Gluten Free Pumpkin Loaf

This moist, tender gluten free pumpkin loaf is loaded with pumpkin puree and warm spices and ready in just over an hour. Serve it as a sweet addition to breakfast or an afternoon snack and enjoy all the flavors of fall.

When the weather and leaves change, recipes like this pumpkin quickbread or gluten free pumpkin muffins for breakfast or a pumpkin carrot cake for dessert are always a cozy choice.

Why You'll Love This Recipe

• Moist and Tender: A full can of pumpkin puree makes this one of the most moist and tender pumpkin bread recipes you'll ever bake!
• Simple Ingredients: Everything you need is either in your kitchen or your local grocery store.
• So Easy: Just mix, bake, cool, and enjoy. That's all there is to it!
• Perfect for the Holidays: This is the ideal addition to any holiday table.
• Customizable: You can easily adjust this recipe to make it your own by adding or replacing different ingredients.
• Versatile: This bread makes a great breakfast on its own or alongside this chicken breakfast sausage, an afternoon snack, or dessert.
• Great for Meal Prep: This is a freezer-friendly recipe, so you can make extra and save it for future meals or events.

Key Ingredients

Find the full list of ingredients and their exact amounts in the recipe card at the end of the post.

• Gluten Free Flour: The key to a tasty gluten free pumpkin bread recipe is using high-quality gluten free flour. I recommend Bob's Red Mill 1:1 gluten free baking flour for pumpkin bread with the same texture and flavor as a traditional version.
• Pumpkin Puree: Pumpkin puree gives the bread a ton of pumpkin flavor and the moisture it needs to be nice and tender. Be sure to buy puree and not pie filling. They're often sold near one another.
• Spices: A blend of cinnamon, pumpkin pie spice, cloves, and nutmeg gives this bread a warm, cozy fall flavor just like you'll find in my evaporated milk pumpkin pie.
• Vegetable Oil: Vegetable oil adds fat and moisture without introducing any other unwanted flavors.
• Vanilla Bean Paste: The extra richness of vanilla bean paste really sets this pumpkin loaf apart from the rest. However, you can use vanilla extract if that's all you have.

Variations

• Sweet Potato: Use sweet potato puree in place of pumpkin for another delicious fall treat.
• Iced or Frosted: Top the bread with a simple vanilla icing or this dairy-free cream cheese frosting for even more sweet fall flavor.
• Chocolate Chips: Chocolate and pumpkin are a classic combo, so try mixing milk, semi-sweet, or dark chocolate chips into your batter before baking the bread.
• Chopped Nuts: Adding chopped walnuts or pecans adds more flavor and texture to this recipe.
• Sweetener: Try reducing the sugar and adding maple syrup for a deeper, richer sweetness.
• Bite-Size: Make the batter as directed and bake it in muffin tins for bite-sized gluten free pumpkin loaves.

How to Make This Gluten Free Pumpkin Loaf

1. Whisk the pumpkin and leaveners in a large bowl. Then, mix in the sugars and vanilla bean paste, followed by the eggs.

2. Whisk the dry ingredients. Then, mix them into the wet ingredients until well combined.

3. Pour the batter into a prepared 9x5 loaf pan and bake until a toothpick inserted into the center comes out clean.

4. Cool on a baking rack for about 30 minutes. Then, slice and enjoy warm or at room temperature.

Expert Tips

• Double-Check Your Cans: You must use pumpkin puree and not pumpkin pie filling. Double-check your can because these are often sold near one another.
• Room Temperature Ingredients: As with all gluten free baked goods, bring your cold ingredients to room temperature before mixing for easier emulsification.
• Whisk Dry Ingredients Separately: Whisk your dry ingredients before adding them to the wet ingredients to ensure proper distribution.
• Don't Overmix: Mix your wet and dry ingredients until combined, but don't overdo it! You'll end up with a dense, tough loaf.
• Use a Loaf Pan Liner: A reusable liner eliminates sticking and makes it so easy to remove your loaf. I recommend these reusable loaf pan liners.
• Cool Your Bread: Your pumpkin loaf needs 20 to 30 minutes to cool before slicing. This ensures clean, even cuts and that the bread holds its shape as it's sliced.

Gluten Free Pumpkin Loaf FAQs

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