Quick and Easy Gluten Free Pumpkin Bread Recipe

Yields: 1 loaf
Prep Time: 10-15 minutes
Bake Time: 50-60 minutes


Dry Ingredients

  • 2 cups gluten-free 1:1 baking flour (make sure it contains xanthan gum or another binder)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup granulated sugar
  • ½ cup vegetable or canola oil
  • 1 (15 ounce) can pumpkin puree (make sure this is pure pumpkin puree, not pumpkin pie filling)
  • 2 large eggs
  • 1 teaspoon vanilla extract

Optional Add-Ins:

  • ½ cup chopped walnuts or pecans
  • ½ cup chocolate chips
  • ½ cup raisins


  • Two mixing bowls (medium and large)
  • Whisk
  • Spatula
  • 9×5 inch loaf pan
  • Cooking spray


1. Prep: Preheat your oven to 350 degrees F (175 degrees C). Grease and flour your loaf pan (use a gluten-free flour).

2. Mix dry ingredients: In a medium bowl, whisk together gluten-free flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.

3. Mix wet ingredients: In a large bowl, beat together sugar, oil, pumpkin puree, eggs, and vanilla extract until well combined.

4. Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined (don’t overmix).

5. Add-ins: If using, gently fold in your choice of nuts, chocolate chips, or raisins.

6. Bake: Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

7. Cool and enjoy: Let the bread cool in the pan for about 10-15 minutes before transferring to a wire rack to cool completely. Slice and enjoy!


Room Temperature: Ingredients blend best when they are at room temperature, especially the eggs.

Don’t Overmix: Overmixing the batter once you combine the wet and dry ingredients can make the bread tough.

Test for Doneness: Every oven is slightly different. It’s best to start checking for doneness around the 50-minute mark.

Storage: Store leftover pumpkin bread in an airtight container at room temperature for 2-3 days, or in the fridge for up to a week.


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