Moist, tender gluten free pumpkin bread made with real pumpkin puree and warm fall spices. This simple, one-bowl loaf is soft, richly spiced, and completely wheat-free, perfect for breakfast, snacking, or dessert all season long.

There’s something about the smell of pumpkin bread baking that instantly makes a kitchen feel like fall.

This gluten free pumpkin bread is moist, tender, and packed with warm spices like cinnamon, nutmeg, and cloves, without a trace of wheat flour. Made with a simple gluten free flour blend and real pumpkin puree, this loaf comes together in one bowl and bakes up soft and rich, just like a classic pumpkin bread should.

Whether you enjoy it plain, spread with butter, or toasted with a drizzle of honey, this loaf is the kind of easy, comforting bake you’ll want to make on repeat.

Why You’ll Love This Recipe

Made with a simple one-bowl method, no mixer required
Naturally gluten free without tasting “gluten free”
Moist, tender crumb that stays soft for days
Warmly spiced with real pumpkin flavor in every bite
Freezer-friendly, so you can bake now and enjoy later

Ingredients

1 3/4 cups gluten free all-purpose flour blend (one with xanthan gum included)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1 1/2 cups pumpkin puree (not pumpkin pie filling)
2 large eggs
1/2 cup melted coconut oil or melted butter
3/4 cup brown sugar
1/4 cup granulated sugar
1 tsp vanilla extract

Ingredient Notes:

Use a gluten free flour blend that already contains xanthan gum for the best texture; if yours doesn’t, add 1/2 tsp xanthan gum.
Canned pumpkin puree works best here, not fresh pumpkin, since canned puree has a more consistent moisture content.
Coconut oil adds a subtle richness, but melted butter works just as well if you prefer a more classic flavor.

Instructions

Preheat the oven to 350°F and grease a 9×5-inch loaf pan, or line it with parchment paper.
In a large bowl, whisk together the gluten free flour blend, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In a separate bowl, whisk the pumpkin puree, eggs, melted coconut oil, brown sugar, granulated sugar, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing.

Variations

Chocolate Chip: Fold in 1/2 cup chocolate chips before baking.
Nutty: Stir in 1/2 cup chopped walnuts or pecans for added crunch.
Cream Cheese Swirl: Swirl in a sweetened cream cheese mixture before baking for a marbled effect.

Frequently Asked Questions

Can I use a different gluten free flour blend? Yes, most cup-for-cup gluten free flour blends will work, though texture may vary slightly depending on the brand.

Why is my bread dense? Gluten free pumpkin bread is naturally a bit denser than traditional versions, but overmixing the batter or using too much flour can make it even denser. Measure flour carefully and mix just until combined.

Can I make this dairy free too? Yes, this recipe is already dairy free if you use coconut oil instead of butter.

How do I store leftovers? Store the cooled bread tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to a week.

Can I freeze this bread? Yes, wrap the whole loaf or individual slices tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature before serving.