Gluten Free Pumpkin Bread

Gluten Free Pumpkin Bread is the cozy fall loaf you’ll bake on repeat, ultra-moist, warmly spiced, and effortless to mix in one bowl. A smart blend of gluten-free 1-to-1 flour and tapioca flour keeps the crumb tender and sliceable, while real pumpkin and oil lock in moisture. Finish with a buttery maple glaze for bakery-style shine and flavor.

Why You’ll Love This Gluten Free Pumpkin Bread Recipe

Cozy, moist crumb: The combo of 1-to-1 flour and tapioca flour creates a soft, sliceable loaf that stays tender.

Big pumpkin spice flavor: Pumpkin pie spice plus cinnamon delivers classic fall aroma without being overpowering.

One-bowl ease: Simple whisk-and-stir method keeps it weeknight-friendly and beginner-proof.

Dairy-flexible: The loaf itself is dairy-free when made with oil; the glaze uses butter but is easy to swap with dairy-free butter.

Foolproof bake: Even rise, clean slice, and a glossy glaze that sets beautifully.

Versatile: Works as a standard loaf, mini loaves, or muffins and welcomes add-ins like chocolate chips or toasted nuts.

Make-ahead friendly: Keeps well at room temperature and freezes like a dream.

Gluten Free Pumpkin Bread Ingredients:

Here’s everything you need for the loaf and glaze. If your gluten-free all-purpose blend does not contain xanthan gum, add 1/4 teaspoon as noted.

For the bread:

• Gluten-free 1-to-1 flour
• Tapioca flour
• Pumpkin pie spice
• Baking powder
• Baking soda
• Cinnamon
• Salt
• Granulated sugar
• Eggs
• Pumpkin puree (homemade or store-bought)
• Vegetable oil or coconut oil

For the maple glaze:

• Melted butter
• Maple syrup
• Vanilla extract
• Cinnamon
• Powdered sugar

Optional, but helpful:

• Nonstick cooking spray and parchment for the loaf pan

Pro tip: For the most consistent texture, level your measuring cups or weigh ingredients when possible. Let coconut oil cool slightly before mixing so it doesn’t scramble the eggs.

How to Make Gluten Free Pumpkin Bread:

Make the bread:

Preheat the oven to 350°F. Coat a 9×5-inch loaf pan with nonstick cooking spray and line it with a sling of parchment paper for easy release.

In a medium bowl, whisk together the gluten-free 1-to-1 flour, tapioca flour, pumpkin pie spice, baking powder, baking soda, cinnamon, and salt until well combined. Set aside.

In a large bowl, whisk the granulated sugar, eggs, pumpkin puree, and oil until smooth and glossy.

Stir the dry ingredients into the wet ingredients and mix just until everything is well incorporated and no dry pockets remain. Avoid overmixing.

Pour the batter into the pan that has been prepared and smooth the surface.

Bake for 50–60 minutes. The loaf is done when a toothpick inserted in the center comes out with very few moist crumbs and no wet batter.

Remove the loaf from the oven and cool in the pan for 10–15 minutes, then lift it out onto a wire rack to cool completely before glazing.

Make the maple glaze:

In a medium bowl, whisk the melted butter, maple syrup, vanilla, and cinnamon until smooth.

While whisking, add the powdered sugar about a tablespoon at a time and whisk until the glaze is silky and pourable. Cover and set aside until the loaf is fully cool.

When the pumpkin bread is completely cool, pour the glaze over the top, letting it drip down the sides. Allow a few minutes for the glaze to set, then slice and enjoy.

Pro tip: If your glaze thickens while you wait, loosen it with 1–2 teaspoons of maple syrup. If it’s too thin, whisk in another teaspoon of powdered sugar at a time.

Tips and Variations

Measure smart: Spoon-and-level flour into cups to avoid compaction, which can make gluten-free loaves dense. If weighing, aim for approximately 280 g total for the 2 cups of 1-to-1 flour and about 60 g for the 1/2 cup tapioca flour.

Don’t skip tapioca: Tapioca flour improves tenderness and elasticity in gluten-free quick breads, helping prevent a crumbly slice.

Use room-temperature ingredients: Room-temperature eggs and pumpkin mix more evenly, supporting a smooth batter and taller rise.

Rest briefly: Let the batter sit 5–10 minutes before baking to hydrate the flours, which improves the crumb.

Check doneness correctly: Look for a domed top with minimal cracks, edges pulling slightly from the pan, and a toothpick that emerges with a few moist crumbs. An instant-read thermometer in the center should read about 205–210°F.

Oil choices: Neutral vegetable oil yields the softest texture. Melted coconut oil adds a subtle coconut note; just cool it slightly before mixing.

Sweetness: For a slightly less sweet loaf, reduce sugar to 3/4 cup; the texture remains tender.

Spice it your way: Increase cinnamon to 1 teaspoon for a warmer profile, or add 1/4 teaspoon nutmeg for depth.

How to Store

• Room temperature: Keep the glazed loaf in an airtight container at cool room temperature for 2–3 days. If your kitchen is warm or humid, store it without glaze and add it just before serving.
• Refrigerate: Store slices in a sealed container for up to 1 week. Place parchment between slices to prevent sticking.
• Freeze: Wrap the unglazed loaf or individual slices tightly in plastic, then in foil, or place in a freezer bag for up to 3 months. Thaw at room temperature, then glaze before serving for the best texture.
• Refresh: To revive a slice, warm in a 300°F oven or toaster oven for 5–8 minutes. Add a touch of glaze or a smear of maple butter after warming.

More gluten free pumpkin recipes to make ASAP!

• Gluten-Free Pumpkin Roll
• Gluten-Free Pumpkin Pie Cookies
• Gluten-Free Pumpkin Cream Cheese Muffins
• Gluten-Free Pumpkin Scones
• Gluten Free Baked Pumpkin Donuts Recipe

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