Gluten, Dairy and Egg Free Pumpkin Bread

by - October 16, 2018

I don't think it is possible for it to be fall without having pumpkin bread.  Once you get those smells going through your house you know exactly what time of year it is.  There is nothing like pulling a warm loaf of pumpkin bread out of the oven and taking that first bite.  It is pure heaven.  My husband loves to garden and every year he plants some pumpkins.  We had lots of pumpkins come up this year, even ones that we didn't plant which my kids thought was the best so I had lots of pumpkin saved up for this fall season.  My family was so excited to see me roasting and pureeing the pumpkins because they knew that there would be lots of pumpkin treats coming soon.  

Now among all the pumpkin treats I make, pumpkin bread might be about the top of the list for me.  It is easy to make, so soft and moist and just full of flavor.  It takes no time to whip this delicious bread up and it has all of the flavor of something a lot more complicated.  It is also very allergy friendly with it being gluten free, dairy free and egg free.  You definitely won't miss any of those when you are eating this bread.  It is full and soft and just everything that you would expect from a great pumpkin bread.
It might look like there are a lot of spices that you need to use for this bread but most of this stuff I have on hand.  I think all of these spices just need to be a staple for any kitchen and so when you have all of these in your cupboard it just makes it super easy to whip this bread up.
The gluten free flour that I love to use is Bob's Red Mill 1 to 1 Gluten Free Flour Blend.  I love the texture and everything that I use with it turns out great.  I can find this at Wal-Mart and most grocery stores so it is really easy to find and I don't have to go to special stores to find it.  You can use whatever kind of gluten free flour blend that you would like but I would recommend that you use a 1 to 1 flour instead of a gluten free all purpose flour because the 1 to 1 flours already have xanthan gum in them and the all purpose flour  you will need to add xanthan gum to the recipe.  It just adds another step and more ingredients so I always go for the easier method.
I hope that you love this recipe as much as I do and are able to share it with the people you love because that is really what I think about when I slice into a warm pumpkin bread.  Check out the video down below to find exactly how I made this and as always, head over to my YouTube channel for more great recipes and product reviews!
Yield: 8 servings

Gluten Free Pumpkin Bread *Dairy and Egg Free

Soft and Delicious Pumpkin Bread that is not only gluten free but dairy free and egg free as well.
prep time: 15 minscook time: 1 hourtotal time: 1 hours and 15 mins


  • 2 1/2 cups gluten free flour blend (I use Bob's Red Mill 1 to 1 Gluten Free Flour Blend)
  • 1 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/8 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 can or 16 ounces unsweetened pumpkin puree
  • 3/4 cup vegetable oil
  • 1/4 cup water
  • 2 teaspoon pure vanilla extract


  1. Preheat the oven to 350 degrees F. Grease and flour a loaf pan with gluten free flour.
  2. Sift the flour into a large bowl and add the brown sugar, cinnamon, allspice, nutmeg, ginger, cloves, baking soda, baking powder, and salt. Whisk to combine.
  3. In a medium bowl, combine the pumpkin puree, vegetable oil, water, and vanilla. Whisk well.
  4. Gradually add the wet ingredients to the dry ingredients, folding with a rubber spatula just until combined. Add pumpkin batter to the greased and floured loaf pan and spread evenly.
  5. Bake in preheated oven for about 1 hour or until a toothpick inserted into the bread comes out clean.
  6. Remove the bread from the oven and let cool for 15 minutes before inverting to remove from the pan. Slice and serve.
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