This gluten free pumpkin bread is naturally sweetened, perfectly spiced, and incredibly moist. A cozy, healthy fall treat your whole family will love.
Fall always makes me crave the comforting aroma of warm spices and baked pumpkin wafting through the kitchen. Back in my tiny college apartment, when the leaves turned golden and homesickness crept in, I’d whip up a simple loaf of pumpkin bread just to feel grounded. These days, I’m all about putting a healthier twist on family favorites, especially now that I’m baking for two little girls who think everything orange is “pumpkin magic!”
This gluten free pumpkin bread is that perfect blend of cozy and nourishing. It’s moist, flavorful, and sweetened just enough to feel like a treat without the sugar overload. Made with wholesome ingredients like real pumpkin purée, a gluten-free flour blend, and warm pumpkin pie spice, it brings all the autumn feels without the gluten.
Whether you’re avoiding gluten, watching your sugar, or just want a better-for-you fall bake, this loaf hits all the right notes. It’s got that soft, cozy texture and spiced flavor that makes you smile with every bite. Honestly? It’s the kind of recipe I come back to every fall weekend, when the house smells like cinnamon and everyone’s waiting at the table for the first warm slice.
Table of Contents
Why You’ll Love This Gluten Free Pumpkin Bread
If you’re anything like me, fall means baking. And nothing says fall quite like a warm, spiced loaf of pumpkin bread. This gluten free pumpkin bread isn’t just a substitute it’s an upgrade. It delivers everything you love about the classic version but with a naturally healthier twist.
Here’s why this recipe is a keeper:
- Moist, tender texture: Thanks to real pumpkin purée and a balanced blend of gluten-free flour, this bread is soft and satisfying never dry or crumbly.
- Warm and cozy flavor: A generous mix of cinnamon, nutmeg, and cloves gives that deep pumpkin spice flavor we all crave in cooler months.
- Lower in sugar: Naturally sweetened with maple syrup or coconut sugar, this version keeps things light without sacrificing taste.
- Family-approved: Even picky eaters and sugar-loving kids won’t notice it’s gluten-free. My girls gobble it up without hesitation!
- Easy to make: One bowl, simple ingredients, no fancy equipment. You’ll have it in the oven in under 15 minutes.
- Perfect for any occasion: Breakfast, lunchbox snack, afternoon treat, or dessert you really can’t go wrong.
Health Benefits of This Pumpkin Bread
This gluten free pumpkin bread isn’t just comforting, it’s made with ingredients that are genuinely good for you. It’s one of those feel-good bakes that actually backs up its flavor with solid nutrition.
Here’s what’s packed into every slice:
- Real pumpkin: Not only does pumpkin add moisture and a rich, earthy flavor, it’s also a powerhouse of nutrients. It’s low in calories but rich in vitamin A, antioxidants, and fiber, all of which support immunity and digestive health during cold season. According to Healthline, pumpkin may also promote healthy skin and improve heart health.
- Gluten-free flour blend: If you’re gluten-sensitive or simply looking to reduce inflammation, this bread has your back. The right blend keeps the texture tender while being easier on the digestive system.
- Naturally sweetened: Instead of refined sugar, this recipe uses maple syrup or coconut sugar for a more balanced sweetness. Healthline notes that coconut sugar contains small amounts of minerals and has a slightly lower glycemic impact than regular sugar.
- Healthy fats: A splash of olive oil or avocado oil gives moisture and richness without the heaviness of butter or shortening.
- Boosted with fiber: With fiber from pumpkin and oat or almond flour, this bread helps you feel full longer while supporting gut health.
What You’ll Need – Ingredients & Substitutes
This gluten free pumpkin bread keeps things simple with wholesome pantry staples and plenty of flexibility for dietary needs or personal preference. Here’s what goes into this cozy fall loaf, plus a few easy swaps if you need them.
Dry Ingredients:
- Gluten-free flour blend – Use a high-quality 1:1 blend like King Arthur or Cup4Cup. Make sure it contains xanthan gum, or add ½ teaspoon separately to help with texture and structure.
- Baking soda + baking powder – These give the bread lift and softness.
- Pumpkin pie spice – A mix of cinnamon, nutmeg, ginger, and cloves. You can use store-bought or make your own!
- Salt – Just a pinch enhances flavor.
- Pumpkin purée – Not pumpkin pie filling! Go for canned 100% pumpkin or homemade purée. It adds moisture, flavor, and those vibrant fall nutrients.
- Maple syrup or coconut sugar – Naturally sweetens the bread with fewer blood sugar spikes than white sugar. Honey works too, though it may slightly change the flavor.
- Eggs – Bind everything together and add structure. For a vegan version, use flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg).
- Oil – Olive oil, avocado oil, or even melted coconut oil work great. They keep the crumb moist without the heaviness of butter.
- Plain Greek yogurt – Adds creaminess, moisture, and a slight tang that balances the sweetness. Plus, it bumps up the protein!
- Vanilla extract – Adds warmth and depth to the flavor.
- Optional topping – You can sprinkle a cinnamon coconut sugar topping before baking for added texture, or skip it entirely to keep the loaf lower in sugar.
How to Make It – Step-by-Step Instructions
Making this gluten free pumpkin bread couldn’t be easier. It’s a one-bowl recipe with minimal cleanup, and the results are so worth it moist, flavorful, and perfectly spiced every time. Here’s how to bring it all together:
1. Preheat your oven and prep your pan
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan and line it with parchment paper if you’d like an easy lift-out after baking.
2. Whisk together the wet ingredients
In a large mixing bowl, combine the pumpkin purée, eggs, maple syrup or coconut sugar, oil, Greek yogurt, and vanilla extract. Whisk until smooth and well combined.
3. Add the dry ingredients
Sprinkle the gluten-free flour blend, baking soda, baking powder, pumpkin pie spice, and salt over the wet mixture. Gently fold everything together with a spatula until no streaks of flour remain. Be careful not to overmix this helps keep the texture light and tender.
4. Pour and smooth
Transfer the batter into the prepared loaf pan and smooth the top with a spatula or the back of a spoon. For a subtle crunch and cozy flavor, sprinkle a light layer of cinnamon sugar on top. If your oven tends to run hot, tent the loaf loosely with baking paper halfway through to prevent over-browning.
5. Bake to perfection
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden and springy to the touch.
6. Cool and enjoy
Let the bread cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely. Slice once fully cooled for the cleanest cuts.
How to Store, Freeze, and Reheat
One of the best things about this gluten free pumpkin bread besides how good your kitchen smells is how well it keeps. Whether you’re meal prepping or saving a slice for later, here’s how to make the most of it.
Storing
Once completely cooled, wrap the loaf tightly in plastic wrap or store it in an airtight container. It will stay moist at room temperature for up to 3 days, or in the fridge for up to a week. If refrigerating, bring slices to room temp or give them a quick warm-up before serving.
Freezing
To freeze, let the bread cool fully, then wrap the entire loaf or individual slices in parchment or wax paper followed by aluminum foil or a freezer-safe bag. It’ll keep well in the freezer for up to 3 months.
Pro tip: Slice before freezing! That way, you can just grab one piece at a time when the craving hits.
Reheating
To reheat, pop a slice in the microwave for about 15–20 seconds, or warm it in a toaster oven until it’s just slightly crisp around the edges. Add a pat of nut butter or a swipe of cream cheese if you’re feeling cozy.
Fall Variations & Serving Ideas
This gluten free pumpkin bread is already packed with all the cozy vibes, but a few simple serving tweaks can take it to the next level especially if you’re making it for a gathering, gifting, or just spicing things up on a chilly morning.
Mini Loaves for Sharing
Use mini loaf pans instead of one standard loaf. They bake faster (about 25–30 minutes) and are perfect for gifting or meal prep. Wrap them in parchment and tie with twine for an easy fall gift.
Muffin Style
Pour the batter into a muffin tin lined with paper liners and bake at 350°F for about 18–22 minutes. Great for lunchboxes, grab-and-go breakfasts, or a sweet snack with tea.
Topping Twist
Before baking, sprinkle the top with a little coconut sugar, rolled oats, or a few pumpkin seeds for extra texture and that artisan-style look. It’s a simple detail that makes it feel bakery-worthy.
Toast + Spread
Warm up a slice in the toaster oven and serve it with a smear of almond butter, cream cheese, or a drizzle of maple syrup. Add sliced bananas or apple for a fall-inspired breakfast.
Try It & Share Your Twist!
If you bake this gluten free pumpkin bread, I’d love to know how it turned out! Did you add a fun twist? Try it as muffins? Drop your comments below or tag @twirlrecipes on Facebook or Instagram seeing your versions always makes my day.
Gluten Free Pumpkin Bread (Low Sugar)
Ingredients
Dry Ingredients
- 1¾ cups gluten-free flour blend with xanthan gum included or add ½ tsp separately
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
Wet Ingredients
- 1 cup pumpkin purée not pumpkin pie filling
- 2 large eggs
- ⅓ cup maple syrup or coconut sugar
- ¼ cup olive oil or avocado oil
- 1/4 cup plain Greek yogurt (or dairy-free yogurt)
- 1 teaspoon vanilla extract
For topping
- 1 tablespoon cinnamon coconut sugar optional
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Line with parchment paper if desired.
- In a large bowl, whisk the eggs, pumpkin purée, maple syrup, oil, Greek yogurt, and vanilla until smooth.
- Add gluten-free flour blend, baking soda, baking powder, pumpkin pie spice, and salt to the bowl.
- Gently fold the dry ingredients into the wet until just combined. Do not overmix.
- Pour the batter into the loaf pan and smooth the top with a spatula. Sprinkle with cinnamon sugar if using.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
More Cozy Fall Recipes
If this gluten free pumpkin bread made your kitchen smell like fall magic, here are a few other cozy, seasonal recipes to keep the warm, spiced vibes going:
- Irresistible Pumpkin Dump Cake Recipe – A layered dessert that’s rich, comforting, and couldn’t be easier to throw together.
- No Bake Pumpkin Pie – All the creamy, spiced goodness of pumpkin pie no oven required.
- Gluten-Free Carrot Cake Cupcakes – Soft, perfectly spiced, and made for autumn birthdays or casual baking days.
- Sweet Potato Bread – A naturally sweet loaf with a fluffy texture and golden-orange color fall in a slice.
- Buttercup Squash – Everything you need to know about cooking this underrated, ultra-creamy winter squash.
Frequently Asked Questions about Gluten Free Pumpkin Bread
Does it taste like regular pumpkin bread?
Absolutely. This recipe was designed to be just as soft, spiced, and comforting as the classic version. The texture is moist and the flavor is rich most people won’t even notice it’s gluten free unless you tell them.
What is the best gluten free flour replacement?
For this recipe, the best replacement is a gluten-free 1:1 baking blend that already includes xanthan gum. This keeps the bread moist and helps it rise properly, just like a traditional loaf. Brands like King Arthur, Cup4Cup, and Bob’s Red Mill 1-to-1 are reliable and easy to find. If you’re building your own blend, a mix of almond flour, oat flour, and a touch of arrowroot or tapioca starch can work but it may need extra testing to get the texture just right.
How many carbs are in gluten-free pumpkin bread?
The carb count depends on the specific ingredients used, but on average, a slice of this gluten free pumpkin bread contains around 18–25 grams of carbs. Using maple syrup or coconut sugar keeps it more balanced than refined sugar, but if you’re watching your intake closely, you can reduce the carbs by using a low-carb sweetener like monk fruit and opting for almond flour or flax meal in place of part of the gluten-free blend.
Does gluten-free bread have less sugar than regular bread?
Not necessarily. The sugar content depends on the recipe. However, gluten-free bread recipes, like this one, often include options for natural sweeteners such as maple syrup or coconut sugar, which can provide a lower-glycemic alternative to refined sugar. This makes them a better choice for those mindful of sugar intake.
Still have questions? Drop them in the comments, I love hearing how your loaf turns out and helping with substitutions!
