Gluten-Free Pumpkin Bread: Soft, Moist, and Perfectly Spiced for Fall

Last Updated on October 28, 2025 by Chef Josie

There’s something undeniably comforting about a thick slice of Gluten-Free Pumpkin Bread, warm from the oven, with its golden crust and tender, aromatic crumb. This loaf captures everything you love about fall, the sweet scent of cinnamon, nutmeg, and cloves mingling with earthy pumpkin. And the best part? You’d never guess it’s gluten-free.

I’ve tested plenty of gluten-free breads that fell short, too dry, too crumbly, or lacking in flavor. But this recipe delivers all the warmth, softness, and rich pumpkin taste of classic pumpkin bread, with a light, moist texture that stays fresh for days. Whether you’re gluten-free or just want a cozy bake that everyone can enjoy, this is the loaf to make on a crisp autumn weekend.

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Why You’ll Love This Gluten-Free Pumpkin Bread

• Moist and Tender: Pumpkin puree and oil make every bite soft and flavorful.
• Easy to Make: One bowl and a whisk, no mixer needed.
• Naturally Dairy-Free: Made without butter or milk, perfect for sensitive diets.
• Perfectly Spiced: Balanced sweetness with warm fall flavors.
• Freezes Beautifully: Slice, freeze, and enjoy anytime.

Ingredient Breakdown

• Gluten-Free All-Purpose Flour Blend: Choose a 1:1 blend with xanthan gum (like King Arthur or Bob’s Red Mill).
• Pumpkin Puree: The star ingredient for moisture and flavor; use pure pumpkin, not pie filling.
• Brown Sugar & White Sugar: A mix gives sweetness and depth.
• Eggs: Bind the batter and create structure.
• Oil: Keeps the loaf soft and rich (use vegetable, coconut, or olive oil).
• Baking Soda & Baking Powder: For lift and a tender crumb.
• Warm Spices: Cinnamon, nutmeg, cloves, and ginger for cozy fall aroma.
• Salt: Balances sweetness and enhances flavor.
• Vanilla Extract: Rounds out the flavor beautifully.

Optional Add-Ins:

• ½ cup chocolate chips for a dessert twist.
• ½ cup chopped nuts for crunch.
• Sprinkle of cinnamon sugar on top for a sweet crust.

Step-by-Step Instructions

1. Preheat Oven: Set to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
2. Mix Wet Ingredients: In a large bowl, whisk pumpkin puree, sugars, eggs, oil, and vanilla until smooth.
3. Add Dry Ingredients: Add gluten-free flour, baking soda, baking powder, salt, and spices. Mix until just combined.
4. Pour and Smooth: Pour the batter into the prepared pan and smooth the top. Sprinkle with cinnamon sugar if desired.
5. Bake: Bake 55–65 minutes or until a toothpick inserted in the center comes out clean.
6. Cool and Slice: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes and Top Tips

• The batter should be thick but pourable; if too stiff, add 1–2 tbsp almond milk.
• Don’t overmix; gluten-free batters are delicate and can become dense.
• Use room temperature eggs for better rise.
• Store tightly wrapped at room temperature for 2–3 days, or refrigerate up to 5 days.
• For freezing, wrap slices individually and thaw as needed for a quick breakfast.

Serving Suggestions and Variations

• Spread with almond butter or maple butter for breakfast.
• Add a cream cheese swirl before baking for a dessert loaf.
• Serve warm with coffee or chai on a crisp morning.
• For extra indulgence, drizzle a simple maple glaze on top.

Conclusion

This Gluten-Free Pumpkin Bread is everything you want from a fall bake: cozy, aromatic, and irresistibly soft, with a hint of spice in every bite. It’s the kind of bread you’ll bake on repeat all season long, whether you’re sharing it with friends or keeping it all to yourself.

Bake it once, and it will quickly become your go-to gluten-free treat, a recipe that proves comfort food doesn’t need gluten to be delicious.

FAQs

1. Can I make this vegan?
Yes! Replace eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and use coconut oil.

2. Which gluten-free flour works best?
A 1:1 all-purpose gluten-free flour blend with xanthan gum included yields the best texture.

3. Can I add chocolate chips or nuts?
Absolutely! Fold in up to ½ cup of either before baking for added texture and flavor.

4. Why did my bread sink in the middle?
It likely needed a few extra minutes of baking. Gluten-free breads can be more moist, so test with a toothpick before removing from the oven.

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