This gluten-free pumpkin loaf is made with real pumpkin purée and warm pumpkin spice. It has a tender, moist crumb that even non-gluten-free eaters enjoy. Best of all, the batter comes together quickly with simple ingredients, and you can have a fragrant pumpkin loaf ready in about an hour.
Years ago I shared a pumpkin loaf recipe made with regular flour that became a fall favorite in my family. When I switched to gluten-free baking I set out to recreate that same loaf, testing many flour blends and variations until I found a combination that matched the original’s texture and flavor.
Gluten-free flour blends behave differently, so I experimented with almond flour, oat flour and other alternatives. Some versions were good, some just okay, and one (coconut flour) was a miss. After a lot of trial and error, this version emerged as the favorite: moist, tender, and full of pumpkin spice — very close to the original loaf made with wheat flour.
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Why you’ll love this recipe
- Seasonal flavor. The recipe highlights real pumpkin and a comforting pumpkin spice blend for classic fall flavor.
- Excellent texture. The loaf is moist and tender but not dense or crumbly — light enough for everyday slicing.
- Simple and quick. The batter mixes by hand in minutes with common pantry ingredients; no electric mixer required.
Ingredient notes
- Gluten-free all-purpose flour. I prefer a 1:1 gluten-free baking blend that contains xanthan gum for structure. Cup4Cup and Bob’s Red Mill 1-to-1 both work well; check the label for xanthan gum and, if you need dairy-free, avoid blends with milk powder.
- Sugar. For this loaf white granulated sugar produces the best crumb. Brown sugars add extra moisture and made earlier tests a bit gummy, so this recipe uses white sugar rather than honey, maple syrup, or brown sugar.
- Pumpkin purée. Canned pumpkin purée or homemade purée both work. Avoid canned pumpkin pie filling, which contains added sweeteners and spices.
- Oil. Neutral oils like canola, vegetable, or avocado work well. I sometimes use olive oil for a subtle fruitiness, but avoid melted butter or coconut oil, which change the texture.
- Pumpkin spice. Use a prepared pumpkin pie spice or mix your own with cinnamon, ginger, cloves and nutmeg in the amounts suggested in the notes.
- Egg. The recipe calls for one large egg.
How to make gluten-free pumpkin loaf
Full ingredient quantities and instructions are in the recipe card below.
Step one: Preheat the oven and whisk together the dry ingredients in a large bowl.
Step two: In a separate bowl, combine pumpkin purée, sugar, oil, egg and vanilla until smooth.
Step three: Add the dry ingredients to the wet ingredients and stir until combined. The batter will be thick.
Step four: Spread the batter evenly in a prepared loaf pan and bake until the top is golden and a toothpick inserted in the center comes out clean.
Tips and variations
- Pan size. This recipe is written for a 9 x 5-inch loaf pan. If you use mini loaf pans, muffins, or an 8 x 4-inch pan, adjust baking time accordingly. Mini loaves and muffins bake faster; start checking 15 minutes earlier. An 8 x 4-inch loaf may require a few extra minutes—check in 5-minute intervals.
- Pan type. Metal pans heat evenly and are preferred for quick breads; glass pans heat more slowly and hold heat longer but can change bake time.
- Pumpkin spice. If you don’t have a blend on hand, substitute 1 teaspoon cinnamon, 1 teaspoon ginger, 1/2 teaspoon ground cloves and 1/2 teaspoon nutmeg.
- Allergens. The loaf can be made dairy-free by choosing a gluten-free flour blend without milk powder. Ensure the blend contains xanthan gum or another binder.
- Vegan option. Try a commercial vegan egg replacer or a flax egg (1 tablespoon ground flax + 3 tablespoons water). I have not fully tested this loaf with a flax egg, so results may vary.
- Add-ins. Stir in dark chocolate chips, raisins or 3/4 cup chopped nuts such as pecans or walnuts. Toasted pumpkin seeds on top add color and crunch.
- Serving. The loaf is typically sliced into eight one-inch pieces; slice thinner for more servings.
- Cooling and storage. Cool completely before slicing for the best texture. Store in an airtight container at room temperature up to 3 days or in the refrigerator up to 5 days. Freeze whole or sliced portions wrapped tightly; thaw at room temperature.
Notes about measuring gluten-free flour
Accurate measuring matters with gluten-free flours. Use dry measuring cups or, ideally, a kitchen scale. For cups, use the spoon-and-level method: spoon flour into the cup until slightly overfilled, then level with the back of a knife for a precise measurement.
More delicious quick bread recipes to try
- Buckwheat Banana Bread
- Gluten-Free Zucchini Bread
- Cranberry Walnut Bread
- Coconut Banana Bread
- Maui Banana Bread
- Sun Dried Tomato Feta Bread
Did you make this recipe? Please leave a rating in the comments and share any changes you tried. Your feedback is appreciated — thank you for visiting The Food Blog!
Recipe
Gluten Free Pumpkin Loaf
Equipment
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mixing bowls
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whisk
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loaf pan
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measuring spoons
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dry measuring cups
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liquid measuring cups
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cooling rack
Ingredients
- 1 ½ cups gluten free all-purpose flour with xanthan gum
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup pumpkin puree
- 1 cup sugar
- ½ cup oil olive, vegetable, or canola
- 1 egg large
- 1 teaspoon vanilla extract
Instructions
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Heat oven to 350° F (175° C).
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Coat a 9 x 5-inch loaf pan with cooking spray or line with parchment paper.
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In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
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In another bowl, combine pumpkin puree, sugar, egg, oil, and vanilla extract.
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Add the dry ingredients to the wet ingredients and mix until just combined.
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Spread the batter evenly in the prepared pan and smooth the top.
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Bake about 1 hour, or until a toothpick inserted in the center comes out clean. Depending on your oven, you may need 5–10 minutes longer.
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Remove from the oven and transfer to a wire rack.
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Allow to cool 15 minutes before running a knife around the sides and removing from the pan.
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Return to the wire rack and cool completely before slicing.
Notes
- Pan size. Use a 9 x 5-inch loaf pan for the times given. Mini loaves and muffins bake faster; reduce bake time and check frequently. An 8 x 4-inch pan will need more time—check in 5-minute increments.
- Pan type. Metal pans generally yield more even baking for quick breads; glass pans may require adjustments.
- Pumpkin spice. Substitute 1 teaspoon cinnamon, 1 teaspoon ginger, and 1/2 teaspoon each ground cloves and nutmeg if you don’t have a blend.
- Allergens. Make the loaf dairy-free by using a gluten-free flour blend without milk powder, but be sure it still contains xanthan gum or a suitable binder.
- Vegan. Try a commercial vegan egg replacer or a flax egg (1 tablespoon ground flax + 3 tablespoons water). Results may vary.
- Add-ins. Fold in chocolate chips, raisins or 3/4 cup chopped nuts. Sprinkle toasted pumpkin seeds on top before baking if desired.
- Serving. One loaf yields about eight 1-inch slices; cut thinner for more servings.
- Cooling. Cool completely before slicing for the best texture and clean slices.