Ultimate Gluten Free Soft Pumpkin Bread You’ll Crave

Name: Ultimate Gluten Free Soft Pumpkin Bread You'll Crave
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups gluten-free flour blend; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 tsp cinnamon; 1/2 tsp nutmeg; 1/4 tsp cloves; 1 cup pumpkin puree; 1/2 cup coconut oil, melted; 3/4 cup maple syrup; 2 eggs; 1 tsp vanilla extract

Author: lia

Published: August 14, 2025

Updated: August 15, 2025

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Is there anything cozier than pulling a loaf of warm Gluten Free Soft Pumpkin Bread from the oven? I’ve been perfecting this recipe for years—ever since my sister was diagnosed with celiac disease and we refused to give up our favorite fall tradition. This version delivers everything you crave: a tender crumb that stays moist for days, warm spices that hug every bite, and just the right amount of natural sweetness from maple syrup. No one will believe it’s gluten-free! The secret? A simple blend of pantry staples and the same tricks I learned from my grandma (minus the wheat flour, of course). Trust me, your kitchen will smell heavenly, and that first slice? Pure pumpkin-spiced bliss.

Table of Contents

Why You’ll Love This Gluten Free Soft Pumpkin Bread

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This isn’t just any pumpkin bread—it’s the kind that makes you close your eyes and sigh after the first bite. Here’s why it’s become my go-to recipe every fall (and honestly, all year round):

Unbelievably moist texture: Thanks to real pumpkin puree and coconut oil, each slice stays tender for days—no dry, crumbly gluten-free disappointments here!
Warm spice perfection: Cinnamon, nutmeg, and cloves blend like a cozy sweater for your taste buds, with just the right balance so no single spice overpowers.
Naturally sweetened: Maple syrup adds sweetness without being cloying, and it pairs magically with the earthy pumpkin flavor.
Easy one-bowl prep: You’ll spend more time waiting for the oven to preheat than actually mixing the batter. (And yes, it’s forgiving if you accidentally overpour the maple syrup—I speak from experience.)
Family-friendly: Even my wheat-loving nieces gobble this up, and no one misses the gluten. That’s the real victory!

Ingredients for Gluten Free Soft Pumpkin Bread

Gather these simple ingredients—I promise they’re worth every bit of pantry space! Exact measurements matter here for that perfect soft texture we’re after:

2 cups gluten-free flour blend (my favorite is Bob’s Red Mill 1-to-1 baking flour—it behaves just like regular flour!)
1 tsp baking soda (freshness matters—test yours if it’s been open awhile)
1/2 tsp baking powder
1/2 tsp salt (I use fine sea salt)
1 tsp cinnamon (smell it first—if it doesn’t make you want to bake, it’s too old)
1/2 tsp nutmeg (freshly grated if possible)
1/4 tsp cloves (trust me, this tiny amount makes all the difference)
1 cup pumpkin puree (NOT pumpkin pie filling—check that label!)
1/2 cup coconut oil, melted (measure after melting)
3/4 cup maple syrup (grade A or B both work—just no pancake syrup)
2 large eggs (room temperature blends better)
1 tsp vanilla extract (the real stuff, please!)

Ingredient Substitutions & Notes

Don’t stress if you’re missing something—here are my tested swaps:

Flour blend: Almond flour works but makes a denser loaf. Reduce coconut oil to 1/3 cup if using.
Eggs: Flax eggs (1 tbsp ground flax + 3 tbsp water per egg) work beautifully for vegan version.
Coconut oil: Melted butter or avocado oil can substitute 1:1.
Maple syrup Honey works, but bake at 325°F to prevent over-browning.
Pumpkin shortage? Butternut squash puree is nearly identical in taste and texture.

Pro tip: Always whisk your gluten-free flour blend before measuring—it settles like crazy!

How to Make Gluten Free Soft Pumpkin Bread

Ready to fill your kitchen with that magical pumpkin spice aroma? Let’s bake! Follow these foolproof steps—I’ve learned through many (many) test batches exactly what works:

Prep your pan first: Grease that 9×5-inch loaf pan really well—gluten-free batter tends to stick more. I like using coconut oil and a light dusting of flour blend.
Whisk dry ingredients: In a big bowl, mix flour, baking soda, baking powder, salt, and spices. Break up any flour lumps with your fingers—gluten-free blends clump more than wheat flour.
Blend wet ingredients: In another bowl, whisk pumpkin puree, melted coconut oil, maple syrup, eggs, and vanilla until smooth. Pro tip: If your coconut oil resolidifies when hitting cold ingredients, warm the mixture briefly over a water bath.
Combine gently: Pour wet ingredients into dry ingredients. Stir with a spatula just until no flour streaks remain—overmixing makes bread tough! A few lumps are fine.
Bake to perfection: Pour batter into prepared pan. Bake at 350°F for 50-60 minutes. When the top springs back when touched and a toothpick comes out with moist crumbs (not wet batter), it’s done!
Cool patiently: Let bread cool in pan for 10 minutes—this prevents crumbling. Then transfer to a wire rack to cool completely (the hardest part!).

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Pro Tips for Perfect Gluten Free Soft Pumpkin Bread

Here’s what I wish I knew when I first started baking gluten-free pumpkin bread:

Let batter rest: After mixing, wait 5 minutes before baking. This hydrates the flour blend for better texture.
Check early: Ovens vary—start checking at 50 minutes. Overbaked gluten-free bread turns dry fast!
Slice cold: Wait until completely cooled to slice. Warm gluten-free bread is fragile.
Troubleshooting: If top cracks, your oven runs hot. If center sinks, check freshness of baking powder/soda.
Double batch? Bake two loaves separately—gluten-free batter doesn’t rise well in overcrowded ovens.

Remember: Gluten-free baking isn’t hard—just different. Follow these steps, and you’ll get perfect pumpkin bread every time!

Serving & Storing Gluten Free Soft Pumpkin Bread

Now comes the best part—eating! But let me tell you how to make this gluten-free pumpkin bread even more special, plus my tried-and-true storage tricks to keep it fresh (if it lasts that long in your house!).

Serving ideas that turn good into great:

Slather a warm slice with cream cheese—the tangy contrast with sweet pumpkin is heavenly. My niece likes to whip hers with a drizzle of maple syrup first.
For crunch lovers, toast slices lightly and top with almond butter and toasted pecans. The nuttiness plays so well with the spices.
At breakfast, I’ll sometimes dunk slices in my coffee like my grandma did—the bread holds up beautifully without turning to mush.
Special occasion? Warm a slice, add a scoop of vanilla ice cream, and drizzle with caramel for the easiest fall dessert ever.

Storing secrets for maximum freshness:

Room temp: Keep in an airtight container with a piece of parchment between slices for 2-3 days. The crust stays perfectly tender this way.
Freezing: Wrap individual slices tightly in plastic wrap, then store in a freezer bag for up to 2 months. Pop one in the toaster straight from frozen—it tastes like fresh-baked!
Pro tip: If your bread starts drying out (rare, but it happens), warm slices briefly with a damp paper towel draped over them. Works like magic!

One last note—this bread actually tastes better on day two as the flavors meld. So if you can resist cutting into it right away, you’re in for an even bigger treat tomorrow!

Gluten Free Soft Pumpkin Bread Nutritional Info

Let’s be real—we’re not eating pumpkin bread for the nutritional stats, but it’s nice to know this treat comes with some wholesome perks! Keep in mind these numbers are estimates—your exact counts will vary based on ingredient brands and any substitutions you make. Here’s the breakdown per slice (based on 12 slices per loaf):

Calories: 180
Carbs: 25g
Fiber: 2g (that’s 8% of your daily needs!)
Sugar: 12g (all natural from maple syrup and pumpkin)
Protein: 3g
Fat: 8g (mostly healthy fats from coconut oil)

What makes me feel good about this recipe? Unlike traditional pumpkin bread loaded with refined sugar, ours gets its sweetness from maple syrup—which means trace minerals like manganese and zinc sneak in. The pumpkin puree adds a dose of vitamin A (hello, glowing skin!), and the eggs provide choline for brain health. Even the spices do more than just taste amazing—cinnamon helps regulate blood sugar levels.

Pro tip: If you’re watching sugar intake, you can reduce the maple syrup to 1/2 cup—the bread will be slightly less moist but still delicious. And for extra protein, I sometimes stir in a scoop of vanilla protein powder to the dry ingredients (just add 2 extra tablespoons of pumpkin puree to compensate for dryness).

Frequently Asked Questions

After sharing this gluten free soft pumpkin bread recipe for years, I’ve gotten all sorts of questions—some that made me laugh, some that made me think, and some that made me realize I needed to clarify things better! Here are the answers to the ones that pop up most often:

Can I use fresh pumpkin instead of canned puree?

Absolutely! Roast a sugar pumpkin (not the big carving kind), scoop out the flesh, and puree it until smooth. Just make sure it’s as thick as canned puree—if it’s watery, strain it through cheesecloth first. I’ve found 1 small sugar pumpkin yields just enough for this recipe with a little leftover for pumpkin spice lattes!

Why did my bread sink in the middle?

Oh no! This usually means either: 1) Your baking powder or soda was expired (always test them!), 2) You opened the oven door too early (wait at least 45 minutes before peeking), or 3) The batter was underbaked. Next time, try the “toothpick with crumbs” test I mentioned—wet batter means it needs more time. And don’t worry—sunken bread still tastes amazing with some extra cream cheese frosting!

Can I make this into muffins instead?

Yes, and they’re fantastic! Divide the batter into 12 muffin cups (I like using liners for easy cleanup) and bake at 350°F for 20-25 minutes. The tops should spring back when touched. Pro tip: Add a streusel topping before baking for that bakery-style crunch!

Why is my gluten free pumpkin bread crumbly?

This breaks my heart when it happens! Usually it’s one of three things: 1) You overmixed the batter (remember—just until combined!), 2) The bread was sliced while still warm, or 3) Your flour blend lacks xanthan gum (check the label—if it’s not included, add 1/2 teaspoon). Letting the bread cool completely fixes most crumbliness issues.

Can I reduce the sugar in this recipe?

You can, but be careful—the maple syrup adds moisture as well as sweetness. I’ve had success reducing it to 1/2 cup, but any less and the texture changes. If you try it, consider adding an extra tablespoon of pumpkin puree or applesauce to compensate. The bread will be less sweet but still delicious with a smear of nut butter!

Nothing makes me happier than seeing YOUR versions of this gluten free pumpkin bread come to life! Whether it’s your first time baking gluten-free or you’re a seasoned pro, I want to celebrate your kitchen victories with you. Snap a photo of that gorgeous golden loaf (or let’s be real—the half-eaten slice in your hand with cream cheese smudges) and share it with me!

Here’s how we can connect:

Tag me on Instagram @[YourHandle]—I’ll feature my favorites in stories! Bonus points if you capture that perfect crumb shot or your kid’s pumpkin-smeared grin.
Leave a rating below—Did you add chocolate chips? Swap the spices? I read every comment and love hearing your creative twists (plus your feedback helps other bakers!).
Use #MyPumpkinBreadWin so I can find your posts easily. Some of your adaptations might just inspire next year’s recipe update!

Confession: When I see your photos pop up, I do a little happy dance in my kitchen. There’s something magical about knowing this recipe that started in my grandma’s oven is now bringing warmth to homes across the country. Keep those pumpkin-spiced memories coming!

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