Pumpkin bread is basically fall in loaf form. The warm spices, the cozy smell, the slightly sweet bite that goes perfectly with coffee or tea—it’s like a hug for your taste buds. But if you’re gluten free, finding a recipe that actually tastes like the real deal (and not like sad cardboard) can feel impossible. I’ve been there, and trust me, it’s not fun. That’s why I’m sharing this gluten free pumpkin bread recipe that’s moist, flavorful, and so good you’ll forget it’s even gluten free.
Why Gluten Free Pumpkin Bread Rocks
Pumpkin bread already has a built-in advantage: pumpkin puree keeps it naturally moist. That means you don’t have to drown it in butter or sugar to make it edible. And when you nail the spice blend? It’s pure magic. Gluten free baking can be tricky, but this recipe works every single time.
You’ll love it because:
- It’s soft and tender, not dense or crumbly.
- The pumpkin flavor is front and center.
- You can tweak it—add chocolate chips, nuts, or even a cream cheese swirl.
- It’s freezer-friendly, so future-you will thank present-you.
Honestly, who wouldn’t want a slice of warm, fragrant pumpkin bread with their morning coffee?
The Ingredients You’ll Need
Here’s what goes into the best gluten free pumpkin bread. Spoiler: nothing fancy, just pantry staples.
- Pumpkin puree (not pumpkin pie filling, unless you want a sugar overload).
- Gluten free all-purpose flour (make sure it has xanthan gum; if not, add 1 tsp per cup).
- Eggs (hold everything together like edible glue).
- Brown sugar + white sugar (for sweetness and moisture).
- Oil or melted butter (keeps it soft—oil gives it a lighter texture, butter adds flavor).
- Spices (cinnamon, nutmeg, ginger, cloves).
- Baking powder + baking soda (because flat pumpkin bread is depressing).
- Salt (balances the sweetness).
- Optional add-ins: chocolate chips, walnuts, pecans, or dried cranberries.
Pro tip: Don’t skimp on the spices. They’re what turn this from “meh bread” into “I need another slice ASAP.”
Step-by-Step Recipe
Ready? Let’s bake.
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper. Trust me, parchment paper makes your life easier when it’s time to pull the bread out.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together gluten free flour, baking soda, baking powder, spices, and salt. This step keeps clumps from ruining your smooth batter.
Step 3: Combine Wet Ingredients
In a large bowl, whisk together pumpkin puree, eggs, sugars, and oil (or butter). Mix until everything looks smooth and glossy.
Step 4: Bring It Together
Slowly add the dry mixture into the wet mixture. Stir until just combined—don’t overmix, or you’ll end up with rubbery bread. Nobody wants that.
Step 5: Add Extras (Optional)
Fold in chocolate chips, nuts, or whatever extras you like. If you’re team “plain pumpkin bread,” skip this step.
Step 6: Bake
Pour the batter into the loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean (a few crumbs are fine).
Step 7: Cool and Slice
Let the bread cool in the pan for 10 minutes, then move it to a wire rack. Slice once it’s fully cooled—or don’t, if you’re impatient like me. Warm slices are heavenly.
Tips for Perfect Gluten Free Pumpkin Bread
Want pro-level results? These tips will save you from baking disasters.
- Measure your flour correctly. Spoon it into the cup and level it off. Don’t scoop directly—it packs too much in.
- Room temperature eggs work best. They blend better and help the bread rise.
- Don’t overbake. Gluten free baked goods dry out fast. Start checking at 50 minutes.
- Freeze for later. Wrap slices individually and freeze. Reheat in the microwave for a quick snack.
Ever wonder why your bread sometimes sinks in the middle? Usually it’s underbaked or you added too much liquid. Stick to the recipe and you’ll be golden.
Flavor Variations
Pumpkin bread is like a blank canvas—you can dress it up however you like.
- Pumpkin Chocolate Chip Bread: Add a cup of chocolate chips. Sweet + spiced = perfection.
- Pumpkin Nut Bread: Fold in chopped walnuts or pecans for crunch.
- Pumpkin Cream Cheese Swirl: Drop spoonfuls of sweetened cream cheese into the batter and swirl it around with a knife. Fancy bakery vibes at home.
- Pumpkin Cranberry Bread: Add dried cranberries for a tangy twist.
Seriously, once you master the base recipe, you’ll want to try them all.
Nutritional Breakdown (per slice)
- Calories: ~210
- Carbohydrates: ~32 g
- Protein: ~3 g
- Fat: ~9 g
- Saturated Fat: ~2 g
- Cholesterol: ~35 mg
- Fiber: ~2 g
- Sugar: ~18 g
- Sodium: ~220 mg
- Vitamin A: ~65% DV (thanks to pumpkin!)
- Iron: ~6% DV
Notes:
- If you use oil instead of butter, the fat profile will shift slightly (less saturated fat).
- Adding nuts boosts protein and healthy fats but also adds calories.
- Swapping some sugar for a natural sweetener like coconut sugar or honey changes the flavor and the glycemic impact.
- Turning it into muffins doesn’t change the nutrition much, just the portion sizes.
Gluten Free Baking FAQs
Q: Can I make this dairy free too?
Yep! Use oil instead of butter and swap in dairy-free chocolate chips if you’re adding those.
Q: What’s the best gluten free flour for this recipe?
Any good all-purpose gluten free blend works. I like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure. Both give you soft, moist bread without the grit.
Q: Can I make muffins instead of a loaf?
Absolutely. Just divide the batter into muffin tins and bake for 18–22 minutes. Boom—portable pumpkin goodness.
Q: How long does this bread last?
Store it in an airtight container at room temp for 3–4 days. Or freeze it for up to 2 months. Honestly though, it rarely lasts that long in my house. 🙂
Why Homemade Beats Store-Bought
Ever bought gluten free pumpkin bread at a bakery and thought, “Wow, this tastes like sweet sand”? Same. Store-bought gluten free baked goods often sacrifice flavor and texture for shelf life. When you bake at home, you control everything: ingredients, sweetness, add-ins. Plus, it’s cheaper. Why pay $8 for one tiny slice when you can bake a whole loaf that tastes better?
My Personal Experience
I’ll admit—I used to be skeptical of gluten free baking. My first attempts were… let’s just say memorable. Imagine a loaf that looked amazing on the outside but had the texture of wet clay on the inside. Yeah, not my proudest moment. But once I figured out the right flour blends and spice ratios, I was hooked. This recipe has been my go-to ever since. Even my friends who eat gluten without a second thought ask me for it. That’s when you know it’s a winner.
Final Thoughts
Pumpkin bread is comfort food at its finest, and going gluten free doesn’t mean you have to miss out. This gluten free pumpkin bread recipe gives you all the warm, cozy vibes of fall without the weird aftertaste some gluten free treats have. It’s moist, flavorful, and customizable enough to fit whatever mood you’re in.
So, grab a can of pumpkin, preheat that oven, and treat yourself. Honestly, why wait for fall? Pumpkin bread deserves a spot on your table year-round. And hey, if anyone questions you eating pumpkin bread in June, just smile and say, “More for me.” 😉
