Gluten Free Pumpkin Bread Recipe – 5-Step Simple & Moist Guide

There’s something magical about fall mornings—the crisp air, golden leaves, and the irresistible aroma of warm pumpkin spice. This gluten free pumpkin bread recipe is my way of capturing that season in a single bite. When I first came to the U.S., I missed Kyoto’s quiet autumns, where my grandmother baked steamed pumpkin cakes for the family. Reimagining her recipe in a gluten-free way became a small project of love, one that connects me to both my roots and my new home.

This gluten free pumpkin bread is incredibly moist, naturally sweet, and perfectly spiced. You don’t need fancy ingredients—just simple pantry staples and a bit of patience. The best part? It’s so delicious that even those who don’t follow a gluten-free diet will ask for seconds.

Pumpkin itself is full of comfort and nourishment. It’s rich in vitamins A and C, gentle on digestion, and pairs beautifully with cozy spices like nutmeg and cinnamon. Whether you’re gluten-intolerant, baking for someone with celiac disease, or simply want a healthier autumn treat, this gluten free pumpkin bread recipe is sure to become a staple in your kitchen.

If you love easy gluten-free bakes, I also recommend visiting GreatYRecipes where I discovered some creative twists on classic pumpkin desserts that inspired this loaf.

Ingredients for Gluten Free Pumpkin Bread

The Heart of the Loaf

To make this bread soft and flavorful, the balance between pumpkin puree, gluten-free flour, and warm spices is key. Here’s what you’ll need:

Ingredient	Quantity
Gluten-free all-purpose flour blend	1¾ cups
Baking soda	1 teaspoon
Baking powder	½ teaspoon
Salt	½ teaspoon
Ground cinnamon	1 teaspoon
Ground nutmeg	¼ teaspoon
Ground ginger	¼ teaspoon
Pumpkin puree (canned or homemade)	1 cup
Brown sugar	½ cup
Maple syrup or honey	¼ cup
Eggs	2 large
Coconut oil (melted)	⅓ cup
Vanilla extract	1 teaspoon
Optional: Chopped walnuts or chocolate chips	½ cup

These ingredients are all naturally gluten-free when chosen carefully. Always double-check your labels—especially baking powder and spice mixes—to ensure no cross-contamination.

You can substitute coconut oil with olive oil for a lighter flavor, or swap brown sugar for coconut sugar to make it naturally refined-sugar-free.

How to Make Gluten Free Pumpkin Bread

Step-by-Step Instructions for Perfect Texture

Baking this gluten free pumpkin bread recipe is as simple as whisk, mix, and bake. Follow these steps carefully to achieve that soft, moist texture that makes every bite irresistible.

1. Preheat the oven and prepare your pan.
   Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper. A well-prepared pan ensures your bread releases easily and bakes evenly.
2. Combine the dry ingredients.
   In a medium bowl, whisk together the gluten-free flour blend, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. This step ensures that all the dry ingredients are evenly distributed, giving your bread a balanced flavor and perfect crumb.
3. Mix the wet ingredients.
   In a large bowl, whisk together the pumpkin puree, brown sugar, maple syrup, eggs, coconut oil, and vanilla extract. The pumpkin keeps the batter moist while the maple syrup adds a soft sweetness that tastes like autumn in every slice.
4. Blend the mixtures.
   Gradually add the dry ingredients into the wet ingredients. Stir gently until just combined—overmixing can make the bread dense. The batter should be thick but smooth, with that cozy pumpkin aroma filling your kitchen.
5. Add optional mix-ins.
   Fold in your favorite additions like chopped walnuts, pecans, or chocolate chips. These extras give your bread a bit of texture and a sweet surprise in every bite.
6. Bake to golden perfection.
   Pour the batter into your prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Every oven varies slightly, so begin checking around 50 minutes.
7. Cool before slicing.
   Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Waiting allows the bread to firm up, making it easier to slice without crumbling.

Your home will smell like a cozy bakery as it bakes—sweet pumpkin, warm spices, and the faint scent of caramelizing sugar. It’s one of those moments that remind me of Kyoto’s gentle autumns and my grandmother’s quiet laughter while she baked.

Serving Gluten Free Pumpkin Bread

Cozy Ways to Serve and Enjoy

There’s nothing quite like slicing into a freshly baked gluten free pumpkin bread—soft, warm, and fragrant with cinnamon. Every slice tells a story of home, comfort, and simple joy. This bread isn’t just for breakfast; it fits perfectly into almost any moment of the day.

Serve it warm with a pat of butter or a drizzle of maple syrup for a comforting breakfast on cool mornings. Pair it with your favorite coffee, matcha latte, or even a light oolong tea. The natural sweetness of pumpkin blends beautifully with the toasty bitterness of coffee and the earthy tones of tea.

For a cozy brunch, I like to slice the loaf, toast it slightly, and top it with a spoonful of whipped cream cheese and a sprinkle of cinnamon. It’s indulgent but still feels wholesome. If you’re hosting guests, this bread also makes a beautiful autumn dessert. Serve it with a scoop of vanilla ice cream or a drizzle of caramel sauce for a café-style presentation right at home.

If you want a more Japanese-inspired twist, try serving it alongside sweet red bean paste (anko) or a bit of black sesame cream. It’s a delicate East-meets-West pairing that always brings me back to Kyoto, where flavors were balanced with mindfulness.

Serving Tips

• Slice only after the loaf has cooled fully; this helps maintain its structure.
• Wrap leftovers in parchment paper, then in foil. This keeps it moist and flavorful for days.
• Toast slices lightly before serving to revive that just-baked aroma.

The beauty of this gluten free pumpkin bread recipe lies in its simplicity. It’s as good for a weekday breakfast as it is for a festive table centerpiece. One loaf can bring warmth to any gathering, connecting hearts through the shared language of food.

Nutrition and Health Benefits of Gluten Free Pumpkin Bread

Nourishing Goodness in Every Slice

This gluten free pumpkin bread recipe is more than just a treat—it’s a wholesome, nutrient-rich loaf that fuels your body with comfort and goodness. Each slice offers a balanced mix of fiber, healthy fats, and slow-burning carbs, perfect for breakfast or an afternoon pick-me-up.

Pumpkin is naturally rich in vitamin A, beta-carotene, and antioxidants that support eye health and immunity. Its gentle sweetness allows you to reduce refined sugar while still delivering flavor. Using gluten-free flour blends not only makes this loaf safe for those with celiac disease but also lighter and easier to digest.

The addition of coconut oil gives healthy fats that keep the bread moist while supporting good cholesterol levels. If you include walnuts, you’ll also boost your intake of omega-3s and protein. Together, these ingredients make every bite both indulgent and nourishing.

Nutritional Information (Per Slice)	Amount
Calories	210
Carbohydrates	28 g
Protein	4 g
Fat	9 g
Saturated Fat	5 g
Fiber	3 g
Sugar	14 g
Sodium	120 mg

Frequently Asked Questions (FAQs)

1. Is canned pumpkin gluten-free?
Yes. Most canned pumpkin is naturally gluten-free since it’s made from 100% pure pumpkin. However, always read the label to ensure there’s no cross-contamination in processing facilities.

2. Is pumpkin good for celiacs?
Absolutely. Pumpkin is naturally gluten-free and rich in nutrients that support digestive and immune health, making it a great ingredient for those with celiac disease.

3. What kind of bread has no gluten?
Breads made from gluten-free flour blends such as rice flour, almond flour, or oat flour contain no gluten. This gluten free pumpkin bread recipe is a perfect example—soft, flavorful, and completely safe for gluten-free diets.

Conclusion

This gluten free pumpkin bread recipe blends tradition, comfort, and nourishment into one simple loaf. Each slice reminds me of Kyoto’s autumns—the scent of steamed pumpkin, the warmth of my grandmother’s kitchen, and now, the cozy calm of my California mornings.

Baking it is more than following steps—it’s a ritual that brings people together. Whether you enjoy it warm with tea or share it at a holiday gathering, this bread carries both memory and love in every crumb.

For more heartfelt gluten-free recipes, explore my KarinOkada Baking Collection or visit GreatYRecipes for creative global variations that keep every bake exciting.

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