Oh my gosh, friends—can you smell that crisp autumn air? Nothing gets me more excited than pulling out my mixing bowls for this incredible Gluten-Free Pumpkin Bread! After years of trial and error (and way too many dry gluten-free baked goods), I finally perfected this recipe that’s stupidly easy and tastes like a cozy fall hug. The secret? That perfect balance of warm spices and real pumpkin puree creates a loaf so moist, no one will believe it’s gluten-free. Trust me, this isn’t one of those “healthier” versions that sacrifices flavor—every bite bursts with that classic pumpkin bread goodness we all crave this time of year.

I’ll never forget the first time I made this for my gluten-sensitive niece—she took one bite and immediately asked for seconds (and thirds!). Now it’s our little tradition to bake double batches whenever she visits. What I love most is how simple it comes together with basic ingredients—no fancy equipment or hard-to-find substitutes. Just wholesome, delicious pumpkin bread that happens to be gluten-free. Whether you’re baking for dietary needs or just curious, this recipe will become your new fall staple.

Why You’ll Love This Gluten-Free Pumpkin Bread

Listen, I don’t blame you if you’re skeptical about gluten-free baking—I’ve had my fair share of disappointments too! But this pumpkin bread? Oh, it’s a total game-changer. First off, that melt-in-your-mouth texture is everything. The combination of pumpkin puree and coconut oil keeps it insanely moist for days—no sad, crumbly slices here. And let’s talk about those warm spices dancing through every bite… cinnamon, nutmeg, and just a hint of ginger make it taste like autumn in loaf form.

Flavorful and Seasonal

This isn’t some bland “healthy” imposter—it’s pumpkin bread at its absolute best. The rich pumpkin flavor shines through, balanced perfectly with cozy spices that’ll make your kitchen smell like a fall candle (but way tastier). I always use plenty of cinnamon because, well, why wouldn’t you? That deep, caramel-like sweetness from the brown sugar and maple syrup? *Chef’s kiss*.

Simple Ingredients

No weird specialty ingredients here, promise! Just grab that bag of gluten-free flour blend from your pantry (Bob’s Red Mill 1-to-1 works like magic) and basic baking staples. The coconut oil makes it dairy-free without anyone noticing, and those eggs give it the perfect lift. Honestly, you probably have everything you need right now—go check your spice rack!

Ingredients for Gluten-Free Pumpkin Bread

Okay, let’s gather our ingredients – this is where the magic starts! The beauty of this recipe is that everything comes together so easily. I like to line everything up on my counter before I begin – it makes me feel like a baking show host (minus the camera crew). Here’s what you’ll need:

1 3/4 cups gluten-free flour blend – My absolute favorite is Bob’s Red Mill 1-to-1 because it never fails me, but any good quality gluten-free blend will work
1 teaspoon baking soda – Make sure yours is fresh so your bread rises properly
1/2 teaspoon salt – Just regular old table salt does the trick
1 teaspoon ground cinnamon – The backbone of our spice mix
1/2 teaspoon ground nutmeg – Freshly grated if you can, it makes a difference!
1/4 teaspoon each of ground cloves and ginger – These add that special warm depth
1 1/2 cups pumpkin puree – Not pumpkin pie filling! Look for the plain stuff in the can
1/2 cup coconut oil, melted – I microwave mine for about 30 seconds until it’s liquid
2 large eggs – Room temperature works best for even mixing
3/4 cup packed brown sugar – Pack it in firmly when measuring
1/4 cup maple syrup – The real stuff, please! It adds incredible flavor
1 teaspoon vanilla extract – Pure vanilla if you have it, but imitation works in a pinch

See? Nothing crazy or hard to find. Half of these items are probably sitting in your pantry right now! Now let’s get mixing – the fun part’s coming up next.

How to Make Gluten-Free Pumpkin Bread

Alright, let’s get baking! This is where the magic happens, and I promise it couldn’t be simpler. I’ve made this recipe so many times I could probably do it in my sleep now (don’t worry, I won’t – that wouldn’t be safe!). Just follow these easy steps, and you’ll have a gorgeous loaf of pumpkin bread before you know it.

Prep the Dry and Wet Mixtures

First things first – grab two mixing bowls: one big one for dry ingredients, another for wet. In the big bowl, whisk together your gluten-free flour blend, baking soda, salt, and all those beautiful spices. I like to whisk for about 30 seconds – this helps distribute everything evenly and prevents any bitter baking soda lumps. Pro tip: if your spices have been sitting in the cupboard for ages, give them a quick sniff test first!

In the other bowl, combine the pumpkin puree, melted coconut oil (let it cool slightly if it’s hot!), eggs, brown sugar, maple syrup, and vanilla. Whisk it all together until it’s smooth and gorgeous – you’ll see the color change to this rich caramel-orange that just screams autumn. Don’t worry if it looks a bit thin at this stage – that’s perfect!

Baking and Cooling

Now for the most important rule: don’t overmix! Pour your wet ingredients into the dry ingredients and gently fold them together with a spatula until just combined. A few streaks of flour are totally fine – they’ll disappear during baking. Overmixing is the enemy of tender gluten-free bread!

Pour that beautiful batter into your greased loaf pan (I like to give mine a little shake to even it out) and pop it in your preheated 350°F oven. Set your timer for 50 minutes, but don’t wander off too far – at about the 45 minute mark, start checking for doneness. The magic test? A toothpick inserted in the center should come out with just a few moist crumbs – no wet batter. Mine usually takes about 55-60 minutes, but every oven varies.

Here’s the hard part: patience! Let your masterpiece cool in the pan for at least 10 minutes before trying to remove it. This prevents the bread from crumbling (gluten-free baked goods can be fragile when hot). Then transfer to a wire rack to cool completely… if you can resist slicing into it right away!

Tips for Perfect Gluten-Free Pumpkin Bread

Listen, I’ve made every mistake possible with gluten-free baking, so you don’t have to! Here are my hard-earned secrets: First, measure your flour carefully – too much makes a brick, too little turns to mush. I spoon it into the cup and level it off. That “don’t overmix” rule? It’s gospel! Stir just until the flour disappears. If your loaf seems dense, check your baking soda’s freshness. And taste your batter – want it sweeter? Add an extra tablespoon of maple syrup. Oh, and that crack down the middle? That’s not a flaw – it’s rustic charm! My oven runs hot, so I always start checking at 45 minutes.

Variations and Substitutions

Oh, the fun part—let’s get creative! This gluten-free pumpkin bread is super flexible. Out of coconut oil? Melted butter works beautifully (just use the same amount). Want to cut the oil? Swap half with unsweetened applesauce—my neighbor does this and swears it’s even moister! Dairy-free? You’re already covered with the coconut oil, but you can use flax eggs if needed (1 tbsp ground flax + 3 tbsp water per egg). Not a maple syrup fan? Honey makes a lovely substitute. And if you’re feeling fancy, toss in some chocolate chips or chopped nuts—I always add walnuts when my husband isn’t looking!

Serving and Storing Gluten-Free Pumpkin Bread

Oh my gosh, the best part—eating it! I always slice my gluten-free pumpkin bread thick (no skimping here) and serve it slightly warm. A pat of butter melting into the crumb? Absolute perfection with my morning coffee. For extra indulgence, toast slices and drizzle with a little extra maple syrup—it’s like fall on a plate!

Now, storing it right keeps that amazing texture. Once completely cool, tuck it into an airtight container at room temperature for up to 5 days (if it lasts that long!). For longer storage, wrap slices individually in plastic wrap, then freeze in a zip-top bag for 3 months. Pro tip: To reheat, pop frozen slices straight into the toaster—it’ll taste freshly baked all over again!

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?
Absolutely! You’ll need about 1 3/4 cups cooked, mashed pumpkin. Just roast sugar pumpkin cubes until tender, then puree. But heads up – fresh pumpkin tends to be wetter, so you might need to drain it in a cheesecloth for 30 minutes first. I’ve done both, and while fresh gives lovely flavor, canned is so convenient!

Is this recipe dairy-free?
Yes indeed! The coconut oil makes it completely dairy-free. My lactose-intolerant sister adores this recipe – she says it’s her favorite “safe” treat during the holidays. Just be sure your gluten-free flour blend doesn’t contain any milk products (some fancy ones do).

Can I make this pumpkin bread without eggs?
You can try flax eggs (1 tbsp ground flax + 3 tbsp water per egg), though the texture will be slightly denser. I’ve had best results with commercial egg replacers when baking for vegan friends. The bread might not rise quite as high, but it’ll still taste delicious!

Why did my loaf sink in the middle?
Oh no! This usually means either: 1) Your baking soda’s too old, 2) The oven temperature was off (get an oven thermometer!), or 3) You opened the oven door too early. My first attempt did this – turns out my ancient baking soda was the culprit!

Can I add chocolate chips or nuts?
Please do! I often fold in 1/2 cup chocolate chips or chopped walnuts. For extra magic, toss them with a teaspoon of flour first so they don’t sink. My kids go wild for the chocolate chip version – it disappears twice as fast!

Nutritional Information

Just a quick heads up about the nutritional info for this gluten-free pumpkin bread—these numbers are rough estimates since brands and exact measurements can vary. I always say homemade treats are about balance, not perfection! The pumpkin packs vitamin A, those spices have antioxidants, and coconut oil brings healthy fats. But most importantly? It’s delicious soul food that makes your kitchen smell amazing.

Final Thoughts

I can’t wait for you to try this gluten-free pumpkin bread—it’s truly become my happy place in loaf form! When you make it, snap a photo and tag me so I can cheer you on. Nothing makes me happier than seeing your cozy baking adventures. Now go preheat that oven—your perfect fall treat awaits!

Moist Gluten-Free Pumpkin Bread Recipe in 60 Minutes

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A moist and flavorful gluten-free pumpkin bread made with simple ingredients. Perfect for breakfast or a snack.

Author: Kitchen Hub
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 1 loaf (10 slices) 1x
Category: Bread
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

1 3/4 cups gluten-free flour blend
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 1/2 cups pumpkin puree
1/2 cup coconut oil, melted
2 large eggs
3/4 cup brown sugar
1/4 cup maple syrup
1 teaspoon vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
Whisk gluten-free flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a bowl.
In another bowl, mix pumpkin puree, coconut oil, eggs, brown sugar, maple syrup, and vanilla.
Combine wet and dry ingredients. Stir until just mixed.
Pour batter into the loaf pan. Smooth the top.
Bake for 50-60 minutes or until a toothpick comes out clean.
Cool in the pan for 10 minutes. Transfer to a wire rack.

Notes

Store in an airtight container for up to 5 days.
Freeze slices for up to 3 months.
Substitute coconut sugar for brown sugar if preferred.

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 12g
Sodium: 180mg
Fat: 8g
Saturated Fat: 6g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg