Gluten Free Pumpkin Bread Recipe Moist & Delicious from Scratch

Love pumpkin bread but need a gluten-free version that’s perfectly moist and fluffy? This moist pumpkin bread recipe is packed with warm spices, real pumpkin puree, and a hint of sweetness, making it the perfect cozy treat. It’s an easy gluten-free baking recipe anyone can make, no fancy tools needed! Whether you enjoy it for breakfast, dessert, or a quick snack with coffee or tea, this healthy pumpkin loaf will become a fall favorite. Once you try this simple homemade pumpkin bread, you’ll want to bake it on repeat all season long!

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Why You’ll Love This Gluten Free Pumpkin Bread

I baked this gluten free pumpkin bread on a rainy afternoon, and honestly, it felt like a little warm hug from the inside. The sweet smell of cinnamon and nutmeg filled my kitchen, making everything feel peaceful and comforting. The bread came out so soft and moist, you’d never guess it is gluten-free.

I love sitting down with a warm slice with a cup of tea, just soaking in the quiet moment. And to make it even more special. I played my favorite songs while baking with rain tapping on the windows, it was pure magic. Moments like these remind me why I love baking so much. If you want a simple, delicious soft pumpkin loaf that feels like comfort in every bite, you have got to try this one.

Ingredients You Need for Gluten Free Pumpkin Bread

Wet Ingredients

2 eggs
1 1/2 cups pumpkin puree (almost a whole can)
1/4 cup olive oil
Zest of 1 orange
1/4 cup orange juice (freshly squeezed)
1 teaspoon vanilla extract
1/2 cup coconut sugar

Dry Ingredients

1 1/2 cups gluten-free flour (one-to-one substitute for regular flour)
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
3/4 teaspoon salt

Optional

1/2 cup raisins
1/2 cup chopped walnuts

How to Make Moist Gluten-Free Pumpkin Bread (Step-by-Step Guide)

Mix the Wet Ingredients

Whisking wet ingredients like eggs, pumpkin puree, and maple syrup for gluten-free bread batter

Start by cracking two fresh eggs into a bowl. Give them a good whisk to break them up nicely, eggs mix everything together, and keep the bread nice and moist.
Add pumpkin puree. Pumpkin gives this bread that beautiful texture and a subtle, cozy flavor. Mix it all well.

Add Healthy Fats and Fresh Citrus

Pour in olive oil. It might sound unusual, but olive oil adds a lovely richness and keeps the bread super moist without feeling greasy.
Grab an orange and carefully grate only the bright outer layer of the peel—avoid the white part underneath, as it can taste bitter. This adds a nice fresh flavor and a lovely smell to your bread.

Fresh orange zest being grated to add citrus flavor to moist gluten-free pumpkin bread recipe.

Squeeze fresh orange juice and pour it into your batter. It adds a light fruity flavor and a fresh twist that makes the bread taste even better.
Finally, add vanilla extract, it brings out all the warm flavors and adds a touch of sweetness.

Add Sugar

Add half a cup of coconut sugar right into the wet mix. Coconut sugar is a natural sweetener that melts right in and gives the bread a lovely mild sweetness.

Prepare the Dry Ingredients

Take a clean bowl and add gluten-free flour. This will help form the dry base of your pumpkin bread and give it a soft, tender texture. Make sure the flour is leveled when you measure it for the best results.
Add baking powder, which helps the bread rise and become fluffy.
These spices give the bread that warm, comforting flavor that feels like a hug in every bite.
Last dry ingredient, add thi,s just balances everything out.

Mix Wet and Dry Ingredients

Gradually mix the dry ingredients into the wet ones, adding them little by little as you stir. Stir slowly as you go to make sure everything blends nicely. You want a smooth batter with no lumps, it should look soft and creamy when ready.
This step is important to get the perfect pumpkin bread texture.

Add Raisins and Walnuts (Optional)

I like to gently fold in half a cup of raisins and half a cup of chopped walnuts at the end, they bring a lovely sweetness and crunch that makes each bite feel special. Plus, they add a nice nutritional boost. Whenever I bake a loaf for myself or my husband, I always try to include wholesome dry ingredients like these. It is a simple way to make the bread a little healthier without losing taste.

Get Ready to Bake

Preheat your oven or adjust slightly if your oven runs hotter or cooler.
Grease a loaf pan or line it with parchment paper remove bread easily.
Pour the thick batter into your baking pan and gently spread it out to make the top smooth.

Bake Your Bread

Bake for about 50 minutes.
Test the bread by poking a toothpick in the center if it comes out nearly clean, it is baked perfectly.
If it is still wet, give it a few more minutes. Remember the bread will continue to set as it cools.

Cool and Enjoy

After baking the bread, let it cool for a few minutes. This helps it finish setting and makes it easier to slice.
Cut a slice, grab a cup of tea or coffee, and enjoy your homemade pumpkin bread.

Baking Tips for Perfect Gluten Free Pumpkin Bread

Soft and moist slices of healthy gluten-free pumpkin bread served on a plate.

Always use fresh pumpkin puree and gluten-free flour. Freshness makes your bread moist and full of natural flavor.
Slowly pour the dry ingredients into the wet mixture a little at a time. This step helps everything blend smoothly without lumps and keeps the texture nice and even.
Gluten-free flour acts differently than regular flour, so be sure to use a proper measuring cup and level it off with a knife. This small step helps your pumpkin bread bake up with the right texture, soft, not crumbly or gummy.
Don’t skip warm spices like cinnamon, ginger, and a little orange zest. These natural flavors give your bread that cozy, comforting taste everyone loves.
Gently insert a toothpick or cake tester into the center of the bread. If it comes out with a few moist crumbs (not wet batter), your pumpkin bread is perfectly baked and ready to cool.
Let your bread rest after baking. This helps it set well so each slice stays moist and doesn’t crumble.

Gluten-Free Pumpkin Bread Variations and Add-Ins

If you are missing an ingredient or want to change the taste of your gluten-free pumpkin bread, you can try these easy and healthy alternatives.

They will keep your bread tasty and good for you. You can swap ingredients without losing flavor or texture. These simple swaps help you make your pumpkin bread gluten-free and healthy while still delicious. Let me share some easy options to make your bread special and healthy.

Flour Options

Use almond flour for extra moisture or oat flour for a heartier texture. You can also try a 1:1 gluten-free baking blend for easy results and enhance flavour.

Sweetener Swap

Instead of regular sugar, you can use these
Maple syrup
coconut sugar
Honey
for a natural sweetness and added flavor.

Oil Choices

You can use melted coconut oil, olive oil, or even applesauce to lighten it up and add extra moisture.

Mix-ins

If you want to add a little crunch or fun to your gluten-free bread, mix in some chopped nuts, raisins, or even dark chocolate chips. Personally, I love adding nuts when baking for my kids, it gives the bread a nice texture. And sometimes I will add in a few chocolate chips just to make it extra special for them.

How to Store Gluten-Free Pumpkin Bread (and Freeze It)

When the bread has completely cooled down before storing.If you wrap it while it is still warm, it can get soggy, and nobody wants that.
After the bread has cooled completely, tightly cover it with plastic wrap or foil to keep it fresh. This keeps the freshness locked in.
You can keep the bread out on your kitchen counter at room temperature for about 2 to 3 days. After that, it is best to put it in the fridge where it will stay good for up to a week.
If you want to save it even longer, slice the bread and freeze the pieces in a sealed container or freezer bag. When you are ready to enjoy, just thaw or warm them up gently.
Following these simple tips will help your pumpkin bread stay moist, flavorful, and perfect every time.

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Nutrition Information for Gluten-Free Pumpkin Bread

Serving Size: 1 slice (approximately 1/12 of the loaf)

Calories 210 || Total Fat 8g || Saturated Fat 1g || Fat 0g || Sugar 10g || Protein 3g
Source: Eat This Much.

FAQS

How do you make gluten-free pumpkin bread?

Stir the pumpkin puree, sugar, eggs, oil, and vanilla together in one bowl. In a separate bowl, whisk gluten-free flour, baking powder, and warm spices until well blended. Combine everything, pour it into a pan, and bake until a toothpick comes out clean.

What makes pumpkin bread moist and soft?

Pumpkin puree, eggs, and oil keep the bread moist and soft. They add moisture and stop it from turning dry.

Can I use almond flour for pumpkin bread?

Yes, you can. Almond flour makes the bread soft and adds a light, nutty taste. You might need to add one more egg so it holds together well.

Why is my gluten-free pumpkin bread dense?

This usually happens when there’s too much flour or not enough baking powder in the mix. Make sure to measure well and mix the batter just right.

What flour works best for gluten-free baking?

A gluten-free flour blend works best. Choose one that already has xanthan gum—it helps the bread rise and stay soft.

Final Thoughts

This gluten free pumpkin bread is a fantastic treat that brings the warm flavors of fall into your kitchen. With its moist texture and rich pumpkin taste, it’s perfect for sharing with family and friends. I hope you enjoy making it as much as I do! Don’t forget to share your baking experience and any challenges you faced. Happy baking!

Equipment You’ll Need

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