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 photos and information on September 2, 2022.
Why you'll love this gluten free pumpkin bread recipe:
- Super easy to make - This recipe couldn't be easier! No need to use a stand mixer.
- Fluffy and moist texture - The texture of this loaf is superb. It's fluffy, it's moist, it's perfect.
- Not too sweet - This pumpkin bread is only slightly sweet with just the right amount of spice. Because it's not overly sweet, you can switch up the topping (maybe a streusel? *wink*) to adjust the sweetness to your liking!
- Perfect any time - If you need a quick grab-and-go breakfast, a snack to go with your cup of joe, or a gift for the host at a holiday gathering, this is it!
- 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.
- Cinnamon. A must-have spice for most baked goods in fall and winter!
- Ginger. Ground ginger gives this pumpkin loaf a zesty, almost savory aroma.
- Nutmeg. If possible, use fresh, whole nutmeg and grate it using a Microplane grater. If not, pre-ground nutmeg will be just fine.
- Cloves. Ground cloves add a warm spicy-sweet flavor.
- Canned pumpkin. Use half a can of pure pumpkin, 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.
- Light olive oil. Be sure to use light olive oil, and not extra virgin.
- Raw pepitas. This is an optional ingredient to garnish the top of the pumpkin bread.
How to choose the best gluten-free flour
The gluten-free flour used in this recipe, and many of my gluten-free recipes, is an all-purpose flour blend. Depending on the brand you buy, it might also be called "measure for measure flour" or "1-to-1 flour".
I highly recommend using a blend that uses brown rice or oat flour as its base and includes starch like potato or tapioca, and xanthan gum.
My go-to flour blends are Bob's Red Mill 1-to-1 gluten-free baking flour, King Arthur gluten-free measure for measure flour, and Cup4Cup wholesome flour.
How to make gluten free pumpkin bread
- In a bowl, mix together gluten-free 1-to-1 flour, salt, baking soda, baking powder, cinnamon, ginger, nutmeg, and cloves. Set aside.
- 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.
- 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.
- 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.
Here are my top tips to making the best 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 dairy free pumpkin bread
This recipe is naturally dairy-free! The moisture comes from the egg, maple syrup, and canned pumpkin.
That's right. There are no adaptations you need to make to make gluten-free dairy-free pumpkin bread!
This pumpkin bread is so versatile and easy to customize to your liking by adding mix-ins! Here are some ideas to spice up this recipe:
- Mix 1 cup of chocolate chips into the batter - Coating the chocolate chips with flour before folding them in will prevent them from sinking to the bottom of the loaf.
- Add a streusel topping - Skipping the pepitas and adding a streusel topping instead will add crunch and extra sweetness!
- Top with cream cheese frosting - If you really want to make this a dessert, try spreading some cream cheese frosting on top of the loaf!
- Serve it with honey butter or maple butter - Instead of serving it plain, serve it with a side of homemade honey butter or maple butter. Simply take some softened butter and whisk in either honey or maple syrup.
If you're not finishing the entire pumpkin loaf in a sitting, you can keep it in an airtight container for 3 to 4 days at room temperature. Adding a piece of parchment paper, plastic wrap, or aluminum foil on the sliced surface will help prevent it from drying out.
Can I freeze gluten-free pumpkin bread?
Yes! You can slice the bread, wrap each slice with plastic or aluminum foil and put them in a freezer bag.
You can keep it in the freezer for up to 3 months. Either thaw them on the counter or heat them up in the microwave for 10-20 seconds before eating!
Frequently Asked Questions
Pumpkin bread is a type of quickbread. Much like banana bread, it's baked in a loaf pan. It's not as sweet as pumpkin pie, but similarly, it has a delicious pumpkin flavor and warm spices.
Traditional pumpkin bread is made using wheat flour. To make pumpkin bread gluten free, you need to swap the often used all-purpose flour for a gluten-free 1-to-1 flour blend.
No, pumpkin pie filling won't work in this recipe. Pumpkin pie filling already contains sugar and spices, whereas canned pumpkin only contains pure pumpkin purée.
The best baking pan to use for this recipe is an 8.5 x 4.5 inch metal loaf pan. Many people love glass pans, but a glass pan will cause your pumpkin bread to have very dark sides and bottom when the center isn't cooked through.
Yes! Chocolate chips, toasted choppen pecans, or a nutella or cheesecake swirl would be my recommendations!
Yes! Pumpkin is naturally gluten free.
Tools you'll need for this recipe
- 8.5 x 4.5 inch metal loaf pan
- 2 mixing bowls
- Measuring cups & spoons
- Parchment paper
More gluten-free pumpkin recipes!
- Pumpkin spice blondies (Gluten-free & Dairy-free)
- Pumpkin pie (Gluten-free & Dairy-free)
- Vegan pumpkin pie (Gluten-free & Vegan)
- Lazy girl's creamy pumpkin soup Gluten-free & Vegan)
The BEST Gluten-Free Pumpkin Bread
- 1 8.5 inch loaf pan
- 2 mixing bowls
- 1 whisk
- 1 spatula
- parchment paper
- measuring cups and spoons
- 1½ cups gluten-free 1-to-1 flour (make sure it contains xanthan gum)
- ¾ teaspoon fine salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 7.5 ounces canned pumpkin (half a 15oz can)
- ¾ cup light brown sugar
- ¼ cup maple syrup
- 1 large egg
- ⅓ cup light olive oil
- 1½ tablespoons raw pepitas
- In a bowl, mix together gluten-free flour, salt, baking soda, baking powder, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a large bowl, combine pumpkin, sugar, maple syrup, egg, and olive oil. Add the flour mixture and stir. Cover the bowl and let the batter rest for 30 minutes.
- While the batter rests, preheat the oven to 340°F/170°C (320°F/160°C for dark metal loaf pan). Grease and line an 8.5x4.5in (20x10cm) loaf pan with parchment paper.
- Pour the batter into the prepared loaf pan and top with pepitas. Bake for 55-60 minutes (45-50min for dark metal pans), 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.