A moist, spiced gluten free pumpkin bread recipe that’s simple to make and perfect for fall mornings.

Gluten-free all-purpose flour blend – 1¾ cups

Baking soda – 1 tsp

Baking powder – ½ tsp

Salt – ½ tsp

Cinnamon – 1 tsp

Nutmeg – ¼ tsp

Ginger – ¼ tsp

Pumpkin puree – 1 cup

Brown sugar – ½ cup

Maple syrup – ¼ cup

Eggs – 2

Coconut oil – ⅓ cup

Vanilla extract – 1 tsp

Optional: Walnuts or chocolate chips – ½ cup

Cook Mode Prevent your screen from going dark

1. Preheat oven to 350°F (175°C). Grease or line a loaf pan.

2. Whisk together dry ingredients: flour, baking soda, baking powder, salt, and spices.

3. Mix wet ingredients: pumpkin puree, sugar, syrup, eggs, oil, and vanilla.

4. Combine wet and dry mixtures gently until just blended.

5. Fold in walnuts or chocolate chips if desired.

6. Pour into pan and bake 50–60 minutes, or until toothpick comes out clean.

7. Cool before slicing and enjoy.

Ensure all ingredients are certified gluten-free to avoid cross-contamination.

Store in an airtight container at room temperature for up to 5 days or freeze for 2 months.