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gluten free pumpkin bread

Delicious Gluten Free, Pumpkin Bread

This gluten free pumpkin bread recipe is modified version of Jen Segal's amazing Pumpkin Bread [read: not gluten free] per Once Upon a Chef. It's just as delicious, moist, can't-have-just-one-slice-worthy as the original, minus the gluten.
See.. err... taste for yourself!
Prep Time 15 mins
Cook Time 1 hr 10 mins
Course Dessert
Cuisine American


  • bread pan(s)


  • 2 cups gluten free flour
  • 2 cups sugar
  • 2 eggs
  • 3/4 cup softened butter 1.5 sticks
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon cloves
  • 1 teaspoon oil olive, vegetable, coconut work
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1 15 oz can of pumpkin


  • Butter two 8x4-inch loaf pans and preheat oven to 325 degrees F *See note
  • Dry Ingredient Mixture: Combine the dry ingredients flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg – into a medium bowl. Set aside.
  • Wet Ingredient Mixture: In a separate bowl, combine the butter and sugar with an electric mixer OR whisk. Once combined, add in eggs and vanilla. Mix until well combined, then add in the pumpkin.
  • Add the dry ingredients mixture to the wet ingredients mixture until well combined.
  • Divide the batter evenly into two pans OR half into a loaf pan and half into a bowl, cover with plastic wrap, and place in the fridge.
  • Bake at 325 degrees F for 65-75 minutes (depending on your oven). Allow loaf to cool in pan before


*If you only have one loaf pan, welcome to the club! I divide the final mixture in half and store half in the fridge until the first loaf has baked and cooled.
Keyword gluten free, moist, pumpkin bread