This Gluten-Free Pumpkin Bread is SO GOOD. It is utterly moist. Full of flavor. And decadent in a just-right way.

Everybody – whether they eat gluten-free or not – who’s tried this one loves it. And they never know (or care) what it’s not: this pumpkin bread recipe is both gluten-free and dairy-free. It’s really true – you would honestly never know it is either one of those. All everyone tastes is delicious. Such a win.

A loaf and slices of gluten-free pumpkin bread

This is a gluten-free pumpkin bread that’s not spongy or tough, and it’s due to the combination of flours – almond flour and brown rice flour. I started with my pumpkin bread recipe as the base, but for the flours, I was inspired by this recipe from Julia over at The Roasted Root, who uses an equal combination of the two flours for her version. The combination of almond and brown rice flours gives this bread such a moist, tender quality. So so irresistably good.

A loaf and slices of gluten-free pumpkin bread
A loaf and slices of gluten-free pumpkin bread
No ratings yet

Gluten Free Pumpkin bread

Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Author: Karen
Yield: 10 slices
Moist, tender, and full of flavor, this pumpkin bread is scrumptious for everyone – and just happens to be both gluten-free and dairy-free. Makes 1 loaf.


  • 1 cup brown rice flour (125 g)
  • 1 cup almond flour (100 g)
  • 1/2 cup dark brown sugar
  • 1/2 cup coconut sugar (can substitute more dark brown sugar, but I highly recommend the coconut sugar for amazing flavor)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon kosher salt
  • 1/2 cup melted coconut oil (can substitute vegetable oil, canola oil, or – if dairy is okay – melted butter)
  • 1 cup pumpkin puree (canned or homemade)
  • 3 large eggs
  • 3 tablespoons raw unsalted pepitas (for topping; optional)


  • Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch by 5-inch loaf pan with coconut oil or an oil mister and set aside.
  • In a large bowl, whisk together the brown rice flour, almond flour, brown sugar, coconut sugar, baking soda, baking powder, cinnamon, cloves, and salt.
  • In a medium bowl, whisk together the coconut oil, pumpkin, and eggs.
  • Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or spatula until well-incorporated. The batter will be very thick.
  • Spread the batter evenly in the pan. Sprinkle the pepitas over the top if using. Bake until golden brown, the bread lifts away from the edges of the pan a bit, and toothpick inserted into the center comes out clean, 35-44 minutes (you may need to allow for a little more time if using butter).
  • Let cool in the pan on a wire rack for about 10 minutes, then remove from pan and let cool completely on a wire rack.
  • To store, wrap tightly with plastic wrap or foil and keep at room temperature. Keeps well for 3-4 days.

Nutrition Facts

Serving: 1slice, Calories: 324kcal, Carbohydrates: 35g, Protein: 6g, Fat: 20g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 49mg, Sodium: 287mg, Potassium: 155mg, Fiber: 3g, Sugar: 17g, Vitamin A: 3886IU, Vitamin C: 1mg, Calcium: 65mg, Iron: 2mg
This post may contain affiliate links, which means if you click on a link and make a purchase, I may receive a portion of the proceeds. More about this here.