Gluten Free Pumpkin Bread

Better Pumpkin Bread

This pumpkin bread is not your typical coffee-shop pumpkin bread (ahem, cake). This one has less sugar than most, is dairy free, and full of veggies! But you’d never know! The wonderful mixture of spices, pumpkin puree, brown sugar and coconut oil give this fall favorite the most delicious flavor.

For the veggies, you can use grated zucchini or carrot (or even apple), depending what you have on hand. In addition to some extra vitamins and fiber, the grated produce adds additional sweetness and moisture.

For the flour, in this recipe, I use all-purpose flour but you can sub in gluten-free flour cup for cup. Or sometimes I use half oat flour and half gluten-free flour. So, lots of options depending on what you have around the house!

Same for the refined coconut oil. I use refined coconut oil, which has no coconut flavor. But you can use any neutral-flavored oil (such as light olive oil, canola oil, or avocado oil). The oil keeps the bread dairy free, and also gives wonderful moisture without being greasy.

Same for the walnuts on top. I love them, but you can skip the nuts if you’re not a fan. Or sub in chocolate chips for a sweeter version. Serve warm with a swoosh of cream cheese or pat of butter for a satisfying snack. Hope you enjoy!

Looking for some other quick bread favorites? Try my Classic Banana Bread or Gluten-Free Double Chocolate Banana Bread — with either, you’re in for a treat!

Better Pumpkin Bread


  • 2 cups all-purpose flour
  • 1 cup brown sugar
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 Tablespoon ground cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon allspice
  • 1 cup pumpkin puree
  • 1 cup grated zucchini (or apple or carrot), lightly packed
  • 1/2 cup refined coconut oil (or other neutral oil), melted
  • 2 eggs
  • Optional topping: 1/2 cup chopped walnuts


  1. Preheat oven to 350 degrees F. Grease 9 x 5 x 3 – inch loaf pan with coconut oil.
  2. Place all dry ingredients (flour, sugar, baking soda, baking powder, salt and spices) in a large bowl. Mix to combine. Add pumpkin, grated zucchini, refined coconut oil, and eggs. Mix to combine. Batter will be very thick.
  3. Spoon batter into the greased loaf pan. Sprinkle chopped walnuts on top, if desired. Bake for 65-70 minutes or until a toothpick inserted into the center comes out clean. Cool, slice and enjoy!


For smaller loaves, use three 5 x 3 x 2 – inch loaf pans, and bake for 45 to 50 minutes.

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Hi! I’m Marie. Mama, wife, homebody. I’m a self-taught chef and cookbook author. 

I love sharing fast, fresh, family-friendly recipes that will, hopefully, make your life a little easier.

Above all, I love spending time in the kitchen with family and friends. Come join us!


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Marie Saba

From My Kitchen To Yours