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Gluten-free pumpkin bread batter being mixed in a cozy kitchen
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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.

  • Author: Imma
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (10 slices) 1x
  • Category: Breakfast, Snack, Dessert
  • Method: Baked
  • Cuisine: American, Gluten-Free

Ingredients

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  • 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

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment if desired.
  2. In a large bowl, whisk together pumpkin purée, brown sugar, maple syrup, eggs, oil, and vanilla until smooth.
  3. In a separate bowl, whisk gluten-free flour blend, almond flour, tapioca starch, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  4. Add dry ingredients to wet. Gently fold together with a spatula until just combined. Do not overmix. Fold in any optional add-ins now.
  5. Pour batter into prepared loaf pan. Smooth the top. Sprinkle with raw sugar or pecans if desired.
  6. 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.
  7. 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.

Nutrition

Find it online: https://www.cozyfamilyrecipes.com/gluten-free-pumpkin-bread-tender/