August 15, 2020

Gluten Free Cinnamon Sugar Pumpkin Bread

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!

pumpkin bread cut into four slices with cinnamon sugar on the side

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 Bread Ingredients

  • 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)
  • Butter
  • Pumpkin Pie Spice
  • Gluten Free Flour (this is my go-to gluten free flour)
  • Turbinado Sugar
  • Cinnamon
  • Vanilla Extract

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.

pumpkin bread batter in glass mixing bowl

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.

pumpkin bread batter sprinkled with cinnamon sugar in loaf pan with parchment paper

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.

four pumpkin bread slices stacked on each other sprinkled with cinnamon sugar

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.

sliced pumpkin bread

More Delicious Gluten Free Bread and Muffin Recipes to Love

Gluten Free Brown Butter Banana Bread

One Bowl Chocolate Chip Zucchini Banana Bread

Gluten Free Almond Butter Sweet Potato Muffins

Gluten Free Banana Chocolate Chip Zucchini Muffins

Gluten Free Apple Cinnamon Muffins

I hope you love this cozy cinnamon sugar pumpkin bread! I know it will quickly become a favorite. If you make this recipe, please leave a comment and rate the recipe below so others know how you liked it! 

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Gluten Free Cinnamon Sugar Pumpkin Bread

  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 1x
  • Diet: Gluten Free
/
Scale:
  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 1x
  • Diet: Gluten Free

Ingredients

  • 115oz can pumpkin
  • 1 1/2 cups gluten free flour
  • 8 tablespoons butter, melted
  • 1 tablespoon pumpkin pie spice
  • 1 cup dark brown sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla extract

For the Cinnamon Sugar Topping

  • 1 tablespoon turbinado sugar
  • 1 teaspoon cinnamon

Method

  1. Add the melted butter, pumpkin, vanilla extract, brown sugar, and eggs to a mixing bowl. Stir until everything is well combined.
  2. Next, add the gluten-free flour, baking soda, salt, and pumpkin pie spice to the mixing bowl. Stir until the batter is well mixed.
  3. If using, fold in any chocolate chips or chopped nuts.
  4. 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.
  5.  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.
  6. Let the bread come to a cool in the loaf pan before transferring it to a wire rack to slice.

Keywords: gluten free pumpkin bread, pumpkin bread, cinnamon sugar pumpkin bread, gluten free cinnamon sugar pumpkin bread

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    16 comments
  1. 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!

    • 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!

  2. 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!

  3. 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!

  4. 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!

  5. 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 🙂

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