Gluten Free Pumpkin Bread – 7 Steps to Irresistible Moist Loaf

Gluten Free Pumpkin Bread Recipe – Moist, Easy & Irresistible

There’s something magical about fall baking—and nothing captures that warmth quite like a slice of moist, fragrant gluten free pumpkin bread. Whether you’re avoiding gluten, dairy, or simply craving a cozy loaf loaded with flavor, this recipe checks all the boxes. In this guide, you’ll get the exact ingredients that make this bread moist and tender, plus a no-fail, step-by-step baking method that even beginners can master. If you’re tired of dry, crumbly gluten-free baked goods, this one’s a game changer. And the best part? It’s easy to make with pantry staples and allergy-friendly swaps that don’t sacrifice taste.

Cozy Fall Baking with Gluten Free Pumpkin Bread

The Memory That Sparked This Recipe

Hi, I’m Ethan—the cook behind this blog—and one of my favorite childhood memories is watching a loaf of pumpkin bread rise in the oven on a crisp autumn afternoon. Back then, it was all-purpose flour and dairy butter. Fast forward to today, and I’ve reimagined that nostalgic loaf into a version that’s gluten free, dairy free, and just as heartwarming. I tested this recipe over and over to make sure it wasn’t just allergy-friendly—it had to be soft, flavorful, and utterly satisfying. This gluten free pumpkin bread is the result, and honestly, I now prefer it over the classic.

What Makes This Gluten Free Pumpkin Bread So Good?

The key lies in the ingredients—and no, we’re not using a single flour that turns to dust after day one. I use a blend of gluten-free flours (with xanthan gum for binding) and real pumpkin purée for moisture. You’ll be surprised how perfectly it bakes into a golden, slightly caramelized loaf that holds together without being dense. I also sweeten it naturally and keep it dairy-free, using neutral oil and almond or oat milk. For even better texture, try folding in some chopped pecans or dairy-free chocolate chips.

If you’ve ever had a dry, disappointing loaf, you’ll appreciate this one. It takes cues from my super moist pumpkin bread and shares the same tender crumb you’ll also find in desserts like no-bake lemon blueberry bars. Whether you’re serving it for breakfast, gifting it to neighbors, or slicing it for cozy tea time, this easy gluten free pumpkin bread won’t last long once it’s out of the oven.

Ingredients That Make This Gluten Free Pumpkin Bread Moist & Delicious

Why Ingredients Matter in Gluten Free Pumpkin Bread

When baking gluten free pumpkin bread, every ingredient plays a critical role. This isn’t just a swap-and-go situation—you need the right combination of flour, fat, and moisture to get that perfect fall loaf. The good news? This easy gluten free pumpkin bread recipe delivers on both flavor and texture, with no dairy and no compromise. Whether you’re baking for allergies or preference, the result is a loaf you’ll be proud to share.

The Best Flours and Mix-ins for Texture

To start, a high-quality 1:1 gluten-free baking flour is key. Look for blends that contain xanthan gum or guar gum, which help mimic the structure of wheat. Avoid using single-source flours like almond or coconut on their own—they don’t bind well. We also use pumpkin purée for deep flavor and long-lasting moisture, a must for any gluten free pumpkin bread that doesn’t taste dry the next day.

This loaf is also completely dairy free, made with almond or oat milk and neutral oil instead of butter. Want to make it egg free too? Swap in flax eggs or unsweetened applesauce for an allergen-free pumpkin recipe the whole family can enjoy.

If you’ve loved our super moist pumpkin bread or other allergen-friendly fall favorites like melt-in-your-mouth chicken, this recipe is right up your alley.

Here’s what you’ll need for the ultimate gluten free pumpkin bread:

Ingredient	Amount
Gluten-free 1:1 baking flour	1 ¾ cups
Pumpkin purée (not pie filling)	1 cup
Brown sugar or coconut sugar	¾ cup
Baking soda	1 tsp
Baking powder	½ tsp
Salt	½ tsp
Pumpkin pie spice	1 ½ tsp
Neutral oil (avocado, canola)	½ cup
Plant-based milk (almond, oat)	¼ cup
Eggs (or flax eggs)	2 large
Vanilla extract	1 tsp

How to Make Moist Gluten Free Pumpkin Bread Step by Step

Simple Steps for Guaranteed Results

Making a moist gluten free pumpkin bread isn’t hard—but there are a few tips that guarantee your loaf comes out soft, flavorful, and never crumbly. Here’s how to do it, even if you’re new to gluten-free baking:

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Whisk dry ingredients: In a medium bowl, combine your gluten-free flour blend, baking soda, baking powder, salt, and pumpkin pie spice. Mixing these first helps distribute leaveners evenly.
3. Mix wet ingredients: In a separate large bowl, whisk together the pumpkin purée, brown sugar, eggs (or flax eggs), oil, milk, and vanilla extract. Stir until smooth.
4. Combine wet and dry: Gradually add the dry mixture to the wet ingredients. Stir gently with a spatula or spoon just until no flour streaks remain. Do not overmix—this keeps your gluten free pumpkin bread tender.
5. Add mix-ins (optional): Fold in chopped nuts, seeds, or dairy-free chocolate chips for texture. Try pairing flavors like we did in our street corn pasta salad to keep things exciting.
6. Bake for 55–65 minutes. Insert a toothpick in the center—if it comes out clean or with a few crumbs, it’s done.
7. Cool completely in the pan for 15 minutes, then transfer to a wire rack. Letting it rest improves texture and flavor.

This recipe works beautifully with pumpkin purée, but feel free to experiment with other purees like sweet potato or butternut squash. And if you’re craving an easy meal to serve after dessert, our parmesan crusted chicken pairs perfectly with a slice of this fall-inspired loaf.

Pro Tips for Best Texture

• Always measure your flour with the spoon-and-level method to avoid dryness
• Don’t skip the cooling step—it helps the loaf set
• For next-level moisture, wrap the cooled loaf and rest it overnight before slicing

Your gluten free pumpkin bread will be soft, slightly spiced, and just sweet enough to enjoy with tea, coffee, or even a dollop of whipped coconut cream.

Serving, Storing & Creative Variations for Gluten Free Pumpkin Bread

How to Serve and Store Gluten Free Pumpkin Bread

Once your loaf is baked and cooled, it’s time for the best part—slicing and serving. This gluten free pumpkin bread is incredibly versatile. Enjoy it warm with a pat of dairy-free butter, toasted for breakfast, or as a mid-day snack with a mug of chai. In fact, it pairs beautifully with our iced pumpkin cream chai for the ultimate fall moment.

To keep it moist and fresh, wrap the loaf tightly in plastic wrap or foil and store it at room temperature for up to three days. If you need it to last longer, refrigerate for up to a week or freeze for up to two months. Just thaw it at room temp, then warm in the oven or toaster for that just-baked texture again.

Pro tip: Slice the loaf before freezing so you can pull out individual pieces as needed!

Fun Variations to Try

If you love this gluten free pumpkin bread as much as we do, try experimenting with these easy twists:

• Mini loaves or muffins: Pour the batter into muffin tins or mini loaf pans for perfectly portioned snacks. Reduce bake time to 20–25 minutes.
• Add-ins: Stir in chopped pecans, sunflower seeds, or swirls of almond butter. You can also sprinkle coarse sugar on top for a crackly crust.

This loaf is meal-prep friendly, too. Just like our air fryer fried pickles, it’s a great make-ahead option for busy weeks.

Whether you’re baking for the holidays, prepping for snacks, or simply craving something cozy, this gluten free pumpkin bread gives you all the flavor of fall without the allergens or effort.

FAQ: Gluten Free Pumpkin Bread

A Slice of Fall, Without the Gluten

If you’ve been searching for a pumpkin bread that’s soft, flavorful, and totally allergy-friendly—this is it. This gluten free pumpkin bread brings the cozy charm of fall to your kitchen, minus the gluten and dairy. It’s easy to make, a joy to serve, and even better to share. Whether you’re baking for family, guests, or just yourself, one thing’s for sure: it won’t last long.

Pull up a chair, slice a piece, and enjoy the warmth of homemade comfort food—reimagined.

Need more recipes? Follow me on Pinterest.

Print