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The Best Gluten-free Pumpkin Bread Ever

October 1, 2019

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
Scale

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

*Sub spelt flour. 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!

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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!

I love seeing you what you make my recipes!
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61 Responses

  1. 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!

  2. 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.

  3. 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.

    1. 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!!

      1. 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!

        1. 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?

    1. 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 ! 🙂

  4. 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!

  5. 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

  6. 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!

  7. 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?

    1. 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?

  8. 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.

  9. 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.

  10. 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.

    1. 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.

  11. 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.

    1. 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!)

  12. 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?

  13. 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.

    1. 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.

  14. 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.

  15. 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!

    1. 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.

  16. 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!

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