Gluten Free Pumpkin Bread Recipe

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Looking for the best pumpkin loaf ever? Today I present to you the best pumpkin loaf ever (gluten free and better than Starbucks). This recipe is absolutely delicious and is a fall and winter staple and is perfect for gifting as well and can be made gluten free.

Last fall my little sisters kept saying I had to try the Starbucks Pumpkin Loaf because they were obsessed with it.

A glass bowl filled with batter

They called me multiple times and dropped some not-so-subtle hints/threats that I needed to buy them some next time I saw them.

Mixing spices into a loaf batter in a glass bowl

Well, I tried it, and truthfully, I wasn't THAT impressed, so I decided to do some recipe testing and ended up making one of the best loaves I think I have ever had. I made some loaves for them and brought them over to see what they thought. And guess what? They went nuts over it and said they liked it BETTER (that's a huge compliment coming from them) than the Starbucks one!

I've made this loaf what seems like a million times now, you can add chocolate chips, or make it without. It's flat out amazing either way. I've received countless people telling me that this is the best pumpkin loaf they've ever had. It has a great dense texture and spice profile, it's pumpkiny, but not too pumpkiny, it's just delish!!

Adding chocolate chips to a batter

I'm such a huge fan of loaves and breads (see my recipe for a pumpkin butter pumpkin loaf or zucchini banana nutella swirl loaf or this one for a double chocolate loaf) and this pumpkin loaf is definitely always top of my list because it is so delicious, I keep making it, season after season.

Pumpkin loaf in a baking pan with parchment paper

Notes on making this gluten-free pumpkin loaf:

Flour- It can be made with either gluten free flour (my recommendation is this gluten free flour) or regular flour or even whole wheat flour – because there's pumpkin puree in the recipe it keeps the loaf nice and moist.
Pumpkin puree –This recipe uses pumpkin puree. I've also used sweet potato puree or butternut squash puree and have had equally amazing results.
Recipe size –This recipe makes one big loaf and can easily be doubled or tripled.
Loaf pan size –I like to use a 9 x 5 loaf pan – like this one.
Alternative sizes –I've also made this loaf recipe as muffins, the bake time is reduced to 18-20 minutes.

Sliced loaf bread on a wooden cutting board

How to store and freeze this pumpkin loaf:

This pumpkin bread never lasts long, you can keep it in an airtight container on the counter, for up to a week.
Or to freeze, let the loaf cool completely, then wrap it with plastic wrap and put it in a freezer safe storage bag.
Alternatively you can slice the cooled loaf, and then wrap the individual slices with plastic wrap and put them in a freezer bag or put them in a freezer safe container divided by pieces of parchment paper.
This pumpkin bread is good in the freezer for up to 3 months (but I've had some in the freezer for 6 months and it was a-ok.)
To enjoy from frozen, remove a slice (or the loaf) and allow it to come to room temperature on the counter.

Slices of a loaf stacked on a white plate

Other recipes you might enjoy:

Double Chocolate Loaf Recipe
Gluten free lemon loaf with frosting
Pumpkin Spice Latte Chocolate Chip Cookies

Loaf cut into slices on a wooden serving board

3 eggs
1 cup sugar
¼ cup brown sugar
1 teaspoon vanilla extract
1 cup pumpkin puree
⅓ cup vegetable oil
1 1/2 cups flour can use gluten free flour, all-purpose flour or whole wheat flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon each of ground nutmeg, all spice, pumpkin pie spice
½ cup semi sweet chocolate chips optional

Preheat oven to 350. Line a 9 x 5 loaf pan with parchment paper and set aside.
In the bowl of a stand mixer (or you can do this with a hand mixer) beat together the eggs, sugars and vanilla extract (1 minute on medium speed or until well combined).
Add in the pumpkin puree and oil and beat until combined.
Next add all the dry ingredients (flour, baking soda, baking powder, cinnamon, ginger, salt, nutmeg, all spice and pumpkin pie spice) and stir until combined, you could also use your mixer to combine. If using chocolate chips, add them and mix them in.
Spoon batter into the lined loaf pan. Bake for 50-60 minutes, or until a toothpick comes out clean. Remove from oven, allow to cool for at least 10 minutes, then serve warm or allow to cool completely, then slice and serve and enjoy.

The chocolate chips are optional in this recipe.

This recipe can be made with gluten free flour, all purpose flour or even whole wheat flour.

My favorite, preferred gluten free baking flour is this Bob's Red Mill gluten free 1 to 1 baking flour.

The nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.

If you're looking for a similar loaf recipe that is out of this world, I came up with a pumpkin loaf made with pumpkin butter…it's truly delish too!

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