Gluten Free Pumpkin Bread (AKA The Best Pumpkin Bread I’ve Ever Made)

Gluten Free Pumpkin Bread

The recipe I’ll share with you today came into my life courtesy of our lovely neighbor Sharon. She brought a loaf of gluten-free pumpkin bread over for us, and my son Kell ate the entire loaf within an hour.

(Typically, I would not condone such selfish behavior, especially when delicious treats are involved. But since he’s the only one in the family with celiac disease, and can’t eat classic pumpkin bread, I can’t blame him for getting carried away on the rare occasion that a neighbor brings over something he can eat.)

Check out my video tutorial for making Zucchini Bread at the end of this post!

Gluten Free Pumpkin Bread

Anyway, the very next day, I asked Sharon if she would be willing to share her recipe with me. She graciously agreed, and I ended up making this recipe a concerning number of times in the following weeks.This gluten free pumpkin bread is just that good!

It’s moist and flavorful, and the texture is just right, so go ahead and give this recipe a try! (It makes two loaves, and if you happened to set one of them aside for yourself, your secret would be safe with me!). And after making pumpkin bread, you have to try what I think is the best gluten free bread recipe around.

Gluten Free Pumpkin Bread

Gluten Free Flour

Gluten-free flour is a tricky subject. Different types work in different ways, so if you are adapting a beloved recipe to make it gluten free, it’s helpful to know how different gluten free flours might behave in your baked goods.

Almond Flour

A newly gluten free cook will usually reach for almond flour. It’s a great “all-purpose” substitute and can usually be used in a 1:1 ratio. But keep in mind that it is denser than wheat four, so use an extra egg.

Coconut Flour

Coconut flour is made from dried coconut meat. It’s also great for baking and has a subtle coconut flavor that makes a nice addition to many baked goods. But it absorbs a lot of moisture, so be prepared to add more of your wet ingredients.

Oat Flour

Oat flour is another one that is good for baking, and it can also help keep your baked goods moist.

Rice Flour

Rice flour has a nice, nutty flavor and it works well for a lot of different purposes. (This is the flour we’ll use here in this pumpkin bread recipe.)

Gluten Free Pumpkin Bread

Buckwheat Flour

Buckwheat may sound like wheat flour, but it’s not. Buckwheat is  a non-gluten grain that is good for quick bread and yeast bread alike. But again, it’s denser than standard flour, so be prepared for that.

Tapioca Flour

While tapioca flour is also gluten free, it’s best used as a sauce thickener rather than a flour. It has little nutritional value compared to other substitutes and can cause the same insulin spikes that sugar and traditional wheat flours do.

If you have been baking gluten free for a while, you may already have a flour blend that you like. So feel free to use that one!

Gluten Free Pumpkin Bread

Pumpkin Puree

If you’re a pumpkin purist, you can make your own homemade pumpkin puree by picking a delicious, fresh pumpkin or hubbard squash from your garden, then cut it, bake it, and puree it to use in your bread.

But if you’re like me and want an easier option you can use  (or have pumpkin bread out of season), canned pumpkin is going to be your best bet. Remember to get canned pumpkin puree, NOT canned pumpkin pie filling. The pie filling already has its own ratio of spices that may not work well in this very special bread.

Gluten Free Pumpkin Bread

As far as this recipe for gluten-free pumpkin bread goes, keep in mind that gluten free doesn’t necessarily mean it’s right for every specialized diet. This is not vegan or paleo pumpkin bread, but it is moist and wonderful comfort food! Feel free to add some chocolate chips or cream cheese frosting if you’re serving it as dessert.

Or you can add some shredded veggies like carrots and zucchini, skip the cream cheese, and turn it into a breakfast muffin with wonderful pumpkin flavor.

Or if you’re like me, you can simply heat up a slice and slather some butter on top (or nut butter for a more complex flavor).

Gluten Free Pumpkin Bread

Try These Other Delicious Pumpkin Recipes

I’m one of those people who likes to take advantage of pumpkin-flavored everything this time of year. If you’re as pro-pumpkin as I am, check out these other delicious recipes and food ideas:

Do you have a go-to pumpkin treat or recipe during the fall?

Gluten Free Pumpkin Bread

Gluten Free Pumpkin Bread

Jill Nystul
This gluten free pumpkin bread is one of our favorite treats to make and eat in autumn. It’s moist, flavorful, and the texture is just right!
3.53 from 36 votes
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Course Snack
Cuisine American
Servings 16 pieces
Calories 294 kcal


  • 2 1/2 cups brown rice flour
  • 1/2 cup cornstarch
  • 5 tsp cinnamon
  • 2 tsp baking soda
  • 1 tsp xanthan gum
  • 4 eggs
  • 1 cup vegetable oil
  • 1 cup brown sugar
  • 2 cups white sugar
  • 1/2 cup lemon juice
  • 15 oz pumpkin puree


  • Start by greasing two loaf pans (about 9” x 5”) with butter or cooking spray.
  • Add the brown rice flour, cornstarch, cinnamon, baking soda, and xanthan gum to the bowl of your stand mixer.
  • Stir until the dry ingredients are well mixed.
  • With your mixer on low speed, add the eggs, vegetable oil, brown sugar, white sugar, lemon juice, and pumpkin puree one at a time.
  • Increase to high speed and continue mixing for 2 to 3 minutes.
  • Divide the batter between the greased loaf pans.
  • Bake at 300°F for about 1 hour 20 minutes, or until a toothpick comes out clean.


Calories: 294kcalCarbohydrates: 64gProtein: 3gFat: 3gSaturated Fat: 1gCholesterol: 40mgSodium: 186mgPotassium: 170mgFiber: 2gSugar: 39gVitamin A: 4195IUVitamin C: 4mgCalcium: 35mgIron: 1.2mg
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Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee


Food & Recipes

  • I have white rice flour and red rice flour. Can I substitute one of those or another GF flour? I have so many different flours, I really hate to go buy another.

  • What is the xanthum gum for, please? I live in a rural area and have never seen it, so I’m wondering if there is something I can use to replace it or just leave it out.

  • GIRLFRIEND. Please, please, please step away from the vegetable oil in clear plastic containers and consult with a Nutritional Therapy Practitioner in your area (or myself) on healthier alternatives such as grass-fed butter, organic ghee, or organic avocado oil, all of which are health-promoting. NOTE: Vegetable oil, margarine, shortening, ANYTHING THAT TURNS TO TRANS FAT all cause heart disease and affect everything in the body down to the cell membrane. If your cells aren’t healthy, your tissues aren’t healthy, leading to your organs not being healthy, your systems aren’t healthy, and this leads to overall bad health. Also substituting coconut sugar for regular white sugar is superior as it’s easier on blood sugar. Anytime any recipe calls for any sugar, I will substitute coconut sugar but ONLY USING 1/2 what recipe calls for, which is still sweet enough, or I will substitute in honey or maple syrup which are superior sweeteners (even for diabetics) due to their natural nutrient content. I would overjoyed for you to consult with me.

    • Thanks for sharing these tips. In many of my recipes I do opt for healthier substitutes such as the ones you have mentioned above. However, sometimes I like to use “old-school” recipes with ingredients that may not be the healthiest… comfort food. It’s all about moderation. :-)

      • So if I use regular flour, do I still need the xanthan gum? Should I use something else in it’s place?

        I love your tips and often spend over an hour going from one post to another. Thanks for all your help! I especially like the DIY things as I have a very limited income.

      • The xanthan gum only needs to be added to gluten free flour… and only if the gluten free flour does not already contain it.

  • Just an FYI: be careful using oat flour for celiacs or those with gluten intolerance. Although oats are naturally gluten free, they are grown next to the wheat fields and become tainted. The oat flour must state “certified gluten free”. …that means the oats are grown no where near wheat. There are several products on the market labeled gluten free (but contain oat flour) that I am unable to eat.

    • Definitely necessary for this recipe. Try a gluten free all purpose flour that already has the xanthan gum in it. The purpose is to hold the GF flour together.

    • In gluten-free baking, you need to rely on xanthan gum to provide elasticity and stickiness in doughs and batters. Since gluten is not present, you need something that acts as the binding agent for the flour. It helps hold onto some moisture and helps give the baked good some structure. Some gluten-free flour and baking mixes already have the xanthan gum in it, so check the ingredients. Xanthan gum is a natural additive and is a corn-based.

  • That looks good. We have one extended family member who is g free . She’s on a kick now where she’s cut sugar out of her diet . We make pumpkin bread and pumpkin chocolate chip cookies. I have 2 pumpkin bread recipes one has chocolate chips and the other has a cinnamon streusel mixture on top. Both are from.Averie cooks blog.

    • I’ve also gotten a lot of g free recipes from this blog. I’m wondering about trying a flour blend for this. I’ve used the Xantham gum before and it’s expensive.

  • I haven’t tried it with a GF blend, but I’m sure it would work! It might have a slightly different texture – give it a try and let me know what you think :-)

  • Do you have chia seeds? If so, blend one tablespoon chia seeds with three tablespoons of water and use the gel to replace the equivalent of one large egg in your baking recipes.

    You could also use 1/4 cup of mashed banana per egg! Or 1/4 of yogurt :-)

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