Break out the flannel, leggings, and pumpkin spice – it’s fall, y’all! Celebrate the season by whipping up this delicious gluten free dairy free pumpkin bread. With a tender texture and perfect pumpkin spiced flavor, this will be a favorite at breakfast or snack time.
Whether you’re embracing dietary changes because of allergies, medical conditions, or simply personal choices, this recipe is designed to cater to your taste buds and dietary needs without compromising on flavor!
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Ingredient Notes
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Gluten-free flour mixture – You’ll want to choose a gluten-free blend that’s designed to be used as a measure-for-measure substitute for all-purpose flour. This should contain xantham gum (or another binding agent) in the flour. Xantham gum helps prevent the baked goods from becoming crumbly, and also helps lock in moisture. My favorite option is King Arthur’s Gluten Free Measure-for-Measure Flour. It works so well in so many baked goods!
- Pumpkin – Plain canned pumpkin works best for this recipe. You can use homemade pumpkin puree instead of canned if you prefer. Avoid using canned pumpkin pie filling, which is already sweetened and will cause the recipe to be too sweet.
- Vegetable Oil – This is a simple, inexpensive source of fat in the recipe that ensures a moist and rich pumpkin bread. If you prefer, you can substitute canola oil or avocado oil.
- Pumpkin pie spice – This is a blend of several aromatic spices. If you don’t have this on hand, you can substitute the 2 teaspoons of pumpkin spice for the following: 1 ¼ teaspoons cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon cloves, and ¼ teaspoon allspice or ginger. (You can play around with the proportions here a bit; there’s no “official” substitution amounts).
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips. This recipe is super simple!
Start by mixing your gluten free flour with baking powder, baking soda, and salt. Set that aside for now.
In another large mixing bowl, combine the pumpkin, eggs, vegetable oil, sugar, pumpkin pie spice, and vanilla. Mix well.
Add the dry ingredients to the wet ingredients and stir until combined.
Pour that into a greased loaf pan. Cook it for about 60-70 minutes in a 350 degree F oven, then let cool for about 10 minutes in the pan before you flip it onto a cooling rack.
Enjoy! You can eat it as-is, or topped with dairy-free butter or peanut butter. (Or – fun idea – if you have any that gets a little stale towards the end of the loaf, use it to make French toast!).
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
Store the loaf in an airtight container or resealable zip top bag for up to 2-3 days at room temperature. If you plan to store it longer than that, it’s best to freeze.
Yes. You can freeze as an entire loaf and then allow to thaw at room temperature the day you’re planning to serve it. Or, you can freeze in individual slices, and pop one in the microwave to defrost it whenever you’re craving a piece.
Absolutely! Feel free to customize your pumpkin bread by adding chopped nuts, dairy-free chocolate chips, candied ginger, dried cranberries, or shredded coconut. Fold them into the batter just before pouring it into the loaf pan.
Yes. You can make pumpkin puree by roasting or steaming pumpkin flesh until soft, then pureeing them in a blender or food processor until smooth. You can use the same amount of homemade puree as you would canned puree. However, note that homemade purees tend to hold more liquid if they were steamed. Sometimes it can be helpful to strain the homemade purees a bit in cheesecloth to thicken them up before using in a baked good.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free, wheat/gluten free, peanut free, and tree nut free.
This recipe does contain eggs. I do not recommend substituting the eggs in this recipe, as they are key for structure when using the proportions described here.
This recipe also contains highly refined soy oil – which is technically except from allergen labeling, but I do mention it here as those with soy allergies may sometimes avoid that. In that case, I recommend using canola oil or avocado oil as an easy substitute.
More Gluten Free Dairy Free Pumpkin Recipes
If you’re looking for more fall-inspired pumpkin recipes that fit both a gluten free and dairy free diet, be sure to give one of these a try:
- Dairy free pumpkin dip (double check that the instant vanilla pudding mix you choose is gluten free)
- Gluten free dairy free pumpkin soup
- Dairy free pumpkin spice creamer (be sure to choose oat milk that is certified gluten free, or use another dairy-free milk if you cannot tolerate oats)
- Whipped pumpkin honey dairy free butter (great for spreading on gluten free toast or even on this pumpkin bread!)
I hope you enjoy this recipe! If you get a chance to try it, feel free to leave a recipe rating or comment below.
Gluten Free Dairy Free Pumpkin Bread
Ingredients
- 1 ¾ cups gluten free flour blend (with xantham gum*, i.e. King Arthur Measure for Measure)
- 1 tsp baking soda
- ¾ tsp baking powder
- ½ tsp salt
- 15 oz can pumpkin puree
- 3 large eggs
- ¾ cup vegetable oil (or canola or avocado oil)
- 1 ⅔ cups granulated sugar
- 2 teaspoons pumpkin pie spice
- ½ tsp vanilla extract
Instructions
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Preheat the oven to 350 degrees F. Thoroughly grease a 9×5 loaf pan.
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In a large bowl, mix together the gluten free flour, baking soda, baking powder, and salt until well combined.
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In another large bowl, whisk together the pumpkin puree, eggs, vegetable oil, sugar, pumpkin spice, and vanilla.
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Pour the dry ingredients into the wet ingredients and stir until just combined.
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Pour the batter into the greased loaf pan. Bake in the oven at 350 degrees for 60-70 minutes, or until a toothpick pulls out just-about-clean. Remove from the oven and let the loaf sit in the pan for 10 minutes, then remove to a cooling rack to finish cooling. Enjoy!
Recipe Notes
- I recommend using a gluten free flour blend that already contains a binding agent like xantham gum. If yours does not have this, add ¼ teaspoon xanthan gum to the recipe.
- You can add mix ins like chopped pecans or chocolate chips if you’d like.
Nutrition facts (approximate per slice): 314 calories, 15 g fat, 2.5 g saturated fat, 260 mg sodium, 43 g carbohydrate, 2 g fiber, 26 g sugar, 3 g protein, Vitamin D: 1%, Calcium: 5%, Iron: 10%, Potassium: 2%
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