This Gluten Free Pumpkin Bread is moist, fluffy, and perfectly spiced — a must-try for anyone craving cozy pumpkin dessert recipes this fall.

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There’s something truly magical about the aroma of freshly baked Gluten Free Pumpkin Bread filling the kitchen on a cool autumn morning. It’s soft, moist, and infused with warm spices that taste like fall in every slice.

Whether you’re gluten-sensitive or simply looking for a lighter treat, this loaf delivers the same comforting flavor and tender texture as the classic — without the gluten. This cozy loaf has quickly become one of my favorite pumpkin dessert recipes to bake again and again.

A few years ago, a friend came over for coffee, and I realized she couldn’t eat gluten. I wanted to make something she could enjoy — something warm, comforting, and delicious. That’s when I started experimenting with gluten-free flours, and after a few tries, this pumpkin bread recipe was born.

Now, it’s the loaf I bake every time the leaves start turning golden. Each slice brings back that same moment of friendship and laughter, paired with the irresistible scent of cinnamon and pumpkin spice wafting through the air.

Kitchen Hacks

Choose the Right Flour Blend: A 1:1 gluten-free baking blend with xanthan gum works best for this recipe.
Add Moisture: Pumpkin puree keeps the bread soft — avoid overbaking to maintain that perfect texture.
Sweetness Swap: You can substitute brown sugar with coconut sugar or maple syrup for a deeper, richer sweetness.
Room Temperature Ingredients: This helps create a smoother batter and even baking.
Storage Tip: Wrap leftovers tightly and store at room temperature for up to 3 days or freeze for longer freshness.

Why You’ll Love This Recipe

This Gluten Free Pumpkin Bread is everything you crave in a fall dessert — tender, spiced, and full of cozy flavor. You’ll love how it stays moist for days, how simple it is to make, and how naturally gluten-free ingredients come together in one delightful loaf. Plus, it makes your home smell like a pumpkin-spice-scented candle — only better!

Gluten Free Pumpkin Bread – Moist, Spiced, and Naturally Sweet

Recipe by Abby MyersCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

8-10

slices

Prep time

minutes

Baking time

minutes

Calories

240

kcal

Ingredients

1 ½ cups gluten-free all-purpose flour (with xanthan gum)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 tablespoon pumpkin pie spice
½ teaspoon ground cinnamon
¾ cup brown sugar (or coconut sugar)
2 large eggs
1 cup pumpkin puree
⅓ cup vegetable oil (or melted coconut oil)
¼ cup milk (dairy or non-dairy)
1 teaspoon vanilla extract
Optional Add-ins:
½ cup chopped walnuts or pecans
½ cup chocolate chips

Directions

Begin by preheating your oven to 350°F (175°C). Then, line a 9×5-inch loaf pan with parchment paper or lightly grease it to ensure easy removal later.
In a large mixing bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, and pumpkin spice until evenly combined.
In another bowl, whisk the pumpkin puree, eggs, brown sugar, maple syrup, melted coconut oil, and vanilla extract until smooth and creamy.
Slowly pour the wet ingredients into the dry mixture, stirring gently until no streaks of flour remain. Be careful not to overmix, as it may make the bread dense.
At this stage, fold in any add-ins like chopped nuts, chocolate chips, or dried fruit to give extra texture and flavor to your pumpkin bread.
Transfer the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, let the bread cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely before slicing. Serve warm or at room temperature with a cup of coffee or tea.

Recipe Video

Serving Suggestions / Variations

Serve this pumpkin bread with a light spread of butter, cream cheese, or maple glaze for a little extra indulgence. You can also toast it and enjoy it with coffee or hot chocolate in the morning. For variation, swirl in a bit of cream cheese filling before baking, or add raisins for a more classic bakery-style touch.

Final Thoughts

This Gluten Free Pumpkin Bread proves that gluten-free baking can be just as delicious — maybe even more so. It’s moist, fragrant, and perfectly balanced between sweetness and spice. Whether you’re baking for yourself or sharing with friends, this loaf embodies the comfort and warmth of fall.