Homemade Gluten Free Pumpkin Bread is a classic Fall recipe that's loaded with warming spices and packed with tons of pumpkin flavor. Made with pumpkin puree, cinnamon, nutmeg, and cloves, this homemade pumpkin bread fills your kitchen with the cozy smell of fall as it bakes. It's also completely dairy free, making it a delicious option when you're looking for an easy gluten free fall baking recipe that everyone can enjoy.

Why You'll Love This Gluten Free Pumpkin Bread Recipe

I typically like to "healthify" baking recipes, but in this case I didn't change a thing in this classic recipe that my mom has been making for over 30 years- EXCEPT for the flour!

I have tested this recipe with both Bob's Red Mill 1 to 1 Flour or King Arthur Measure for Measure Flour to equally replace the wheat flour and either worked perfectly. These are my go-to gluten free replacement flours that help create the same soft and fluffy texture you would expect from wheat flour!

I bake this gluten free pumpkin bread with my kids every year, and it's just as good as it was back then. It's easy to make- just a few minutes of mixing and stirring, pop it in the oven, and in about an hour, you'll have a house smelling of Fall spices and two scrumptious, homemade pumpkin loaves.

This recipe makes two loaves and you don't want to cut it in half! If you won't be eating both right away, go ahead and freeze the second loaf. You can also use this pumpkin bread batter in muffin pans and pack them in lunches for an afternoon lunchbox treat.

If you love all things pumpkin, be sure to also check out these recipes for Pumpkin Chocolate Chip Cookies, Roasted Pumpkin Seeds and these easy pumpkin pie parfaits!

Ingredients you'll Need to Make This Homemade Pumpkin Bread Recipe

• Gluten Free 1 to 1 Flour
• Pumpkin Puree
• Eggs
• Sugar
• Oil
• Water
• Baking Soda
• Salt
• Spices: Ground Cinnamon, Nutmeg and Cloves

Can I Make This Pumpkin Bread Dairy Free?

Yes! This recipe is naturally dairy free because it doesn't use milk, butter, or other traditional dairy ingredients.

That makes it a particularly useful recipe for holiday gatherings where guests may have multiple dietary restrictions.

Just remember to check the labels of any additional toppings or ingredients you add to make sure they are also dairy free and gluten free.

How To Make This Easy Gluten Free Pumpkin Bread Recipe

In a medium bowl, combine the flour, baking soda, salt & spices.Then in a separate bowl, beat the eggs and sugar on medium speed. Add the pumpkin puree, then slowly add the water and oil beating well after each addition. Add the flour mixture and beat on low until well combines.

Pour the batter into two greased loaf pans, dividing evenly. Bake for about 1 hour or until a toothpick comes out clean.

Let the loaves cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.

Can I Freeze Gluten Free Pumpkin Bread?

Absolutely. Since this recipe makes two loaves, freezing one is a great way to save a loaf for later.

Allow the pumpkin bread to cool completely before freezing. Wrap the loaf tightly in plastic wrap or another freezer-safe material, then place it in a freezer bag or airtight container.

When you're ready to enjoy it, thaw the loaf at room temperature.

You can also slice the bread before freezing it. That way, you can remove individual slices whenever you're craving a little taste of fall.

Have you tried this recipe? Be sure to leave a comment below and tag me on Instagram @thrivingglutenfree so I can see how it turned out!

Let's Bake!