This Gluten Free Pumpkin Loaf is the perfect excuse to fill your kitchen with the warm, spiced scents of autumn—no matter the season! Rich, tender, and irresistibly aromatic, it’s a classic loaf cake made entirely without gluten, so everyone around the table can grab a generous slice. Whether you’re serving it up for a cozy fall brunch, afternoon snack, or holiday dessert, you’ll love how moist and flavorful each bite is. The combination of pure pumpkin, fragrant spices, and a tender crumb makes this gluten free pumpkin loaf a tried-and-true favorite.

Gluten Free Pumpkin Loaf Recipe - Recipe Image

Ingredients You’ll Need

The magic of this recipe is in its straightforward, familiar ingredients—all thoughtfully chosen to create a loaf with wonderful texture and depth. Each element here works together to give you that beautiful orange color, perfect rise, and irresistibly spiced flavor.

1 1/2 cups 1:1 gluten free flour: Opt for a high-quality blend for the best texture—it’ll ensure your loaf is soft and never gummy.
1 cup granulated sugar: Provides just the right amount of sweetness and a lovely golden crust.
1/4 cup brown sugar: Adds a caramel note for deeper flavor and extra moisture.
1/4 tsp salt: Balances sweetness and intensifies all those delicious spices.
1 tsp baking soda: Helps the loaf rise beautifully and creates a tender crumb.
1/4 tsp baking powder: Gives the loaf more lift, ensuring it’s not too dense.
1 tsp cinnamon: Infuses each bite with that signature cozy warmth.
3/4 tbsp pumpkin spice: The key to irresistible pumpkin flavor, with a hint of everything nice.
1/2 tsp ground cloves: Adds a slightly sweet, peppery note that lingers on your palate.
1/4 tsp ground nutmeg: Just a pinch amps up the fragrant spice profile.
1/4 cup vegetable oil: Keeps your loaf perfectly moist without any heaviness.
3 eggs (room temperature): Bind all the ingredients and add richness—room temperature eggs make for a softer crumb.
1 can pumpkin puree: Be sure to use pure pumpkin, not pie filling, for pure flavor and a gorgeous orange hue.
1/2 tbsp vanilla bean paste: A super flavorful upgrade to extract, rounding out the spices with a mellow sweetness.

How to Make Gluten Free Pumpkin Loaf

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350 degrees, so it’s ready when you are. Then, take your 9×5 loaf pan and either line it with parchment paper or brush it lightly with coconut oil. This little bit of prep means your beautiful gluten free pumpkin loaf will slip right out when it’s time to slice and serve.

Step 2: Whisk Together the Pumpkin Mixture

In a large mixing bowl, add the pumpkin puree, baking soda, baking powder, and salt. Gently whisk them together—this not only starts to aerate your batter but ensures all the leavening and seasoning will be perfectly distributed throughout your loaf.

Step 3: Sweeten and Add Vanilla

Now, stir in both sugars and the vanilla bean paste, blending until everything is smooth and beginning to glisten. The combination of white and brown sugar, plus aromatic vanilla, creates a depth of flavor that makes this gluten free pumpkin loaf truly stand out.

Step 4: Mix in Oil and Eggs

Pour in the vegetable oil and crack in the eggs, then whisk just until the mixture is completely combined. Take care not to overmix—just enough to bring everything together for a moist and tender crumb.

Step 5: Combine the Dry Ingredients

Grab a second bowl and whisk together the gluten free flour, cinnamon, nutmeg, cloves, and pumpkin pie spice. Mixing your dry ingredients separately helps to evenly disperse those warming spices and prevents any clumping when they hit the wet mixture.

Step 6: Blend Wet and Dry, Then Bake

Slowly add the dry mixture into your wet bowl. Using a mixer on medium speed, blend everything for about 30 seconds. Scrape down the sides, then mix again just until the batter is smooth and no streaks of flour remain. Pour your beautiful, fragrant batter into the prepared loaf pan, smoothing the top for an even bake. Slip it into the oven and bake for 55 to 65 minutes. You’ll know it’s ready when a toothpick poked into the center comes out clean.

Step 7: Cooling and Slicing

Let your gluten free pumpkin loaf cool in the pan on a wire rack for 20 to 30 minutes—this helps it firm up, so you’ll get perfect, neat slices. Then, lift it out carefully, set it directly on the rack, and decide: serve it warm for a melt-in-the-mouth treat, or let it cool completely for tidy, bakery-style slices.

How to Serve Gluten Free Pumpkin Loaf

Garnishes

For a simple, rustic touch, dust the top with a snowfall of powdered sugar or a drizzle of maple glaze. Chopped toasted pecans or walnuts provide a lovely crunch, while a dollop of softly whipped cream or vanilla yogurt makes each slice feel extra special.

Side Dishes

Pair your loaf with a mug of hot coffee, spiced chai, or apple cider for the coziest experience. For brunch, serve it alongside a platter of fresh fruit, scrambled eggs, or a yogurt parfait—this gluten free pumpkin loaf nestles perfectly in any fall-inspired spread.

Creative Ways to Present

Make breakfast feel festive by slicing and toasting the loaf, then spreading with a little cream cheese and a sprinkle of cinnamon sugar. For dessert bites, cut your gluten free pumpkin loaf into cubes and skewer with fresh fruit, or layer slices with vanilla ice cream and caramel sauce for a show-stopping autumn parfait.

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap your gluten free pumpkin loaf tightly in plastic wrap or store slices in an airtight container at room temperature for up to three days. The flavor only deepens as it rests, making it the perfect make-ahead treat for busy weeks or unexpected guests.

Freezing

To freeze, let the loaf cool completely. Slice if desired, then wrap tightly in a double layer of plastic wrap and foil. Pop in the freezer for up to three months. Thaw overnight in the refrigerator or at room temperature for a slice of homemade comfort whenever you crave it.

Reheating

If you like your pumpkin loaf warm, just pop individual slices in the microwave for 10 to 15 seconds or reheat the whole loaf in a 300 degree oven (wrapped in foil) for 15 to 20 minutes. This brings back the softness and intensifies the aromatic spices, making each slice as good as fresh.

FAQs

Can I use homemade pumpkin puree?

Absolutely! Homemade pumpkin puree works perfectly—just be sure it’s well-drained for the correct consistency. Excess water can affect the loaf’s texture, so pat your puree dry with paper towels if needed.

Is this recipe dairy free as well?

Yes, the recipe doesn’t call for any butter or milk, so it’s naturally dairy free as written. Just be sure your gluten free flour blend doesn’t contain any milk-based ingredients if dairy is an issue.

Why did my gluten free pumpkin loaf sink in the middle?

This can happen if your loaf is underbaked or if there’s too much moisture. Check your oven temperature and always test for doneness using a toothpick before removing from the oven. Make sure to measure your pumpkin and flour accurately for best results.

Can I add mix-ins like chocolate chips or nuts?

Definitely! Stir in up to 1 cup of chocolate chips, chopped pecans, or walnuts after mixing the batter. This gives your gluten free pumpkin loaf extra texture and extra bursts of flavor in every bite.

What’s the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree contains just pure pumpkin, while pie filling is pre-sweetened and spiced. For this recipe, only use 100 percent pure pumpkin puree to control the flavors and sweetness of your gluten free pumpkin loaf.

Final Thoughts

If you’re hunting for the ultimate cozy kitchen bake, this gluten free pumpkin loaf will win you over bite after spiced bite. It’s easy, forgiving, and totally irresistible—whether you eat it plain, dressed up, or shared with a crowd. Give it a go this season (or any day you crave a little autumn flavor) and watch this loaf vanish slice by slice!