What flour is best for gluten-free pumpkin bread?

The best gluten-free pumpkin bread uses a blend of flours for structure and softness. A commercial 1:1 gluten-free baking flour works well, especially if it contains rice flour, tapioca starch, and xanthan gum. For homemade blends, combining rice flour, almond flour, and a bit of tapioca starch gives a tender, moist crumb without being gummy.

How do you keep gluten-free pumpkin bread moist?

Moisture is key for gluten-free pumpkin bread! Using real pumpkin purée, oil (or melted coconut oil), and brown sugar helps retain moisture. Eggs and a touch of maple syrup also keep the crumb soft. Don’t overbake, and store your bread tightly wrapped to lock in freshness.

Can I make gluten-free pumpkin bread vegan?

Yes, you can make gluten-free pumpkin bread vegan by replacing eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) or using a commercial egg replacer. Use plant-based milk and swap in coconut oil or another neutral oil for the best results. The bread remains moist and flavorful even without dairy or eggs.

How do you store gluten-free pumpkin bread to keep it fresh?

After your pumpkin bread cools, wrap it tightly in plastic or foil. Store at room temperature for up to three days or in the refrigerator for up to a week. For longer storage, freeze individual slices between parchment paper in a freezer bag. Thaw at room temperature or gently reheat before serving.

Gluten-Free Pumpkin Bread – Remarkable Moist Loaf in 5 Steps

Description

There’s something comforting about a slice of gluten-free pumpkin bread on a cool fall morning. This family-favorite recipe is moist, warmly spiced, and easy enough for beginner bakers—perfect for sharing at your table.

Ingredients

Scale

1 cup pure pumpkin purée (not pumpkin pie filling)
2 large eggs, at room temperature
1/3 cup neutral oil (or melted coconut oil for dairy-free)
1/3 cup brown sugar, packed
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1 cup gluten-free flour blend (with xanthan gum, or add 1/2 tsp separately)
1/2 cup almond flour
1/4 cup tapioca starch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
Optional: 1/2 cup chocolate chips, dried cranberries, or chopped walnuts
Optional topping: 2 tablespoons raw sugar or chopped pecans

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment if desired.
In a large bowl, whisk together pumpkin purée, brown sugar, maple syrup, eggs, oil, and vanilla until smooth.
In a separate bowl, whisk gluten-free flour blend, almond flour, tapioca starch, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
Add dry ingredients to wet. Gently fold together with a spatula until just combined. Do not overmix. Fold in any optional add-ins now.
Pour batter into prepared loaf pan. Smooth the top. Sprinkle with raw sugar or pecans if desired.
Bake for 55–65 minutes, until a toothpick in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil after 45 minutes.
Cool in the pan 10 minutes, then remove to a wire rack to cool completely before slicing.

Notes

Use room temperature eggs and pumpkin for best rise. Don’t overmix the batter. Store tightly wrapped at room temperature for 3 days or refrigerate up to 1 week. Freeze individual slices for longer storage. For a vegan loaf, substitute eggs with flax eggs and use plant-based milk and oil.

Prep Time: 10 minutes
Cook Time: 60 minutes
Category: Breakfast, Snack, Dessert
Method: Baked
Cuisine: American, Gluten-Free

Nutrition

Serving Size: 1 slice
Calories: 175
Sugar: 9g
Sodium: 180mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 3g
Cholesterol: 24mg