• baking / bread / breakfast / dairyfree / glutenfree / nutfree / pumpkin / vegetarian

    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!

    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!

    The Best Gluten-free Pumpkin Bread made with healthy and simple ingredients for the easiest dairy-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 oat 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 made with healthy and simple ingredients for the easiest dairy-free, refined sugar-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!

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    The Best Gluten-free Pumpkin Bread Ever

    Prep Time 5 mins
    Cook Time 50-60 mins
    Total Time 65 mins
    Yields 8 slices

    Ingredients

    • 1 15-ounce can organic unsweetened pumpkin
    • 1/4 cup liquid coconut oil
    • 2 pasture-raised eggs*
    • 1/3 cup non-dairy milk
    • 1 cup coconut sugar
    • 2 cups gluten-free oat flour*
    • 1 teaspoon baking powder
    • 1/4 teaspoon nutmeg
    • 1 teaspoon cinnamon

    Directions

    1. Preheat oven to 350 degrees and line a glass bread dish with If You Care Baking Sheets (helps prevent sticking!) and grease the ends of the dish too
    2. In a large bowl, cream together the pumpkin, coconut oil, eggs, milk and coconut sugar until smooth and creamy
    3. Mix in the flour, baking powder and spices until smooth
    4. Pour into bread dish and bake for 50-60 minutes (or until toothpick comes out clean when you stick in center! for some this is taking a bit longer and will vary depending on your oven)
    5. Allow to cool (if you can ha!) and slice

    by

    Recipe Notes

    *Store leftovers in airtight container in fridge for 5 days or freeze for longer

    *Sub spelt flour. Almond flour and coconut flour do not work well in this recipe.

    *Sub flax egg if needed


    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!

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    35 Comments

  • Reply Maddy October 1, 2019 at 6:33 pm

    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!

    View Comment
    • Reply Rachel October 1, 2019 at 7:22 pm

      yes to whole wheat. not sure on spice blend but i’d assume similar in terms of measurements!

      View Comment
  • Reply Maddy October 1, 2019 at 8:13 pm

    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.

    View Comment
  • Reply Brittany October 1, 2019 at 10:36 pm

    Hi! What type of milk did you use in this recipe? Thanks! Can’t wait to try!

    View Comment
  • Reply Brita October 1, 2019 at 11:10 pm

    This looks amazing but I’m allergic to eggs. Is there a specific substitute you recommend?

    View Comment
  • Reply Lindsey October 2, 2019 at 1:30 am

    Looks so good! Could I sub coconut sugar with honey or maple syrup?

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    • Reply Rachel October 2, 2019 at 1:11 pm

      thank you! not for this as coconut sugar is a grainy sugar and those are liquid sugars 🙂

      View Comment
  • Reply Megan Joy October 2, 2019 at 9:42 am

    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.

    View Comment
    • Reply Rachel October 2, 2019 at 1:10 pm

      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!!

      View Comment
      • Reply Dina October 6, 2019 at 6:42 pm

        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!

        View Comment
    • Reply Gina October 5, 2019 at 4:42 pm

      Same here! I ended up baking mine for 1 1/2 hours and still all wet on the inside 😫

      View Comment
      • Reply Rachel October 6, 2019 at 9:05 pm

        what flour did you guys use??

        View Comment
        • Reply Bailey October 7, 2019 at 11:41 pm

          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?

          View Comment
  • Reply Rachael October 3, 2019 at 12:34 pm

    So excited to try this! Do you think almond flour would work instead of oat flour?

    View Comment
    • Reply Rachel October 3, 2019 at 3:09 pm

      i haven’t tested! i recommend making as it to ensure it works perfectly 🙂

      View Comment
    • Reply Swarna October 13, 2019 at 1:18 pm

      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 ! 🙂

      View Comment
  • Reply Haley October 3, 2019 at 2:58 pm

    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!

    View Comment
    • Reply Rachel October 3, 2019 at 3:08 pm

      i haven’t tested! i recommend making as it to ensure it works perfectly 🙂

      View Comment
  • Reply Sam October 3, 2019 at 10:08 pm

    So excited for this!! Do you think it would work as muffins if I reduce the bake time?

    View Comment
  • Reply Amanda Johnston October 9, 2019 at 1:10 pm

    Hands down the best I have had. This is a must make recipe.

    View Comment
  • Reply Elle's Edit: My Favorite Fall Recipes | The Champagne Edit October 10, 2019 at 6:01 am

    […] 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 […]

    View Comment
  • Reply Tayler October 10, 2019 at 7:50 am

    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

    View Comment
  • Reply Elena October 10, 2019 at 3:54 pm

    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!

    View Comment
    • Reply Rachel October 10, 2019 at 4:35 pm

      It already as 1 cup of coconut sugar and tastes very sweet to me! Feel free to sweeten more as you wish 🙂

      View Comment
      • Reply Elena Levy October 12, 2019 at 12:05 pm

        Can you switch coconut oil for vegetable oil?

        View Comment
        • Reply Rachel October 12, 2019 at 4:53 pm

          i personally don’t use vegetable oil as it is heavily processed. i recommend avocado oil instead if you are looking for another option 🙂

          View Comment
  • Reply Rachel October 13, 2019 at 5:43 pm

    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?

    View Comment
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