If you’re looking for a cozy, comforting treat that warms your kitchen and your heart, this Gluten-Free Pumpkin Loaf Recipe will quickly become a favorite. It blends the perfect combination of aromatic spices, moist pumpkin puree, and a tender crumb from gluten-free flour, creating a loaf that’s both delicious and safe for those avoiding gluten. Whether you’re baking for a special occasion or just craving a sweet, seasonal delight, this loaf is simple to make and offers that perfect balance of sweet and spice in every bite.

Ingredients You’ll Need

Inside a clear measuring cup, there is a thick orange-brown paste with a smooth but slightly uneven texture, spread in one main layer that clings to the sides of the cup. The paste has some glossy parts and looks rich and sticky. Around the cup, there are small bits of the same paste on a white marbled surface. In the background, partially visible, are a few whole brown eggs adding soft round shapes to the composition. The light is natural, making the colors warm and the texture clear. photo taken with an iphone --ar 4:5 --v 7

This recipe calls for straightforward, pantry-friendly ingredients that all play a crucial role in delivering the loaf’s signature flavor and texture. Each element is thoughtfully chosen to create a perfect harmony between moistness, spice, and that irresistible pumpkin aroma.

1 ½ cups 1:1 gluten free flour: The foundation of the loaf, this flour blend ensures a tender texture without gluten.
1 cup granulated sugar: Provides sweetness and structure to your loaf.
¼ cup brown sugar: Adds a deep, caramel-like flavor and moisture.
¼ teaspoon salt: Enhances all the flavors and balances sweetness.
1 teaspoon baking soda: Helps the loaf rise and become light and fluffy.
¼ teaspoon baking powder: Adds extra lift to prevent a dense outcome.
1 teaspoon cinnamon: Brings warm spice notes to every bite.
¾ tablespoon pumpkin spice: A blend of spices that intensifies that classic pumpkin flavor.
½ teaspoon ground cloves: Adds a subtle, aromatic hint that complements the pumpkin.
¼ teaspoon ground nutmeg: Provides a gentle nutty warmth.
¼ cup vegetable oil: Keeps the loaf moist and tender.
3 eggs, room temperature: Binds the ingredients and adds richness.
1 can pumpkin puree: The star ingredient, contributing moisture, color, and authentic pumpkin flavor.
½ tablespoon vanilla bean paste: Enhances sweetness and adds a subtle vanilla aroma.

How to Make Gluten-Free Pumpkin Loaf Recipe

Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 350°F (175°C). Grease a standard loaf pan generously or line it with parchment paper to ensure your loaf comes out beautifully and doesn’t stick.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the gluten-free flour, granulated sugar, brown sugar, salt, baking soda, baking powder, cinnamon, pumpkin spice, cloves, and nutmeg. This step ensures the spices and leavening agents are evenly distributed, setting the stage for a balanced flavor and perfect rise.

Step 3: Combine the Wet Ingredients

In a separate bowl, beat the eggs until smooth, then whisk in the vegetable oil, pumpkin puree, and vanilla bean paste. The warmth and moisture from the room temperature eggs help everything meld together wonderfully.

Step 4: Bring It All Together

Pour the wet ingredients into the dry ingredients. Gently fold them together using a spatula, mixing just until combined—overmixing can cause a dense texture. You want to see a thick, slightly lumpy batter full of promise.

Step 5: Bake to Perfection

Transfer the batter to your prepared loaf pan and smooth the top. Bake in the preheated oven for about 55–65 minutes, or until a toothpick inserted into the center comes out clean. The aroma of spices and pumpkin will fill your kitchen, signaling that your loaf is ready.

Step 6: Cool and Enjoy

Once baked, allow your loaf to cool in the pan for about 10 minutes before transferring it to a wire rack. Cooling completely will help it set up and slice beautifully without crumbling.

How to Serve Gluten-Free Pumpkin Loaf Recipe

The image shows four slices of brown bread with a soft, textured crumb and a slightly darker, smooth crust on top and sides, arranged diagonally on a white marbled surface. The slices are thick and moist-looking with small air holes scattered throughout the crumb. The bread appears slightly crumbly at the edges, and a cinnamon stick is partially visible in the background on the right side. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple dusting of powdered sugar or a gentle drizzle of cream cheese glaze elevates this loaf to something even more special. For a seasonal twist, sprinkle with chopped toasted pecans or a light sprinkle of cinnamon sugar.

Side Dishes

Pair your pumpkin loaf with a hot cup of coffee or chai tea, perfect for crisp autumn mornings. A scoop of vanilla ice cream or a dollop of whipped cream can turn it into a delightful dessert after dinner.

Creative Ways to Present

Slice the loaf thick and serve it as an indulgent breakfast topped with almond butter and sliced bananas, or cut into smaller chunks for a festive fall-themed charcuterie board alongside cheeses and nuts. It’s versatile, approachable, and always a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

Store leftover pumpkin loaf in an airtight container at room temperature for up to two days or in the refrigerator for up to a week. The flavors even deepen as it sits, making it deliciously easy to enjoy over several days.

Freezing

This gluten-free pumpkin loaf freezes beautifully! Wrap it tightly in plastic wrap and then in aluminum foil, or place slices in a freezer bag. It will keep well for up to three months, perfect for prepping ahead of fall celebrations.

Reheating

To enjoy your frozen or refrigerated loaf, warm slices in a toaster oven or microwave for 20-30 seconds. This brings back that freshly-baked feel and enhances those lovely pumpkin spice notes.

FAQs

Can I substitute another type of flour for the gluten-free flour?

For this loaf, using a 1:1 gluten-free flour blend is key to achieving the right texture and structure. Other flours might alter the crumb or moisture, so if you do substitute, choose a blend designed for baking.

Is canned pumpkin puree different from pumpkin pie filling?

Yes, canned pumpkin puree is natural pumpkin only, while pumpkin pie filling usually contains added sugars and spices. For the best results, always use pure pumpkin puree in this recipe.

Can I make this recipe dairy-free?

Absolutely! This recipe is naturally dairy-free since it uses vegetable oil instead of butter, so it’s perfect if you need or prefer a dairy-free treat.

How long will the loaf last once baked?

Stored properly at room temperature in an airtight container, this pumpkin loaf stays fresh for about two days, or up to a week in the fridge.

Can I add nuts or chocolate chips to this loaf?

Definitely! Toss in a half cup of chopped walnuts, pecans, or your favorite chocolate chips to add texture and extra flavor to the loaf.

Final Thoughts

This Gluten-Free Pumpkin Loaf Recipe is a heartwarming way to celebrate the flavors of fall with family and friends. It’s easy to make, utterly delicious, and caters to gluten-free needs without missing any of the comfort and taste. I hope you’ll try this recipe soon and enjoy every spiced, pumpkin-filled bite just as much as I do!