Easy Gluten Free Pumpkin Bread Recipe You’ll Crave All Year (Not Just in Fall)

You want a loaf that tastes like a coffee shop baked it, without needing a barista budget or a culinary degree. Good—because this Easy Gluten Free Pumpkin Bread Recipe is the kind of win that makes your kitchen smell like a PSL just got promoted. It’s moist, bouncy, warmly spiced, and slices cleanly without crumbling into sadness.

One bowl, simple ingredients, major payoff. The kind of recipe you keep on speed dial for brunch flexes and back-pocket gifting.

What Makes This Recipe So Good

• Moist without being gummy: The combo of pumpkin puree, oil, and eggs hits that tender crumb sweet spot—no dry edges, no dense brick.
• One-bowl convenience: Less mess, faster cleanup, more time to hover by the oven like a pumpkin-crazed detective.
• Balanced spice: Cinnamon-forward with nutmeg and ginger backup. Warm, cozy, not overpowering.
• Consistently high rise: A touch of baking powder plus baking soda gives a lovely dome without collapsing.
• Tested gluten-free formula: A 1:1 gluten-free flour blend (with xanthan gum) keeps the structure legit and the texture “is this really GF?” good.

Ingredients

• 1 3/4 cups (220g) gluten-free all-purpose flour, 1:1 blend with xanthan gum
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) light brown sugar, packed
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves (optional, for extra cozy vibes)
• 1 cup (240g) pumpkin puree (not pumpkin pie filling)
• 2 large eggs, room temperature
• 1/2 cup (120ml) neutral oil (avocado, canola, or light olive oil)
• 1/4 cup (60ml) milk or dairy-free milk
• 2 teaspoons pure vanilla extract
• Optional add-ins: 1/2 cup chopped pecans or walnuts, 1/2 cup chocolate chips, or 1/3 cup dried cranberries
• Optional topping: 2 tablespoons turbinado sugar for a crunchy lid

Instructions

1. Prep the scene: Preheat oven to 350°F (175°C).

   Line a 9×5-inch loaf pan with parchment and lightly grease. This is your non-stick insurance policy.

2. Mix dry: In a large bowl, whisk flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until no spice clumps remain.
3. Whisk wet: Add pumpkin puree, eggs, oil, milk, and vanilla to the bowl. Whisk until just smooth.

   Batter will be thick but pourable—think brownie batter vibes.

4. Fold extras: If using nuts, chocolate chips, or cranberries, fold them in gently with a spatula. Don’t overmix unless you enjoy cardboard.
5. Pan it: Scrape batter into prepared pan. Smooth the top and sprinkle turbinado sugar if using for crunch and sparkle.
6. Bake: Place on the center rack and bake 55–65 minutes.

   Start checking at 50. A toothpick should come out clean or with a few moist crumbs—no wet streaks.

7. Cool smart: Let the bread cool in the pan 15 minutes, then lift out using parchment and transfer to a wire rack. Cool at least 45 more minutes before slicing.

   Patience = clean slices.

8. Slice and serve: Use a serrated knife for tidy slices. Eat warm or room temp. Try not to inhale half the loaf.

   No promises.

Preservation Guide

• Room temperature: Wrap the cooled loaf tightly in plastic or store in an airtight container for up to 3 days. A paper towel underneath helps manage moisture.
• Refrigeration: Extends freshness to 5–6 days, but wrap well to prevent drying. Warm slices in the microwave for 10–15 seconds to revive the crumb.
• Freezing: Slice, wrap individually, and freeze up to 3 months.

  Thaw at room temp or toast straight from frozen. FYI, frozen slices are amazing with butter and flake salt.

Nutritional Perks

• Vitamin A powerhouse: Pumpkin brings beta-carotene for eye health and skin glow. Your moisturizer can relax.
• Fiber support: Pumpkin and gluten-free flour add gentle fiber to keep you satisfied longer.
• Balanced sweetness: Two sugars for moisture and flavor depth without turning it into a candy bar.
• Dairy-optional: Easy to keep it dairy-free with plant milk; the texture stays lush.
• Reasonable calories: Around 220–260 per slice (1/10 of a loaf), depending on add-ins.

  Chocolate chips bump it—worth it, IMO.

Don’t Make These Errors

• Using pumpkin pie filling: It’s pre-sweetened and spiced. You’ll double up and wreck the balance.
• Skipping xanthan gum: If your GF blend doesn’t include it, add 1/2 teaspoon. It’s the “glue” for structure.
• Overmixing: Stir just until smooth.

  Overmixing traps too much air and makes tunneling and a tough crumb.

• Underbaking: Gummy centers are a no. If the top browns fast, tent loosely with foil and keep baking until the tester says done.
• Slicing hot: The loaf needs time to set. Cutting early = mashed crumbs and regrets.

Recipe Variations

• Maple streusel: Mix 1/3 cup GF flour, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, and 3 tablespoons cold butter.

  Crumble over the top; bake as directed. Drizzle with 1 tablespoon maple syrup while warm.

• Chocolate swirl: Melt 1/3 cup chocolate chips with 1 teaspoon oil. Swirl into the batter in the pan with a knife.

  Looks bakery-level.

• Nutty crunch: Fold in 1/2 cup toasted pecans or walnuts and sprinkle extra on top for texture.
• Orange zing: Add 1 tablespoon orange zest and 1 tablespoon orange juice to the batter for a bright citrus note.
• Protein boost: Replace 1/4 cup flour with unflavored whey or pea protein. Add 1–2 tablespoons extra milk if batter seems too thick.
• Mini loaves or muffins: Bake in mini loaf pans (25–30 minutes) or muffin tins (18–22 minutes). Keep an eye on them—smaller bakes finish faster.

FAQ

Can I make this bread egg-free?

Yes.

Replace the 2 eggs with 2 flax eggs (2 tablespoons ground flax + 5 tablespoons warm water, rest 5 minutes). The loaf will be slightly denser but still moist and sliceable.

What if my gluten-free flour blend doesn’t include xanthan gum?

Add 1/2 teaspoon xanthan gum to the dry ingredients. It helps bind and prevents crumbling—think of it as a safety harness for your loaf.

Can I cut the sugar?

You can reduce total sugar by up to 1/4 cup without wrecking texture.

Go further and you may lose moisture and browning. A maple glaze can make up flavor if needed.

How do I know it’s done without overbaking?

Check with a toothpick in the center at 50 minutes. If it comes out with moist crumbs (not wet batter), you’re close.

Also press the top—it should spring back lightly.

Is canned pumpkin the same as homemade puree?

Canned is thicker and more consistent. If using homemade, strain it in a sieve for 20–30 minutes to remove excess water, or your bread may go gummy.

Can I use coconut oil?

Yes. Melt and cool it slightly before mixing.

Expect a faint coconut aroma—delicious with the spices, unless you’re anti-coco, in which case use neutral oil.

My Take

This is the pumpkin bread I reach for when I want “wow” with zero drama. The spice profile is balanced, the crumb is plush, and it behaves like regular wheat bread—no GF apology tour required. Keep a loaf in the freezer, and you’ll always have a five-minute breakfast or a flex-worthy snack ready.

Add a swipe of salted butter or a thin glaze if you’re feeling fancy. Simple, reliable, and seriously good—exactly how home baking should be.