If you’re searching for a straightforward, tender Gluten Free Dairy Free Pumpkin Bread recipe that’s simple to make and wonderfully flavorful, you’re in the right place. This loaf bakes up moist and tender with a perfect crumb — ideal for breakfast, an afternoon snack, or a cozy fall treat.
There’s something about the cooler weather that brings out the baker in all of us. On a random weekday during Fall you might find cookies, quick breads, or muffins baking in the oven. The warm pumpkin aroma fills the house and makes room for an after-dinner treat everyone will love.
⭐Gluten-Free Pumpkin Bread Recipe at a Glance
This classic pumpkin bread celebrates pumpkin season with warm spice and great texture. It’s incredibly moist, made without oil, and easy to adapt to your dietary needs. Swap eggs for a flax or commercial egg replacer to make it vegan. The ingredients are simple and easy to source, and the finished loaf is a tender, home-baked favorite.
Ingredients & Substitutions in this Gluten-free Pumpkin Loaf
These ingredients are straightforward and likely already in your pantry. Below are the main ingredients and suggested substitutes if you need them:
- Gluten-free flour blend – Use a well-balanced gluten-free flour mix for best texture. Avoid using a single flour (like almond, coconut, or oat flour) alone, as they produce different textures. Blends specifically formulated for baking work best for a tender loaf.
- Baking powder & baking soda – Both are required to give lift and structure. Use gluten-free baking powder if you need to avoid gluten.
- Pumpkin pie spice – Use your favorite blend or make your own mix of cinnamon, ginger, nutmeg, and cloves.
- Vegan butter – A plant-based butter yields a dairy-free loaf. Regular butter or coconut oil can be used if dairy is not a concern.
- Brown sugar – Light or dark brown sugar works. Coconut sugar is an option for a different flavor profile.
- Eggs – For a vegan version, use a commercial egg replacer or a flax/chia “egg” (1 tablespoon ground flax or chia + 3 tablespoons water per egg). Commercial egg replacers typically give a lighter crumb than chia eggs.
- Pumpkin puree – Canned pumpkin puree or homemade pumpkin puree both work, as long as it’s plain pumpkin and not pre-seasoned pie filling.
- Buttermilk – Use a dairy-free milk (almond, soy, or oat) with a splash of vinegar to make a quick dairy-free buttermilk.
- Vanilla extract – Adds depth but the pumpkin spices remain the dominant flavor.
- Pecans – Chopped pecans add crunch; walnuts are a good substitute or omit for a nut-free loaf.
Exact measurements and step-by-step directions are provided in the recipe card below.
Step by Step to Dairy-Free Pumpkin Bread
Step One: Whisk together the dry ingredients in a large bowl.
Step Two: Cream the softened vegan butter and brown sugar until light and combined.
Step Three: Beat in the eggs one at a time (or egg replacer), mixing well after each addition.
Step Four: Stir in the pumpkin puree, buttermilk, and vanilla until combined.
Step Five: Add the dry mixture all at once and mix until just combined.
Step Six: Fold in the chopped pecans and let the batter rest before baking.
⏲️ Baking this Flavorful Gluten-Free Pumpkin Bread
Scoop the thick, fragrant batter into an 8″ x 4.5″ loaf pan lined or sprayed with baking spray. Smooth the top so the loaf bakes evenly. Bake at 350°F (175°C) for about 50–75 minutes — start checking with a toothpick at 50 minutes. When a toothpick inserted into the center comes out clean, remove the loaf and cool on a wire rack for at least 1 hour before slicing.
How to Store this Healthy Pumpkin Bread
Once completely cooled, wrap the loaf tightly in plastic wrap or store it in an airtight container for up to 3 days at room temperature. For longer storage, refrigerate for up to a week or freeze for several months. Slice before freezing for easier thawing.
Pro-Tips for this Quick Bread
A few practical tips will give you the best results:
Use room temperature ingredients: Room temperature eggs, milk, and butter blend more smoothly and create a more even texture.
Measure flour by weight when possible: Weighing flour gives consistent results across batches and prevents a dense loaf from too much flour.
Use plain pumpkin puree: Make sure you use pure pumpkin puree, not pumpkin pie filling which is already spiced and sweetened.
Make quick dairy-free buttermilk: Stir 1/4 cup dairy-free milk with 2 teaspoons white vinegar and let sit for 5 minutes before using.
FAQs about This Gluten-Free Dairy-Free Pumpkin Bread
How should I store this pumpkin bread?
Can I substitute the eggs?
Why let the batter rest?
Can I use a different flour mix?
The Best Ever Gluten Free Dairy Free Pumpkin Bread
Ingredients
- 260 grams gluten free flour mix (about 2 cups)
- 2 teaspoons pumpkin pie spice
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 Tablespoons vegan butter, softened
- 210 grams brown sugar (about 1 cup)
- 2 large eggs (or egg replacer)
- 1 cup canned pumpkin puree
- ¼ cup buttermilk made with almond milk
- 2 teaspoons pure vanilla extract
- ½ cup chopped pecans
Instructions
- In a large bowl, whisk together the gluten-free flour mix, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
- In a mixer bowl, beat the vegan butter and brown sugar until combined, about 1 minute.
- Add the eggs one at a time (or egg replacer), beating for 30 seconds after each addition.
- Stir in the pumpkin puree, buttermilk, and vanilla. Beat for about 2 minutes until combined.
- Add the flour mixture all at once and mix until just combined, about 1 minute.
- Fold in the chopped pecans with a rubber spatula.
- Let the batter rest for 30 minutes to hydrate the flours.
- Preheat oven to 350°F (175°C). Spray an 8″ x 4.5″ loaf pan and scrape the batter into the pan, smoothing the top.
- Bake until a toothpick inserted in the center comes out clean, beginning to check at 50 minutes. The loaf can take up to 1 hour 15 minutes depending on oven and pan.
- Cool 10 minutes in the pan, then remove to a wire rack to cool completely before slicing.
Notes
- Make sure ingredients are at room temperature for best results.
- Weigh flour where possible for consistent outcomes.
- Let the batter rest to allow the starches to hydrate.
- Nuts can be omitted or swapped with walnuts.
Nutrition
Per slice (approx): Calories 255 | Carbohydrates 41g | Protein 4g | Fat 9g | Fiber 4g | Sugar 23g | Vitamin A 4088 IU
If you enjoyed this recipe, try other gluten-free quick breads and baking recipes for more seasonal treats.
