This gluten free pumpkin bread recipe is so moist and delicious it will be hard not to finish off the entire loaf in one sitting. The pumpkin flavor in this recipe screams fall and tastes so good with a hot cup of coffee.

I like to enjoy my pumpkin bread warmed with a dollop of butter on top. You can also enjoy it as is, or with some cream cheese spread for the ultimate breakfast treat.

Healthyish Brand Pumpkin Bread

This recipe is the perfect go-to breakfast for the family. It’s made from a few simple, healthy ingredients and takes very little time to make. So, give this delicious recipe a try. You’ll be so glad you did!

Looking for more delicious bread recipes? Try my old fashioned banana bread or my cinnamon apple bread for a delicious treat. Another great recipes my chocolate banana bread.

Gluten Free Pumpkin Bread

Gluten Free Pumpkin Bread
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Dry Ingredients:

  • 1 ¾ cups gluten free flour – I like to use Outrageous Brand.
  • 1/4 teaspoon salt
  • ½ teaspoon ground nutmeg
  • 1.5 teaspoons of cinnamon
  • 1 teaspoon baking soda

Wet Ingredients:

  • 1 cup cane sugar
  • ½ cup light brown sugar
  • ½ cup 2% milk
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 can of 15-ounce pumpkin puree, not pie filling


  • 5×9-inch loaf pan – metal, glass or tin foil preferred
  • 2 mixing bowls
  • whisk


  • Preheat your oven to 350 degrees.
  • Grease a standard 5×9-inch loaf pan (I use butter) Set aside.
  • Grab 2 medium sized mixing bowls. Combine the dry ingredients in to 1 of the mixing bowls. This includes, gluten free flour, salt, baking soda, cinnamon, and your nutmeg.
  • In your second bowl, combine your cane sugar, brown sugar, milk, vegetable oil, eggs, vanilla extract, and pumpkin puree. Whisk the wet ingredients until well blended.
  • Next, you’ll combine the wet and dry ingredients together. Gently whisk until all lumps are gone and a batter forms.
  • Pour your batter into the loaf pan.
  • Add chocolate chips to the top if you’d like.
  • Bake for 50-55 minutes or until the center of the pumpkin bread is fully cooked through.
  • To make two smaller loaves, split the bread between two 3×8 inch foil baking tins. (make sure the foil tins are greased before adding the batter.)