It doesn’t take but one bite and this super moist gluten & dairy-free pumpkin bread will have you questioning whether it’s truly allergy free! I guarantee it is, and if you like pumpkin at all, a must try recipe! I’m afraid if I hadn’t taken it to work to share with my gluten & dairy-free co-workers, I would have eaten the whole thing! The texture is perfect and over the period of four days time it never lost its moistness.

Sliced DF-GF Pumpkin Bread
Sliced gluten & dairy-free Pumpkin Bread


I mentioned a while back that I had attended the IFBC conference in Seattle for food bloggers. While there, I had the privilege of attending a Sur La Table/Kitchen-Aid Excursion. A group of bloggers traveled by bus to Sur La Table’s headquarters, where we enjoyed delicious food sampling and demonstrations of the latest products offered by Kitchen-Aid and Sur La Table (and Sur La Table is having a great fall sale right now, so check them out!). At the end of our delightful afternoon they presented each food blogger with a large gift bag full of wonderful products. One of my favorite gifts in the bag was the Nordic Ware Pumpkin Loaf Pan. It is a bronze-toned cast aluminum loaf pan featuring a detailed harvest design of pumpkins and fall leaves. You can purchase the product from this link:


Nordic Ware Pumpkin Loaf Pan
Nordic Ware Pumpkin Loaf Pan

The loaf pan has a premium non-stick surface that allows your bread to literally pop right out of the pan with no sticking involved. I was truly impressed when my pumpkin bread fell right onto the cooling rack completely intact!

DF-GF Pumpkin Bread
The premium non-stick surface of the loaf pan allows your bread to fall right out!

I finished the loaf by adding a drizzle of Pure Maple Syrup that had been heated and whipped in my mixer. A slice of this super moist gluten & dairy-free pumpkin bread is perfect in the morning with a cup of coffee or tea, or topping off your evening meal as a little dessert. Just make sure you have friends or family to share it with, or you just might find yourself gobbling down the whole thing!

Super Moist GF-DF Pumpkin Bread
GF-DF Pumpkin Bread Pin

Super Moist Gluten & Dairy-free Pumpkin Bread

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Serves 12
Prep time 15 minutes
Cook time 45 hours
Total time
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45 hours, 15 minutes
Dietary Dairy-free, Gluten-free
Meal type Bread, Dessert
One bite of this super moist gluten & dairy-free pumpkin bread and you'll be questioning whether it's truly gluten & dairy-free! Enjoy for breakfast or an evening dessert.


pumpkin bread

  • 3/4 cups brown rice flour
  • 1/4 cup potato starch
  • 1/4 cup tapioca starch
  • 1/2 cup sorghum flour
  • 1/2 cup coconut palm sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon powdered psyllium husk
  • 1 cup pumpkin puree
  • 1/3 cup coconut oil
  • 1/4 cup olive or avocado oil
  • 1/4 cup apple sauce
  • 2 Large eggs
  • 1 teaspoon pure vanilla extract


  • 1 cup pure maple syrup


pumpkin bread
Step 1
Preheat oven to 350 degrees and prep pan with non-stick baking spray.
pumpkin flour
Step 2
In a medium size bowl combine brown rice flour, potato starch, tapioca starch, and sorghum flour and blend.
pumpkin bread
Step 3
Add baking powder, baking soda, cinnamon, ginger, nutmeg, powdered psyllium husk and salt. Stir until well combined.
Pumpkin Bread
Step 4
In a large mixing bowl combine coconut palm sugar, vanilla, eggs, apple sauce, pumpkin puree, coconut oil, and olive oil. Mix.
pumpkin Bread
Step 5
Add the wet ingredients into the dry ingredients and stir until mixture is fully incorporated.
pumpkin bread
Step 6
Pour batter into prepared loaf pan.
Step 7
Bake in 350 degree oven for 40-45 minutes or until toothpick inserted into center comes out clean.
Step 8
Remove bread from oven and allow loaf pan to sit for 5 minutes before inverting pan to remove bread. Place on a cooling rack.
Step 9
To make maple glaze, simply place one cup of maple syrup in a saucepan and heat to 235 degrees. Remove from heat and allow to cool.
Step 10
Once maple syrup has cooled, place in a mixer and whip on low for about an hour. Maple syrup will begin to whip to a new consistency.
Step 11
Once maple syrup has "whipped", drizzle about half on the top of the pumpkin bread (refrigerate and rest of syrup for pancakes or waffles). Slice and serve.

This recipe was shared on the following blogs: RaiasRecipes, VegetarianMamma TheChickenChick


11 comments on “Super Moist Gluten & Dairy-free Pumpkin Bread”

  1. I love the loaf pan, it adds a special touch to this bread. AND, I’m so glad that this bread is moist. That’s definitely something I’m always striving for with gluten free and vegan breads. It was great to find your blog through Gluten Free Fridays. It sounds like you had a great time at IFBC, and that excursion is such a phenomenal experience for y’all. Hope you have a wonderful weekend!

    • Thanks Kaila! Yes, IFBC is a lot of fun and the excursion was fantastic. We walked away with a lot of wonderful free products, so expect to see a few more posts about them in the near future!

  2. Looks beautiful (and delicious!) I am featuring it on Savoring Saturdays this weekend. I hope that you stop by again!

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