Gluten Free Pumpkin Bread Recipe for Moist Fall Loaves That’ll Make Your Kitchen Smell Like a Cozy Candle

You want bakery-level pumpkin bread without the gluten—and without the dry, crumbly sadness that usually tags along? Deal. This loaf is ridiculously moist, slices like a dream, and tastes like October came over and paid rent.

Zero gums required if you don’t want them, and the batter comes together faster than your coffee machine warms up. Bake it once and you’ll “accidentally” start buying pumpkin puree in bulk.

Why You’ll Love This Recipe

• Moist, not mushy: The combo of pumpkin puree, oil, and eggs keeps the crumb tender and plush without falling apart.
• Actually gluten free: No gritty texture, no weird aftertaste—just soft, fragrant slices.
• One bowl friendly: Fewer dishes, more loaf. That’s how weeknights should work.
• Balanced spice: Warm, cozy flavor that doesn’t punch you in the face.

  Unless you want that—see variations.

• Freezer-friendly: Make two, stash one. Future you will send a thank-you text.

Ingredients

• 1 3/4 cups (230 g) gluten-free all-purpose flour blend (with xanthan gum; if your blend has none, see notes below)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 cup (200 g) packed light brown sugar
• 1/2 cup (100 g) granulated sugar
• 2 large eggs, room temperature
• 1 cup (240 g) pumpkin puree (not pumpkin pie filling)
• 1/2 cup (120 ml) neutral oil (avocado, canola, or light olive)
• 1/4 cup (60 ml) milk of choice (dairy or unsweetened almond/oat; room temp)
• 2 teaspoons vanilla extract
• Optional for structure: 1/2 teaspoon xanthan gum if your flour blend does not include it
• Optional mix-ins: 1/2–3/4 cup chocolate chips, chopped pecans, or walnuts
• Optional topping: 1–2 tablespoons turbinado sugar for a crunchy lid

How to Make It – Instructions

1. Prep the pan: Heat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with a parchment sling for easy removal.
2. Whisk the dry: In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.

   If your flour lacks xanthan gum, whisk in 1/2 teaspoon now.

3. Mix the wet: In another bowl, whisk brown sugar, granulated sugar, eggs, pumpkin puree, oil, milk, and vanilla until smooth and glossy.
4. Combine: Pour wet into dry. Stir with a spatula just until no dry streaks remain. Fold in chocolate chips or nuts if using.

   Don’t overmix—gentle is the move.

5. Pan and top: Scrape batter into the pan. Smooth the top. Sprinkle with turbinado sugar if you’re going for crunch.
6. Bake: 55–70 minutes, until a tester comes out with a few moist crumbs.

   If the top darkens too fast, tent loosely with foil at the 45-minute mark.

7. Cool like you mean it: Let cool in pan 15 minutes, then lift out and cool completely on a rack. Yes, completely. Gluten-free loaves set as they cool—patience = clean slices.
8. Slice and serve: Use a serrated knife for picture-perfect slices.

   Toast with butter if you want to go full cozy-mode.

How to Store

• Room temperature: Wrap tightly or place in an airtight container for up to 3 days. Paper towel in the container helps manage moisture.
• Refrigerator: Up to 1 week, well-wrapped. Warm slices in the microwave for 10–15 seconds to revive that fresh-baked vibe.
• Freezer: Slice, wrap individually, and freeze up to 2 months.

  Thaw at room temp or toast from frozen.

Nutritional Perks

• Fiber boost: Pumpkin brings fiber, which helps with satiety and a happy gut. Your future self says thanks.
• Vitamins and antioxidants: Beta-carotene (vitamin A precursor) supports vision and immune function—handy when sweater weather = sniffle season.
• Lower glycemic tweaks: Using brown sugar plus oil keeps moisture high, so you can cut the total sugar slightly without wrecking texture (see Variations).
• Gluten-free done right: A quality flour blend plus proper hydration means no dense bricks. Just soft crumb and fall flavor.

What Not to Do

• Don’t use pumpkin pie filling: It’s pre-sweetened and spiced.

  You’ll get chaos, not cake.

• Don’t overmix: Overworking gluten-free batter can make it gummy. Stir just to combine—no heroics.
• Don’t eyeball bake time: Ovens lie. Check with a tester and use visual cues (domed top, set center).
• Don’t slice hot: You’ll think it’s underbaked.

  It’s not—let it set. Impatience = crumbling.

• Don’t skip salt: It amplifies sweetness and spice. Bland bread is a crime, IMO.

Variations You Can Try

• Chocolate swirl: Remove 3/4 cup batter, stir in 2 tablespoons cocoa + 1 tablespoon milk, and marble it through the loaf.
• Maple pecan: Swap 1/4 cup granulated sugar for pure maple syrup; fold in 1/2 cup toasted pecans.
• Streusel top: Mix 3 tablespoons brown sugar, 3 tablespoons flour, 2 tablespoons cold butter, pinch of cinnamon; crumble over batter.
• Lighter sugar: Reduce total sugar to 1 1/4 cups (e.g., 3/4 cup brown + 1/2 cup white).

  Texture stays moist, sweetness more subtle.

• Dairy-free: Use almond or oat milk and dairy-free chocolate chips. Everything else stays the same.
• Extra protein: Replace 1/4 cup flour with unflavored whey or plant protein. Add 1–2 tablespoons milk if batter gets thick.
• Spice bomb: Add 1/2 teaspoon extra cinnamon and a pinch of cardamom for a café-level aroma.

FAQ

Which gluten-free flour works best?

A high-quality 1:1 gluten-free all-purpose blend with xanthan gum is ideal.

Look for blends with rice flour, starches, and a binder for structure. If your blend lacks gum, add 1/2 teaspoon xanthan to the dry ingredients.

Can I make this egg-free?

Yes. Use two flax eggs (2 tablespoons ground flax + 5 tablespoons warm water, rest 5 minutes).

The loaf will be slightly denser but still moist. Bake time may increase by 5–10 minutes—watch the center.

Is canned pumpkin the same as pumpkin puree?

If the can says “pumpkin puree” or “100% pumpkin,” you’re good. If it says “pumpkin pie mix” or “filling,” that’s sweetened and spiced—don’t use it here.

Why did my loaf sink in the middle?

Common causes: underbaking, too much leavening, or slicing too soon.

Also check that your baking soda and powder are fresh and that you measured liquids accurately. A full cool-down on a rack helps set the crumb.

Can I use coconut sugar?

You can swap all or part of the granulated/brown sugar with coconut sugar. Expect a slightly deeper caramel flavor and a touch less moisture; consider adding an extra tablespoon of milk.

How do I know it’s done without overbaking?

Insert a tester in the center—look for moist crumbs, not wet batter.

The top should be domed and spring back lightly. An internal temp of around 200–205°F is a reliable cue if you have a thermometer (FYI, that’s my go-to for perfection).

My Take

This gluten-free pumpkin bread punches way above its weight class: zero gluten, maximum bakery vibe. The formula leans on pumpkin, oil, and balanced spice to keep it lush without crossing into soggy territory.

If you’re serving a mixed crowd, add the turbinado crunch and a chocolate-chip swirl—no one will ask if it’s gluten-free; they’ll just ask for another slice. And honestly, make two loaves. One for now, one for “meal prep,” which is code for breakfast with coffee tomorrow.