Recipe: Gluten-Free Pumpkin Bread

100_1398It took me over two years to convert my husband’s family recipe for pumpkin bread to be gluten-free. I tried several different flour blends and finally by adding a little applesauce, the gluten-free version was at least as good as the old gluten favorite. When a gluten-free food avoider we know asked for the recipe (he thought it contained gluten), I knew my job was complete!

If you have your own gluten-free flour blend, feel free to use it in this recipe. I’ve found two products that make this bread amazing. One of them is Beth’s All Purpose Flour from Gluten Free Pantry. That flour blend is widely available in health food stores, Whole Foods and some mainstream grocery stores. The other flour, Jules Gluten Free, is less available but sold online and in some stores. It is simply amazing flour that works incredibly well in most any gluten recipe!

Janes Family Pumpkin Bread Recipe (gluten and dairy free!)


  • 1 15 oz. can of pureed pumpkin
  • 3 ½ cups gluten-free flour blend
  • 3 cups sugar
  • 4 eggs, beaten
  • 1 cup canola oil
  • 1 tsp. cinnamon
  • 1 tsp. allspice
  • 1 tsp. nutmeg
  • ½ tsp. ground cloves
  • 2 tsp. salt
  • 1 tsp. baking powder
  • 2 tsp. baking soda
  • 2/3 cups water
  • ½ cup unsweetened natural applesauce


  • Combine eggs, sugar and oil.
  • Add pumpkin and mix well.
  • Sift (or whisk) together all the dry ingredients and add to pumpkin mixture.
  • Add water and applesauce and mix well.
  • Pour in two lightly greased loaf pans.
  • Bake at 350 degrees for approximately one hour.
  • Bread is ready when toothpick (or long wooden skewer) inserted in the middle comes out clean.

Variations:  If using the Jules Gluten Free flour, add and extra ¼ tsp. of baking powder. Add raisins and / or nuts to the recipe if you like. Fold in any additions gently right before pouring the mixture into the loaf pans. In the beginning I used about 1/2 tsp. of xanthan gum in this recipe but one time I didn’t have any on hand and the bread still turned out perfectly. After that I left it out on purpose. It’s expensive stuff so I might as well save it for when it’s needed.

The recipe can be cut in half for one loaf and the bread freezes very well. We usually heat this bread up in the toaster oven and dab a little butter on it but it is perfectly delightful without being heated at all. Like most good pumpkin breads, it goes nicely with spreadable cream cheese as well. One of my chocoholic friends puts tiny chocolate chips on a slice of the bread and heats it in the microwave until the chocolate melts. No matter which way you serve it, this bread is wonderful and no glutenoids in your life will ever miss the gluten!

9 thoughts on “Recipe: Gluten-Free Pumpkin Bread”

  1. The pumpkin bread recipe is wonderful. I carried one loaf to work with me and everyone loved the pumpkin bread. Thank you for this recipe.

  2. I’m so glad you like it Rebecca. It took a lot of work to finally get this family tradition favorite perfect without gluten but in the end, the result was definitely worth the effort!

  3. I’ve missed delicious pumpkin bread!
    I’ve tried 5 recipes without success, i even tried pumpkin muffins because the bread didn’t cook evenly (too crisp outside, too raw in the middle)
    I cannot wait to try this! thanks!

  4. I found some left over pumpkin in the freezer last weekend so after it thawed, I made a half batch of dough and filled 5 mini disposable loaf pans half full. The bread was done in 40 minutes exactly and I could have used only 4 pans to make the loaves larger with a nice presentation for gifts.

    I agree that pumpkin can really help a lot of gluten-free baked goods. Also, the applesauce trick that I use in the pumpkin bread is from a gluten quick bread recipe. I now use it for all my quick breads and it’s always served me well. Remember to use only 1/4 cup of applesauce for one loaf of bread 😉 I forgot to cut in half once and it wasn’t pretty…way to moist and not really bread at that point.

  5. I tried your pumpkin recipe, and i unfortunately it turned out very bad. the bread turned out moist, which was nice, but all i could taste is salt and baking soda, it turned out really dark – so i assume there is too mush bs in the recipe. I also made a traditional pumpkin bread at the same time (using regular flour) and it turned out tasty and great. the big difference, there was much less salt (1/3 less) and 1/2 the baking soda, 1 less egg and without the water and applesauce. I like the moistness, but maybe you could look into cutting the amount of bs and salt. very disappointing because i was very excited for a yummy gf bread, but unfortunately it didnt work out.

  6. Wonderful!! I used my own gluten free mix and they are so good.I also added walnuts.I did muffins so it would bake quicker so I could get to eating them.Thanks for your work!
    FYI my mix is equal amts. of white rice flour,brown rice flour,tapioca starch and potato starch.

  7. Just baked this bread today. Put the whole batch in a bundt pan, plus two mini loaves. We will add a bit more spice for next time – but it is definitely a wonderful texture and taste overall. Making it to bring for Thanksgiving gatherings. Thanks for sharing.

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