• 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

    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!

    • Author: Rachel
    • Prep Time: 5 mins
    • Cook Time: 50-60 mins
    • Total Time: 65 mins
    • Yield: 8 slices 1x

    Ingredients

    Instructions

    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 40-55 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

    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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    45 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!

    • 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!

  • 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.

  • 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!

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

      anything works!! coconut, oat, almond, etc.

  • 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?

    • Reply Rachel October 2, 2019 at 1:12 pm

      you can try flax egg. it should work still.

      • Reply Brita October 5, 2019 at 11:42 am

        Thank you! Trying it now!

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

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

    • 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 🙂

  • 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.

    • 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!!

      • 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!

        • Reply Rachel October 6, 2019 at 7:48 pm

          so happy you enjoyed!!

    • 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 😫

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

        what flour did you guys use??

        • 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?

          • Rachel October 8, 2019 at 7:13 pm

            yes!!! the consistency is key here!

  • 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?

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

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

    • 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 ! 🙂

      • Reply Rachel October 13, 2019 at 8:48 pm

        awwwww my pleasure!!!!! so happy you loved!

  • 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!

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

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

  • 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?

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

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

    • Reply Rachel October 9, 2019 at 2:02 pm

      omg thank you!!!!!!!!

  • 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 […]

  • 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

  • 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!

    • 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 🙂

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

        Can you switch coconut oil for vegetable oil?

        • 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 🙂

  • 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?

    • Reply Hannah October 28, 2019 at 11:23 am

      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?

      • Reply Rachel October 28, 2019 at 12:36 pm

        usually 9×5 i use 🙂

  • Reply Alex October 14, 2019 at 9:20 pm

    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.

  • Reply Michelle October 17, 2019 at 9:45 am

    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.

    • Reply Rachel October 17, 2019 at 1:34 pm

      in my experience, gf all purpose flour is a bit rubbery. whole wheat or spelt flour may be better if you can use!

  • Reply Kristina October 24, 2019 at 8:34 pm

    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.

  • Reply Kassandra Horn October 25, 2019 at 10:29 pm

    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.

    • Reply Rachel October 27, 2019 at 11:57 am

      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!)

  • Reply Syd October 27, 2019 at 9:34 pm

    Can you substitute regular sugar for the coconut Sugar?