Gluten-Free Pumpkin Bread — Spiced, One Loaf

A moist, deeply spiced pumpkin loaf made with a full can of pumpkin puree, brown sugar and warm fall spices. One 9x5-inch loaf gives 10 thick slices for breakfast, holiday brunch or an afternoon snack.

Prep: 15 min Cook: 65 min Total: 95 min Serves: 10

At a glance: This easy baking recipe yields 10 servings in about 1h 35m (15 min prep, 65 min cook). It uses 16 ingredients — including gluten-free all-purpose flour blend, xanthan gum, baking soda — and walks through 6 steps. Updated October 24, 2026. Browse more baking recipes or return to all gluten-free recipes.

As an Amazon Associate, we earn from qualifying purchases. Shop links in the ingredient list are affiliate links and do not change the recipe.

Cross-Contamination Warning for Gluten-Free Pumpkin Bread: When preparing this baking recipe, pre-made pumpkin pie spice blends and some canned pumpkin pie fillings can contain additives, so use single spices or a blend labeled gluten-free. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use a clean sifter, mixer bowl and pans, and keep the gluten-free flour blend in its own sealed container.

Gluten-Free Notes for Gluten-Free Pumpkin Bread: The structure comes from a gluten-free all-purpose flour blend and xanthan gum instead of flour that contains gluten. Plain canned pumpkin and pure ground spices are naturally gluten-free, but use a baking powder, vanilla extract and flour blend labeled gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

Instructions

1 Preheat the oven to 350°F (175°C) with a rack in the center. Grease a 9x5-inch loaf pan and line it with a parchment sling so the loaf lifts out easily.
2 In a medium bowl, whisk together the gluten-free flour blend, xanthan gum (if using), baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves.
3 In a large bowl, whisk the pumpkin puree, granulated sugar, brown sugar, oil, eggs, milk and vanilla until smooth and glossy, about 1 minute.
4 Add the dry ingredients to the pumpkin mixture and stir with a spatula just until no dry streaks remain. Let the batter rest for 10 minutes while the oven finishes heating so the flour blend can absorb the liquid.
5 Scrape the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, until a skewer inserted in the center comes out clean or with a few moist crumbs. If the top darkens before the center is done, lay a sheet of foil loosely over the pan for the last 15-20 minutes.
6 Cool the loaf in the pan for 15 minutes, then lift it out by the parchment and cool completely on a wire rack before slicing. Wrap leftovers and keep them at room temperature for up to 3 days.

Tips & Notes

Measure the flour blend by spooning it into the cup and leveling it, or weigh 245 g. Packed flour makes a dry, dense pumpkin loaf.
Blot very wet pumpkin puree with a paper towel before measuring. Some cans are much looser than others, and extra water makes the center of the loaf gummy.
Slice the pumpkin bread only once it has cooled completely. The rice-based flour blend firms up as it cools, so warm slices can seem underbaked even when the loaf is done.

Common questions

Can I freeze gluten-free pumpkin bread?

Yes. Wrap the cooled loaf or slices tightly and freeze. Thaw on the counter or warm slices in a toaster oven.

Can I use pumpkin pie filling instead of puree?

No. Pie filling is already sweetened and spiced. Use plain pumpkin puree so the batter and sugar stay balanced.

How long does Gluten-Free Pumpkin Bread take?

Gluten-Free Pumpkin Bread takes about 1 hour 35 minutes, including resting time: 15 minutes to prep and 65 minutes to cook, for 10 servings.

What should I check before making Gluten-Free Pumpkin Bread with celiac disease?

Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.

What cross-contamination risk is specific to Gluten-Free Pumpkin Bread?

Check gluten-free all-purpose flour blend, xanthan gum, baking soda before they go into Gluten-Free Pumpkin Bread. Pre-made pumpkin pie spice blends and some canned pumpkin pie fillings can contain additives, so use single spices or a blend labeled gluten-free. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use a clean sifter, mixer bowl and pans, and keep the gluten-free flour blend in its own sealed container.

Which gluten-free swaps does Gluten-Free Pumpkin Bread use?

Gluten-Free Pumpkin Bread relies on a gluten-free all-purpose flour blend, xanthan gum. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce. If the blend already lists xanthan gum, do not add a second binder unless this recipe says to.

Goes well with

Learn More

The Science of Gluten-Free Baking

Understand why gluten-free baked goods behave differently and how to fix common issues.

Gluten-Free Baking Troubleshooting Guide

Fix flat cakes, crumbly bread, and gummy textures with these tips.

Hidden Sources of Gluten You Never Knew Existed

Discover surprising foods and products that contain hidden gluten.

Share on X Save to Pinterest

Gluten Free Recipes team

Gluten-free recipe development since 2026

Recipes include certified gluten-free ingredient guidance and cross-contamination notes. Check every label and use certified gluten-free products. Learn more about us.

Recipes and images may be created with AI assistance. They pass automated checks, and the team reviews flagged items.