Gluten free pumpkin bread dusted with delicious cinnamon sugar. This pumpkin bread uses a whole can of pumpkin and is deliciously moist. Not only is it gluten-free, this recipe is made in one-bowl and incredibly easy to make. It will quickly become a favorite!
The Best Gluten Free Pumpkin Bread with a Cinnamon Sugar Topping
Pumpkin bread! Is there anything more cozy?! Classic pumpkin bread just screams warm, cozy, and all things fall baking. It’s one of my favorite breads to make once the temperatures start to drop just a little bit.
This gluten free cinnamon sugar pumpkin bread gives you all those cozy fall vibes but without any gluten so it’s the perfect quick-bread for everyone.
I specifically crafted this recipe to use a whole can of pumpkin so it is perfectly moist and full of pumpkin flavor. The warming pumpkin pie spice adds plenty of that classic pumpkin spice you know and love.
This recipe is made in one bowl and only takes around ten minutes to whip up before it goes into the oven. I know you’ll love it!
Pumpkin (a whole can so there’s no need to figure out what to do with what’s leftover!)
Dark Brown Sugar (favorite brown sugar of all time)
Pumpkin Pie Spice
Gluten Free Flour (this is my go-to gluten free flour)
How to Make This a Pumpkin Chocolate Chip Bread
Want a little chocolate in your pumpkin bread? Chocolate chip pumpkin bread is one of my favorites and you can easily add half a cup of your favorite dark chocolate chips to this bread to get that chocolatey goodness. You can add chocolate chips to the top of the bread instead of cinnamon sugar if you prefer.
How to Make This Easy Gluten Free Pumpkin Bread Recipe
Step One: Add the melted butter, pumpkin, vanilla extract, brown sugar, and eggs to a mixing bowl. Stir until everything is well combined.
Step Two: Next, add the gluten-free flour, baking soda, and pumpkin pie spice to the mixing bowl. Stir until the batter is well mixed.
Step Three: If using, fold in any chocolate chips or chopped nuts.
Step Four: Transfer the pumpkin bread batter to a prepared loaf pan. In a small bowl, combine the turbinado sugar and cinnamon. Sprinkle the cinnamon sugar mixture over the batter.
Step Five: Bake the bread at 350 degrees for fifty to sixty minutes or until a skewer inserted into the center of the bread comes out clean.
Step Six: Let the bread come to a cool in the loaf pan before transferring it to a wire rack to slice.
How to Store Pumpkin Bread
Store the pumpkin bread on the counter, tightly wrapped in foil or food wrap, for 3-4 days. If you need it to keep for a bit longer, I recommend storing the bread in an air-tight container in the fridge for up to a week.
Can I Freeze Pumpkin Bread?
Yes! You can either freeze the entire loaf of pumpkin bread or cut it into individual slices before freezing. I recommend slicing the bread before freezing. To freeze the bread, wrap it tightly in plastic wrap and place the wrapped bread in a freezer safe storage bag.
When you are ready to eat, remove a slice of pumpkin bread, or the entire loaf, from the freezer and let it thaw on the counter top. You can reheat a slice of bread in the microwave or in a hot oven for a few minutes before it is warmed through.
Tips and Tricks for the Best Gluten Free Pumpkin Bread
This recipe calls for one tablespoon of pumpkin pie spice but feel free to add more or less depending on your tastebuds.
Add chopped walnuts or pecans to your bread if you like a little crunch.
Turn the pumpkin bread halfway through cooking to ensure that the loaf cooks evenly.
You can insert a wooden skewer into the center of the bread to check on its doneness. Once it comes out clean the bread should be done.
To ensure that your pumpkin bread does not stick, line the loaf pan with parchment paper. This will make it very easy to remove the bread from the loaf once it has cooled.
I love to reheat heat a slice of this pumpkin bread in the oven. The slightly toasted bread tastes delicious.
More Delicious Gluten Free Bread and Muffin Recipes to Love
I hope you give this Gluten Free Pumpkin Bread a try! It’s tender, moist, delicious and the perfect pumpkin treat.
If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.
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What can I use instead of butter if I’m dairy free?
hi, Kayla! you could use vegan butter or coconut oil if you like.
I used 2 cups of your homemade pumpkin puree and it came out so good! Thank you!
Talk about a satisfying sweet treat! this bread was good on its own but that sugar crumble on top was just too delicious!
Can you use cassava flour in this recipe?
Hi, Michele! I haven’t tested cassava flour in this recipe. If you give it a try feel free to let me know how it turns out!
Incredible!! I subbed out the butter to make it dairy free and used besan (chickpea flour) as my gluten free flour. Currently sending this recipe to all my gluten + dairy free friends! That being said, you’d never know this was a GF, DF bread!
What did you sub out for butter to make it dairy free? Wanting to make this dairy free for myself
thanks for sharing, Anne! I’m so glad you made it work for you!
I made this for dessert following a dinner with my family yesterday. The bread received awesome reviews and there was none leftover. Bonus – it was super easy to make!
2020 was the year of banana bread and THIS PUMPKIN BREAD should be the bread of 2021. The bread is super pumpkiny and so moist. I love the fact that it uses the entire can of pumpkin too. SO easy. This will be my go to pumpkin bread from now on!
Awww thanks, Mireille! I’m so happy you loved the recipe!
I love everything I make from this site but this bread was incredible! I actually substituted butternut squash in place of the pumpkin due to making too much as baby food that my child hated but I didn’t want to waste and it was delicious! It reminded me of a pumpkin cake my mom used to make but with less than half the sugar. Thank you for another incredible recipe!
Thank you for sharing, Jordan! So glad you enjoyed it!
I made this yesterday with oat flour and baked it in a muffin tin for 25-30 minutes. They came out fantastic and were actually very pumpkin-y! I absolutely love the crunchy cinnamon sugar top!
So glad you love the recipe, Lisa! Thank you for taking the time to leave a review and share what you did!
What size loaf pan? Makes a difference in the baking time.
Would almond flour work for the gluten free flour?
Hi, no – almond flour will not work as a one-to-one substitute in this recipe.
Hi, Kim! a standard 9×5 loaf pan is fine!
Have you ever tried coconut sugar instead of brown? Or maple syrup?
You can usually use coconut sugar as a 1 to 1 replacement for brown sugar in recipes. I would not use maple syrup as it will likely change the texture of the bread. Hope that helps, Dana!
Just made this, and it’s SO good!!
So glad you loved it, Kathleen!
Just made this, and it’s SO good!!
So glad you loved it, Kathleen!
I have a little roadside stand where I sell my homegrown pumpkins. At the end of the season I had a few left so I roasted them, made my own puree, and used it in this recipe! The house smells like heaven. Thanks for being such a solid go to. I literally never doubt that your recipes will work/come out delicious!
YES!!!!! THIS. This is so good and I absolutely love that it uses a whole can of pumpkin- none of it gets wasted and forgotten in the back of my fridge!
This pumpkin bread is soooo delicious! I made it yesterday as a treat for my son who loves all things pumpkin. He loved it! As a family of 4, we’re already halfway through it. I’m not sure we’ll have any left by tomorrow. It’s dense, yet very moist from the pumpkin. I did use a full TB of pumpkin spice and have no regrets. I didn’t have turbinado sugar, so I used cane sugar. The topping of sugar/cinnamon is divine. I will definitely be making it again soon!
This recipe is so easy to make and absolutely delicious! Will be making this on repeat this fall!
You forgot to say when to add the salt. I’m guessing with the dry ingredients :). I hope so because it’s in the oven now 🙂
Just updated! and yes – with the dry ingredients. I hope you loved the recipe, Chelsea!