Gluten Free Pumpkin Loaf Recipe

My Cozy Autumn Ritual

Every fall, I make this pumpkin loaf. It fills my kitchen with a wonderful smell. It smells like cinnamon, nutmeg, and happy memories. I still smile thinking of my grandson’s flour-covered face. He loved to help mix the batter.

Baking this isn’t just about food. It’s about making a warm, safe feeling. That matters so much. On a chilly day, a slice of this feels like a hug. Do you have a recipe that makes you feel cozy and safe?

Why This Recipe Works

This loaf is very soft and moist. The pumpkin puree does that. It keeps everything tender. The blend of spices is just right. Not too strong, but very warm and inviting.

I use a 1:1 gluten-free flour. It works perfectly here. You don’t need any special tricks. *Fun fact: The “1:1” means you can swap it for regular flour in most recipes!* Just mix until combined. Over-mixing can make it tough. What’s your biggest worry when baking gluten-free treats?

Let’s Talk About Spices

Spices are the soul of this loaf. Cinnamon, cloves, nutmeg. They dance together. Doesn’t that smell amazing? I use pumpkin spice mix, too. It adds more depth.

If you don’t have pumpkin spice, don’t worry. Use a little more cinnamon and a pinch of ginger. Making food your own is important. That’s why this matters. Recipes are guides, not strict rules. What spice makes you think of autumn the most?

A Little Story About Patience

I learned a lesson with this bread years ago. I was in a hurry. I took the loaf out too soon. The middle was gooey! We had to wait for it to bake again.

Now I always use the toothpick test. Wait for it to come out clean. Then let the loaf cool in the pan. This waiting matters. It lets the bread set so it slices nicely. Good things take a little time, don’t they?

Your Turn to Bake

Preheat your oven to 350 degrees. Grease your loaf pan well. Mix your wet ingredients first. Then whisk your dry spices and flour together.

Combine them gently. Pour the batter into the pan. Bake for about an hour. Your house will smell like heaven. Let it cool before you slice. I love it warm with a little butter. Will you try it this weekend?

Ingredients:

Ingredient	Amount	Notes
1:1 gluten free flour	1 ½ cups
granulated sugar	1 cup
brown sugar	¼ cup
salt	¼ teaspoon
baking soda	1 teaspoon
baking powder	¼ teaspoon
cinnamon	1 teaspoon
pumpkin spice	¾ tablespoon
ground cloves	½ teaspoon
ground nutmeg	¼ teaspoon
vegetable oil	¼ cup
eggs	3	room temperature
pumpkin puree	1 can
vanilla bean paste	½ tablespoon

My Cozy Pumpkin Loaf, Just For You

Hello, dear. Come sit at the table. The oven is warming up. Doesn’t that smell amazing? I love baking this time of year. The leaves are turning, just like this pumpkin puree. This loaf is my favorite. It’s sweet, spicy, and so tender. I make it for my grandkids all the time. They never know it’s gluten-free! I use a simple flour blend. It works perfectly. Let me tell you how we make it together.

Step 1: First, get your pan ready. Grease it lightly with coconut oil. I love that little coconut smell. Or, line it with parchment paper. This makes the loaf so easy to lift out later. Now, preheat your oven to 350 degrees. This gives it time to get perfectly hot. A warm oven is a happy oven, I always say.

Step 2: Let’s mix the wet things. In a big bowl, whisk the pumpkin puree. Add the baking soda, powder, and salt. Then stir in both sugars and the vanilla bean paste. See those little vanilla specks? They make it special. Finally, whisk in the oil and eggs. Just mix until it looks smooth. (A hard-learned tip: Don’t over-mix the eggs. Just combine them gently.)

Step 3: Now for the dry spices. In another bowl, whisk your flour. Add the cinnamon, nutmeg, cloves, and pumpkin spice. Take a deep breath. Isn’t that just like autumn in a bowl? I still laugh at the time I used chili powder by mistake. We had a very spicy surprise! What’s your favorite spice smell? Share below!

Step 4: Time to bring it all together. Pour your dry mix into the wet bowl. Beat it on medium for about 30 seconds. Scrape down the sides with a spatula. Then mix once more, just until you see no dry flour. The batter will be thick and lovely. Pour it into your waiting pan. Smooth the top with your spatula.

Step 5: Into the oven it goes! Bake for 55 to 65 minutes. Your kitchen will smell incredible. To check, poke the center with a toothpick. It should come out clean. Then, let the loaf cool in the pan. I know it’s hard to wait! But this keeps it from getting soggy. After 30 minutes, turn it out onto a rack. Slice it warm, or let it cool completely.

Cook Time: 55–65 minutes
Total Time: About 1 hour 30 minutes
Yield: 1 lovely loaf
Category: Baking, Snack

Let’s Get Creative With It

This loaf is a wonderful friend. It loves to be dressed up. Here are three of my favorite twists. They are all so simple and fun.

Chocolate Chip Hug: Fold a whole cup of chocolate chips into the batter. The chocolate gets all melty.

Crunchy Streusel Top: Mix brown sugar, flour, and cold butter. Sprinkle it on before baking for a sweet crunch.

Orange Zest Sunshine: Add the zest of one orange to the wet mix. It makes the spices sing a brighter song.

Which one would you try first? Comment below!

The Perfect Little Slice

Now, how shall we enjoy our creation? I love a thick slice, just by itself. But it’s also wonderful with a smear of soft cream cheese. For breakfast, try it with a dollop of Greek yogurt. It feels so fancy. For a real treat, toast a slice lightly. The edges get just a bit crisp. It’s heavenly.

What to drink? On a chilly afternoon, a big mug of hot apple cider is perfect. The spices match so well. In the evening, my husband likes his with a small glass of amber rum. He says it tastes like a holiday. I just smile and sip my cider. Which would you choose tonight?

Keeping Your Pumpkin Loaf Fresh & Ready

This loaf stays moist for days. Let it cool completely first. Then wrap it tightly in plastic wrap.

You can keep it on the counter for three days. For longer storage, the freezer is your friend. I slice the whole loaf first. I wrap each slice individually. This way, I can grab one piece anytime.

I once forgot to wrap a loaf tightly. It dried out by the next afternoon. Now I am very careful with my wrapping! To reheat, just warm a slice in the toaster. It tastes like it just came out of the oven.

Batch cooking saves so much time. You can double the recipe. Bake two loaves at once. One for now, one for later. This matters because a homemade treat should always be within reach. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Baking Hiccups

Sometimes the middle sinks. This often means it needed more baking time. Use that toothpick test. If it comes out gooey, bake five more minutes.

The top might crack. That is actually a good sign! It means your loaf rose nicely. I remember when my first loaf cracked. I thought I ruined it. My grandson said it looked professional.

Your loaf could be too dense. Do not over-mix the batter. Mix just until you see no more dry flour. Over-mixing makes gluten-free bread tough. Getting this right builds your baking confidence. It also gives you a perfect, tender crumb. Which of these problems have you run into before?

Your Quick Pumpkin Loaf Questions, Answered

Q: Can I make this ahead? A: Yes! Bake it a day before. The flavors get even better overnight.

Q: What if I don’t have pumpkin spice? A: Use extra cinnamon. Add a pinch more nutmeg and cloves.

Q: Can I use a different flour? A: Stick with a 1:1 gluten-free blend. Other flours change the texture.

Q: Can I double the recipe? A: Absolutely. Just use two loaf pans. *Fun fact: Pumpkin puree is packed with vitamin A!*

Q: Any optional add-ins? A: Chocolate chips or walnuts are lovely. Fold in half a cup. Which tip will you try first?

From My Kitchen to Yours

I hope this recipe becomes a favorite in your home. It always makes my kitchen smell like autumn. That smell brings back so many happy memories for me.

I would love to see your beautiful creations. Sharing food connects us all. Please show me your loaf if you make it. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!
—Chloe Hartwell.