Sliced gluten-free pumpkin bread with homemade pumpkin bread.

Moist Gluten-Free Pumpkin Bread

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Fall is the season of pumpkin. So what better way to celebrate the season than with this gluten-free pumpkin bread? It is moist, delicious, and made with fresh pumpkin puree. 


Here is everything you need to make this delicious, moist, gluten-free pumpkin bread: 

  • Gluten-Free Flour: The flour blend consists of cassava flour, oat flour, millet flour, and arrowroot starch. You can make the pumpkin bread with 1 3/4 cups of your favorite gluten-free all-purpose flour blend instead.
  • Baking Powder: Baking powder gives the gluten-free pumpkin bread a beautiful rise. 
  • Spices: Cinnamon, nutmeg, cloves, and ginger give the bread a warm, cozy flavor.
  • Salt: Salt balances out the sweet flavor of the pumpkin bread.
  • Sugar-Free Sweetener: Adds a sweet flavor to the pumpkin bread without all the calories. I used monk fruit sweetener, but you can use 1 cup of brown sugar if you don’t mind the sugar.  
  • Eggs: Eggs bind the pumpkin bread ingredients together and give the pumpkin bread structure. 
  • Coconut Oil: It adds moisture to the bread, making it super soft.
  • Unsweetened Apple Sauce: Apple sauce adds natural sweetness to the bread. It also adds moisture to the bread, which allowed me to reduce the amount of oil in the pumpkin bread recipe. 
  • Pumpkin Puree: Adds delicious pumpkin flavor. 
  • Vanilla Extract: Vanilla extract adds a subtle vanilla flavor to the bread. 

Can I Make Gluten-Free Pumpkin Bread With Pumpkin Pie Filling

Do not use pumpkin pie filling to make this pumpkin bread recipe. Pumpkin pie filling is different from pumpkin puree. 

Pumpkin pie filling contains sugar and spices, while pumpkin puree does not. If you use pumpkin pie filling to make the pumpkin bread, it will be overly sweet and spicy. 

This pumpkin bread is made with fresh, homemade pumpkin puree. However, you can use canned pumpkin puree to make it instead. 

Why Is Pumpkin Bread Good For You

This pumpkin bread does not contain traditional wheat flour, so it has fewer carbs. Each slice of gluten-free pumpkin bread has 6.2 grams of carbs. Furthermore, pumpkin contains many bioactive compounds such as carotenoids, vitamins, and minerals. 

Pumpkin can: 

  • Help treat digestive and intestinal disorders.
  • Reduce blood glucose and help manage diabetes. 
  • Scavenge free radicals and act as an antioxidant.
  • Help treat constipation. 
  • Inhibit tumor cell proliferation. 

Tips For Making Gluten-Free Pumpkin Bread

Use room temperature ingredients. Using cold ingredients can cause the coconut oil to solidify and make it harder to evenly mix the ingredients. 

Use blanched almond flour. Do not use almond meal. Blanched almond flour is produced from blanched almonds. Blanching the almonds removes the skin, creating almond flour with a finer texture. Almond meal is made from skin-on almonds, which gives almond meal a coarser texture. If you use almond meal, it will give the pumpkin bread a different texture. 

Use neutral flavored oil. I used coconut oil to make this pumpkin bread. You substitute the coconut oil with avocado oil, vegetable oil, or any other type of neutral flavored oil. You can also use more applesauce instead of coconut oil to make this gluten-free pumpkin bread oil-free.

Make sure you use unsweetened apple sauce. If you use sweetened applesauce, the pumpkin bread will be too sweet. Moreover, apple sauce is sweetened with sugar. So, this pumpkin bread would not be sugar-free if you use sweetened applesauce. 


This pumpkin bread is perfectly delicious on its own. However, if you want to add something extra to your pumpkin bread, these variations will take it to the next level. 

  • Nuts: Mix 1/3 cup of chopped walnuts or pecans into the batter, giving the pumpkin bread a nutty flavor.
  • Chocolate Chips: Stir in 3/4 cup of milk or white chocolate chips to make the bread extra decadent.  
  • Dried Cranberries: Add 1/3 cup of dried cranberries to the pumpkin bread batter. The tart cranberries will contrast beautifully with the sweet pumpkin bread’s sweet flavor.
Sliced gluten-free pumpkin bread with homemade pumpkin bread.

How To Store Pumpkin Bread

To store the gluten-free pumpkin bread, wrap it tightly with plastic wrap. It will last at room temperature for 3 days. You can also store the pumpkin bread in the fridge for 5 days. 

You can also freeze the pumpkin bread. You can wrap the whole loaf of pumpkin bread tightly with plastic wrap, then place it into a zip-lock bag and freeze it. 

Alternatively, you can cut the pumpkin bread into thick slices and wrap the pieces individually with plastic wrap. 

Place the pumpkin bread slices into a freezer bag, then freeze it. The pumpkin bread will last for 3 months. 

When you’re craving a slice of pumpkin bread, take it out of the freezer and thaw it in the fridge overnight. 

You can reheat the pumpkin bread in the microwave or let it sit on the counter until it is room temperature. 

More Bread Recipes:

Lemon Poppy Seed Bread

Lemon poppy seed bread

Spiced Oat Flour Bread

Sliced spiced oat flour bread.

Bahamian Jelly Coconut Bread

Jelly Coconut Bread with shredded coconut

Moist Gluten-Free Pumpkin Bread

Recipe by Sarah
0.0 from 0 votes
Course: Breakfast, SnacksCuisine: Gluten-FreeDifficulty: Easy


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Gluten-free pumpkin bread is a fall staple. It is moist, delicious, and filled with fresh pumpkin and warm spice flavor! Best of all, this gluten-free pumpkin bread is so easy to make that you don’t even need a mixer.  

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  • 1/2 cup cassava flour

  • 1/2 cup oat flour

  • 1/4 cup millet flour

  • 1/2 cup arrowroot starch

  • 1 tablespoon baking powder

  • 1 1/2 teaspoons ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon ground cloves

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon salt

  • 1 cup sugar-free sweetener (I used monk fruit sweetener)

  • 3 large eggs

  • 1/4 cup coconut oil

  • 1/3 cup unsweetened apple sauce

  • 3/4 cup pumpkin puree

  • 1 teaspoon vanilla extract


  • Program the oven to 350°F, and grease a loaf pan with nonstick cooking spray. Line it with parchment paper and set it aside.
  • Whisk the cassava flour, oat flour, millet flour, arrowroot starch, baking powder, cinnamon, nutmeg, cloves, ginger, and salt in a large bowl.
  • Whisk the sugar-free sweetener, eggs, coconut oil, apple sauce, pumpkin puree, and vanilla extract in a bowl until combined.
  • Add the cassava flour mixture and mix to combine and stir until combined.
  • Next, pour the pumpkin bread batter into the loaf pan. Spread it into an even layer.
  • Bake the pumpkin bread for 45-60 minutes until a skewer inserted into the center of the pumpkin bread comes out clean.
  • Next, let the pumpkin bread cool in the loaf pan for minutes. Carefully remove it from the pan and place it on a cooling rack. Let it cool completely before slicing.
  • Serve and enjoy!

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Nutrition Facts

10 servings per container

  • Amount Per ServingCalories96
  • % Daily Value *
  • Total Fat 7g 11%
    • Saturated Fat 5.8g 25%
  • Cholesterol 53mg 18%
  • Sodium 232mg 10%
  • Potassium 31mg 1%
  • Total Carbohydrate 6.2g 2%
    • Dietary Fiber 0.9g 0%
    • Sugars 0.7g
  • Protein 2.2g 4%

  • Calcium 19%
  • Iron 2%
  • Vitamin D 36%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


  • Sarah

    Hello. Welcome to my food blog! I am a recipe developer/content writer and creator. Food is universal. Its more than something you eat. Food is an experience that can be enjoyed alone or with others. It can affect your physical health and your mood. I love food and I believe it affects how we feel which is why I started this blog that provides you with delicious healthy recipes, useful tips and tricks, guides, and informative articles.

    View all posts

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