Gluten Free Pumpkin Bread

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Gluten Free Pumpkin Bread recipe that is also small batch!  This cinnamon spice pumpkin bread is made with an oat flour blend and makes a mini loaf that is moist, tender, full of fall flavors, and finished with a cinnamon sugar crunch top.  A perfectly easy recipe to add to your pumpkin dessert plans!

Gluten Free Cinnamon Crunch Pumpkin Bread

I already have a wildly popular gluten-version of pumpkin bread on the blog.  So, I thought I would supplement it with a flourless version with this recipe for gluten free cinnamon pumpkin bread!  I’m hoping this recipe is in the same club as the original, and I’m sure it will be!  

This cinnamon pumpkin bread is just as successfully delicious as my gluten free pumpkin whoopie pies, and the gluten free pumpkin cupcakes.  And I like to attribute it to the gluten free flour blend I use:

  • Oat Flour – The oat flour makes the bread light and airy.
  • Sweet Rice Flour – Sweet rice flour has properties that mimic gluten, which give the bread structure.
  • Almond Flour – Almond flour provides protein, which aids in structure.  Plus it offers moisture and flavor to the flour blend.
  • Tapioca Flour – Tapioca Flour is another gluten mimicking flour and gives the bread texture and chew.

All The Reasons You’ll Love This flourless Pumpkin Bread

  • Moist – The key ingredients that contribute to the soft and moist texture of this bread are the flour blend and of course, the pumpkin.  
  • Tender – The crumb of this pumpkin bread is perfectly soft, yet sturdy enough to be dunked in a little coffee, or a fancy gingerbread latte!
  • Perfectly Sweet – Even though we are baking gluten free, there is still sugar in this bread!  Though I do opt for organic cane sugar because it is not as refined as granulated white sugar.
  • Abundance of Fall Flavors – When you think of fall baking, do you immediately go to pumpkin and pumpkin pie spice?  Well, even if you don’t, there is no shortage of those flavors in this bread.  The earthy pumpkin flavor comes through and is topped with all of the cozy spices reminiscent of fall!
  • Easy to Make – And I mean easy.  In fact, 10 minute prep easy.
  • Great for Two – I ramble on a lot about this bread being gluten free, but it is equally important to highlight it is a small batch!  Great for two (or just yourself – no judgement!).  And it makes the most charming mini loaf!
Slices of gluten free fall bread stacked on top of each other and set on a wood tray.

everything you need to make this small batch and Gluten Free Pumpkin Bread

dry Ingredients

  • Oat Flour – Oat flour makes the bread lighter and softer.  You can purchase oat flour, or make your own by grinding up gluten free rolled oats into flour (which is what I do).
  • Sweet Rice Flour – Sweet rice flour provides structure in that it’s properties mimic gluten.  I also use sweet rice flour in my chocolate chip mini loaf and lemon loaf for this reason.
  • Almond Flour – The almond flour adds flavor, moisture, and texture.  I recommend blanched superfine almond flour.   
  • Tapioca Flour – Also referred to as tapioca starch.  The tapioca flour adds texture and chew.
  • Pumpkin Pie Spice – I like to keep it easy and use pre-made pumpkin pie spice in my fall baking!
  • Baking Powder – The baking powder gives the little loaf a lift, plus works on the texture.
  • Salt – Salt is a wonderful flavor enhancer!

Wet Ingredients

  • Coconut Oil – I only use refined, cold-pressed coconut oil – it is solid, much like shortening.  You may come across coconut oil that is already liquid, but that is not the kind I use, and I can’t say for certain how the bread would turn out if it was used.
  • Cane Sugar – The organic cane sugar will add the perfect amount of sweetness, without being as refined as regular granulated sugar.
  • Canned Pumpkin – Make sure it is pure canned pumpkin, and not pumpkin pie filling.  And you will have leftovers, regardless of the size of can you use.  But the leftovers are great to make an easy batch of pumpkin spice latter overnight oats, or pumpkin pie chia pudding
  • Egg – Only 1 large egg is needed for this recipe.
  • Vanilla Extract – Flavor!
  • Cinnamon Sugar – You can always make your own, and the ratio of cinnamon to sugar is totally up to you.  I usually end up with a ratio like 1 teaspoon of cinnamon for every 1 tablespoon of sugar.  

Baking Equipment

  • Mixing Bowls
  • Mini Loaf Pan – These are the mini loaf pans I use.
  • Muffin or Brownie Pan – The recipe can be made into 4 muffins.  Or 4 super cute even-minier loaves using the brownie pan.

success tips for how to make a small batch of gluten free pumpkin bread

  • Use pure pumpkin – The canned pumpkin should be pure pumpkin, and not pumpkin pie filling.  The latter contains sugar and spices that we don’t want for this recipe.
  • Whisk the dry ingredients together first – I’m guilty of just wanting to dump all the ingredients into the mixing bowl and stir.  And while this may work, I do think it is wise to mix the dry ingredients together first.  This way you get good incorporation and a chance to break up any lumps.  
  • Let the batter rest before baking – As with all my recipes that use sweet rice flour – like the maple cinnamon swirl bread – I find the flour needs time to hydrate so it will bake soft and tender. 
  • Don’t over-swirl the cinnamon sugar top – We want the cinnamon sugar to caramelize on top of the bread so it gives it a sweet crunch.  Over-swirl, and it will all just end up getting baked into the bread!
  • Gluten free takes a little longer to bake – Even if the toothpick comes out clean, you want to make sure that the edges of the bread look baked. So, if they still seem a little pale, bake 3 to 5 minutes longer.
  • Cool completely – This is my personal opinion, but I find that gluten free baked goods taste much better when they have had a chance to cool.
Mini loaf of gluten free pumpkin bread on a wood trivet.

Common Questions For Making Small Batch Gluten Free Pumpkin Bread

Can this recipe be doubled?

I have not tested it, but you if you try it, let me know how it turns out!

Can I substitute the oat flour blend for a 1:1 gluten free blend?

Probably not. The texture and ratios would likely need to be adjusted, as I find 1:1 gluten free flour to be much drier than the flour blend I use.

Will melted butter work instead of the coconut oil?

I think this would be fine.

Will sugar substitutes (like monkfruit, Stevia, or Swerve), work instead of the cane sugar?

I’ve only worked with monkfruit and think that would work. I’m less familiar with Stevia and Swerve and would not be able to offer guidance on proper ratio swaps.

Do you have any more recipes that can use up the leftover pumpkin?

I sure do! How about these non-gluten free recipes for Pumpkin Spice Whoopie Pies, Pumpkin Roll Cake, or the Apple Pumpkin Muffins.

What is the best way to store leftover pumpkin bread?

The pumpkin bread can be stored covered at room temperature for 3 to 5 days. Beyond that, it may start to dry out.

Top look of a mini pumpkin loaf cut into slices on a wood tray.
Cross section slice of pumpkin bread on a wood tray.
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5 from 1 review

Gluten Free Cinnamon Crunch Pumpkin Bread

Yield: 1 Mini Loaf
Gluten Free Pumpkin Bread recipe that is also small batch!  This cinnamon spice pumpkin bread is made with an oat flour blend and makes a mini loaf that is moist, tender, full of fall flavors, and finished with a cinnamon sugar crunch top.  A perfectly easy recipe to add to your pumpkin dessert plans!
Prep10 mins
Cook36 mins
Total46 mins

Equipment

  • 1 – 3 x 5.5-Inch Mini Loaf Pan

Ingredients

Instructions

  • Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Lightly grease the pan, then line with a piece of parchment paper long enough so it hangs over the sides of the pan.
  • In a small mixing bowl, whisk together the oat flour, sweet rice flour, almond flour, tapioca flour, baking powder, salt, and pumpkin pie spice.
  • In a medium mixing bowl, add the melted coconut oil and sugar. Whisk to combine. Then add the pumpkin, egg, and vanilla extract and whisk until smooth.
  • Sprinkle the dry ingredients over the wet ingredients and whisk until no dry streaks remain. Pour the batter into the prepared pan. Sprinkle the cinnamon sugar over the top of the batter and swirl around – just on top of the batter, not into the batter – with a knife, offset spatula, or toothpick.
  • Let the loaf rest for 5 minutes before baking. This allows the gluten free flours time to hydrate so the bread bakes tender and moist.
  • Bake the pumpkin bread for 34 to 36 minutes, or until a toothpick inserted in the middle comes out clean, and the edges of the bread are brown and pulling away from the sides of the pan.
  • Cool the bread in the pan set on a wire cooling rack for at least 10 minutes. Then, using the parchment paper overhang, carefully lift the bread out of the pans and allow to cool on the wire rack completely. Note – I find gluten free baked goods taste better when they have had a chance to cool completely.
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Notes

  • Pumpkin – Depending on the brand, canned pumpkin can have different names, but is the same thing:  Pumpkin Puree, Pure Pumpkin, 100% Pumpkin, Organic Pure Pumpkin.  Just be sure it is not Pumpkin Pie Filling
  • Serving Size – I have only tested this recipe as a small batch.  For doubling the recipe, I can’t say for certain how it would turn out, but if you try it, let me know!
  • Substitutions – The recipe has only been tested with the ingredients listed.  You could try to swap a Paleo flour blend 1:1.  However, I don’t recommend an all purpose gluten free 1:1 blend as I find it to be much drier.  The cane sugar can be swapped for white granulated sugar.
  • Cinnamon Sugar – To make your own with the cane sugar, I use the ratio of 1 teaspoon ground cinnamon to every 1 tablespoon of sugar.
Course: Breakfast, Dessert, Snack
Cuisine: American
Author: Erin Cernich

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