Classic gluten free pumpkin bread, made simply with just the right spices in one bowl. A moist, tender celebration of fall!
The brilliant color of the loaf comes from the pumpkin (of course), and the pumpkin pie spice. That’s just a simple, fall-like blend of cinnamon, ginger, allspice, cloves and nutmeg.
This pumpkin bread recipe is only lightly sweet, and very satisfying. The spices make it smell like fall, and the pumpkin butter make for the perfect rich, fall taste and tender texture.
Serve it for breakfast, instead of those fake pumpkin “flavored” cereals in the grocery store. I don’t even want to know what is in those!
What’s the batter like for this quick bread?
Even though the word “bread” is in the name of the recipe, this is a quick bread, not a sandwich bread. A quick bread is like a muffin or cake, but baked in a loaf pan.
It tends to be less sweet than a full-blown cake, which is what makes it more like a muffin. But the crumb is cake-like.
I don’t want to over-explain things that might seem obvious. But then I get a comment on a quick bread saying that someone was “very disappointed” in the recipe and their inability to make a sandwich on it…
The batter for this pumpkin bread is really very thick. It should be smooth and uniform in color before you transfer it to the loaf pan and bake it, but that can be a bit challenging since it’s so thick.
If you have a stand mixer, that’s the easiest way to get a uniform batter. Just use the paddle attachment and beat just until smooth.
I usually start out thinking I’ll be able to mix the batter with a spoon, get a bit frustrated and take out the hand mixer. The batter tends to climb up the beaters, but it’s easy to scrape off. And by that point, you’re really don’t mixing.
Dusting the top with cinnamon sugar is a good idea
Dusting the top of the bread with cinnamon sugar before baking adds some extra sweetness to a bread that doesn’t begin with a ton of sugar. Plus, it creates a thin, crackly layer that adds visual and textural interest.
I do have a recipe for gluten free cinnamon swirl pumpkin bread, too. That’s a much dressier version of this pumpkin loaf.
Adding a simple dusting of cinnamon sugar on this simpler recipe is an even simpler way to add texture, fragrance, and flavor. As a testament to how optional the topping is, though, I’ve made this recipe every year since 2013 without the dusting. But I doubt I’ll go back!
Ingredients and substitutions
Dairy
Replacing the dairy in this recipe means replacing the butter and the buttermilk. In place of butter, I recommend using vegan butter, and my favorite brands are Melt and Miyoko’s Kitchen.
If you can’t find one of those, or you can’t have coconut (both of those brands of vegan butter are coconut oil-based), maybe try one of the newer Country Crock brand “plant butter” sticks. They have one derived from avocado oil and one from olive oil. I haven’t tried them myself, though, so please report back if you do try them!
Eggs
There are two eggs in this recipe. You can try replacing each of them with one “chia egg” (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel).
Cornstarch
If you can’t have corn, try using arrowroot. Even potato starch should work fine.
Pumpkin butter
“Pumpkin butter” isn’t a nut butter. It’s a reduced, spiced, and sweetened version of pumpkin puree. You can buy it during the fall and winter seasons (I like Trader Joe’s brand), or make your own homemade pumpkin butter with my recipe (<—-linked).
Since it’s been cooked down, it has more pumpkin flavor than pumpkin puree—which you’ll find has little pumpkin flavor. Plus, it has much less liquid. You cannot use pumpkin puree in its place in this recipe, or any other that calls for pumpkin butter.
I make a big batch toward the beginning of the fall season, and bake from it for weeks if not months. When I see it on the shelves, I also buy a couple jars. Remember, though, I’m doing a lot of recipe testing, so I need a lot ingredients so I can fail fail fail and live to try again another day!
HELLO! I’m Nicole! I make gluten-free food enjoyable & affordable. If they can make it with gluten, we can make it without. That’s a promise!
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I’ve just made my third batch of this recipe! It’s wonderful! I’ve made it plain, with mini chocolate chips and pecans and with fresh cranberries and walnuts. I made it in my stand mixer starting with the butter and eggs. I just beat the heck out of it til the butter was in tiny lumps floating in the egg. Then I added the rest of the wet ingredients and added the dry ingredients at the end and ran the mixer on low just til it was all barely incorporated. It’s a really nice loaf and exactly what I’m after this time of year. Thanks Nicole
I’m so glad, Dana, that it hits the spot for you and your family! Your additions sound delicious. :)
Can I prep the batter and put it in the fridge overnight, then bake it in the morning? Thank you!
I would not recommend that, no, Lina. You never want to let something with chemical leaveners like baking powder and baking soda sit for a long time before baking.
Just made this pumpkin loaf today and all I can say is….I am making a 2nd one tomorrow! This is a beautifully easy and moist loaf and yes for sure use cinnamon/sugar over the top. I used the milk/plain yogurt combo in lieu of buttermilk. Thanks for this wonderful and so tasty loaf….even my somewhat picky son said “this is a keeper”
So glad you agree about the cinnamon-sugar on top, Susan! Once you know, you know. And that’s amazing that it was a win with your son. As much as I try to take the pickiest family member’s tastes in stride, if I’m being honest—I’m always playing to that person, hoping to impress. ?
Looks gorgeous Nicole. As soon as our weather drops below 90 I’m making it! I love baking with pumpkin butter and buttermilk!
What could I use to substitute white sugar?
This is a sweet recipe, Kim, made with refined sugar. I think you might need a Paleo recipe, instead?
I used homemade vanilla kefir instead of buttermilk. I also added a little Rum extract and baked in muffin tins. My whole family couldn’t believe they were GF! I spread a little pumpkin-spice honey butter on mine and was in heaven!
I made this last night and both of kids had it for snack and breakfast this morning! Absolutely delicious!!! Thanks for the recipe :)
I made this tonight and it’s awesome!
Yet another clue that you have spies… This morning as my daughter ate the last slice of banana bread, she says, mom why don’t we make pumpkin bread next? And now your recipe arrives, so thank you, Nicole, and your ability to read the minds of Gfers like us :) Can’t wait to make this!
-Dana
Nicole, I can’t wait to try this! I made your pumpkin butter this morning while baking a batch of your cheesecake cookies. As soon as I tasted those cookies I ordered two of your cookbooks! I am trying to limit the amount of gluten in my diet and your site and recipes are just what I need to help me get started! Thanks so much.
Haven’t even had time to read the blog post, but am so excited!! Love, love, love pumpkin bread and will try to find time to whip this up later today! After I actually read the recipe and directions, of course . . .
Love pumpkin!!! love bread!!! love pumpkin bread!!! thank you so much!
I have been very sick in bed with a nasty flu. This morning I am feeling decidedly more human, saw this recipe, and now my house smells like Autumn instead of Hospital, due to the pumpkin butter cooking on the stove in anticipation of baking this pumpkin bread. Thanks, Nicole!
OXO
Allison