Pumpkin season is here and it's time to enjoy moist, delicious gluten free pumpkin bread made with just four ingredients! A beautiful loaf of bread filled with pumpkin spice that is just perfect for fall! (Gluten free, dairy free option, nut free, soy free, egg free, vegan, vegetarian, FODMAP)

How to Make

We're going to get straight down to business! We're making the best gluten free pumpkin bread that only needs four ingredients: self rising flour, pumpkin puree, pumpkin spice and milk.

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* SELF RISING FLOUR

Self rising flour contains flour, baking powder and salt to allow your bread to rise nicely. There are several places to find gluten free flour on the internet to purchase but you can easily make your own gluten free self rising flour too!

To make gluten free self rising flour all you need is:

3 cups gluten free flour (we use King Arthur or Bob's 1:1)
1 tablespoon baking powder
½ teaspoon salt

Stir it together and store in an airtight container for several months.King Arthur Gluten Free Flour Bobs Red Mill 1 to 1 Gluten Free Flour

If you would rather purchase gluten free self rising flour, I found one that is available!

Orgran Gluten Free Self Rising Flour

* SWEETENED CONDENSED MILK

To sweeten and add liquid to your zucchini bread, you will need some sweetened condensed milk. A 10 ounce can is all you need however if you are dairy free there are some options for you out there. I was excited to see that there are even more options coming out in stores and online for dairy free sweetened condensed milk. (contains affiliate links)

Here are some of the dairy free sweetened condensed milk options. I've tried all of them and they work great! I've even seen my local Walmart come out with their own version of dairy free sweetened milk version.

Dairy Free Sweetened Condensed Milk Coconut Based

Dairy Free Sweetened Condensed Milk Oat Based

Dairy Free Sugar Free Sweetened Condensed Milk

* PUMPKIN SPICE

Pumpkin spice just makes EVERYTHING taste nice! No pumpkin recipe is complete without the wonderful taste of pumpkin spice!

* PUMPKIN PUREE

Pumpkin puree helps to keep the bread moist and also gives your recipe the wonderful taste of pumpkin you are wanting!

Gluten Free Pumpkin Bread Just Four Ingredients

Traci Wennerholm

5 from 1 vote

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Prep Time 5

Cook Time 20

Course Breakfast

Cuisine American

Servings servings

Ingredients

1 ½ cups self rising flour
1 can sweetened condensed milk (11.25 oz can)
1 teaspoon pumpkin spice
1 cup pumpkin puree

Instructions

Preheat oven to 350 degrees. Lightly grease your loaf pan or muffin pan and set aside. In a bowl, mix together the flour, sweetened condensed milk pumpkin spice and pumpkin puree until smooth. Pour the batter into the loaf pan or divide between the two mini loaf pans. Bake at 350 degrees for 22-27 minutes for mini loaf pans or 45-50 minutes for one larger loaf pan. Muffins can be baked at 350 degrees for 20-22 minutes. Bread is done when a toothpick or skewer inserted into the bread comes out clean. Remove from oven and allow to cool in pan for 10-15 minutes prior to removing from pan and allowing to cool on a cooling rack.

Notes

Storing

After your bread has been baked, you can store it in an airtight container for several days or in an airtight freezer bag for about a month. If you are making a loaf of bread, make sure to slice prior to storing or freezing for ease.

Reheating

If you love warm bread, to reheat your stored bread you can reheat for 10-20 seconds in the microwave for room temperature bread or 20-30 seconds for frozen bread.

Do I Use Canned or Fresh Pumpkin?

You can use fresh pumpkin puree for this recipe or canned pumpkin puree too.

Keyword bread, dairy free, gluten free

Tried this recipe?Let us know how it was!