This Gluten-Free Pumpkin Bread is made with oat flour, pumpkin purée, and warm spices for a moist, tender loaf without gluten-free flour blends or xanthan gum. It's lightly sweetened with maple syrup and balanced with applesauce for consistent results.
A Quick Look at the Recipe
✅ Recipe Name: Gluten-Free Pumpkin Bread
🕒 Ready In: ~1 hour
👪 Serves: 8 servings
🍽 Calories: ~210 calories per slice (estimated)
🥣 Main Ingredients: Oat flour, pumpkin purée, eggs, maple syrup, applesauce
📖 Dietary Info: Gluten-free; dairy-free; naturally sweetened
👌 Difficulty: Easy - simple mixing, reliable bake, everyday ingredients
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Unlike many gluten-free pumpkin bread recipes, this version relies on whole-food ingredients and a straightforward mixing method. The combination of oat flour, eggs, and pumpkin creates structure without producing a dense or gummy crumb.
If you're planning your fall baking lineup, this gluten-free pumpkin bread fits right in with other seasonal breakfast favorites. Recipes like Pumpkin Spice Donuts, Maple Pecan Pie Bars, and Healthy Apple Crisp make great additions for an easy, make-ahead breakfast spread.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Gluten-Free Pumpkin Bread:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Gluten-Free Pumpkin Bread:
- Recipe Notes & Tips:
- How to Store:
- Gluten-Free Pumpkin Bread FAQs:
- More Bread Recipes You'll Love
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- Gluten-Free Pumpkin Bread
Why You'll Love this Gluten-Free Pumpkin Bread:
No gluten-free flour blend needed: This pumpkin bread uses oat flour instead of a 1:1 gluten-free blend or xanthan gum.
Moist, tender texture: Pumpkin purée, applesauce, and coconut oil work together to keep the loaf soft without being gummy.
Simple, whole-food ingredients: Everything comes together with pantry staples and warm spices.
Easy to make: A straightforward mixing method makes this recipe approachable for everyday baking.
Perfect for fall baking: This gluten-free pumpkin bread works well for breakfast, snacks, or make-ahead treats.
Key Ingredients:
- oat flour. Naturally gluten-free and packed with fiber, use store-bought or blend rolled oats into a fine flour.
- pumpkin puree. Use pure canned pumpkin (not pumpkin pie mix) for best results.
- eggs. Help bind the bread and give it structure.
- maple syrup. Adds natural sweetness and pairs well with the spices.
- applesauce. Helps keep the bread moist while reducing the need for extra oil.
- coconut oil. Use melted and cooled oil, refined for a neutral taste or unrefined for a light coconut flavor.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Make it refined sugar-free: This recipe is already sweetened with maple syrup, but honey can be used in the same amount if preferred.
- Swap the oil: Melted butter or avocado oil can replace coconut oil without affecting the texture.
- Add mix-ins: Fold in chocolate chips, chopped walnuts, or pecans for added texture and flavor.
- Change the spice blend: Adjust the spices to taste by increasing cinnamon or omitting cloves if you prefer a milder pumpkin spice flavor.
- Make it nut-free: Oat flour is naturally nut-free; just be sure your oats are certified gluten-free if needed.
How to Make Gluten-Free Pumpkin Bread:
- Preheat oven to 350°F. Grease a 9x5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together oat flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and cloves.
- In a separate bowl, whisk together pumpkin puree, eggs, maple syrup, applesauce, melted coconut oil, and vanilla until smooth.
- Add the wet mixture to the dry ingredients and stir until just combined, do not over mix.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling before slicing.
Recipe Notes & Tips:
- Use certified gluten-free oat flour: If you need the bread to be fully gluten-free, make sure your oat flour is labeled certified gluten-free.
- Do not overmix: Stir just until the wet and dry ingredients are combined to avoid a dense loaf.
- Check doneness in the center: Insert a toothpick into the middle of the loaf; it should come out clean or with a few moist crumbs.
- Allow the bread to cool before slicing: Letting the loaf cool helps it set and improves the final texture.
- Adjust bake time if needed: Ovens vary, so start checking the bread around the 45-minute mark and tent loosely with foil if the top browns too quickly.
- Serving Suggestions: We love a slice of pumpkin bread with a Iced Pumpkin Spice Latte or Masala Chai.
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How to Store:
Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep refrigerated for up to 1 week. Bring to room temp or warm slightly before serving.
Freezer: Wrap tightly in plastic wrap and foil or place in a freezer-safe bag for longer storage. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature.
Gluten-Free Pumpkin Bread FAQs:
No. This recipe doesn't use xanthan gum or a gluten-free flour blend-oat flour, eggs, and pumpkin provide the structure naturally.
Over mixing the batter or underbaking can cause a dense texture. Mix just until combined and bake until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Yes. The recipe is dairy-free as written when made with coconut oil.
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Gluten-Free Pumpkin Bread
Ingredients
- 2 cups oat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- 1 cup pumpkin puree
- 2 eggs
- ⅓ cup maple syrup
- ¼ cup applesauce
- ¼ cup coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease a 9x5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together oat flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and cloves.
- In a separate bowl, whisk together pumpkin puree, eggs, maple syrup, applesauce, melted coconut oil, and vanilla until smooth.
- Add the wet mixture to the dry ingredients and stir until just combined, do not over mix.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling before slicing.
Nutrition
Notes
- Use certified gluten-free oat flour: If you need the bread to be fully gluten-free, make sure your oat flour is labeled certified gluten-free.
- Do not overmix: Stir just until the wet and dry ingredients are combined to avoid a dense loaf.
- Check doneness in the center: Insert a toothpick into the middle of the loaf; it should come out clean or with a few moist crumbs.
- Allow the bread to cool before slicing: Letting the loaf cool helps it set and improves the final texture.
- Adjust bake time if needed: Ovens vary, so start checking the bread around the 45-minute mark and tent loosely with foil if the top browns too quickly.
- Serving Suggestions: We love a slice of pumpkin bread with a Iced Pumpkin Spice Latte or Masala Chai.
Kae says
so good!