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Pumpkin bread on a plate

Pumpkin Bread (gluten-free, dairy-free option, high altitude option)

Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 10 slices
Calories 252 kcal


  • 1 3/4 cup gluten-free all purpose flour (I use Bob's Red Mill 1-to-1)
  • 1 tbsp pumpkin pie spice
  • 1 1/4 tsp baking soda
  • 3/4 tsp salt
  • 1/3 cup coconut oil, melted (or butter)
  • 1 cup sugar
  • 1/2 cup applesauce
  • 1/4 cup almond milk (or milk of choice)
  • 1 cup pumpkin puree
  • 1 tsp vanilla
  • 2 eggs

High Altitude Adjustment (for 6,000-8,000 ft): Reduce to 1 tsp baking soda.


  1. To begin, preheat your oven to 350 and line a loaf pan with parchment paper, with two sides sticking out for easy removal.

  2. In a small mixing bowl, add your gluten-free flour, pumpkin pie spice, baking soda and salt and stir them together.

  3. In a large mixing bowl, add your coconut oil and sugar and whisk them together. Next, add your applesauce, milk, pumpkin puree and vanilla and whisk again till well combined. Finally, add your eggs and whisk them into the mixture.

  4. Pour your dry ingredients into your wet ingredients and stir them together till you have one consistent quick bread batter. Pour into your bread pan.

  5. Bake in the oven for 60-70 minutes, or till the top is set and a toothpick inserted comes out clean.

  6. Let cool then slice and devour!

Recipe Notes

Stored in the fridge in an airtight container, this bread should last about a week.