One Bowl Gluten Free Pumpkin Bread

One Bowl Gluten Free Pumpkin Bread

Classic gluten free pumpkin bread, made simply with just the right spices in one bowl. A moist, tender celebration of fall!


One bowl of batter is all that stands between you and this purely classic gluten free pumpkin bread. Set your wet ingredients out to come to room temperature, measure out the dry, mix—and bake.

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.

Classic gluten free pumpkin bread, made simply with just the right spices. A moist, tender celebration of fall!

The batter for this pumpkin bread is very thick, but wet. It reminds me of the old-style gluten free yeast bread doughs, the kind you “shape” in a loaf-style with wet hands. I, for one, am not nostalgic for that ritual, but it does make me think that you might be able to shape this loaf to bake outside a loaf pan. Just a thought!

Classic gluten free pumpkin bread, made simply with just the right spices. A moist, tender celebration of fall!

There’s another recipe for pumpkin bread on page 196 of my first cookbook, and that was the one I always made. You puree prunes for the batter and it has a more complex flavor. This one is a simple, classic pumpkin bread, made with basic ingredients, and it’s in the oven before you know it.

Have you ever made or purchased pumpkin butter? It has more flavor and less moisture than pure packed canned pumpkin, so it’s perfect for baking. I generally make my own (recipe here), but I do purchase it from time to time at Trader Joe’s. It’s also delicious spread on some toast.

Classic gluten free pumpkin bread, made simply with just the right spices. A moist, tender celebration of fall!

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!

Classic gluten free pumpkin bread, made simply with just the right spices. A moist, tender celebration of fall!

Like this recipe?

Prep time: Cook time: Yield: 1 loaf pumpkin bread


2 cups (280 g) all purpose gluten free flour (I used Better Batter)

1 teaspoon xanthan gum (omit if your blend already contains it)

1/4 cup (36 g) cornstarch (or try arrowroot)

3/4 teaspoon kosher salt

1 teaspoon baking powder

1/2 teaspoon baking soda

2 teaspoons pumpkin pie spice*

2/3 cup (133 g) sugar

2 tablespoons (28 g) packed light brown sugar

6 tablespoons (84 g) unsalted butter, at room temperature

2 eggs (100 g, weighed out of shell) at room temperature, beaten

2/3 cup (5 1/3 fluid ounces) buttermilk, at room temperature

5 ounces pumpkin butter, homemade or store bought, at room temperature

*To make your own pumpkin pie spice, combine 1 teaspoon ground cinnamon + 1/2 teaspoon ground ginger + 1/4 teaspoon ground allspice, 1/4 teaspoon ground cloves + 1/8 teaspoon ground nutmeg.


  • Preheat your oven to 350°F. Grease a standard 9-inch x 5-inch loaf pan and set it aside.

  • In a large bowl, place the flour, xanthan gum, cornstarch, salt, baking powder, baking soda, pumpkin pie spice and sugars, and whisk to combine well, breaking up any lumps in the brown sugar. Create a well in the center of the dry ingredients, and add the butter, eggs, buttermilk and pumpkin butter, mixing to combine after each addition. The batter will be very thick.

  • Scrape the batter into the prepared pan, pressing it into all corners of the pan. With wet fingers and/or a wet spatula, smooth the top of the batter into an even layer.

  • Place the loaf pan in the center of the preheated oven and bake until the top is domed and lightly golden brown in color, and a toothpick inserted in the center comes out with no more than a few moist crumbs attached (nothing gooey at all!) (45 to 55 minutes). Remove the pan from the oven and allow to cool for 10 minutes before turning out onto a wire rack to cool completely. Slice and serve once cool.

  • First published on the blog in 2013. Photos all new, recipe tweaked only slightly. 


Comments are closed.

  • Bonnie Norton
    October 14, 2016 at 12:14 PM

    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!

  • Michelle
    October 4, 2016 at 9:03 PM

    Hi Nicole! Thank you for creating this recipe. I have just started the gluten free baking journey due to a health condition & all purpose GF does sit well with my stomach. I have saw some GF recipes online using coconut flour & psyllium husks to make bread. I was wondering if I could use these for this recipe. If so,could you share with me on the quantity needed and if there would be a difference in the steps? Thank you!

  • J'Marinde Shephard
    September 25, 2016 at 1:02 PM

    PLEASE, PLEASE put in an actual (type-in-what-you’re-looking-for) search bar!!

    • September 25, 2016 at 4:38 PM

      I have a search function on my blog, J’Marinde. It is prominently located at the very top of the blog, as indicated by a magnifying glass, the universal symbol for such a bar. 🔍

  • Tracy
    September 25, 2016 at 12:29 PM

    Thank you for developing these recipes. I work at a food bank and pass them along to our demonstration chef!

  • Drew
    October 16, 2013 at 10:32 PM

    Hi, I was wondering if you have experimented with creating your own GF flour mix? Also have you tried substituting xanthan gum with anything? e.g. ground flaxseed or chia seed, or anything else?
    And lastly, will buckwheat flour be a suitable high protein replacement for oat flour?

    • Drew
      October 16, 2013 at 11:40 PM

      I found the DIY GF flour blog, a bit hasty with the questions sorry

  • […] Pumpkin bread. […]

  • Stefanie Hale
    October 10, 2013 at 10:02 AM

    I made this last night and both of kids had it for snack and breakfast this morning! Absolutely delicious!!! Thanks for the recipe :)

  • Nicki Schroder ツ
    October 9, 2013 at 9:24 PM

    I made this tonight and it’s awesome!

  • Rachel
    October 9, 2013 at 2:54 PM

    I have fructose malabsorption and therefore cannot have apple anything. Is there a way to make the pumpkin butter without apple cider/juice? Would plain water or maybe coconut water work?

  • October 9, 2013 at 1:27 PM

    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!

  • Doreen J
    October 9, 2013 at 1:16 PM

    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.

  • Linda
    October 9, 2013 at 12:12 PM

    Nicole, is the pumpkin butter a necessity or can an equivalent amount of canned pumpkin be used instead?

    • October 9, 2013 at 12:51 PM

      Yes, Linda, it is a necessity in this recipe. The recipe in my cookbook for pumpkin bread uses simple puree, if you’d prefer to use that one.

      • Linda
        October 9, 2013 at 8:34 PM

        Thanks Nicole! Your lovely recipes are always so welcome in my household! I’ve found ways to make them dairy and soy free for our household issues with quite a high success rate too!

  • GF in Maine
    October 9, 2013 at 12:11 PM

    I just want to use pureed pumpkin instead of pumpkin butter- what’s the amount to use to substitute? and what about the sugar- sub suggestions? thanks! your site is my favorite!

    • October 9, 2013 at 12:50 PM

      You can’t use pumpkin puree instead of pumpkin butter in this recipe, as it has considerably more moisture, GF in Maine. I haven’t tested this recipe with any substitutions, so feel free to experiment!

  • Anneke
    October 9, 2013 at 10:27 AM

    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 . . .

  • Jennifer Sasse
    October 9, 2013 at 10:20 AM

    Love pumpkin!!! love bread!!! love pumpkin bread!!! thank you so much!

    • October 9, 2013 at 12:54 PM

      Pleasure, Jennifer! :)
      xoxo Nicole

  • Lori
    October 9, 2013 at 10:15 AM

    Darn! My mouth was watering until I read the ingredient list and saw sour cream or yogurt. Bummer being Gluten and Diary intolerant.

    • Linda
      October 9, 2013 at 12:10 PM

      Me too. I just use plain coconut yogurt in most recipes that call for yogurt. I haven’t made this particular recipe, but it seems to have worked for me in other recipes.

      • October 9, 2013 at 12:51 PM

        I understand that there is Greek-style coconut yogurt now. Or you could just strain regular coconut yogurt.

      • Lori
        October 9, 2013 at 3:52 PM

        One more dumb question. I have not done a lot of gf/df baking except for peanut butter cookies. What does xanthan gum do for the baking process and what would happen if you baked something without it?

      • Carol
        October 9, 2013 at 7:24 PM

        It will be crumbly and most likely fall apart.

      • Lori
        October 9, 2013 at 9:33 PM

        Thanks, Carol.

    • Donia Robinson
      October 9, 2013 at 1:18 PM

      I’ve made quite a few of Nicole’s recipes dairy-free with a lot of success. I imagine they turn out a little different than hers, but still very tasty!

      • Lori
        October 9, 2013 at 3:44 PM

        Thanks Donia, Linda and Nicole. I am kind of new into the Dairy Free cooking. I use almond milk in place of milk but I did not know what to do in place of sour cream or yogurt. I did not know there was a coconut yogurt, but I will definitely look for it soonest!

      • Donia Robinson
        October 9, 2013 at 4:50 PM

        I recommend you be brave in experimenting. I think you’ll find that most things that don’t have a ton of dairy in them can still be made by us dairy-freers. I don’t have any solution for cheesecake, however. :( I guess cashew “cream”.

  • WTFPinterest.com
    October 9, 2013 at 9:48 AM

    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!

    • October 9, 2013 at 12:52 PM

      Oh no, Allison! I’m really glad you’re on the mend, and pumpkin butter is definitely the cure whatever the ailment this time of year!
      xoxo Nicole

  • Donia Robinson
    October 9, 2013 at 9:43 AM

    Looks awesome! I think my family will absolutely love it. Butter and maple syrup, on top possibly…

    • October 9, 2013 at 12:52 PM

      Sounds so good, Donia!
      xoxo Nicole

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