Moist Gluten Free Soft Pumpkin Bread Recipe in 60 Minutes

Author: Sarah

Published: August 14, 2025

Updated: August 16, 2025

There’s something magical about the smell of pumpkin bread baking in the oven—warm spices filling the kitchen, that first tender bite, the way it just melts in your mouth. And guess what? You don’t have to miss out on any of that coziness just because you’re eating gluten-free. This gluten-free soft pumpkin bread is my absolute go-to recipe when autumn rolls around (or honestly, any time I need a little comfort in loaf form).

I perfected this recipe after way too many dry, crumbly attempts—because gluten-free baking can be tricky, but when you get it right? Oh, it’s so worth it. The secret? A blend of just the right gluten-free flour, real pumpkin puree (none of that watery stuff), and a generous pour of maple syrup for sweetness that doesn’t overpower. It’s moist, subtly spiced, and has that perfect soft texture you crave in pumpkin bread—no one will even guess it’s gluten-free.

I’ve been making this for years, tweaking it until it was just right, and now it’s the one recipe my family begs for when the leaves start to turn. Trust me, this isn’t just another gluten-free compromise—it’s a loaf of pure pumpkin bliss.

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Table of contents:

Why You’ll Love This Gluten Free Soft Pumpkin Bread

Let me tell you why this pumpkin bread will become your new obsession—it checks all the boxes:

Unbelievably soft texture – No dry, crumbly gluten-free bread here! The mix of pumpkin puree and coconut oil keeps every slice moist for days.
Warm, cozy spices – Cinnamon, nutmeg, and cloves blend perfectly with the pumpkin—it’s like autumn in every bite.
Simple ingredients – No weird substitutes or hard-to-find items. Just pantry staples you probably already have.

One-bowl wonder – Minimal cleanup means more time to enjoy that heavenly pumpkin smell wafting through your kitchen.
Crowd-pleaser – Seriously, no one will guess it’s gluten-free. I’ve fooled many skeptical taste-testers with this recipe!

Whether you’re gluten-free or not, this bread is pure comfort food magic—perfect with coffee for breakfast or as an afternoon pick-me-up.

Ingredients for Gluten Free Soft Pumpkin Bread

Gathering your ingredients is the first step to pumpkin bread heaven! Here’s what you’ll need for that perfect soft texture:

2 cups gluten-free flour blend – I use Bob’s Red Mill 1-to-1, but any good all-purpose GF blend works
1 teaspoon baking soda – The lift that makes this bread perfectly fluffy

1/2 teaspoon baking powder – A little extra help for that ideal rise
1/2 teaspoon salt – Just enough to balance the sweetness
1 teaspoon cinnamon – The cozy spice that makes pumpkin bread sing

1/2 teaspoon nutmeg – Freshly grated if you can find it!
1/4 teaspoon cloves – A pinch goes a long way for warm depth
1 cup pumpkin puree – Not pumpkin pie filling! Look for 100% pumpkin

1/2 cup coconut oil, melted – Measure after melting for accuracy
3/4 cup maple syrup – The real stuff, not pancake syrup
2 large eggs – Room temperature blends better

1 teaspoon vanilla extract – Pure vanilla makes all the difference

Ingredient Notes & Substitutions

Baking gluten-free means sometimes you need to improvise! Here are my tested swaps:

Flour blend: Must contain xanthan gum if your blend doesn’t already have it. King Arthur and Cup4Cup work great too.

Maple syrup: Honey works in a pinch, but reduce oven temp by 25°F as it browns faster.
Coconut oil: Melted butter or avocado oil substitute 1:1 if needed.
Egg-free: Try flax eggs (2 tbsp ground flax + 5 tbsp water, let sit 5 mins).

Extra moist: Add 1/4 cup unsweetened applesauce to the wet ingredients.
Less sweet: Reduce maple syrup to 1/2 cup – the bread will be slightly denser.

Pro tip: Always check spice expiration dates! Old spices won’t give you that vibrant pumpkin bread flavor.

How to Make Gluten Free Soft Pumpkin Bread

Okay, let’s get baking! This gluten-free pumpkin bread comes together so easily—you’ll be amazed at how simple it is to make something this delicious. Here’s exactly how I do it:

1. Prep your pan and oven: Start by preheating your oven to 350°F (175°C). Grab your favorite loaf pan (I use an 8×4-inch) and grease it well. I like using coconut oil or a quick spritz of cooking spray. For extra insurance against sticking, you can line it with parchment paper with overhanging edges.

2. Whisk the dry ingredients: In a large bowl, whisk together your gluten-free flour blend, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Take a deep whiff—that spice combo is everything! Make sure there are no little clumps of baking soda hiding in there.

3. Mix the wet ingredients: In another bowl (or just a big measuring cup), whisk together the pumpkin puree, melted coconut oil, maple syrup, eggs, and vanilla until smooth. Tip: If your coconut oil resolidifies when it hits cold ingredients, just warm the mixture slightly while whisking.

4. Combine everything: Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula just until combined. Some small lumps are totally fine—overmixing is the enemy of tender gluten-free bread! The batter will be thick but pourable.

5. Bake to perfection: Pour the batter into your prepared pan and smooth the top. Pop it in the oven for 50-60 minutes. At 50 minutes, do the toothpick test—stick it in the center; it should come out with just a few moist crumbs. If it’s still gooey, give it 5 more minutes. The top should be springy to the touch and beautifully cracked.

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6. Cool completely: This is the hardest part—let it cool in the pan for 15 minutes, then transfer to a wire rack. I know it smells amazing, but cutting it too soon makes it gummy. Wait at least an hour if you can! The wait is worth it for that perfect texture.

Tips for Perfect Gluten Free Soft Pumpkin Bread

After making this dozens of times, here are my can’t-miss tips:

Don’t overmix: Stir just until the flour disappears—overworking GF batter makes bread dense.
Check early: Ovens vary—start checking at 50 minutes to prevent overbaking.
Cool completely: I know, I know—but rushing this step leads to gummy slices.

Room temp eggs: They incorporate better—just soak cold eggs in warm water for 5 minutes.
Measure flour right: Spoon it into the cup and level—packing gives you too much.

Variations for Gluten Free Soft Pumpkin Bread

Once you master the basic recipe, try these fun twists:

Chocolate chip: Fold in 1/2 cup chocolate chips—dark chocolate pairs amazingly with pumpkin.
Nutty crunch: Add 1/2 cup chopped pecans or walnuts to the batter.
Cream cheese swirl: Drop spoonfuls of sweetened cream cheese on the batter before baking.

Ginger spice: Add 1/2 teaspoon ground ginger for extra warmth.
Streusel top: Mix 2 tbsp each GF flour, brown sugar, and cold butter—sprinkle on before baking.

Serving & Storing Gluten Free Soft Pumpkin Bread

Oh, the best part—eating your masterpiece! This pumpkin bread is heavenly still slightly warm with a pat of butter melting into all those little cracks. My favorite way? Thick slices toasted just until the edges get crispy, then drizzled with extra maple syrup. For special mornings, I’ll dollop on some whipped cream and a sprinkle of cinnamon.

Storage is easy—just let it cool completely first! Keep it in an airtight container at room temperature for up to 3 days (if it lasts that long). For longer storage, wrap slices tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge or pop frozen slices straight in the toaster—they taste just-baked!

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FAQ About Gluten Free Soft Pumpkin Bread

I get asked about this recipe all the time—here are the questions that pop up most often:

Can I freeze gluten-free pumpkin bread?
Absolutely! Wrap cooled slices tightly in plastic wrap, then place in a freezer bag for up to 3 months. Thaw at room temperature or toast straight from frozen—it tastes just-baked!

What gluten-free flour blend works best?
My go-to is Bob’s Red Mill 1-to-1 (the blue bag) because it already includes xanthan gum. King Arthur’s Measure for Measure works great too—just avoid flour blends meant for yeast recipes.

Why is my pumpkin bread sinking in the middle?
Usually means it needed a few more minutes in the oven. Gluten-free breads take longer to set—test with a toothpick until it comes out with just a few crumbs.

Can I make this dairy-free too?
You bet! The recipe is naturally dairy-free as written—just ensure your gluten-free flour blend doesn’t contain milk products.

How do I know when it’s done baking?
Look for a cracked top that springs back when gently pressed, and a toothpick that comes out clean or with a few moist crumbs (no wet batter).

Nutritional Information

Here’s the scoop on what’s in each delicious slice of this gluten-free soft pumpkin bread (based on my standard recipe):

Calories: 180 per slice
Sugar: 12g (from the maple syrup and pumpkin)
Fat: 8g (mostly from the coconut oil)

Protein: 3g (thanks to the eggs and GF flour)

Remember: These numbers are estimates—actual values can change based on your specific ingredients and brands. I always recommend checking labels if you’re tracking nutrition closely. The best part? This pumpkin bread packs fiber and vitamin A from all that real pumpkin!

For more delicious recipes, check out our full recipe collection. You might also enjoy our Pumpkin Spice Pull-Apart Bread or this Apple Crumb Cake. You can also find us on Pinterest for more inspiration!