Gluten Free Pumpkin Bread Recipe – Moist & Irresistible: The Loaf That Vanishes Before It Cools

Forget dry, crumbly “gluten-free” stereotypes. This pumpkin bread is so plush and fragrant you’ll swear it came from a bakery with a secret. It slices like a dream, eats like dessert, and still leans wholesome enough for breakfast flex.

Ten minutes of mixing, one bowl, zero weird gumminess. Make two loaves, because one will “mysteriously” disappear.

Why You’ll Love This Recipe

• Ridiculously moist: Pumpkin puree + oil + brown sugar equals a tender, bakery-style crumb.
• No complicated flour science: A good 1:1 gluten-free blend does the heavy lifting.
• One-bowl simplicity: Minimal dishes, maximum payoff.
• Bold fall flavor: Cinnamon, nutmeg, and vanilla deliver those cozy latte vibes.
• It freezes like a champ: Slice and stash for instant snacks later.

Ingredients Breakdown

• 1 3/4 cups (about 230 g) gluten-free all-purpose flour blend (use a 1:1 blend with xanthan gum for structure)
• 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 ginger
• 1/8 teaspoon ground cloves (optional but highly recommended)
• 1 cup (200 g) light brown sugar, packed
• 1/2 cup (100 g) granulated sugar
• 2 large eggs, room temperature
• 1 cup (240 g) canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup (120 ml) neutral oil (avocado, light olive, or canola)
• 1/4 cup (60 ml) milk of choice (dairy or unsweetened almond/oat)
• 2 teaspoons pure vanilla extract
• Optional add-ins: 1/2–3/4 cup chocolate chips, chopped pecans/walnuts, or raisins
• Optional topping: 1–2 tablespoons coarse turbinado sugar for a crunchy lid

The Method – Instructions

1. Prep your stage: Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment and lightly grease the sides.
2. Whisk dry ingredients: In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined.
3. Add the sweet + wet: To the same bowl, add brown sugar, granulated sugar, eggs, pumpkin puree, oil, milk, and vanilla.

   Whisk until smooth and glossy.

4. Fold in goodies: Stir in chocolate chips or nuts if using. Don’t overmix—gentle is the move.
5. Pan and top: Pour batter into the prepared pan. Smooth the top and sprinkle turbinado sugar if you want that bakery crunch.
6. Bake: 55–65 minutes, until a toothpick comes out with a few moist crumbs.

   If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.

7. Cool like you mean it: Cool in the pan 15 minutes, then lift out to a wire rack. Let it cool at least 1 hour before slicing. Yes, waiting is hard.

   Worth it.

8. Slice clean: Use a serrated knife for tidy slices. The crumb is tender, so be kind.

Storage Instructions

• Room temperature: Wrap tightly or store in an airtight container up to 3 days.
• Refrigerator: Up to 6 days. Bring to room temp or warm before serving for best texture.
• Freezer: Slice, wrap individually, and freeze up to 3 months.

  Thaw at room temp or microwave 15–25 seconds.

• Reheat tip: A quick toast or 10 seconds in the microwave revives the moisture and aroma. Add butter or cream cheese if you’re living right.

Health Benefits

• Pumpkin power: Rich in beta-carotene (vitamin A precursor) for eye health and skin support.
• Gluten-free friendly: Easier on those with celiac or gluten sensitivity while still giving that classic bread vibe.
• Balanced sweetness: Brown sugar adds moisture, so you don’t need extra fat to keep it soft.
• Spice benefits: Cinnamon and ginger bring antioxidants and warmth—tastes good, feels good.

Avoid These Mistakes

• Using pumpkin pie filling: It’s pre-sweetened and spiced. You’ll nuke the balance and texture.
• Skipping xanthan gum: If your blend lacks it, the loaf may crumble.

  Add 1/2 teaspoon xanthan gum if needed.

• Overmixing: This can make the loaf dense. Mix until just combined—no marathon stirring.
• Impatience with cooling: Slicing hot = shredded loaf. Let it set so it holds together.
• Wrong pan size: An 8×4 pan may overflow.

  If that’s all you’ve got, leave a bit of batter out and bake as a muffin.

• Overbaking: Start checking at 55 minutes. Dry edges mean you missed the sweet spot.

Mix It Up

• Chocolate swirl: Marble in 1/3 cup melted chocolate with a few gentle swirls before baking.
• Maple glaze: Whisk 1/2 cup powdered sugar with 1–2 tablespoons maple syrup; drizzle over cooled loaf.
• Nutty crunch: Fold in toasted pecans and sprinkle extra on top for texture (IMO, elite move).
• Pumpkin cream cheese loaf: Layer half the batter, add a stripe of sweetened cream cheese (4 oz cream cheese + 2 tbsp sugar + 1 tsp vanilla), top with remaining batter.
• Dairy-free: Use plant milk and dairy-free chips. It bakes up just as moist.
• Lower sugar: Reduce total sugar by 1/4 cup; texture stays moist, flavor a bit less sweet.

FAQ

Can I make this egg-free?

Yes.

Use 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons warm water, rested 5 minutes). The loaf will be slightly denser but still moist and sliceable.

What’s the best gluten-free flour blend?

Choose a reputable 1:1 blend with rice flours, starches, and xanthan gum—like King Arthur Measure for Measure or Bob’s Red Mill 1:1. If your blend lacks xanthan, add 1/2 teaspoon.

Can I use fresh pumpkin instead of canned?

You can, but make sure it’s very smooth and thick.

If it’s watery, strain it through cheesecloth or simmer to reduce; excess moisture can cause a gummy texture.

How do I know when it’s done?

A toothpick should come out with a few moist crumbs, not wet batter. The top should spring back lightly and the center should reach about 200–205°F on an instant-read thermometer (FYI, very reliable).

Can I make muffins instead?

Absolutely. Portion into a lined 12-cup muffin tin and bake at 350°F for 20–24 minutes.

Start checking at 18 minutes.

Why is my bread gummy in the middle?

Likely underbaked or too much moisture. Verify oven temp with an oven thermometer, avoid watery pumpkin, and let the loaf cool fully before slicing.

Can I reduce the oil?

You can sub up to half the oil with applesauce. Texture will be a touch less rich, but still tender.

In Conclusion

This Gluten Free Pumpkin Bread checks every box: plush crumb, bold spice, and flawless slices without gluten drama.

It’s weeknight-easy, brunch-worthy, and freezer-friendly for future you. Bake it once and you’ll memorize it by accident—because everyone will demand a repeat. Pro tip: go ahead and double it.

Future cravings are not subtle.