This gluten free and dairy free pumpkin bread is THE BEST! It's super moist from the maple syrup, with the perfect amount of sweetness and spice.
Gluten Free & Dairy Free Pumpkin Bread
I love this gluten free and dairy free pumpkin bread so much. IIt's a simple and easy recipe, the texture is fluffy and moist, and the flavor is only slightly sweet with just the right amount of spice.
Because it's not overly sweet, you can switch up the toppings to adjust the sweetness to your liking!
If you need a snack to go with your cup of coffee, or a gift for the host at a holiday gathering because it's rude show up empty-handed, this is it!
What is pumpkin bread?
Pumpkin bread is a type of quickbread. Much like banana bread, it's baked in a loaf pan.
Think pumpkin pie but in loaf cake form. It's not as sweet, but it has the pumpkin flavor and the warm spices.
Is gluten free and dairy free pumpkin bread healthy?
I'm not going to pretend like pumpkin bread, or any quick bread or loaf cake is healthy. Who are we kidding? Quick bread is a cake disguised as bread.
Although it's both gluten free and dairy free, that doesn't necessarily mean it's healthy. That said, this is relatively healthy compared to some other recipes.
- It uses olive oil instead of butter
- Some of the sugar is substituted with maple syrup
- It's topped with pepitas instead of a streusel or icing
Can I make this pumpkin bread more indulgent?
If you're looking for indulgent pumpkin bread, here are some naughty, less healthy additions:
- mix chocolate chips into the batter
- serve the pumpkin bread with some honey butter or maple butter
- add a streusel topping
- spread cream cheese frosting on top
Choosing the right loaf pan for this recipe
This gluten free and dairy free pumpkin bread should be baked in an 8x4 inch / 20x10 cm loaf pan! Using a 9-inch loaf pan will cause your bread to be flat.
If possible, go with a metal loaf pan instead of glass. Glass pans heat slower than metal, but retains heat for longer. That means your pumpkin bread will end up with very dark sides and bottom when the center isn't cooked through.
Um, no thank you.
If you're using a glass pan or a dark metal pan, bake the pumpkin bread for 45-50 minutes at 320°F/160°C.
How long will gluten free & dairy free pumpkin bread last?
If you're not finishing the entire pumpkin loaf in a sitting (not a difficult task, fyi), you can add a piece of parchment or aluminum foil on the side that you sliced, and keep it in an airtight container for about 4 days at room temperature.
If you're not looking to eat it over the next few days, I suggest keeping it in the freezer! Slice the pumpkin bread, wrap up each slice and put them in a freezer bag and keep it in the freezer. You can reheat them by heating them up in your microwave for 10-20 seconds!
More pumpkin recipes!
- Pumpkin spice blondies (GF/DF)
- Pumpkin pie (GF/DF)
- Vegan pumpkin pie (GF/V)
- Pumpkin morning glory muffins (V)
- Lazy girl's creamy pumpkin soup (GF/V)
- 1½ cups (222g) gluten free all purpose flour (make sure it contains xanthan gum)
- ¾ teaspoon (4.5g) fine sea salt
- 1 teaspoon (6g) baking soda
- 1 teaspoon (4g) baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ can (212.5g) pumpkin purée
- ¾ cup (150g) light brown sugar
- ¼ cup (78g) maple syrup
- 1 large egg
- ⅓ cup (67g) olive oil
- 1½ tablespoons raw pepitas
- Preheat the oven to 340°F/170°C (320°F/160°C for dark metal loaf pan). Grease and line a 9x5in/23x13cm or 8x4in/20x10cm loaf pan with parchment paper.
- In a bowl, mix together flour, salt, baking soda, baking powder, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a large bowl, combine pumpkin purée, sugar, maple syrup, egg, and olive oil. Add the flour mixture and stir until just combined.
- Pour into the prepared loaf pan and bake for 55-60 minutes, or until a skewer inserted in the middle comes out clean. Let the bread rest in the pan for 5-10 minutes before taking it out on a wire rack to cool completely.