Bake up a batch of this gluten-free pumpkin bread recipe that is sugar-free and dairy-free.
Why this recipe works
Gluten Free Pumpkin Bread is going to become a year round favorite at your house – no need to wait for fall!
It’s so delicious and easy to make that you’re going to be glad that this recipe makes two loaves
It’s also a guilt free gluten free pumpkin bread recipe. That’s because pumpkin contains so much that’s good for you like fiber, vitamin C and A, carotenoids, potassium and zinc.
Also, this is a sugar free pumpkin bread, since it contains powdered monk fruit sweetener, a natural no calorie sugar substitute, instead of white sugar.
You’ll also learn how to make this a dairy free pumpkin bread and find suggestions on how to make this a vegan pumpkin bread, too.
Whatever one’s dietary needs – vegan, gluten free, dairy free, or sugar free – this flourless pumpkin bread recipe will have everyone asking for another slice!
How I created a gluten free pumpkin bread
Blame my mother-in-law! (Sounds like a bad joke, right?) My gluten free dairy free pumpkin bread recipe is a version of one my mother-in-law shared with me many years ago.
You see, she brought me a loaf of gluten free pumpkin bread that her neighbor made her. At first, I was a bit reluctant to try it since gluten free baked goods can be very dry.
Much to my surprise, it was moist and flavorful. In fact, it was so yummy that I asked my mother-in-law to ask her neighbor for the recipe.
She did, and then I forgot about it. Typical, right?
Many months later, I came across the recipe card on my desk and thought I’d make an even better-for-you sugar free pumpkin bread recipe and share it with you!
A gluten free, sugar free pumpkin bread
Sweetener: The first thing I wanted to do was make recipe for gluten free pumpkin bread that was sugar free.
So I substituted powdered monk fruit sweetener for the white sugar, which you can do on a 1:1 basis when baking. My favorite brand is Monk Fruit in the Raw, but other powdered monk fruit brands work well, too.
Rice flour: When making this sugar free pumpkin bread recipe, I wanted to made other better for you substitutions such as using whole grain brown rice flour instead of white rice flour. This gives the bread some more fiber and a bit of a nuttier taste.
I was concerned that brown rice flour would make for a drier bread, but it’s still a very moist gluten free pumpkin bread.
Here’s the best way for measuring gluten free flour:
Believe it or not, you shouldn’t scoop gluten free flour directly out of the bag with a measuring cup. It packs down the rice flour and you end up with a bit too much in your cup.
Instead, spoon the flour from the bag (or the container you keep your flour in) into your measuring cup. Then use the back of a spatula or knife to level off the top of the cup.
That way the rice flour is given a mini-sift and isn’t packed down.
Thickeners & Binders: Since I have a food sensitivity to corn products, I used tapioca starch instead of corn starch.
You could also use rice starch, which I love using for thickening sauces and gravies. It's a must have product if you’re gluten free!
Finally, don’t leave out the xanthan gum. It’s important! I know it can be an expensive ingredient, but if you bake gluten free, you’ll need it for other recipes.
Making a dairy free, gluten free pumpkin bread
Instead of using milk or an alternative milk, I decided to use juice to make this a dairy free pumpkin bread.
For fun, I used tangerine-orange juice instead of plain orange juice. But you can use plain if that’s easier for you. Either is fabulous.
I love how the OJ adds a unique flavor to the flourless pumpkin bread and compliments the canned pumpkin and spices so well.
Suggestions for making a vegan pumpkin bread recipe
If you’re interested in making easy vegan pumpkin bread, you can use a vegan egg substitute like VeganEgg.
Using a vegan egg substitute also works well if you have an egg allergy or need to avoid eggs for other reasons.
I haven’t tried it myself. But if you do, comment below and let us know how it goes in this easy pumpkin bread recipe!
If you’re vegan or have egg allergies, check out my recipe for Eggless Chocolate Chip Cookies with Pumpkin!
If you’re looking for another easy vegan bread recipe, check out my Vegan Cornbread with Rosemary.
More tips for making Gluten Free Pumpkin bread
Loaf pans: Don’t forget that this pumpkin bread recipe makes TWO LOAVES. So have two 9x5 inch loaf pans ready.
Can I add chocolate chips or other goodies to this gluten free pumpkin bread recipe? Sure! To keep it dairy and gluten free and vegan, I suggest using Enjoy Life Semi-Sweet, Dairy Free, Nut Free Vegan Chocolate Chips.
If you don’t have nut allergies, pecans or walnuts would be a wonderful addition. You could also add dried cherries, raisins or cranberries.
Can the GF pumpkin bread be made oil-free? Yes. Just replace the canola oil with unsweetened applesauce. Your loaf may be a little denser and could need more time to bake.
Can I make pumpkin bread without baking soda? Use 1 tablespoon baking powder instead of 2 teaspoons baking soda.
How do I store my easy gluten free pumpkin bread? Store in the refrigerator for up to a week in an airtight container or zip lock baggie.
Can I freeze the loaves? Yes ma'am. Your gluten free pumpkin bread will be fine in the freezer for up to 3 months. To freeze, cool completely. Then wrap your bread loaf (or loaves) in plastic wrap.
Then wrap the bread tightly in foil and freeze. Don’t forget to label and date the bread so you know what it is. To thaw, place the pumpkin loaves in the refrigerator to thaw before slicing.
Serve this bread for Thanksgiving! Then check out the Best Gluten Free Thanksgiving Desserts Recipes and the Best Keto Thanksgiving Recipes for more delicious recipes for your holiday table.
- non-stick cooking spray
- 2 1/2 cups whole grain brown rice flour
- 1/2 cup cornstarch, tapioca starch or rice starch
- 5 teaspoons pumpkin pie spice
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon xanthan gum
- 4 large eggs
- 1 cup canola oil
- 1/2 cup tangerine-orange juice
- 3 cups powdered monk fruit
- 2 cups canned pumpkin (not pumpkin pie filling)
- Place your oven rack to the middle position and preheat oven to 350 degrees.
- Spray two 9-by-5-inch loaf pans lightly with a nonstick cooking spray.
- In a large mixing bowl, mix together brown rice flour, cornstarch, pumpkin pie spice, baking soda, salt, and xanthan gum.
- In another bowl, mix together eggs, oil, juice, powdered monk fruit, and pumpkin puree. Stir until thoroughly combined.
- Add pumpkin mixture to dry ingredients. Mix until ingredients are thoroughly combined into a smooth batter. Scrape down the sides and bottom of the bowl several times with a rubber spatula to make sure all ingredients are properly combined.
- Divide batter evenly between the two prepared loaf pans.
- Bake for 1 hour or until a toothpick inserted into the center of the loaf comes out clean.
- Remove pans from the oven and place on a wire rack. Allow bread to cool completely before removing from pans.
- Store bread wrapped in plastic wrap or a large Ziploc plastic bag at room temperature for three to five days (if it lasts that long!). Or you can place a loaf in a freezer bag and freeze it for up to three months.
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Serving Size:1 slice
Amount Per Serving: Calories: 203Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 258mgCarbohydrates: 25gFiber: 2gSugar: 5gProtein: 3g
Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.
Originally posted on March 19, 2012 and October 12, 2017 Updated with new pictures and information.