests
I just made this exact recipe and substituted ground flax seeds for eggs. Since 1 tablespoon of flax seeds + 3 tablespoons of water = 1 egg, I used 3 tablespoons of flax seeds + 9 tablespoons of water. It came out super moist inside, Rachel have you successfully made this with a flax egg?
Kristina
Just wanted to let you/readers know that I don’t think this works with homemade oat flour, AKA old-fashioned oats blended to a fine powder in a blender. I made this recipe as directed and the bread is just too dense. It’s not airy/fluffy like your photos. What kind of oat flour do you use? I’ll have to try again with store-bought oat flour or just regular flour. Mine also turned out more orange than brown, but maybe that’s because of the pumpkin I used (Trader Joe’s organic). Anyway, I loved the simplicity of this recipe, though, Rachel! Thanks!
Side note: I’d love to see more pictures of your mixing bowl while you’re making your recipes, not just the end product! Just a thought.
Maia Minnix
This is very helpful. I was ready to go home and make this recipe with homemade oat flour, exactly the way you described you did. Thank you for your comment! I would’ve been so bummed if I had made it and it didn’t turn out right.
Kassandra Horn
I did not have a good experience making this. As others described, I baked the bread for an hour and it was still completely uncooked except on top, bottom and sides. I used the flax eggs instead of regular eggs but it sounds like that shouldn’t be an issue? So I really cant figure it out. Generally, love your recipes.
Rachel
so sorry to hear that! i’m not sure what it could be. ovens do vary in their temperatures and how hot they get (i know my moms says one temperature but it doesn’t ever seem as hot as it should be!)
Syd
Can you substitute regular sugar for the coconut Sugar?
Rachel
sure! it may be a bit too sweet as cane sugar is sweeter, maybe do 3/4 cup?!
Presley Parsons
Hi there,
I followed your recipe to an exact T, but mine didn’t raise as much as yours did. I’m thinking it has to do with the baking powder i used, what brand do you use? I also used oat milk – do you think that could be it? What milk did you use?
Claire
Absolutely amazing!!!! Made it 2 times in a row
Rachel
aw YAY thanks claire!
Danielle
I made this and cooked it for an hour and it’s still undercooked on the inside. I also used store bought oat flour. Not sure why it came out like that.
Rachel
hi danielle! hard for me to say – but sounds like one of the ratios may have been off when you were measuring. we make this all the time and haven’t had that happen.
Samantha
WOW this was incredible! I promised my boyfriend pumpkin bread and this definitely delivered! And so easy too! I added chocolate chips and it was delicious but would still be amazing without.
Rachel
omg yay!!!
Monica Dell’Osa
This came out amazing! So easy!🧡
I used monk fruit instead of coconut sugar.
Rachel
awww yay!
Katie
Hi Rachel! I’ve been making a ton of your recipes both from your book and your site and loving them – thank you! I made this one last night and unfortunately had the same result as some others, where I baked it for 75+ minutes and it was still underdone and really dense. I was wracking my brain to try to figure out what it could be and wondered – did you mix by hand or with a mixer? I did it by hand, so curious if that could be it! Thanks!
Rachel
aw thanks!! i am so sorry to hear – ugh! i am really not sure why this is happening to some people. i have made this recipe over and over again and it has never happened to me. my only thought is the pumpkin puree itself. i usually mix this by hand but i have don’t the mixer too.
Matias
Can I ommit the sugar? I usually use 3 tbsp of liquid Stevia… Should I increase the oil and the milk to make this change? thanks!
Rachel
i don’t think it would work well since the consistency will be off.
Kristen
Loved this! To everyone who had trouble with this recipe – did you measure your oats before or after you processed them? I measured 3 cups bf processing, but it wasn’t 3 cups after. Mine came out perfectly after making sure I had 3 cups of processed oat flour. Hope that helps!
Ps I also added salt and vanilla & chocolate chips. 🙂
Rachel
thanks kristen!! xx
Eileen F York
Hi, was wondering if you knew the nutritional value.
Rachel
Why You Don’t See the Nutrition Breakdown On My Recipes..
Lisa
Do you have the nutrition label for this recipe?
Rachel
Why You Don’t See the Nutrition Breakdown On My Recipes..
Lucy
Hi Rachel,
I want to make this recipe but I am a little confused…in your description of the recipe you mention that you need oat flour but then in the ingredients list you put GF all purpose flour. So I guess I’m wondering exactly what flour you used and the brand? Let me know! Thanks! Can’t wait to make
Hannah
Hi there! Wondering if I could use regular all purpose flour in place of the gluten free flour? Thanks!
Rachel
i think so!!!
Paige
Has this recipe changed? I have made it many times before (it’s delicious!) and when I can back to make it again, it no longer uses oat flour and the other ratios have changed. Help!
Rachel
yes!! i made changes to perfect it after a handful had issues with the old one!!
Gabi
Completely accurate this is the best ever pumpkin bread. Perfect consistency. In the past other pumpkin bread recipes I’ve made come out way to moist like pie. And I get to use the whole can! Less waste. I’ve made this 2x already in the past month. Thank you!!!
Rachel
YAYYYYY thank you so so much
Guadalupe
I just made this and it’s in the oven! Excited to try it but I was reading the comments and there’s nothing in the ingredients about milk? Confusing but hopefully it’s not needed…
Lauren
Do your have the nutrition facts for this recipe?
Rachel
Why You Don’t See the Nutrition Breakdown On My Recipes..
claire
Hi there! This looks so good. Could I sub the coconut sugar for stevia?
Rachel
hmm that may be way too much stevia – usually it is pretty overpowering in my opinion. perhaps a baking sugar blend of sorts that has stevia?
Casey
Loved this recipe! I saw your video on TikTok — are you using milk instead of coconut oil? I didn’t see milk on the ingredients list but wanted to make sure.
Rachel
hahah just your average mess-up adding milk into a recipe that 10000% doesn’t have milk in it
Ashley Barganier
This is the recipe I’ve been looking for! Simple but perfect every time!
Rachel
omg yay!!!
Steph
I’ve always loved the boxed pumpkin bread growing up and I’ve tried multiple pumpkin bread recipes and none really hit the spot…UNTIL I MADE THIS ONE!! Sooo satisfying and yummy. Thank you for this recipe!
Rachel
omg thank you!!!!
Brooke
The MOST incredible pumpkin bread! I added Hu gems & it was absolutely to die for! I gave some to my boyfriend and friends and all came back with good reviews.
Rachel
awwww thank you!
Amy
Rachel said that almond flour doesn’t work well—do you think yours did because the ratio was double the oat flour to it? I’m asking because I have some in the family that can’t do even the gluten free flour and I tend to stick to nut/oat/rice flours. TIA!
Chelsea
This really is the best gf pumpkin bread! I’m surprised at all the reviews with issues. I baked mine for 50 min and think it was probably done at 45! I used melted butter instead of coconut oil, bobs red mill 1:1 baking mix for the flour, and my can of pumpkin was missing 1/4 cup that I used for another recipe. It came out amazing! I see you post this bread all the time and I’m so happy I finally made it!
Rachel
WOHOOOO!!
Gwen
Every time I make this, the liquid coconut oil gets clumpy immediately after adding the flour. What am I doing wrong? Help. 😅
Rachel
that means the ingredients are cold with the oil if you are melting the solid oil! feel free to use an avocado oil instead if you prefer.
Christina
Rach, I’m dying to make this ASAP, as I love pumpkin bread- pumpkin anything actually. My favorite loaf growing up had chopped pecans sprinkled atop and I’d enjoy doing the same here to replicate it. When would I add the chopped nuts- before baking or sometime during? I was just wondering if I sprinkled them on and they baked the entire time required for the loaf, if they would burn at all…
Rachel
yay!! yes you can mix in it before shouldn’t be a problem!!!
Kalyn
O.M.G. This is perfection – crispy on the outside and moist on the inside (and not too sweet). I used Bob’s 1:1 GF flour and it worked well. A new staple in my house!
Rachel
thank you!!
Susan
Great flavors! Easy too.
Rachel
thank you so much!