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When it comes to pumpkin spice season, everyone needs a slice of Gluten Free Pumpkin Bread in their lives! Made with pumpkin puree and warming pumpkin spice, this gluten free and dairy free pumpkin bread is a super moist – and the perfect bake for fall!
My Gluten Free Take on Starbucks Pumpkin Bread
- Why choose this recipe? This one-bowl pumpkin bread is made with canned pumpkin, with a warming pumpkin spice mix in homage to the infamous Pumpkin Spice Latte. An easy gluten free loaf with warming spices, perfect with a cuppa.
- Variations: This gluten free pumpkin bread can easily be adapted, try adding chocolate chips, chopped nuts, or even making a cream cheese frosting to spread on top.
- Flour of choice: I always use the FREEE Plain Gluten Free Flour for this but any plain gluten free flour blend will work.
- Love Pumpkin? If you’ve got leftover pumpkin puree, why not use it to make my Pumpkin Spice Latte Cake, my Pumpkin Spice Donuts, Pumpkin Swiss Roll, Pumpkin Cookies or even Banana and Pumpkin Muffins?
Table of Contents
Don’t just take my word for it…
Joanna left ⭐️⭐️⭐️⭐️⭐️ and said: “Made this for the first time this week (having bought the pumpkin puree at Halloween…). Great flavour and super easy to make – I will definitely bake it again.“
Ingredients and Substitutions
There’s a printable recipe card below for this easy pumpkin bread recipe with the full quantities. But here are the main ingredients and ideas for any swaps:
- Light Brown Sugar
- Vegetable Oil: Using a neutral oil like vegetable oil makes this pumpkin bread super moist – and also accidentally dairy free!
- Vanilla Extract
- Eggs: In the US you’ll need XL eggs as I use UK large eggs.
- Tinned Pumpkin Puree: Canned pumpkin puree is becoming a lot easier to find in the UK (try the world food aisles) and easy to source in the US. Make sure you use pumpkin puree and not a pumpkin pie filling as this will already be sweetened. You can also make my homemade pumpkin puree recipe.
- Plain Gluten Free Flour: I use the FREEE flour but any supermarket plain gluten free flour, all purpose flour or gluten free 1:1 baking flour should work.
- Baking Powder: Or baking soda in the US. Always check to make sure you use gluten free baking powder as some brands contain wheat.
- Spices: To make my own pumpkin spice mix I use cinnamon, nutmeg, ginger, cloves and allspice.
How to Make Gluten Free Pumpkin Bread
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how to make this easy gluten free pumpkin bread recipe.
Frequently Asked Questions
Here are some FAQs about this pumpkin bread recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
The most common causes of gluten free bakes not rising are that they were over-mixed or that the oven door was opened too soon. It’s really important to resist opening the oven door until the hour is up otherwise your pumpkin bread will sink!
Sadly Starbucks pumpkin bread is not gluten free. In fact, Starbucks doesn’t so much in the way of cakes that is gluten free at all! If you’re a pumpkin spice latte fan you can read my guide to gluten free Pumpkin Spice Latte in the UK to help with the drinks side of things!
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Gluten Free Pumpkin Bread Recipe
Equipment
Ingredients
- 225 g light brown sugar
- 100 ml vegetable oil
- 1 tsp vanilla extract
- 2 large eggs
- 200 g pumpkin puree
- 225 g gluten free plain flour
- 2.5 tsp baking powder
- 2 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.5 tsp ground ginger
- 0.25 tsp ground cloves
- 0.25 tsp allspice
Instructions
- Preheat the oven to 180C / Fan 160C / Gas Mark 4 and line a 2lb loaf tin with a loaf tin liner.
- Add the sugar, oil and vanilla extract to a large mixing bowl and lightly beat together. Once combined, add the pumpkin puree and eggs and beat again until you have a very batter.
- Add the gluten free flour, baking powder and spices to the mixture and beat until just combined. Don't overmix!
- Pour the mixture into the lined baking tin, smooth out and then place in the hot oven and bake for 1 hour. It should be risen and browned on top and a skewer inserted in the middle should come out clean. If not, replace for another 5-10 minutes and check again until baked.
- Remove from the oven and cool on a rack for at least 30 minutes before cutting into slices and tucking in!
Notes
- Storing: This pumpkin bread will keep in an airtight container for up to a week, or you can freeze it whole or in slices.
- Variations: Try adding chocolate chips, chopped nuts, or a cream cheese frosting to this pumpkin bread recipe.
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this pumpkin bread recipe should look at each stage.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and leave a short review about this Gluten Free Pumpkin Bread! It really helps support my website and get my recipes out there. Thank you xx
Nutrition
Storing and Freezing Instructions
TO STORE: Cool the loaf on a rack to room temperature and then keep in an airtight container. You do not need to keep gluten free cake in the fridge – this will cause it to go stale quicker. It will last for up to a week.
TO FREEZE: I recommend slicing the pumpkin loaf then freezing slices between sheets of parchment paper. Defrost at room temperature to eat.
More Pumpkin Recipes
If you like this easy gluten free pumpkin loaf then make sure you check out these other gluten free pumpkin recipes too…
- Gluten Free Pumpkin Pie
- Pumpkin Puree
- Gluten Free Pumpkin Roll
- Pumpkin Cookies
- Pumpkin Spice Latte Cake
- Banana Pumpkin Muffins
- Pumpkin Donuts
More fall baking recipes
Get my cookbook!
Want more gluten free meals inspiration? My debut cookbook, Delicious Gluten Free Meals, has 100+ gluten free recipes, from breakfast and lunch ideas to dinners, desserts and sides.
Should the gluten-free flour blend used in the pumpkin bread have xanthem gum in it.
The flour blend I use doesn’t have xanthan gum, but you could use one containing xanthan gum and it wouldn’t make too much difference. You can add 0.25 tsp xanthan gum if you like but I found it didn’t affect the bake that much, and wanted to avoid adding any ingredients I didn’t have to. 🙂
Made this for the first time this week (having bought the pumpkin puree at Halloween…). Great flavour and super easy to make – I will definitely bake it again. It was cooked after an hour in my oven, even though it felt very soft when I put the skewer in to test. I might try a very slightly shorter cooking time the next time I make it for a comparison.