Short Description

This easy gluten-free pumpkin bread is moist, flavorful, and perfect for fall. Made with warm spices and real pumpkin puree, this bread is a delicious and simple treat for breakfast, snacks, or dessert. With a tender crumb and just the right amount of sweetness, it’s an ideal gluten-free alternative to traditional pumpkin bread without compromising on taste or texture.

Why You’ll Love This Recipe

Gluten-Free & Delicious – Perfect for those with gluten sensitivities while maintaining the rich, spiced pumpkin flavor.
Moist & Tender – The combination of pumpkin puree and gluten-free flour ensures a soft texture.
Simple to Make – Easy, straightforward steps with no complicated techniques.
Perfect for Fall – The cozy flavors of cinnamon, nutmeg, and cloves make this a seasonal favorite.
Customizable – Easily adapt this recipe to be dairy-free, nut-free, or refined sugar-free.

Ingredients

Gluten-free all-purpose flour
Baking soda
Baking powder
Salt
Cinnamon
Nutmeg
Cloves
Ginger
Granulated sugar or coconut sugar
Brown sugar
Pumpkin puree
Eggs
Vanilla extract
Oil (such as vegetable, coconut, or melted butter)
Milk (or dairy-free alternative)

Directions

Preheat the Oven – Set your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
Mix Dry Ingredients – In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
Combine Wet Ingredients – In another bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, eggs, vanilla extract, oil, and milk until smooth.
Incorporate Dry into Wet – Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Transfer to Pan – Pour the batter into the prepared loaf pan, spreading it evenly.
Bake – Place in the oven and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool – Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Slice & Enjoy – Serve warm or at room temperature for the best texture and flavor.

Variations

Dairy-Free Option – Use a non-dairy milk alternative and coconut oil instead of butter.
Nut-Free Option – Keep the recipe as is or add sunflower seeds for texture.
Refined Sugar-Free – Swap granulated sugar with coconut sugar or maple syrup.
Add-Ins – Stir in chocolate chips, chopped nuts, or dried cranberries for extra texture and flavor.

Servings and Timing

Prep Time: 10 minutes
Cook Time: 50-60 minutes
Total Time: 60-70 minutes
Servings: 8-10 slices

Storage/Reheating

Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep in the fridge for up to a week.
Freezer: Wrap slices individually and freeze for up to 3 months.
Reheating: Warm slices in the microwave for 10-15 seconds or toast for a slightly crisp exterior.

FAQs

Can I use almond flour instead of gluten-free all-purpose flour?

No, almond flour has a different texture and absorbency. If using almond flour, you’ll need to adjust the recipe significantly.

Is canned pumpkin puree the same as pumpkin pie filling?

No, pumpkin pie filling has added sugar and spices, while pumpkin puree is plain. Always use pure pumpkin puree for this recipe.

Can I make this egg-free?

Yes! Use flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) as an alternative.

What’s the best gluten-free flour blend to use?

A high-quality all-purpose gluten-free flour blend with xanthan gum works best.

Can I make muffins instead of a loaf?

Yes! Pour the batter into a muffin tin and bake at 350°F for 18-22 minutes.

Why is my bread too dense?

Overmixing or using too much pumpkin puree can cause density. Be sure to measure ingredients properly.

Can I reduce the sugar?

Yes, but reducing sugar may slightly affect texture and moisture.

What’s the best oil to use?

Vegetable oil, coconut oil, or melted butter all work well.

Can I add a streusel topping?

Absolutely! Mix brown sugar, gluten-free flour, and melted butter for a crumbly topping before baking.

Can I make this in advance?

Yes, bake and store it up to 2 days ahead for the best freshness.

Conclusion

This easy gluten-free pumpkin bread is a fantastic way to enjoy fall flavors without gluten. It’s moist, spiced just right, and easy to make. Whether enjoyed with coffee, as a snack, or as a dessert, this recipe is sure to become a favorite. Try it today and savor the delicious taste of homemade gluten-free pumpkin bread!

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