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gluten free pumpkin bread in a 4 loaf pan

Gluten-Free Pumpkin Bread Recipe

  • Author: Andrea Sprague
  • Prep Time: 15 mins
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 small loafs, 8 mini loaves or 16 muffins 1x


The best gluten free pumpkin bread recipe that everyone will enjoy even if they dont have a food allergy. This recipe is also dairy free.  It is great fresh out of the oven, but it gets even better the next day. Freezes great too.



Wet Ingredients
3 large eggs
1½ cups sugar (I use a blend of ½ cup white sugar, ½ cup coconut sugar and ½ cup brown sugar)
½ cup coconut oil, softened
1 15 oz can organic pumpkin
2 tsp vanilla

Dry Ingredients

½ cup brown rice flour
½ cup sorghum flour
½ cup potato starch
¼ cup tapioca starch
¼ cup millet flour or quinoa
1 tsp xanthan gum
1 tsp baking powder
1 tsp baking soda
2 ¼ tsp cinnamon
¼ tsp ground cloves
¾ tsp nutmeg
¾ tsp ground ginger
1 tsp sea salt or pink Himalayan Salt


1. Heat oven to 350 degrees. Place rack in the middle of the oven. Spray your baking pans with a little coconut oil then line with parchment paper (unless you are using a non-stick lined pan).

2. Beat eggs in a medium mixing bowl with a hand mixer or in the bowl of a stand mixer until a little frothy. Add the sugar and continue to beat until smooth. Add the oil, pumpkin, and vanilla and beat until well mixed.

3. In a separate bowl, add all the dry ingredients and stir with a whisk. Add the dry ingredients to the wet and beat until combined, about 30 seconds. Give the bowl a scrape with a rubber spatula to make sure all the dry ingredients are incorporated.

4. Pour the batter into the prepared 4-loaf pan and bake for 40 minutes. Test with a toothpick or wooden skewer for doneness. Place on a cooking rack and let sit in the pan for 15 minutes to cool, then gently release the loaves from the pan with a butter knife if needed. Loaves will be really soft while they are still warm so its best to let it cool a little before trying to move.



  • Flour- I always make my own mix of flours. I find that I get the best results and I can add more robust flours in a recipe like this one that has so many spices.  I use quinoa or millet flour in this blend.
  • Spices – I also use individual spices instead of a “pumpkin spice” blend. I tend to always have all these spices in my pantry. If you dont, you can replace the equivalent amount of spices below with your blend.
  • Loaf pan size –This recipe works best as 4 loaves or 8 mini loaves
  • Sugars – I use different sugars depending on how sweet I want the bread to be. You will see in the recipe I use white sugar, brown sugar and some coconut sugar. I really like coconut sugar for its higher mineral content. You can just use half and half white and brown sugar. You can even replace all the sugar with coconut sugar for a less processed version. The loaves wont be as sweet.

Rest your batter – gluten free flours benefit from sitting for 20 minutes before going in the oven. This rest period allows the starches to fully moisten and act more like the gluten or binding they are there to replace.

The recipe makes 4 small loafs, 8 mini loaves or 16 muffins.

Keywords: gluten free pumpkin bread recipe