This Moist Gluten-Free Pumpkin Bread Everyone Loves Will Ruin Store-Bought Forever

You don’t need another mediocre pumpkin bread. You need one that makes your kitchen smell like a bakery and your friends ask for the recipe before the first slice is gone. This loaf is plush, spiced just right, and gluten-free without the sadness.

One bowl, zero weird textures, total weekend flex. Bake it once and—FYI—you’ll be “that person” who brings the good pumpkin bread to everything.

Why This Recipe Works

This bread nails the trifecta: moisture, structure, and flavor. The pumpkin puree brings moisture and natural sweetness, while a combo of oil and eggs locks in tenderness.

Using a balanced gluten-free flour blend plus a touch of almond flour gives it the crumb you want—soft, not gritty, and definitely not brick-like.

Warm spices do the heavy lifting for flavor, but we add a dash of espresso powder to deepen the pumpkin and boost the cinnamon without screaming “coffee.” A quick rest before baking hydrates the flour for a smoother crumb. And yes, a high initial oven temp jumpstarts lift, then a reduced temp finishes the bake without drying it out.

Ingredients

• 1 cup (240 g) pumpkin puree (not pumpkin pie filling)
• 2 large eggs, room temperature
• 1/2 cup (100 g) light brown sugar, packed
• 1/3 cup (65 g) granulated sugar
• 1/2 cup (120 ml) neutral oil (avocado, grapeseed, or light olive oil)
• 1 teaspoon vanilla extract
• 1 1/4 cups (160 g) gluten-free all-purpose flour blend (with xanthan gum)
• 1/2 cup (48 g) fine almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 teaspoon espresso powder (optional but recommended)
• 1/3 cup (80 ml) milk of choice (dairy or unsweetened almond)
• 2 tablespoons turbinado sugar for topping (optional, for crunch)
• 1/2 cup (80 g) chocolate chips or chopped nuts (optional)

The Method – Instructions

1. Prep your gear: Heat oven to 375°F (190°C). Line a 9×5-inch loaf pan with parchment and lightly grease the sides.
2. Whisk wet ingredients: In a large bowl, whisk pumpkin, eggs, brown sugar, granulated sugar, oil, and vanilla until smooth and glossy.
3. Combine dry ingredients: In a separate bowl, whisk the gluten-free flour, almond flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, ginger, and espresso powder.
4. Bring it together: Add half the dry mix to the wet.

   Stir gently. Add the milk, then the remaining dry ingredients. Mix just until no dry streaks remain.

   Fold in chocolate chips or nuts if using.

5. Rest the batter: Let the batter sit for 10 minutes. This hydrates the gluten-free flours for a better crumb. Worth it.
6. Fill and top: Pour into the prepared pan.

   Smooth the top and sprinkle with turbinado sugar for a bakery-style crust.

7. Bake high, then lower: Bake at 375°F for 10 minutes, then reduce to 350°F (175°C) and bake 35–45 more minutes. The loaf is done when a toothpick comes out with a few moist crumbs (not wet batter).
8. Cool like you mean it: Cool in the pan for 15 minutes, then lift out and cool completely on a rack before slicing. This sets the structure and prevents gumminess.

Storage Tips

• Room temperature: Wrap tightly and store up to 3 days.

  The flavor deepens on day two—magically.

• Refrigerator: Keep in an airtight container up to 5 days. Warm slices in the microwave for 10–15 seconds.
• Freezer: Slice, wrap individually, and freeze up to 2 months. Thaw at room temp or toast straight from frozen.
• Moisture insurance: Add a small piece of parchment between slices to avoid sticking.

  A paper towel in the container absorbs extra humidity.

Benefits of This Recipe

• Gluten-free without compromise: The texture is plush and springy, not crumbly or chalky.
• One-bowl situation: Minimal dishes, maximum payoff.
• Lower in dairy: Uses oil and optional non-dairy milk; easy to make dairy-free.
• Flexible flavors: Spices and add-ins are totally customizable.
• Meal-prep friendly: Freezes beautifully and slices cleanly for grab-and-go breakfasts.

Common Mistakes to Avoid

• Overmixing the batter: Stir just until combined. Overmixing = tunnels and a tough crumb, even in GF baking.
• Skipping the rest: Those 10 minutes help hydrate the flour and improve texture. Patience pays.
• Wrong pumpkin: Use plain pumpkin puree, not pumpkin pie filling.

  The latter will throw off sweetness and moisture.

• Underbaking: GF breads can look done before they are. Verify with a toothpick—aim for moist crumbs.
• Slicing too soon: Let it cool or it’ll seem gummy. I know, the smell is rude.

Variations You Can Try

• Chocolate swirl: Warm 1/3 cup chocolate chips, swirl into the top of the batter with a knife.
• Maple pecan: Replace granulated sugar with pure maple syrup (1/4 cup), reduce milk by 2 tablespoons, and add 1/2 cup toasted pecans.
• Cran-Orange: Add 1 tablespoon orange zest and 1/2 cup dried cranberries.

  Drizzle cooled loaf with a light orange glaze.

• Oat streusel: Mix 1/3 cup GF oats, 2 tablespoons brown sugar, 1 tablespoon melted butter, pinch of cinnamon; sprinkle on before baking.
• Protein bump: Swap 1/4 cup almond flour for vanilla collagen or unflavored whey isolate; add 1–2 tablespoons extra milk if needed.
• Nut-free: Replace almond flour with 1/4 cup more GF all-purpose plus 2 tablespoons tapioca starch for tenderness.

FAQ

Can I use homemade pumpkin puree?

Yes, but strain it if it’s watery. You want a thick, spoonable puree. Excess moisture can collapse the loaf or make it gummy.

What gluten-free flour works best?

Use a high-quality 1:1 blend with xanthan gum.

If your blend doesn’t have it, add 1/2 teaspoon xanthan to the dry ingredients for structure.

How do I make it vegan?

Replace eggs with 2 flax eggs (2 tablespoons ground flax + 5 tablespoons water, rested 10 minutes) and use non-dairy milk. Expect a slightly denser crumb, but still moist and delicious.

Can I reduce the sugar?

You can cut total sugar by up to 25% without wrecking texture. Flavor will be less caramel-y and the crust less golden, but it still works.

Why the high heat start?

The 375°F start boosts oven spring so the loaf rises tall.

Dropping to 350°F finishes the bake evenly without drying the edges—IMO, best of both worlds.

How do I prevent the middle from sinking?

Measure accurately, don’t overmix, and bake until done. Also, avoid opening the oven in the first 25 minutes. Cooling in the pan for 15 minutes helps set the structure.

Can I make this as muffins?

Yep.

Fill lined muffin tins 3/4 full and bake at 375°F for 5 minutes, then 350°F for 12–15 minutes more. Check for moist crumbs.

Do I need the espresso powder?

No, but it subtly boosts the spices and pumpkin flavor. It won’t taste like coffee—just deeper and cozier.

What if I don’t have almond flour?

Replace with more GF all-purpose plus 1 tablespoon oil.

Texture won’t be quite as plush, but it’ll still be great.

Can I add a cream cheese ribbon?

Absolutely. Beat 6 oz cream cheese with 2 tablespoons sugar and 1 egg. Layer half the batter, the cream cheese, then the rest of the batter.

Extend baking by 5–10 minutes.

Final Thoughts

This is the pumpkin bread people remember—the kind that slices clean, tastes like a hug, and doesn’t announce it’s gluten-free. It’s weeknight-easy, brunch-worthy, and holiday-proof. Make it your signature loaf, tweak the spices to your vibe, and stash a few slices in the freezer for future-you.

Because future-you deserves greatness, too.