Gluten-Free Pumpkin Bread (Easy & Moist!)

This gluten-free pumpkin bread is THE BEST! It's super moist from the maple syrup, with the perfect amount of sweetness and spices.

This recipe was originally published on August 29, 2020. It was updated with new information on January 6, 2024.

Ingredients

• Gluten-free 1-to-1 flour. Make sure your flour blend includes xanthan gum.
• Salt. This recipe calls for finely ground salt.
• Baking soda & baking powder. The combination of the two leavening agents helps this gluten-free pumpkin bread rise.
• Spices. A combination of cinnamon, ginger, nutmeg, and cloves gives amazing flavor to this recipe
• Canned pumpkin. Make sure you're using pure pumpkin purée, not pumpkin pie filling.
• Light brown sugar. It adds sweetness, a subtle molasses flavor, and moisture. You can use dark brown sugar or granulated sugar if you don't have light brown sugar on hand.
• Maple syrup. Maple syrup adds a different note to this gf pumpkin bread and it is so delicious!
• Egg. Use a large egg for this recipe.
• Oil. I love using light olive oil for this recipe, but you can also use another neutral-flavored oil like avocado oil or grapeseed oil.
• Raw pepitas. This is an optional ingredient to garnish the top of the pumpkin bread.

How to Make Gluten-Free Pumpkin Bread

Step 1: In a bowl, mix gluten-free 1-to-1 flour, salt, baking soda, baking powder, cinnamon, ginger, nutmeg, and cloves. Set aside.

Step 2: In a large bowl, combine canned pumpkin, light brown sugar, maple syrup, egg, and light olive oil. Add the flour mixture and stir until fully combined. Cover the bowl and let the batter rest for 30 minutes.

Step 3: While the batter is resting, preheat the oven to 340°F (170°C). Grease and line an 8.5x4.5 inch (20x10cm) loaf pan with parchment paper.

Step 4: Pour the batter into the prepared loaf pan, top it with pepitas if using, and bake for 55-60 minutes, or until a skewer inserted in the middle comes out clean. Let the bread rest in the pan for 5-10 minutes before taking it out on a wire rack to cool completely.

Pro Tips

Here are my top tips for making the best gluten-free pumpkin bread:

• Weigh your flour. Using a kitchen scale is the most accurate way to measure your ingredients, so I highly recommend it!
• Rest your batter. Gluten-free flour takes longer to hydrate, so resting your batter for 30 minutes before baking the loaf prevents your bread from having a gritty texture.
• Use a metal pan. Metal conducts heat much better than glass, so my recommendation is to use a light-colored metal loaf pan! If you use a dark metal loaf pan, decrease the oven temperature to 320°F (160°C) and bake for 45-50 minutes.
• Use an 8.5x4.5-inch pan. This may seem like a smaller size than the average loaf pan, but using a 9-inch loaf pan will cause your bread to be flat.
• Cool the bread completely. Gluten-free baked goods continue to cook through as it cools. If you eat the bread while it's still warm, you'll notice it's still mushy.

Making Gluten-Free Dairy-Free Pumpkin Bread

This recipe is naturally dairy-free! The moisture comes from the egg, maple syrup, and canned pumpkin, and not milk.

That's right. There are no adaptations you need to make to make gluten-free dairy-free pumpkin bread!

Storage Directions

Storing: You can keep leftovers in an airtight container for up to 3 days at room temperature. Adding a piece of parchment paper, plastic wrap, or aluminum foil to the sliced surface will help prevent it from drying out.

Freezing: Slice the bread, wrap each piece with plastic or aluminum foil, and put them in a freezer bag to keep it in the freezer for up to 3 months. Either thaw them on the counter or heat them in the microwave for 10-20 seconds before eating!

Frequently Asked Questions

More Gluten-Free Dessert Recipes

• Want more gluten-free pumpkin desserts? Try my pumpkin blondies, vegan pumpkin pie.
• These gluten-free sugar cookies are classic and you don't want to miss out on them! They're soft with a crisp bottom, just like your favorite ones from the grocery store.
• Are you more of a chewy cookie fan? Make these gluten-free chocolate chip cookies (or these gluten-free Christmas cookies for the holidays) instead!
• All chocolate lovers need to make these super fudgy gluten-free brownies right now! They have that iconic shiny, crackly surface.
• Want another loaf cake? Try my gluten-free banana bread or this lemon poppy seed cake!
• This list of gluten-free dairy-free desserts has many more gluten-free recipes for you to try!