Gluten Free Pumpkin Bread
This delicious, moist, gluten-free pumpkin bread is made with canned pumpkin, oat flour, and plenty of pumpkin spice for a nourishing treat. So easy to make in just one bowl!
5 star review
“I’m on my fourth loaf of this yummy bread! It’s a hit for the entire household. It hardly lasts longer than a day! Thank you!”– Katie
About This Gluten Free Pumpkin Bread Recipe
Allow me to introduce you to the best gluten free pumpkin bread!
Made with oats, this pumpkin bread is super moist, tender, and absolutely satisfying.
Once baked and cooled, it tastes almost exactly like a gluten-free, healthy version of Starbuck’s pumpkin loaf!
It’s also refined sugar free, as it’s sweetened naturally with maple syrup, just like my super popular gluten free pumpkin muffins!
In place of traditional flour, this recipe uses oat flour, making the quick pumpkin bread flourless but still completely delicious.
Canned pumpkin is used as an easy way to add a healthy hit of vegetables, and also replace some of the oil found in traditional baking recipes.
Process & Tips
This gluten free pumpkin bread is so easy because it uses canned pumpkin and can be made in just one bowl!
You can also purchase pre-made gluten-free oat flour at many grocery stores and natural food markets or online.
Make sure you use gluten-free oats or gluten-free flour for this recipe, as regular oats and oat-flour can be cross contaminated with gluten.
Tip: Make your own gluten-free oat flour by placing 2 cups whole gluten-free rolled oats in a blender and blending until a coarse flour forms.
Ingredients & Substitutions
Refined coconut oil: Unrefined coconut oil will work, though it will make the pumpkin bread taste a bit more like coconut. Any neutral flavored oil such as avocado oil or canola oil will also work.
Eggs: I haven’t tested this recipe with flax eggs or vegan egg replacer, so if you try it let me know how it turns out!
Canned pumpkin puree: Makes this recipe super easy, but fresh, cooked, pureed pumpkin will also work.
Maple syrup: Use honey as an alternative refined sugar free alternative.
Oat flour: Buy pre-made gluten free oat flour, or make your own!
Pumpkin pie spice: Look for pumpkin spice on the spice aisle near the cinnamon.
Chocolate chips: They’re optional, but feel free to add a handful of chocolate chips to the top of the bread. Or mix ¼ cup directly into the batter.
What to Serve with Gluten-Free Pumpkin Bread
We love enjoying a slice of this healthy, copycat Starbucks pumpkin loaf with a glass of cashew milk or warm cup of coffee.
It’s also delicious with some butter (traditional or dairy-free), honey or a dollop of our pumpkin spice coconut whipped cream on top.
How to Store & Freeze Leftovers
Keep in a tightly sealed container at room temperature for 48 hours. Or store in the fridge for up to 3-4 days.
Past 4 days you’ll want to freeze any leftover quick bread, I like to slice mine before it goes in the freezer and store in a sealed ziptop bag or freezer friendly container for up to 2-3 months.
Tip: If you live in a high humidity environment, I recommend refrigerating your quick bread after baking.
How to Store Leftover Canned Pumpkin
Store canned pumpkin in a separate container in the refrigerator, covered, for 4-5 days. Or freeze for up to 3 months.
This Recipe Is…
Gluten Free Pumpkin Bread
- ⅓ cup melted refined coconut oil, (or other neutral flavored oil such as avocado or canola)
- 3 large eggs
- 1 cup pumpkin puree
- 1/2 cup pure maple syrup
- 1 tsp vanilla extract
- 2 cups oat flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 2 tsp pumpkin pie spice
- 1/4 cup chocolate chips
- Heat the oven to 350F.
- In a large bowl, whisk together the coconut oil, eggs, pumpkin puree, maple syrup, and vanilla extract.
- Add the oat flour, baking soda, baking powder, salt, and pumpkin pie spice. Stir until well incorporated.
- Pour the batter into a greased 9×5 inch loaf pan.
- Bake for 40-50 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes, then cool the rest of the way on a rack prior to slicing. Do not slice until completely cooled or the slices will fall apart.
- Store, covered, in the fridge for up to 5 days or freeze for up to 3 months. Bring to room temperature or gently reheat prior to serving.
- Follow instructions above. Pour batter into a greased or lined 12-cup muffin pan. Bake for 22-25 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
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