The first bite of this gluten free pumpkin bread? Pure autumn magic. It’s got that perfect golden crumb—moist, tender, flecked with warm spices and the unmistakable earthy sweetness of real pumpkin. You know, I never really cared much for pumpkin bread until a friend brought a gluten free version to our book club last October. I was hooked—couldn’t stop thinking about that flavor and texture.
What’s wild is how easy it is to whip up this gluten free pumpkin bread. No fancy flour blends, no weird aftertaste—just pure pumpkin goodness. I’ve tested this recipe at least a dozen times, sometimes with a swirl of chocolate chips or toasted pecans, and it’s never let me down. Even my picky kiddo devours it, which is saying something!
Honestly, this bread has become my go-to treat for chilly mornings or cozy afternoons with tea. It’s a lifesaver for anyone who wants a simple, reliable pumpkin fix without gluten. Whether you’re baking for a crowd or just need something comforting, this gluten free pumpkin bread is a keeper. And hey, if you’re new to gluten free baking, trust me—this recipe makes you feel like a pro. So, let’s get mixing and fill your kitchen with the scent of fall!
Why You’ll Love This Recipe
- Quick & Easy: You can have this gluten free pumpkin bread in the oven in under 15 minutes. Perfect for last-minute guests or sudden cravings.
- Simple Ingredients: Nothing fancy here. Most items are pantry staples—think canned pumpkin, eggs, and gluten free flour (I swear by Bob’s Red Mill 1-to-1, but King Arthur’s works well too).
- Perfect for Fall: This bread is the definition of autumn comfort. It’s ideal for brunch, holiday mornings, or as a cozy snack after a walk in the crisp air.
- Crowd-Pleaser: I’ve brought this gluten free pumpkin bread to potlucks and family gatherings, and it vanishes every time. Even non-gluten free folks love it!
- Unbelievably Delicious: The combo of pumpkin, cinnamon, and nutmeg? Next level. The bread stays moist for days, and the flavors deepen overnight (seriously, it’s even better the next day).
Here’s what sets my gluten free pumpkin bread apart: I use a touch more pumpkin for extra moisture and blend the wet ingredients really well for a perfect crumb. It’s not gummy, not crumbly—just right. The spices are balanced, not overpowering, and you can add mix-ins for fun. I’ve played with everything from walnuts to chocolate chips and even a maple glaze (when I’m feeling fancy).
This recipe isn’t just good—it’s the kind that makes you close your eyes after the first bite. It’s comfort food, reworked for gluten free diets but with all the soul and coziness you crave. Whether you’re impressing guests or just treating yourself, this pumpkin bread brings warmth and flavor to your table without the fuss.
What Ingredients You Will Need
This gluten free pumpkin bread recipe uses simple, wholesome ingredients for big flavor and a soft, satisfying texture. Most of these are pantry staples, and you can easily swap or tweak a few things based on your preferences or what’s on hand.
- For the Bread Batter:
- Gluten free all-purpose flour blend (1 3/4 cups; 220g) – I love Bob’s Red Mill 1-to-1, but King Arthur’s measure-for-measure is great too. Make sure your blend includes xanthan gum for structure.
- Baking powder (1 tsp; 4g) – Helps the bread rise and stay fluffy.
- Baking soda (1/2 tsp; 2g) – Adds lift and a tender crumb.
- Salt (1/2 tsp; 2g)
- Ground cinnamon (2 tsp; 5g) – For classic pumpkin spice flavor.
- Ground nutmeg (1/2 tsp; 1g) – Adds warmth.
- Ground ginger (1/2 tsp; 1g) – Optional, for a little zing.
- Canned pumpkin puree (1 cup; 240g) – Not pumpkin pie filling! I stick with Libby’s for consistency.
- Brown sugar (3/4 cup; 150g) – Adds moisture and a rich, caramel flavor.
- Granulated sugar (1/4 cup; 50g) – Balances the sweetness.
- Large eggs (2, room temperature) – Bind everything together.
- Neutral oil (1/2 cup; 120ml) – I use avocado oil, but canola or melted coconut oil works.
- Pure vanilla extract (2 tsp; 10ml)
- Milk of choice (2 tbsp; 30ml) – Dairy or nondairy both work; almond milk is my usual pick.
- Optional Mix-Ins & Toppings:
- Chocolate chips (1/2 cup; 85g) – For a sweet twist.
- Chopped walnuts or pecans (1/2 cup; 60g) – Add crunch and nutty flavor.
- Pumpkin seeds (for sprinkling on top; 2 tbsp; 18g)
- Maple glaze (Mix 1/2 cup powdered sugar + 2 tbsp maple syrup)
Ingredient Notes: If you need dairy-free, just use your favorite plant-based milk. For a refined sugar-free option, swap coconut sugar for brown and granulated sugar. If you want to go nut-free, leave out the walnuts/pecans. I’ve even made this bread with homemade pumpkin puree once (a little chunkier, but still delicious!).
Substitution Tips: Almond flour works for half the flour amount if you want a softer, slightly denser crumb. For egg-free, a flax egg (1 tbsp ground flax + 2.5 tbsp water per egg) does the trick—just whisk and let sit for 5 minutes before using.
Equipment Needed
- 9×5-inch loaf pan – You can use an 8×4-inch pan for a taller loaf, but watch the bake time.
- Mixing bowls – One large, one medium. Glass or stainless steel works best.
- Whisk – For blending wet ingredients. A fork can work in a pinch.
- Rubber spatula or wooden spoon – Helps fold the batter gently.
- Measuring cups and spoons – Precision matters with gluten free baking!
- Parchment paper – Optional, but I always line my loaf pan for easy removal.
- Wire cooling rack – Keeps the bread from getting soggy on the bottom.
If you don’t have a loaf pan, you can bake this gluten free pumpkin bread in a muffin tin—just adjust the bake time to about 18-22 minutes. For mixing, a stand mixer is nice but not necessary; I usually go old-school with a whisk and a spatula. If you use a silicone loaf pan, don’t forget to place it on a sturdy baking sheet for easy moving.
Maintenance tip: Wash your loaf pan gently to avoid scratching, especially if it’s nonstick. I got my favorite pan for under $15—no need to splurge. If you bake often, parchment paper is worth it for the easy clean-up.
Preparation Method
- Prep your oven and pan: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or lightly grease it. This prevents sticking and makes unmolding a breeze.
- Mix dry ingredients: In a medium bowl, whisk together 1 3/4 cups (220g) gluten free flour blend, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 2 tsp cinnamon, 1/2 tsp nutmeg, and 1/2 tsp ginger. Make sure everything is well combined—clumps are a no-go!
- Blend wet ingredients: In a large bowl, whisk together 1 cup (240g) pumpkin puree, 3/4 cup (150g) brown sugar, 1/4 cup (50g) granulated sugar, 2 eggs, 1/2 cup (120ml) oil, 2 tsp vanilla extract, and 2 tbsp milk. The mixture should be smooth and glossy.
- Combine wet and dry: Add the dry ingredients to the wet mixture. Use a spatula or wooden spoon to fold gently—don’t overmix! Batter should look thick and creamy, but not dry. If it seems too thick, add another tablespoon of milk. (Gluten free flour can soak up liquid fast.)
- Add mix-ins: If you’re using chocolate chips, nuts, or pumpkin seeds, fold them in now. I usually go with 1/2 cup (85g) chocolate chips for a classic touch.
- Fill the pan: Pour the batter into your prepared loaf pan, smoothing out the top. Sprinkle extra pumpkin seeds or nuts on top if you like.
- Bake: Place in the oven and bake for 55-65 minutes. Start checking at 50 minutes—insert a toothpick in the center; it should come out mostly clean, with a few moist crumbs. If you see wet batter, keep baking and check every 5 minutes.
- Cool: Remove from the oven and let cool in the pan for 10 minutes. Then, carefully lift out using the parchment paper and set on a wire rack. Let cool completely before slicing—this helps keep the bread moist and prevents crumbling.
- Slice & serve: Use a serrated knife for clean slices. The bread should feel soft and springy, with a gentle pumpkin aroma.
Troubleshooting Tips: If your bread sinks in the middle, it probably needed a few more minutes in the oven. If it’s dry, double-check your flour measurements—gluten free blends vary! Sometimes, adding an extra tablespoon of pumpkin puree helps. If you end up with gummy texture, try letting the bread cool fully before slicing (gluten free baked goods firm up as they cool).
Efficiency Tips: Measure and prep all your ingredients before starting—you’ll avoid scrambling mid-recipe. I like to mix the dry ingredients while the oven preheats, then blend the wet ingredients right after. Less mess, more fun!
Cooking Tips & Techniques
Baking gluten free pumpkin bread isn’t rocket science, but a few pro moves make all the difference. Here’s what I’ve learned after more batches than I care to admit:
- Don’t overmix: Gentle folding keeps the bread tender. Overmixing can make it dense or gummy.
- Room temperature ingredients: Eggs and milk blend better when not cold. (I forgot once—resulted in uneven texture!)
- Check oven temperature: Oven temps can be sneaky. Use an oven thermometer if you have one. My old oven runs hot, so I always check early.
- Let it cool: Gluten free bread firms up as it cools. Slice too soon, and it can crumble or feel underbaked.
- Pan placement: Bake in the center of the oven for even heat. If the top browns too fast, tent loosely with foil.
- Mix-ins: Toss chocolate chips or nuts in a tablespoon of flour before folding in. They won’t sink to the bottom.
One major mistake? I used homemade pumpkin puree that was way too wet. Bread never set. If you’re using homemade, drain it first. Also, always double-check that your flour blend contains xanthan gum—it’s the secret to structure. If your bread is dry, it might need more pumpkin or a splash of milk.
For multitasking, prep your mix-ins while the bread bakes. Clean up as you go, and you’ll be done by the time the loaf is ready!
Variations & Adaptations
- Dairy-Free: Use almond, oat, or coconut milk. Swap out chocolate chips for dairy-free versions. Works perfectly—my sister, who’s lactose intolerant, loves this tweak.
- Nut-Free: Skip the nuts and opt for pumpkin seeds or sunflower seeds on top. Adds crunch without the allergy risk.
- Low-Sugar: Replace the brown and granulated sugar with coconut sugar or a sugar substitute like monk fruit. The bread will be a little less sweet but still tasty.
- Extra Spice: Add 1/4 tsp ground cloves or increase the ginger for a bolder flavor.
- Chocolate Swirl: Melt 1/4 cup semi-sweet chocolate and swirl into the batter before baking. Looks stunning and tastes decadent.
For different cooking methods, you can bake as muffins—just fill a lined muffin tin and bake for 18-22 minutes. If you want to make mini loaves, reduce the bake time to 30-35 minutes. I’ve made a version with a maple glaze (just powdered sugar and maple syrup) for special occasions—it’s a hit every time.
If you’re avoiding eggs, substitute two flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg). Let the mixture sit for five minutes before using. I’ve tried this for vegan friends, and the bread still comes out moist and flavorful.
Serving & Storage Suggestions
Serve this gluten free pumpkin bread slightly warm or at room temperature for the best texture and flavor. I love slicing thick pieces and pairing them with hot coffee or a spiced chai latte. For a brunch spread, try cream cheese or a swipe of nut butter on top.
- Presentation: Dust with powdered sugar or drizzle with a simple maple glaze. Garnish with extra pumpkin seeds for crunch.
- Serving temperature: Room temp is classic, but a quick 10-second zap in the microwave brings out that fresh-baked aroma.
- Pairings: Great alongside yogurt, fruit, or even a scoop of vanilla ice cream for dessert.
For storage, wrap leftover slices tightly in plastic wrap or place in an airtight container. The bread keeps well at room temperature for 2 days, or refrigerate for up to 5 days. I find the flavors deepen overnight—perfect for meal prep.
To freeze, wrap individual slices in foil and store in a zip-top bag for up to 2 months. Thaw at room temperature or reheat gently in the microwave. If you’re reheating, use a paper towel to prevent sogginess. The bread stays moist, so you don’t need special tricks.
Nutritional Information & Benefits
This gluten free pumpkin bread is not just tasty—it’s a feel-good treat. Each slice (about 1/10 of the loaf) has approximately:
- Calories: ~180
- Fat: 7g
- Carbs: 27g
- Fiber: 2g
- Protein: 3g
- Sugar: 12g
Pumpkin is packed with Vitamin A, fiber, and antioxidants—it’s a sneaky way to add nutrition to your snacks. Using a gluten free flour blend means it’s safe for those with celiac or gluten sensitivity. This recipe is easy to make dairy-free and nut-free, so it’s allergy-friendly for most folks.
If you’re watching carbs, swap out the sugar for a lower-carb option. Always check your flour blend for allergens—some contain milk or soy. Personally, I love how this bread fits into my balanced routine: it’s treat-like but not over-the-top, and the pumpkin keeps me full for hours.
Conclusion
If you’re hunting for the perfect gluten free pumpkin bread recipe, this one checks every box—moist, flavorful, and ridiculously easy. It’s the kind of bake that makes your kitchen smell incredible and brings smiles all around. You can make it your own with simple swaps or add-ins, and it always comes out delicious.
I keep coming back to this recipe because it’s cozy and comforting, yet healthy enough for everyday snacking. Whether you’re gluten free or just love pumpkin, give it a try and make it your signature fall treat.
Ready to bake? Share your twists in the comments, pin it for later, or tag me if you give it a whirl! Nothing beats homemade pumpkin bread—especially when it’s this good.
Frequently Asked Questions
Can I use homemade pumpkin puree instead of canned?
Yes! Just make sure it’s well-drained and not too watery. Homemade puree can be a bit chunkier, but it tastes great.
What’s the best gluten free flour for pumpkin bread?
I recommend Bob’s Red Mill 1-to-1 or King Arthur measure-for-measure blend. They give the bread structure and keep it moist.
How do I make this bread dairy-free?
Just use a plant-based milk like almond or oat. Swap dairy chocolate chips for a vegan version if you’re adding mix-ins.
Can I freeze gluten free pumpkin bread?
Absolutely! Slice and wrap individual pieces, then freeze for up to 2 months. Thaw at room temp or warm in the microwave.
Why did my pumpkin bread turn out gummy?
It might be underbaked or overmixed. Make sure to let it cool completely before slicing, and check that your flour blend has xanthan gum.
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Gluten Free Pumpkin Bread
- Total Time: 70-80 minutes
- Yield: 10 slices 1x
Description
This easy gluten free pumpkin bread is moist, tender, and packed with warm spices and real pumpkin. Perfect for fall, it’s a crowd-pleasing treat that’s simple to make and allergy-friendly.
Ingredients
- 1 3/4 cups (220g) gluten free all-purpose flour blend (with xanthan gum)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger (optional)
- 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
- 3/4 cup (150g) brown sugar
- 1/4 cup (50g) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup (120ml) neutral oil (avocado, canola, or melted coconut oil)
- 2 teaspoons pure vanilla extract
- 2 tablespoons milk of choice (dairy or nondairy)
- Optional: 1/2 cup (85g) chocolate chips
- Optional: 1/2 cup (60g) chopped walnuts or pecans
- Optional: 2 tablespoons (18g) pumpkin seeds for topping
- Optional: Maple glaze (mix 1/2 cup powdered sugar + 2 tablespoons maple syrup)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or lightly grease it.
- In a medium bowl, whisk together gluten free flour blend, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
- In a large bowl, whisk together pumpkin puree, brown sugar, granulated sugar, eggs, oil, vanilla extract, and milk until smooth and glossy.
- Add dry ingredients to wet ingredients. Fold gently with a spatula or wooden spoon until just combined. If batter is too thick, add another tablespoon of milk.
- Fold in optional mix-ins like chocolate chips, nuts, or pumpkin seeds if desired.
- Pour batter into prepared loaf pan and smooth the top. Sprinkle extra pumpkin seeds or nuts on top if desired.
- Bake for 55-65 minutes, checking at 50 minutes. Insert a toothpick in the center; it should come out mostly clean with a few moist crumbs.
- Let bread cool in the pan for 10 minutes, then lift out using parchment paper and transfer to a wire rack. Cool completely before slicing.
- Slice with a serrated knife and serve. Enjoy warm or at room temperature.
Notes
For dairy-free, use plant-based milk and dairy-free chocolate chips. For nut-free, omit nuts and use pumpkin seeds. If using homemade pumpkin puree, drain well to avoid excess moisture. Let bread cool fully before slicing to prevent gumminess. Toss mix-ins in a little flour to prevent sinking. Bread can be baked as muffins (18-22 minutes) or mini loaves (30-35 minutes).
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Bread
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 180
- Sugar: 12
- Sodium: 160
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 27
- Fiber: 2
- Protein: 3
Keywords: gluten free pumpkin bread, pumpkin bread, fall baking, gluten free, easy pumpkin bread, dairy free, nut free, moist pumpkin bread, autumn recipes
