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.
The Oat Flour I Use
I love baking with this gluten free oat flour – helps me make family recipes that everyone can enjoy. A great, quick ingredient option when I don’t have time to make my own!
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…
Dairy FreeGluten FreeNut FreeVegetarian
Gluten Free Pumpkin Bread
Ingredients
- 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
Optional
- 1/4 cup chocolate chips
Equipment
Instructions
- 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.
For Muffins
- 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.
Notes
Nutrition Information:
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Yum! Looking forward to making this one!
Bridget, yay, I hope you enjoy. It’s definitely a new favorite around here!
Yum! Can’t wait to make this one
Made this pumpkin bread this morning and it was a hit! We couldn’t wait to dig in so it was a little crumbly when fresh out of the oven, I know you warned about that but impatient kiddos 🙂 I am sure it will firm up more as it rests but we devoured half of it in no time.. delicious! Thank you!
Krystin, I completely understand – the reason I knew about the bread falling apart when cutting it warm was because I couldn’t resist cutting into it the first two times I made it. 🙂 So glad this was a hit with you and your crew. Thanks so much for leaving a review!
Made this last night and the house smelled sooo good! EVERYONE gave it an A+, even the teen that groaned about ‘pumpkin’ LOVED it. Another winning healthy recipe 🙂
Angie, love it when we convert those picky teenagers! So happy you and your crew enjoyed this one, and thanks so much for leaving a review!
This is delicious! I used canola oil rather than coconut oil and I added chocolate chips. Thanks Robyn!
Ellen, great to know this works well with other oils as well, thanks for the tip! Chocolate chips sound like a lovely addition. Yum! Thanks so much for leaving a review.
Can I substitute oat flour with almond flour? I can’t tolerate oats.
Hi Lisa, I haven’t tested this one with almond flour so I can’t say for 100% sure. Typically almond flour subs well for oat, but I’m wondering if it might end up a bit too squishy for this recipe? It might be worth a try, or you could also use almond flour and bake them as muffins. If you give it a try let us know how it turns out!
I use Libby’s canned pumpkin. You don’t say what amount to put so I’m assuming it’s the small can of about 15 oz. They do make a 29 oz size as well.
Hi Gerry, the recipe calls for 1 cup pumpkin (not 1 can), so either size of Libby’s will work!
Hi! Can’t wait to try this! Could you decrease the maple syrup to 1/4 cup? Would that change the other ingredients? Trying to limit some of the sugar and sweetness. Thanks!!
Hi Logan, I haven’t tested it with less maple syrup, but I think it could work. If you try it let us know how it turns out!
Best tasting pumpkin bread! Very moist and delicious. I made it with my kids today and it was a hit, even with my picky eater. My son liked it so much that we used to rest of the pumpkin puree to make a second loaf. We had white chocolate chips at home and used them in the first loaf – yummy! Thanks for the awesome recipe!
Erica, yay, so happy to hear you and your crew enjoyed this one! Love the idea of adding white chocolate chips. Yum! Thanks so much for taking the time to leave a 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! I wanted to share that I have used flax eggs four times now and it has turned out great. So I’d anyone else is avoiding eggs, that is an option! I was thinking of making this as muffins to share with my daughters classroom. Would I keep the recipe the same but decrease the bake time down to 15-20 min? I’d love your thoughts! Thank you!
Katie, how wonderful! So happy to hear this is a hit with you and your fam. Thank you SO much for the tip on the flax eggs. So helpful! We’ll add that note to the post. Yes, the recipe should work well for muffins. I’d try 20-25 minutes to start, then add if necessary. If you try, let us know how they turn out. Thanks so much for taking the time to leave a review!
Thank you so much! I made two batches of the pumpkin bread as muffins for my daughter’s class and they were hit! They were done at about 22 minutes 🙂
Fantastic, thank you so much for the note, Katie! We’ll add that info the to recipe as well. 🙂
These are amazing! They certainly won’t last long. I threw everything in the blender and used 2 cups rolled oats instead of oat flour. I made them as muffins and didn’t find them to be crumbly, even when fresh out of the oven. I’ll definitely make these again. I also added a big handful of chopped pecans.
Joelle, what a great idea to make these into muffins in the blender! Thanks so much for sharing that tip. I think the crumbling happens mostly when trying to slice the hot bread, so making them into muffins definitely avoids that issues. Thanks again for the review!
Delicious and easy! Love that this recipe uses less oil and no refined sugar. Thank you for this healthful treat.
Yay, so glad you enjoyed this one, Sonja! Thanks so much for leaving a review!
Delicious! So easy and so good. The only thing I changed was to use canola oil instead of coconut oil. And I doubled the chocolate chips. Thank you!
Ellen, yay, happy you enjoyed this one! Love the idea of doubling up on the chocolate chips. Yum! Thanks so much for leaving a review!
Love this pumpkin bread! I like to add chopped walnuts or pecans to the batter for a little crunch! Thanks for a great recipe, Robyn!
Ohhhh, I love the idea of adding walnuts or pecans to this one, Teresa, I’m definitely going to try that way next time I make this one. Thanks so much for leaving a review!
This was absolutely delicious and so easy to put together. I host a bible study group on Tuesday mornings and several of my ladies have gluten intolerance and all of us want to stay away from white sugar. I made this Monday night and served it this morning and all of them asked for the recipe. This one is a keeper!
Deb, wonderful to hear you and your bible study group enjoyed this one! Thanks so much for sharing your thoughts!
I doubled the recipe and make a bundt cake instead. The family loved it! Thank you for the wonderful recipe.
Crystal, what a fabulous idea. I’ll have to try that version next time I make this. Thanks so much for leaving a review!
This is an amazing bread ! Rich in flavour, and perfectly sweetened. Hardest part was waiting for it to completely cool before diving in !
Cheryl, I agree, that is definitely the hardest part! So glad you enjoyed and thanks so much for leaving a review!