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Delicious Gluten Free Holiday Pumpkin Bread

gluten free holiday pumpkin bread on a wooden cutting board with a few slices falling forward
Cheri Moore

Written by Cheri Moore

Breakfast | Gluten and Dairy Free Recipes

0 Comments

September 30, 2021

Kids, spouses, and guests love this delicious gluten free holiday pumpkin bread.

side view of gluten free pumpkin bread with 4 slices leaning over on the cutting board. The rest of the loaf is directly behind the slices. The cutting board is sitting on a gathered warm toned table cloth. The lighting is warm and brings out the amber tones.

Holidays in my family are tied to tastes. Yes, you have the classic turkey on Thanksgiving and big Christmas dinner, but I am known to switch those up. Therefore, for my family, it’s the breads and desserts that transport us into the holiday spirit.

The Taste of Fall

My children loved having chocolate chip banana bread as a breakfast treat when they were growing up. However, once the leaves start falling, I tend to put the banana bread recipe card away and pull out my delicious gluten free pumpkin bread recipe. The spices help bring the flavors of fall into my home. Gluten free pumpkin bread completes the plate for a big family breakfast with eggs and sausage or can stand alone for a delicious snack.

One slice of gluten free pumpkin bread with butter sitting on a cutting board in front of the rest of the loaf.

Optional Mix-In’s

A nice slice of gluten free pumpkin bread by itself is a delicious treat, but if you want to add some extra protein and crunch consider adding pecans or walnuts. On the other hand, if you have a bit of a sweet tooth, chocolate chips transform this gluten free pumpkin bread into a tasty dessert.

Ingredients For Gluten Free Holiday Pumpkin Bread

Wet Ingredients for Gluten Free Holiday Pumpkin Bread

6 eggs at room temperature

1 cup of sugar

1 cup of brown sugar

3/4 cup of melted coconut oil

1 1/2 cup of pumpkin puree

1/2 to 1 cup of water

Dry Ingredients for Gluten Free Holiday Pumpkin Bread

3/4 cup of coconut flour

1 1/4 cup of millet flour

3 cups of oat flour

2 tsp salt

3 tsp ground cinnamon

1 tsp ground ginger

2 tsp ground nutmeg

1 tsp ground cloves

1 tsp baking soda

4 tsp baking powder

1 Tbsp Benefiber (optional)

1 cup of pecans, walnuts, or chocolate chips (optional)

three slices of gluten free pumpkin bread leaning over on a wooden cutting board. The rest of the loaf is rotated 20 degrees towards the camera. The image is warm with a strong amber tone.

Directions for Gluten Free Holiday Pumpkin Bread

  1. Preheat the oven to 350 degrees.
  2. Spray and line two loaf pans with parchment paper.
two stainless steal loaf pans sprayed with cooking oil and lined with parchment paper. text is overlaid at the top of the image

3. Crack 6 room temperature eggs in a mixing bowl. Then mix on high for 2-3 minutes until light and frothy.

six white eggs sitting in a blue rimmed soup bowl sitting on the countertop in front of a red kitchenaid stand mixer. Text is on the top half of the image with a 50% transparent gray rectangle behind it.

4. Slowly add 1 cup of sugar and continue beating for another 3 minutes.

1 cup of sugar in a stainless steal measuring cup sitting on the counter in front of a red kitchenaid stand mixer. Ingredient and measurement is listed at the top of the image.
frothy eggs that have been beaten in a stainless steal mixing bowl with the whisk attachment on the left side of the photo

5. Next, turn the mixer off and add 1 cup of brown sugar, 3/4 cup of melted coconut oil, and 1 1/2 cups of pumpkin puree. Mix on high again for around a minute. Stir in 1/2 to 1 cup of water. This is a great time to rinse out the left over pumpkin left behind in the measuring cup.

1 cup of brown sugar in a stainless steal measuring cup sitting on the counter in front of a red kitchenaid stand mixer. Ingredient and measurement is listed at the top of the image.
a one cup glass measuring cup with melted coconut oil sitting on the counter next to a two cup glass measuring cup with pumpkin puree. They are sitting in front of a red kitchenaid mixer with the stainless steal mixing bowl attached. Ingredients and measurements are listed at the top of the image.

6. In a large bowl, combine all of your dry ingredients for the gluten free holiday pumpkin bread:

3/4 Cup of Coconut Flour
millet flour in a glass bowl sitting on a black glass stovetop with the bag of millet sitting behind it
1 1/4 Cup of Millet Flour
A Mockmill 100 with two 4 cup glass measuring cups in front of it. One measuring cup has organic oats in it. The other has freshly milled oat flour in it. In the background is a gray subway tile backsplash.
3 Cups of Oat Flour
four small glass bowls sitting on a black glass stovetop. Each bowl is filled with a spice for gluten free holiday pumpkin bread.
3 tsp Ground Cinnamon, 2 tsp of Ground Nutmeg, 1 tsp Ground Ginger, & 1 tsp Ground Cloves
a glass bowl of the gluten free pumpkin bread flours and spice on the right sitting on a black surface. On the left is a thing of sea salt with a small glass bowl with 2 tsp measured out.
2 tsp of Salt
A glass bowl of the gluten free pumpkin bread flours and spice on the right sitting on a black surface. On the left are the containers of baking powder and baking soda each with a small glass bowl in front with the amounts needed for the recipe.
4 tsp Baking Powder & 1 tsp Baking Soda

7. Stir all the dry ingredients together until there are no clumps and the spices are evenly distributed. Then, pour the wet ingredients into the dry ingredients.

Wet and dry ingredients for gluten free pumpkin bread both sitting in a large glass bowl on a black surface. The ingredients have not been mixed yet.

8. Gently fold the wet and dry ingredients together.

Mixed gluten free pumpkin bread batter in a large glass bowl with a red spatula with a wooden handle resting on the side.

9. Pour the gluten free holiday pumpkin bread batter into the prepared loaf pans until they are three-fourths of the way full. If you have extra batter, then you can bake it in a mini loaf pan or small Corning ware dish. If batter looks dry, add more water until batter looks wet and is easy to pour out. The amount of rainfall on grain crops affects moisture content of each grain. Thus, some years, you have to add more water to bread recipes throughout this blog.

Gluten free pumpkin bread batter distributed into two loaf pans and one mini loaf pan. They are sitting on the black cooktop.

10. Bake for 45 minutes. The loaves should be golden brown. When tested with a knife, it should come out clean.

11. Allow the loaves to cool in the pans for around 10 minutes. Then, remove them from the pans placing them wax paper side up on a cooling rack. I like to leave the paper on until I am ready to cut that loaf. Make sure loaves are completely cool before storing. Depending on the temperature of your kitchen, they can take one to two hours to cool.

two gluten free pumpkin bread loaves cooling in their pans on a cooling rack. The background is a gray subway tile backsplash.

Printable Recipe Card

Click Here to Print in Black & White

A Note on the Flours for Gluten Free Pumpkin Bread

It took a lot of trial and error to find the right measurements for each of the flours in this gluten free pumpkin bread recipe. This combination creates a loaf with an enjoyable texture, structure, and flavor. It also removes the need for a gluten free all-purpose flour. Which if there is a nut allergy in your home can pose a bit of a challenge because of the popularity of almond flour. My homemade flour combination is safe for homes with nut allergies.

Kitchen Equipment

A Mixer – Investing in a good mixer is 100% worth the cost if you bake for your family often. I love the kitchen aid mixer because of all of its different attachments. However, a hand mixer will get the job done too. It just may take a bit longer when mixing to achieve the same results.

A Grain Mill – If you are new to the world of baking investing in a grain mill may sound like a bit much, but it has the potential to save you money and allow you to use more or new grains. Yes, you can find most flours at specialty grocery stores, but they are not in the same price range as the all-purpose flour in the baking section at Walmart. If you are committed to a gluten free lifestyle due to an allergy or personal choice, a grain mill is worth the investment. Here are two mills that my daughter and I have purchased and loved.

The WonderMill

wondermill grain mill

I have used the WonderMill for well over 10 years. It is able to mill multiple types of grain and produces a nice fine flour. Unfortunately, I had to buy a coffee mill to make the millet flour.

The Mockmill 100

mockmill grain mill milling grain into flour

My daughter invested in a Mockmill when she moved out of our house and she loves it. It is a bit more expensive than the WonderMill, but can do more and is easier to store. Best of all, it turns millet into flour.

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I hope you enjoy this delicious gluten free holiday pumpkin bread recipe!

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