Ciao! I’m Matteo Romano, a Tuscan-born chef now based in the U.S., and this is GoldenGlutenFree.com, my space to share gluten-free recipes rooted in Italian tradition and powered by a love for healthy living. I wasn’t always gluten-free. I trained under classic Italian chefs, making pasta and pane the old-school way. But years of unexplained fatigue led me to discover I was gluten-intolerant. That moment reshaped my life and my cooking.
Recreating my favorite dishes without wheat was tough, but I refused to lose the flavors I grew up with. That same drive brought this gluten free pumpkin bread to life, a recipe that blends seasonal coziness with the deep, satisfying warmth of real food. This loaf has become one of my most requested fall bakes from friends, family, and readers. It’s naturally sweet, moist, and spiced just right, perfect with your morning coffee or as an afternoon treat.
This post includes everything you need to bake it at home: the ingredient list, step-by-step instructions, expert tips, optional twists (like streusel topping), and storage advice. If you’ve been looking for the best gluten free pumpkin bread recipe, this is the one to bookmark.
Gluten Free Pumpkin Bread (A Cozy Fall Favorite)
Equipment
- mixing bowls
- whisk
- 9×5-inch loaf pan
- spatula
- wire rack
- Toothpick (for doneness test)
Ingredients
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- ⅓ cup olive oil
- ⅓ cup maple syrup
- ¼ cup coconut sugar
- 1 tsp vanilla extract
- 1 ¼ cups gluten-free flour blend (with xanthan gum)
- ½ cup almond flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- ½ cup chopped pecans or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease it lightly.
- In a large bowl, whisk together the pumpkin puree, eggs, olive oil, maple syrup, coconut sugar, and vanilla until smooth and well combined.
- In another bowl, mix the gluten-free flour blend, almond flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients into the wet mixture. Stir until just combined—do not overmix.
- Fold in your chopped pecans, chocolate chips, or raisins if using.
- Pour the batter into your prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick comes out clean.
- Let the loaf cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Slice and enjoy!
Notes
Nutrition
Warm Spices, Real Pumpkin, Gluten-Free Love
The Essential Ingredients for Moist Gluten Free Pumpkin Bread
At the heart of any good pumpkin bread is, you guessed it, pumpkin puree. I recommend using canned organic pumpkin for consistency, though homemade works if well-drained. The key is a smooth texture and no added sugar.
To keep it fluffy and tender, I rely on a combination of gluten-free flour blend and almond flour. The blend should include xanthan gum or a similar binder. Almond flour adds richness and moisture. Eggs provide structure, while olive oil (or avocado oil) keeps the loaf moist without overpowering the flavor.
We sweeten with maple syrup and just a touch of coconut sugar. You’ll love how it enhances the earthy pumpkin flavor without being overly sugary.
Add-ins? Chopped pecans, dairy-free chocolate chips, or raisins all work beautifully.
Here’s the ingredient list:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- ⅓ cup olive oil
- ⅓ cup maple syrup
- ¼ cup coconut sugar
- 1 tsp vanilla extract
- 1 ¼ cups gluten-free flour blend (with xanthan gum)
- ½ cup almond flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
Optional: ½ cup chopped pecans or chocolate chips
Curious about more bakes like this? You might enjoy my gluten-free banana bread and these mini gluten-free apple muffins, both cozy options for your fall menu.
Step-by-Step: Baking the Perfect Gluten Free Pumpkin Bread
A Simple Recipe Even Beginners Can Master
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease it lightly.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together the pumpkin puree, eggs, olive oil, maple syrup, coconut sugar, and vanilla until smooth and well combined.
Step 3: Combine Dry Ingredients
In another bowl, mix the gluten-free flour blend, almond flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
Step 4: Combine Wet and Dry
Gradually add the dry ingredients into the wet mixture. Stir until just combined—do not overmix. The batter will be thick.
Step 5: Add Optional Ingredients
Fold in your chopped pecans, chocolate chips, or raisins now if you’re using them.
Step 6: Bake
Pour the batter into your prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick comes out clean.
Step 7: Cool and Serve
Let the loaf cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Pair a slice with warm tea or coffee, or serve it alongside this hearty gluten-free zucchini bread for a cozy fall breakfast spread.
Tips for Perfect Gluten Free Pumpkin Bread Every Time
Don’t Skip These Tricks
Use a flour blend with xanthan gum
This gives your pumpkin bread structure. If your blend doesn’t include it, add ½ tsp xanthan gum yourself.
Let it rest before slicing
Resist the urge to slice right away. Cooling lets the bread firm up and develop its flavor.
Check doneness at 50 minutes
Ovens vary. Insert a toothpick, if it comes out mostly clean, you’re good.
Keep mix-ins minimal
Too many extras can weigh the bread down. Stick to ½ cup total.
Want more helpful baking ideas? My no-knead gluten-free bread is a reader favorite, and this gluten-free carrot cake will make your fall celebrations even sweeter.
Variations to Keep Things Interesting
Add a Streusel Topping for a Bakery Feel
You can top your gluten free pumpkin bread with a quick streusel before baking. Mix:
- 2 tbsp almond flour
- 2 tbsp coconut sugar
- 1 tbsp olive oil
- Pinch of cinnamon
Sprinkle it on before putting your loaf in the oven for a crunchy top.
Make It Dairy-Free
The base recipe is naturally dairy-free, just double-check your chocolate chips if you’re adding them.
Try It as Muffins
Divide the batter into muffin tins and bake at 350°F for 20–22 minutes. Great for on-the-go breakfasts.
Pair your pumpkin bake with this smooth dairy-free gluten-free pumpkin pie for a double dose of seasonal flavor.
How to Store Gluten Free Pumpkin Bread
Freshness That Lasts
Room Temp
Store the cooled loaf in an airtight container for up to 3 days.
Refrigerator
Keeps well up to 5–6 days. Reheat slices in the toaster oven for best texture.
Freezer
Wrap individual slices and freeze for up to 2 months. Defrost overnight or warm gently.
Looking for more easy meal inspiration? Try these easy gluten-free dinner recipes or browse all my gluten-free dessert recipes for more cozy creations.
FAQs about Gluten Free Pumpkin Bread
What kind of gluten-free flour works best?
Look for a 1:1 gluten-free baking flour that includes xanthan gum. Avoid single flours like just rice or almond for this recipe.
Can I make it vegan?
Yes, replace the eggs with flax eggs (2 tbsp flaxseed + 6 tbsp water). The texture will be slightly denser.
How do I know it’s done?
Insert a toothpick into the center, if it comes out clean or with a few moist crumbs, your bread is ready.
Can I use fresh pumpkin?
Yes, but be sure to drain it well. Homemade pumpkin puree can be watery, which may affect the texture.
Conclusion
There’s something magical about baking a loaf of pumpkin bread on a crisp fall day. The warm spices, the comforting aroma, it turns your kitchen into a place of calm and coziness. This gluten free pumpkin bread delivers all of that, without any compromise on texture or flavor.
Whether you’re gluten-free by necessity or choice, this recipe is one you’ll come back to again and again. It’s reliable, easy to make, and flexible for whatever autumn throws your way. I hope it becomes a new favorite in your home too.
Buon appetito!