Gluten Free Pumpkin Bread

Soft, tender Gluten Free Pumpkin Bread is going to give you all the amazing flavors of fall in every single taste. Cinnamon, pumpkin spice, nutmeg, and pumpkin puree combine to create this unforgettable recipe that everyone will love!

There is nothing better than all the flavors of fall. Warm spices like cinnamon, nutmeg and all spice feel so festive and make my kitchen smell amazing during that time of the year!

Which is why, when that first leaf falls, you can bet that I am hanging out in the kitchen, whipping up a batch of this gluten free pumpkin bread. There are so many variations to this recipe to suit any dietary needs: you can make it lower in added sugars and it will still taste great, you can switch up the flours based on your preferences, and it can easily be made vegan too! 

Tools and Equipment You’ll Need

• Parchment Paper
• Mixing Bowls
• Whisk
• Spatula
• Bread Loaf Pan
• Stand Mixer or Electric Hand Mixer
• Cooling Rack

Recipe Ingredients and Notes

• Flour: You can use gluten free oat flour, or Bob’s Red Mill 1:1 Gluten Free Baking flour in this recipe – both will work equally well
• Butter: To make this healthier, you can replace half of the butter with unsweetened applesauce in a 1:1 ratio. To make this vegan, you can use coconut oil instead of the butter, also in a 1:1 ratio.
• Eggs: You can use flax eggs in this recipe for a vegan option
• Sugar: Try coconut sugar for a lower glycemic option, or cut the amount of brown sugar in half (for both the pumpkin bread and streusel topping) to make this recipe lower in sugar. It will still taste nice and sweet, even with less sugar!
• Note: The ingredients for the streusel topping are optional – it will make it more of a dessert than a snack with the topping!

Step by Step Instructions

Step 1: Set the oven to 350°. Line bread baking dish with parchment paper and spray with cooking spray. Mash bananas in a mixing bowl, add butter, brown and white sugar, eggs, vanilla, and pumpkin. Whisk until evenly mixed.

Step 2: In another mixing bowl, mix flour, baking soda, salt, cinnamon, and pumpkin pie spice.

Step 3: Add flour mixture to wet ingredients mixture (banana + pumpkin batter) and mix. Do not over mix, use a rubber spatula to lightly mix.

Step 4: Pour mixture into bread baking dish and smooth out the top.

Step 5: For streusel topping, mix flour, cinnamon, and brown sugar in a bowl. Add cut cold butter and blend with mixer until it is in crumbles.

Step 6: Top the banana pumpkin batter with streusel crumbles.

Step 7: Bake in the center of the rack for 50-65 minutes. To check if done use a toothpick to poke the center of the loaf. If batter is on toothpick, continue to bake until toothpick comes out clean.

Step 8: Once baked, let cool and remove loaf from dish to rest on a baking rack.

What Makes This Gluten Free Pumpkin Bread Healthy?

With the streusel topping, this recipe ends up being more like a dessert than a healthy snack, but with some of my modifications you can easily make this a guilt-free treat! Some of the ways this recipe is healthier than most is:

• High in Antioxidants: Pumpkin, bananas, and cinnamon are all three loaded with antioxidants. Eating foods that are high in antioxidants can protect you from free radicals. This is so important to stay healthy and reduce inflammation in the body. 
• Vitamins and Minerals: There is a long list of vitamins and minerals in this gluten free pumpkin bread! There is so much vitamin A, vitamin C, potassium, manganese, vitamin E, iron, fiber, and more.
• Healthy Fats: Using organic, grass fed butter will give you some healthy fats that are great for you! 
• Easy to Reduce Sugar & Fats: Replace half the butter in the bread batter with unsweetened applesauce, cut the amount of sugar in half, and you’ve got a guilt free treat that has less than 200 calories per slice!

Will Kids Enjoy This Pumpkin Bread Recipe?

This bread is perfectly sweet and has loads of flavor that kids can’t resist. It’s soft and makes a terrific breakfast option as well as a snack at any time of day. The only bad part about kids trying the pumpkin bread is that they will keep asking for more, so you will need to save a couple of pieces for yourself before it’s all gone! 🙂 

Gluten Free Pumpkin Bread FAQs

Variations for This Recipe

• Make this a terrific vegan banana bread recipe by using flax eggs and coconut oil instead of eggs and butter. 
• Throw in ¼ – ¼ cup of your favorite nuts to give the bread a little bit of a crunch. Walnuts, almonds, pecans, and hazelnuts would all be divine. 
• Chocoholics can toss in some chocolate chips. They are terrific with the combination of the other flavors. Stick with 70% or higher dark chocolate to get the healthy benefits from the chocolate.
• Reduce the sugar by cutting the amount of brown sugar in half

Top Tips for Making Gluten Free Pumpkin Bread

• Don’t overmix the batter, or the bread will end up more dense than fluffy. 
• You can skip the streusel topping if you would prefer to make the bread more healthy. 
• Be sure not to overbake the bread, or it will be more dried out and not as good. 
• Mix any of your favorite add-ins to the batter by folding it in with a spatula. 
• Make sure you measure your flour by scooping it out of the container and into a measuring cup, and then level with a butter knife. Don’t pack the cup, and don’t use the cup to scoop out the flour.

Check Out These Other Incredible Bread and Muffin Recipes!

• Healthy Chocolate Chip Banana Bread
• Healthy Banana Bread
• Blueberry Banana Oat Bread
• Cinnamon Sugar Muffins filled with Raspberry Jelly
• Chocolate Bannaa Muffin Recipe
• Cinnamon Apple Pie Bread from Wishes and Dishes

If you have tried this Gluten Free Pumpkin Bread recipe or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food!

Print Recipe

5 from 5 votes

Gluten Free Pumpkin Bread

Soft, tender Gluten Free Pumpkin Bread is going to give you all the amazing flavors of fall in every single taste. Cinnamon, pumpkin spice, nutmeg, and pumpkin puree combine to create this unforgettable recipe that everyone will love!

Prep Time10 mins

Cook Time1 hr 5 mins

Total Time1 hr 15 mins

Course: Baking, Bread, Breakfast, Brunch, Dessert, Snack

Cuisine: American

Servings: 16 slices

Calories: 229.3kcal

Author: Anjali Shah

Ingredients

For The Pumpkin Bread

• 1.5 cups Oat Flour or Bob's Red Mill 1:1 Gluten Free Baking Flour
• 1 tsp Baking Soda
• 0.5 tsp Salt
• 1 tsp Ground Cinnamon
• 1/2 tsp Pumpkin Pie Spice
• 1/2 tsp Nutmeg
• 2 Over-Ripe Bananas
• 1 cup Pumpkin Puree
• 8 tbsp Unsalted Butter, melted and cooled
• 1/2 cup Brown Sugar, unpacked
• 1/4 cup Granulated Sugar
• 2 Large Eggs

For the Streusel Topping (Optional)

• 1/2 cup Oat Flour or Gluten Free Flour
• 1/2 tsp Ground Cinnamon
• 1/2 cup Brown Sugar, unpacked
• 6 tbsp Cold Unsalted Butter, diced

Instructions

• Set the oven to 350°. Line bread baking dish with parchment paper and spray with cooking spray.
• Mash bananas in a mixing bowl, add butter, brown and white sugar, eggs, vanilla, and pumpkin. Whisk until evenly mixed.
• In another mixing bowl, mix flour, baking soda, salt, cinnamon, and pumpkin pie spice.
• Add flour mixture to wet ingredients mixture (banana + pumpkin batter) and mix. Do not over mix, use a rubber spatula to lightly mix.
• Pour mixture into bread baking dish and smooth out the top.
• For streusel topping, mix flour, cinnamon, and brown sugar in a bowl. Add cut cold butter and blend with mixer until it is in crumbles.
• Top the banana pumpkin batter with streusel crumbles.
• Bake in the center of the rack for 50-65 minutes. To check if done use a toothpick to poke the center of the loaf. If batter is on toothpick, continue to bake until toothpick comes out clean.
• Once baked, let cool and remove loaf from dish to rest on a baking rack.

Notes

Variations for This Recipe

• Make this a terrific vegan banana bread recipe by using flax eggs and coconut oil instead of eggs and butter. 
• Throw in ¼ – ¼ cup of your favorite nuts to give the bread a little bit of a crunch. Walnuts, almonds, pecans, and hazelnuts would all be divine. 
• Chocoholics can toss in some chocolate chips. They are terrific with the combination of the other flavors. Stick with 70% or higher dark chocolate to get the healthy benefits from the chocolate.
• Reduce the sugar by cutting the amount of brown sugar in half

Top Tips for Making Gluten Free Pumpkin Bread

• Don’t overmix the batter, or the bread will end up more dense than fluffy. 
• You can skip the streusel topping if you would prefer to make the bread more healthy. 
• Be sure not to overbake the bread, or it will be more dried out and not as good. 
• Mix any of your favorite add-ins to the batter by folding it in with a spatula. 
• Make sure you measure your flour by scooping it out of the container and into a measuring cup, and then level with a butter knife. Don’t pack the cup, and don’t use the cup to scoop out the flour.

Note: Nutritional info includes Bob’s Red Mill flour, strussel topping and full amounts of butter + sugar. 

For a healthier option:

• Use oat flour
• Replace 4 tbsp butter with unsweetened applesauce in the pumpkin bread recipe
• Cut the brown sugar down to 1/4 + 1/4 cup (instead of 1/2 + 1/2 cup)
• Use flax eggs

With these changes, the nutritional info for 1 slice of pumpkin bread is: 168.9 Calories; 7.9g Fat (4.6g Saturated); 19.4mg Cholestrol, 76.4mg Sodium, 81.7mg Potassium, 25.9g Carbs, 3.2g Fiber, 10.5g Sugar, 2.7 Protein

 

Nutrition

Serving: 1slice | Calories: 229.3kcal | Carbohydrates: 35.3g | Protein: 2.3g | Fat: 10.8g | Saturated Fat: 6.5g | Cholesterol: 50.5mg | Sodium: 92.4mg | Potassium: 104.1mg | Fiber: 1.6g | Sugar: 14.5g