Gluten-Free Pumpkin Bread with Warm Spices
This gluten-free, casein-free pumpkin bread delivers moist, tender crumb without wheat or dairy. Grated pumpkin replaces some flour, creating natural sweetness and moisture while oil keeps the cake tender. Warm spices—cinnamon, nutmeg, clove—build classic autumn flavor with subtle heat and earthiness. The recipe suits anyone managing celiac disease, gluten sensitivity, or dairy allergies, yet appeals to all pumpkin bread lovers. Serve it for fall breakfasts, holiday gatherings, or afternoon tea. This version prioritizes accessible ingredients over specialty egg replacers or gums, making it straightforward for home bakers seeking uncomplicated GFCF baking.
Ingredients
- 2 cups GFCF flour (Dove brand GFCF brown flour)certified gluten-free all-purpose flour blend1:1gluten-freeadds gluten
brands vary; ensure certified GF and CF
- 2 cups pumpkin, gratedsweet potato puree1:1gluten-freedairy-free
slightly earthier; reduce baking time by 2-3 minutes
Full guide → - ½ cup brown sugar
- ½ cup white sugar
- ¾ cups oil
- 1 tsp baking powder
- 1 tsp baking soda
- 4 eggs, well beatenGFCF egg replacerper product instructionsvegangluten-freedairy-free
texture less tender; confirms GFCF status
Full guide → - 1 tsp cinnamon, ground
- ½ tsp nutmeg, ground
- ½ tsp clove, ground
- ¼ tsp salt
Instructions
- 1
Blend eggs, oil, and grated pumpkin together in a bowl until well combined.
- 2
In a separate bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, clove, and sugar.
- 3
Fold dry ingredients into wet mixture and combine well.
- 4
Pour into a greased large square pan.
- 5
Bake in a preheated oven at 350 degrees F for about 30 minutes.
- 6
Remove from oven and cool before serving.
Tips
Use fresh grated pumpkin or unsweetened canned pumpkin puree; fresh adds slight moisture variation but deeper flavor. Drain canned pumpkin in fine mesh 10 minutes if very wet.
Fold rather than stir when combining wet and dry to preserve the light crumb structure. Overmixing gluten-free batters toughens the finished bread.
Cool fully in the pan before inverting or slicing. GFCF baked goods set slowly and crumble if cut warm.
Good to Know
Cover and refrigerate up to 5 days. Wrap well and freeze up to 3 months.
Prepare dry ingredient mix in advance; store in airtight container up to 1 week. Grate pumpkin day-of for best texture.
Serve warm or at room temperature with tea, coffee, or as part of a brunch spread.
Common Mistakes
Overmix the batter to avoid a dense, tough crumb.
Skip cooling in the pan to prevent the bread collapsing or crumbling when inverted.
Use wet canned pumpkin without draining to avoid a sunken center or gummy interior.
Substitutions
Dairy-Free Swaps
slightly earthier; reduce baking time by 2-3 minutes
Full guide →texture less tender; confirms GFCF status
Full guide →Gluten-Free Swaps
brands vary; ensure certified GF and CF
FAQ
Can I use regular all-purpose flour instead of GFCF flour?
Yes, substitute cup-for-cup, but the bread will contain gluten and dairy may be introduced depending on flour brand. This version is specifically formulated to be gluten-free and casein-free for those with restrictions.
How long does this pumpkin bread keep, and can it be frozen?
Store covered in the refrigerator up to 5 days. Wrap tightly and freeze up to 3 months. Thaw at room temperature or unwrap and warm gently in a 300F oven for 10 minutes.
What if my bread sinks in the middle or stays gummy?
Ensure pumpkin puree is not too wet; drain excess liquid. Verify oven temperature with an oven thermometer—GFCF flours bake differently. Overbaking slightly (32-35 minutes) helps set the crumb without drying it out.