This gluten free pumpkin bread is everything you want in a fall bake — moist, warmly spiced, and so easy to pull together. Whether you’re gluten-free by necessity or just curious, this loaf delivers on every level. No gummy texture. No complicated steps. Just a tender, golden slice every single time.
Why You’ll Love This Gluten Free Pumpkin Bread Recipe
Finding a gluten-free quick bread that isn’t dry or dense is tough. This recipe solves that with a combination of almond flour and a quality gluten-free all-purpose blend. The pumpkin purée acts as a natural moistener, keeping every bite soft without any gumminess.
- Ready in under an hour — minimal prep, maximum reward
- One-bowl recipe — fewer dishes, more eating
- Freezer-friendly — slice and freeze for easy breakfasts
- Naturally dairy-free — just use a neutral oil
What Makes This Recipe Special
Most gluten-free quick breads rely on a single flour blend, which can turn out gummy or overly dense. Here, we use a combination of gluten-free all-purpose flour and almond flour. The almond flour adds fat and moisture, giving the crumb a rich, tender feel that closely mimics traditional pumpkin bread.
The spice blend — cinnamon, nutmeg, ginger, and a pinch of cloves — gives it that classic, cozy pumpkin bread aroma. And using 100% pure pumpkin purée (not pumpkin pie filling) keeps the flavor clean and real.
Ingredients You’ll Need
Everything here is easy to find at most grocery stores. The key is using a trusted gluten-free all-purpose flour that contains xanthan gum — this helps bind the batter and prevents crumbling.
- 1½ cups gluten-free all-purpose flour — must contain xanthan gum for best texture
- ½ cup almond flour — adds moisture and a tender crumb
- 1 cup pure pumpkin purée — canned works perfectly, just make sure it’s 100% pumpkin
- 2 large eggs — room temperature binds everything together
- ½ cup neutral oil — vegetable or avocado oil keeps it moist
- ¾ cup granulated sugar — adjust to taste; brown sugar adds a richer note
- 1 tsp vanilla extract — balances the spices
- 1½ tsp cinnamon — the star of the spice blend
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ⅛ tsp ground cloves
- 1 tsp baking soda — gives the loaf its rise
- ½ tsp baking powder
- ½ tsp salt
Pro-Tips for Success
- Don’t overmix the batter. Once the dry and wet ingredients are combined, stir just until no streaks remain. Overmixing activates the starches and can make the loaf dense or gummy.
- Use room temperature eggs. Cold eggs can cause the batter to seize slightly, affecting the final texture. Take them out 20–30 minutes before baking.
- Check for doneness with a toothpick. Start checking at 50 minutes. The toothpick should come out clean or with just a crumb or two. Overbaking is the #1 cause of dry gluten-free bread.
- Let it cool fully before slicing. Gluten-free baked goods continue to set as they cool. Slicing too early gives you a gummy, underset center. Wait at least 30 minutes.
- Measure flour correctly. Spoon the flour into your measuring cup and level it off. Scooping directly from the bag packs in too much flour and dries out the loaf.
Common Mistakes to Avoid
- Using pumpkin pie filling instead of pumpkin purée. Pumpkin pie filling is pre-sweetened and spiced, which will throw off the entire flavor balance of the recipe. Always check the label.
- Skipping xanthan gum. If your gluten-free flour blend doesn’t already contain xanthan gum, you’ll need to add ½ tsp yourself. Without it, the bread will crumble and fall apart when sliced.
- Opening the oven too early. Gluten-free batters are more sensitive to temperature changes. Wait until at least the 45-minute mark before checking on the loaf or it may sink in the center.
Flavor Variations
- Chocolate Chip Pumpkin Bread: Fold in ½ cup of semi-sweet or dark chocolate chips just before pouring the batter into the pan. A classic crowd-pleaser.
- Maple Glazed: Whisk together ½ cup powdered sugar with 2 tbsp pure maple syrup and drizzle over the cooled loaf for a sweet, seasonal finish.
- Pecan Streusel Top: Mix 3 tbsp brown sugar, 2 tbsp gluten-free flour, 1 tbsp butter, and ¼ cup chopped pecans. Sprinkle over the batter before baking for a crunchy topping.
- Dairy-Free & Egg-Free: Swap eggs for 2 flax eggs (1 tbsp ground flaxseed + 3 tbsp water each, rested 5 min). The result is slightly denser but still delicious.
What to Serve With Gluten Free Pumpkin Bread
This bread is wonderful on its own but even better with a little something extra. Try a smear of salted butter or whipped cream cheese for a simple breakfast. For a more indulgent treat, serve warm slices with a drizzle of honey and a pinch of flaky sea salt. It also pairs beautifully with a hot cup of coffee, chai, or apple cider on a cool morning.
Storage and Reheating
Room temperature: Wrap the cooled loaf tightly in plastic wrap or store in an airtight container. It keeps well at room temperature for up to 3 days.
Refrigerator: Store wrapped for up to 6 days. Gluten-free bread can dry out faster than conventional bread, so wrapping well is key.
Freezer: Slice the cooled loaf and wrap individual slices in plastic wrap, then place in a zip-lock freezer bag. Freeze for up to 3 months. Thaw slices at room temperature or pop directly in the toaster for a warm, fresh-tasting slice.
Reheating: Warm individual slices in the microwave for 15–20 seconds or toast lightly for a slightly crisp edge.
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Gluten Free Pumpkin Bread Recipe
Description
This gluten free pumpkin bread is incredibly moist, perfectly spiced with cinnamon and nutmeg, and comes together in one bowl with simple pantry ingredients.
Ingredients
Instructions
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Step 1 – Preheat & Prep Pan (0–3 min)
Preheat your oven to 175°C (350°F). Grease a standard 9x5-inch loaf pan with oil or line it with parchment paper, leaving an overhang on the sides for easy lifting.
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Step 2 – Mix Dry Ingredients (3–5 min)
In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined. Set aside.
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Step 3 – Mix Wet Ingredients (5–8 min)
In a separate medium bowl, whisk together the pumpkin purée, eggs, oil, sugar, and vanilla extract until smooth and fully combined. The mixture should look glossy and uniform.
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Step 4 – Combine Wet & Dry (8–10 min)
Pour the wet ingredients into the bowl of dry ingredients. Stir gently with a spatula or wooden spoon until just combined — stop as soon as no dry streaks remain. Do not overmix.
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Step 5 – Bake (10–65 min)
Pour the batter into the prepared loaf pan and smooth the top. Bake at 175°C for 50–60 minutes. Start checking at 50 minutes by inserting a toothpick into the center — it should come out clean or with a few moist crumbs. If the top is browning too fast, loosely tent with foil after 40 minutes.
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Step 6 – Cool & Slice (65–95 min)
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then lift it out using the parchment overhang and transfer to a wire rack. Allow to cool for at least 30 minutes before slicing — this step is important for gluten-free bread to set its crumb properly.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 245kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 2g10%
- Cholesterol 37mg13%
- Sodium 210mg9%
- Total Carbohydrate 31g11%
- Dietary Fiber 2g8%
- Sugars 17g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Flour Blend Matters: Not all gluten-free flours behave the same. For best results, use a blend that already contains xanthan gum (such as Bob's Red Mill 1-to-1 or King Arthur Measure for Measure). If yours doesn't, add ½ tsp xanthan gum to the dry ingredients.
- Cool Before Slicing: Gluten-free breads need extra time to set after baking. Slicing too soon results in a gummy, underdone-looking crumb — even if the loaf is fully baked. Give it at least 30 minutes on a wire rack.
- Freeze for Later: This bread freezes beautifully. Wrap individual slices in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Toast straight from frozen for the freshest taste.
