This gluten-free dairy-free pumpkin bread recipe celebrates the flavors of fall! Moist, fluffy, and full of classic pumpkin flavor. An easy pumpkin quick bread recipe full of warm spices that is perfect for a chilly morning breakfast or an afternoon snack!
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Why You'll Love This Recipe
Here are the top reasons you should make this healthy pumpkin bread recipe:
- Made with no refined oils, gluten-free, and dairy-free.
- Easy to make with simple ingredients, no mixer, and no yeast.
- It is kid-friendly, great for picky eaters, and great for toddlers or for baby-led weaning - just like our pumpkin mini muffins.
- This gluten-free dairy-free pumpkin bread can be made into pumpkin muffins for breakfast.
- A great way to use up extra pumpkin puree - just like our pumpkin bread with walnuts, 4-ingredient pumpkin cookies, pumpkin pie baked oats, or pumpkin protein bites.
Ingredients You Need to Make This Recipe
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
Dry Ingredients
Use a gluten-free flour blend like Bob's Red Mill gluten-free 1-1 baking flour or King Arthur flour gluten-free measure-for-measure flour blend. Select a flour that includes xanthan gum to provide the structure of gluten-free bread.
Baking soda helps to create the structure of the dairy-free gluten-free pumpkin bread and keeps it fluffy.
Salt provides a bit of flavor and balances out the sweetness of the other ingredients.
Pumpkin spice enhances the warm flavors of this bread. Pumpkin pie spice generally consists of cinnamon, nutmeg, and cloves.
Wet Ingredients
Brown sugar and white sugar provide a warm sweetness to this recipe. You can also use raw honey, coconut sugar, or maple syrup if you prefer pumpkin bread with no refined sugar.
Coconut oil or vegan butter provides the fat component providing moisture and texture.
Canned pumpkin puree works well for this recipe and is easier to use than making homemade fresh pumpkin puree. Do not use pumpkin pie filling.
Applesauce provides structure, moisture, and binding to dairy-free pumpkin bread. It takes the place of eggs.
Vanilla extract provides a warm flavor enhancement that complements the other fall flavors.
Mix-in & Topping Ideas
Dairy-free mini dark chocolate chips are delicious to mix in. Also try pumpkin seeds, walnuts, or pecans.
Top with honey, peanut butter, or almond butter if desired.
How to Make This Recipe
Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.
Step 1
In a large bowl, mix the dry ingredients.
Step 2
In a separate large mixing bowl, mix the brown sugar, sugar, and coconut oil.
Step 3
Add in the applesauce, coconut oil, vanilla, and pumpkin puree. Mix well.
Step 4
Add the wet ingredients to the large bowl of dry ingredients and mix until mostly incorporated.
Step 5
Use a wooden spoon to add in any mix-ins and fold them into the batter gently. Only stir until just incorporated.
Step 6
Line a bread pan with parchment paper and spray it with coconut oil spray. Spoon the pumpkin bread batter into the prepared loaf pan. Top with additional mini chocolate chips, nuts, or pumpkin seeds if desired.
Pumpkin Bread or Pumpkin Muffins?
This recipe works in both loaf or muffin form. The recipe card has directions for making both.
To make this loaf into pumpkin muffins, preheat the oven to 425F before starting, and then follow the directions through Step 7.
Line a muffin tin with muffin liners and spray them with coconut oil spray. Use a cookie scoop to scoop out 10-12 large muffins.
Bake at 425F for 5 minutes, then reduce the heat to 350F and bake for an additional 10-15 minutes or until a toothpick inserted in the middle comes out clean.
If you love pumpkin muffins, be sure to try our pumpkin banana bread muffins, pumpkin zucchini muffins, and pumpkin protein muffins.
How to Store Pumpkin Bread to Keep it Fresh
For the best flavor and texture, store this healthy pumpkin bread at room temperature in an airtight container. It can be stored for up to 3 days.
The dairy-free pumpkin bread should be cooled completely before storing.
How Long Does Homemade Pumpkin Bread Last in the Fridge?
Refrigerating pumpkin bread can help it to last longer. However, refrigerating it may cause it to lose moisture.
Generally, dairy-free pumpkin bread will regain most of its moisture by reheating it in the microwave for 15-30 seconds.
Can I Freeze Pumpkin Bread?
Freeze the entire loaf or cut it into individual slices and freeze by the slice. Wrap it securely in Saran wrap and then aluminum foil. Place the loaf or slices in a freezer-proof container for up to 4 months.
Other Expert Tips
Use the spoon and level method for spooning your gluten-free flour into measuring cups. This will ensure you have the proper amount of dry ingredients.
Do not substitute almond flour or coconut flour for the gluten-free baking blend this recipe calls for. They will not bake the same as the ingredients listed in the recipe card.
Use a metal loaf pan rather than a ceramic loaf pan for more consistent baking. Use an 8X4 metal loaf pan to create a higher loaf.
Use softened coconut oil rather than melted coconut oil.
Brown sugar and maple syrup tend to yield a darker, caramel-like outside color. If you prefer a lighter, more golden color, try using white sugar or honey to sweeten it.
Allow the bread to cool completely in the pan on a wire rack before cutting or storing.
Recipe FAQs
Aside from creating a fluffy texture and helping the pumpkin bread to rise, baking soda also helps to balance the pH of the batter to create the dark outside crust.
If you omit baking soda, the bread will not rise and will be dense.
When the ratio of dry to wet ingredients is off, it can prevent the recipe from baking properly and result in a wet bottom or gummy inside.
Proper measuring of ingredients is essential to make sure the bread bakes evenly.
When making pumpkin pie, you may have leftover pumpkin puree. There are several recipes you can make with leftover pumpkin puree.
Some of our favorite leftover pumpkin puree recipes include pumpkin protein balls, overnight pumpkin oats, and pumpkin cheesecake.
Most traditional pumpkin bread recipes have butter and/or milk or almond milk. This recipe has no dairy and uses coconut oil.
Other Healthy Pumpkin Recipes You'll Love!
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Gluten-free Dairy-free Pumpkin Bread Recipe
Equipment
- 1 bread pan
- coconut oil spray
- 2 mixing bowl
Ingredients
Wet Ingredients
- ⅓ cup brown sugar
- ¼ cup sugar
- ¼ cup refined coconut oil softened
- 1 cup pumpkin puree
- 1 cup applesauce
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups gluten-free flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon pumpkin spice
Optional Mix-in
Instructions
- Preheat oven to 350F. Prepare a bread pan with a piece of parchment paper fitted like a sling. Spray with coconut oil spray.
- Add flour, baking soda, pumpkin spice, and salt to a large bowl. Stir and set aside.2 cups gluten-free flour, ¾ teaspoon baking soda, 1 tablespoon pumpkin spice, ½ teaspoon salt
- Stir sugars in a large bowl until well blended. Stir in applesauce, pumpkin, softened coconut oil, and vanilla until well blended.⅓ cup brown sugar, ¼ cup sugar, ¼ cup refined coconut oil, 1 cup pumpkin puree, 1 cup applesauce, 1 teaspoon vanilla extract
- Add the wet ingredients to the dry ingredients and mix until ¾ of the way mixed. Stir in optional mix-ins until all ingredients are just incorporated.¼ cup dairy free chocolate chips
- Spoon the batter into the prepared bread pan.
- Bake at 350F for 45-50 minutes or until a toothpick comes out clean. Cool for 5 minutes in the pan and then lift the parchment sling out to fully cool on a cooling rack.
Notes
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Anna Frederick says
This recipe is okay. I followed the directions exactly and it was rather tasteless and dry. Probably wouldn’t make again. Am thinking it needed more spices and pumpkin. I did make it in mini loaves instead but that shouldn’t have made too much of a difference.
Lyndsey Piccolino says
Sorry it didn't work out for you Anna!