This gluten-free pumpkin loaf is made with real pumpkin purée, warm pumpkin pie spice, and a simple gluten-free flour blend. It has a tender, moist crumb, slices beautifully, and has the cozy fall flavor you expect from classic pumpkin bread. The batter comes together quickly in one bowl for dry ingredients and one bowl for wet ingredients, with no stand mixer or electric mixer required.
Before baking gluten-free, pumpkin loaf was one of those recipes that appeared in my kitchen every fall. It was easy, dependable, warmly spiced, and always popular with family. Recreating that same loaf without gluten took some testing, because gluten-free baking depends heavily on the flour blend and the balance of moisture.
Several versions were tested with different gluten-free flours, including almond flour, oat flour, and other blends. Some loaves were good, some were just acceptable, and one version made with coconut flour did not work well for this recipe. The best result came from using a gluten-free all-purpose flour blend that includes xanthan gum.
This gluten-free pumpkin bread is the closest match to the original wheat flour version. It is soft, lightly fluffy, not crumbly, and not overly dense. The pumpkin purée keeps the loaf moist, while the pumpkin spice gives it that familiar autumn flavor. It is simple enough for a weekday bake but good enough to share with guests.
Why you’ll love this recipe
- Classic fall flavor. This gluten-free pumpkin loaf is full of real pumpkin and warm pumpkin pie spice, making it a perfect seasonal quick bread for breakfast, snacking, or dessert.
- Moist and tender texture. The crumb is soft and light without being gummy, dense, or dry. It holds together well and slices cleanly once fully cooled.
- Easy to make. The batter can be stirred together in just a few minutes using basic baking tools. You do not need a stand mixer or an electric mixer.
- Great for sharing. Even people who do not normally eat gluten-free baked goods enjoy this pumpkin bread because it tastes like a traditional pumpkin loaf.
Ingredient notes
- Gluten-free all-purpose flour. A 1-to-1 gluten-free baking flour works best for this loaf. Cup4Cup was used for testing, and Bob’s Red Mill 1 to 1 also gives good results. Make sure your flour blend contains xanthan gum, which helps provide structure and elasticity in gluten-free baking.
- Sugar. This recipe uses white sugar. Brown sugar adds extra moisture, and in testing it made the gluten-free loaf too dense and slightly gummy. The pumpkin purée already provides plenty of moisture, so white sugar gives the best texture. Do not replace it with honey or maple syrup for this recipe.
- Pumpkin purée. Homemade pumpkin purée works well, but canned pure pumpkin purée is convenient and reliable. Be sure to use pure pumpkin, not pumpkin pie filling, which already contains sugar and spices.
- Oil. Olive oil is a good choice because its mild fruitiness complements the pumpkin flavor. Canola oil, avocado oil, or vegetable oil can also be used. Avoid melted butter or coconut oil because they can change the finished texture.
- Pumpkin pie spice. Use a prepared pumpkin spice blend or make your own with cinnamon, ginger, cloves, and nutmeg. The spice mixture gives this loaf its warm, cozy flavor.
- Egg. One large egg helps bind the batter and contributes to the loaf’s structure.
- Vanilla extract. Vanilla rounds out the pumpkin and spice flavors and gives the bread a warmer aroma.
How to make gluten free pumpkin loaf
Full ingredient amounts and detailed instructions are included in the recipe card below.
Step one: In a large bowl, whisk together the gluten-free flour, pumpkin pie spice, baking powder, baking soda, and salt. Mixing the dry ingredients first helps distribute the leavening evenly through the batter.
Step two: In a separate bowl, combine the pumpkin purée, sugar, oil, egg, and vanilla extract. Whisk until the mixture is smooth and evenly blended.
Step three: Add the dry ingredients to the wet ingredients and stir until fully combined. The batter will be thick, which is normal for this gluten-free pumpkin bread.
Step four: Spread the batter evenly in a prepared 9×5 inch loaf pan and smooth the top. Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean.
Tips and variations
- Pan size. This recipe is written for a 9×5 inch loaf pan. If you use three 5-¾ x 3-inch mini loaf pans, a 12-cup muffin pan, or an 8×4 inch loaf pan, the baking time will need to change. Mini loaves and muffins will bake faster, so begin checking about 15 minutes earlier. An 8×4 inch loaf pan may need extra time; add it in 5-minute intervals.
- Pan type. Metal pans are preferred for cakes, loaves, and brownies because they heat quickly and bake more evenly. Glass pans heat more slowly and retain heat longer.
- Pumpkin spice. If you do not have pumpkin pie spice, use 1 teaspoon cinnamon, 1 teaspoon ginger, ½ teaspoon ground cloves, and ½ teaspoon nutmeg.
- Allergens. This recipe is gluten-free. It is not dairy-free when made with Cup4Cup flour because that blend contains milk powder. To make it dairy-free, choose a dairy-free gluten-free flour blend that includes xanthan gum.
- Vegan option. A vegan egg replacement or flax egg may be used. To make a flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water. This recipe has not been tested with a flax egg.
- Add-ins. Stir in ¾ cup dark chocolate chips, raisins, chopped pecans, or walnuts if desired. You can also sprinkle toasted pumpkin seeds on top before baking.
- Serving size. One loaf can be sliced into eight 1-inch slices. Cut thinner slices if you prefer more servings.
- Cooling. For the best texture, let the loaf cool completely before slicing. Cutting it while warm may make the crumb seem too soft.
- Storage. Store the cooled pumpkin loaf in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Freezing. Wrap the completely cooled loaf, or individual slices, in plastic wrap and place in a resealable freezer bag. Thaw at room temperature before serving.
Notes about measuring gluten-free flour
Accurate measuring is important in gluten-free baking. Too much flour can make a loaf dry or crumbly, while too little can make it overly moist or dense. For the most precise results, weigh the flour if your recipe provides weights. If using cups, use dry measuring cups rather than a liquid measuring cup.
The spoon and level method works well for gluten-free flour. Place the measuring cup on a paper towel, spoon flour into the cup until it is slightly overfilled, then level it with the back of a butter knife. Return the extra flour from the paper towel to the bag. Avoid scooping directly from the flour bag because it can pack the flour into the cup and lead to an inaccurate measurement.
More delicious quick bread recipes to try
- Buckwheat Banana Bread
- Gluten-Free Zucchini Bread
- Cranberry Walnut Bread
- Coconut Banana Bread
- Maui Banana Bread
- Sun Dried Tomato Feta Bread
Did you make this gluten-free pumpkin loaf? Please leave a rating in the comments and let us know how it turned out. If you made any changes, your feedback is helpful and appreciated.
Recipe
Gluten Free Pumpkin Loaf
Equipment
- Mixing bowls
- Whisk
- 9×5 inch loaf pan
- Measuring spoons
- Dry measuring cups
- Liquid measuring cup
- Cooling rack
Ingredients
- 1 ½ cups gluten-free all-purpose flour with xanthan gum
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup pumpkin purée
- 1 cup sugar
- ½ cup oil olive, vegetable, or canola
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
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Heat the oven to 350°F.
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Lightly coat a 9×5 inch loaf pan with cooking spray, or line it with parchment paper.
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In a large mixing bowl, whisk together the gluten-free flour, pumpkin pie spice, baking powder, baking soda, and salt.
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In a separate bowl, combine the pumpkin purée, sugar, egg, oil, and vanilla extract.
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Add the dry ingredients to the wet ingredients and stir until the batter is fully combined.
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Spread the thick batter evenly into the prepared loaf pan and smooth the top.
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Bake for 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. Depending on your oven, the loaf may need 5 to 10 additional minutes.
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Remove the loaf from the oven and place the pan on a wire rack.
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Let the loaf cool in the pan for 15 minutes, then loosen the sides with a knife and remove it from the pan.
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Return the loaf to the wire rack and cool completely before slicing.
Notes
- Pan size: Baking time will vary with different pans. Mini loaves and muffins bake faster, while an 8×4 inch loaf pan may need extra time.
- Flour blend: Use a gluten-free all-purpose flour blend that contains xanthan gum for the best structure.
- Pumpkin spice substitute: Use 1 teaspoon cinnamon, 1 teaspoon ginger, ½ teaspoon ground cloves, and ½ teaspoon nutmeg.
- Dairy-free option: Use a dairy-free gluten-free flour blend with xanthan gum.
- Add-ins: Add ¾ cup chocolate chips, raisins, pecans, or walnuts if desired.
- Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Freezing: Wrap the cooled loaf or slices well and freeze in a resealable freezer bag. Thaw at room temperature.
Nutrition
| Calories: 314kcal
| Carbohydrates: 45g
| Protein: 3g
| Fat: 15g
| Sugar: 27g