Gluten-Free Pumpkin Bread – a quick bread that is deliciously spiced with nutmeg, cinnamon, & cloves. This fall treat is a family favorite.
This Gluten-Free Pumpkin Bread is adapted from my grandmother’s Pumpkin Bread recipe and made because we found that recently our daughter Jersey might have a gluten-intolerance. So quickly I am going through our family’s favorite recipes and making adaptations.
Finding that Jersey may have a gluten-intolerance has been a journey. After having black circles under her eyes for as long as I can remember, mood swings after eating certain foods, a constant cough and digestive issues I was at my wit’s end trying to figure out what was going on with her sweet little body. After several doctor’s appts and tests, we decided to start eliminating certain foods from her diet.
We started with gluten but then later advised to put her back and it to get some testing done. As soon as we did, I saw a difference. Well, her celiac test came back fine – so the one doctor felt like she was good to go. I knew otherwise. After trying the whole dairy elimination and not seeing an ounce of difference we went back to eliminating gluten, a new doctor we were seeing agreed to go this route.
And guess what? It worked. Granted she isn’t 100% better, no we are still working on the whole cough thing. But the dark circles under her eyes, her mood swings and temperament has improved and so has her digestive system.
I started making all of our family favorites and adapting them to be gluten-free. Jersey is lucky enough that she can pick and choose (with guidance) when it is okay to eat gluten. If we know we are going to a party that will have pizza or cake that isn’t gluten-free she knows that she can have it if she wants, but then she also knows that she won’t feel her best either.
With that said she is only 8 – she doesn’t realize the effects the gluten is having on her and often feels sad, understandable. But we have tried our best and will continue as a family to be with her on this journey.
This Gluten-Free Pumpkin Bread was my first recipe to make her because we literally eat this bread all fall long. And I was shocked to find I loved this even more than our regular Pumpkin Bread.
The top crust has a very nice texture, like a slight crunch and then the rest of the bread is soft and moist. My son, Aiden and I, as well as Jersey, loved couldn’t help ourselves on that first loaf, in fact, the entire family was devouring it.
While this journey has had it’s up and downs, I am beyond grateful that Jersey’s overall life will be improved with such a simple thing. No meds just a simple ingredient removed that her body at this time just isn’t processing.
Feeling grateful friends that we have options for all sorts of people with allergies.
Tips on how to make the best Gluten-Free Pumpkin Bread:
- Make sure to use a 1-1 gluten-free flour blend with xanthan gum, this will help hold the bread together. I use Bob’s Red Mill 1-1 gluten-free flour blend.
- If you have an intolerance to gluten, make sure to check all ingredients for a gluten-free label or symbol.
- Pumpkin bread lasts 3-4 days at room temperature in an airtight container. It will last up to 3 months tightly sealed in the freezer. Let it cool completely before storing.
- To make this even more of a treat, you can add chocolate chips or your favorite nuts to taste.
- If you use larger loaf pans, it will take longer for them to bake. Check at the one hour mark and add time as needed.
- Make sure to use 100% Pumpkin puree, not sweetened. Most brands are naturally gluten-free.
How do you make Pumpkin Bread?
Preheat oven to 350; grease 3 bread loaf pans or 2 larger loaf pans.
Mix all dry ingredients together and set aside. Add all of the remaining ingredients and mix together until well combined. Mix in the flour mixture and still until well combined and you can’t see any of the remaining flour. Mixture will seem thick but it will be fine.
Pour into 2- 3 bread pans and bake at 350 for 1 hour. Insert toothpick in center of loaf, it is done baking if the toothpick comes out clean.
Cooking time will vary dependant on oven and size of bread loaf pans.
Looking for some other fun ways to use pumpkin? Check out some of my favorite recipes. All of these can easily be adapted, email me if you have any questions.
- Pumpkin Zucchini Cake
- Triple Chocolate Pumpkin Cake
- Pumpkin Bread
- Baked Cinnamon & Sugar Pumpkin Donuts
- Chocolate Pumpkin Cake Donuts
- Cinnamon Sugar Pumpkin Seeds
Enjoy this Gluten-Free Pumpkin Bread friends, as we sure are. XOXO San
Don’t forget to pin this recipe for Gluten-Free Pumpkin Bread to your favorite Pinterest board for later.
Gluten-Free Pumpkin Bread
- 3 1/2 cups gluten-free flour I use Bob's Red Mill 1-to-1 gluten free flour
- 2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon nutmeg, cloves
- 4 eggs
- 2/3 cup water
- 2 cups pumpkin I use canned pumpkin. Make sure that it is gluten-free if you are intolerant
- 2 cups sugar
- 1 cup brown sugar
- 1 cup oil
- 1 cup gluten-free chocolate chips optional
- Preheat oven to 350; grease 3 bread loaf pans or 2 larger loaf pans.
- Mix all dry ingredients together and set aside. Add all of the remaining ingredients and mix together until well combined. Mix in the flour mixture and still until well combined and you can't see any of the remaining flour. Mixture will seem thick but it will be fine.
- Pour into 2- 3 bread pans and bake at 350 for 1 hour. Insert toothpick in center of loaf, it is done baking if the toothpick comes out clean.
- Cooking time will vary dependant on oven and size of bread loaf pans.
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