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Oh my goodness, have you ever smelled anything better than warm pumpkin bread fresh from the oven? That cozy cinnamon-spice aroma just wraps around you like a hug! I’ve been obsessed with creating the perfect gluten free soft pumpkin bread ever since my sister went gluten-free – no one should miss out on this autumnal delight. After SO many trials (some disastrous, let me tell you), I finally nailed this version that’s unbelievably moist with the most tender crumb.
What makes this recipe special? It’s not one of those dense, crumbly gluten-free disasters. Nope! The secret’s in the perfect blend of pumpkin puree (don’t even think about the canned pie filling!) and just the right amount of maple syrup. And that first bite? Absolute magic – you’d never guess it’s gluten-free. My neighbors keep “accidentally” stopping by when I bake this…
The best part? It comes together faster than you can say “pumpkin spice latte.” One bowl, simple ingredients, and about an hour later – boom! You’ve got this gorgeous golden loaf that’s perfect for breakfast, an afternoon pick-me-up, or even dessert with a dollop of whipped cream. Let’s get baking!
Table of Contents
Why You’ll Love This Gluten Free Soft Pumpkin Bread
This pumpkin bread is my absolute favorite thing to bake when the leaves start turning—it’s cozy, foolproof, and tastes like autumn in every bite. But honestly? You’ll love it because:
- Unbelievably moist texture – No dry, crumbly gluten-free nonsense here! The pumpkin puree and coconut oil team up to keep it soft for days.
- Easy one-bowl magic – No fancy techniques, just mix and bake. Even my 8-year-old niece can make this (and she has!).
- That warm spice hug – Cinnamon, nutmeg, and cloves make your kitchen smell like a pumpkin spice dream.
- Naturally sweetened – Maple syrup gives it the perfect caramel-like sweetness without being cloying.
Perfect for Any Occasion
I’ve served this loaf at brunches, packed it in lunchboxes, and even brought it to Thanksgiving as “breakfast dessert” (trust me, it’s a thing). It’s that magical recipe that works everywhere—slice it thick for breakfast with coffee, sneak a sliver as an afternoon snack, or warm it up with ice cream for a cozy dessert. And the best part? Nobody ever guesses it’s gluten-free until you tell them. Even my wheat-loving dad asks for seconds!
Ingredients for Gluten Free Soft Pumpkin Bread
Here’s everything you’ll need to make this dreamy pumpkin bread – I promise it’s all simple stuff you might already have in your pantry! The key is measuring carefully (I learned this the hard way after a “cup of flour” disaster back in 2018… but that’s another story).
- 2 cups gluten-free flour blend – Not all blends are created equal! I’ll tell you my favorite below.
- 1 tsp baking soda – Make sure yours is fresh – it loses potency after 6 months.
- 1/2 tsp baking powder
- 1/2 tsp salt – I use fine sea salt for even distribution.
- 1 tsp cinnamon – The good stuff, none of that stale spice jar dust!
- 1/2 tsp nutmeg – Freshly grated if you’re feeling fancy.
- 1/4 tsp cloves – Just a pinch – these little guys are powerful!
- 1 cup pumpkin puree – NOT pie filling (we’ll chat about this).
- 1/2 cup coconut oil, melted – Measure after melting.
- 3/4 cup maple syrup – The real deal, not pancake syrup.
- 2 large eggs – Room temp works best.
- 1 tsp vanilla extract – Splurge on the good vanilla if you can!
Ingredient Notes & Substitutions
Gluten-Free Flour: My go-to is Bob’s Red Mill 1-to-1 Baking Flour (the blue bag!), but any quality blend with xanthan gum works. If yours doesn’t include it, add 1/2 tsp xanthan gum per cup of flour.
Pumpkin Puree: That can of Libby’s pure pumpkin is perfect – just make sure it’s not the “pie filling” which has added sugar and spices. Too much liquid? Drain excess in a sieve for 10 minutes.
Maple Syrup: In a pinch, honey or agave work too, but the flavor changes slightly. For sugar-free, try monk fruit syrup – but reduce other liquids by 2 tbsp.
Coconut Oil: Melted butter or light olive oil can sub in equal amounts if needed. Just know butter makes it slightly denser (but still delicious!).
Equipment You’ll Need
Don’t worry—you won’t need any fancy gadgets for this! Just grab:
- A standard 9×5 inch loaf pan (I swear by my trusty non-stick one)
- Two mixing bowls (one for dry, one for wet—no cross-contamination disasters!)
- A whisk (or fork in a pinch—we’ve all been there)
- Spatula (to scrape every last bit of that glorious batter)
That’s it! Now let’s make some magic happen.
How to Make Gluten Free Soft Pumpkin Bread
Alright, let’s get to the fun part! This recipe is seriously foolproof – I’ve made it so many times I could probably do it in my sleep now. Just follow these simple steps, and you’ll have the most heavenly-smelling kitchen in no time.
Mixing the Dry Ingredients
First things first – preheat that oven to 350°F (175°C) and grease your loaf pan really well. I like to use coconut oil for greasing since we’re already using it in the recipe – keeps the flavors consistent!
Now, grab a large bowl for your dry ingredients. Here’s my golden rule: always whisk your dry ingredients together first. Don’t just dump and stir – really whisk that flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves together for a good 30 seconds. This does two magical things – it gets rid of any pesky flour clumps AND makes sure all those warm spices are evenly distributed throughout your batter. No one wants a bite with all cloves and no cinnamon, am I right?
Combining Wet Ingredients
In another bowl (I use my trusty glass mixing bowl), let’s tackle the wet ingredients. First, melt your coconut oil – but here’s a pro tip: don’t overheat it. Just microwave in 15-second bursts until it’s liquid, but not piping hot. If it’s too hot, it might start cooking your eggs when you mix them in – and scrambled eggs in pumpkin bread? No thank you!
To your melted coconut oil, add the pumpkin puree, maple syrup, eggs (crack them into a small bowl first to avoid shells – learned that lesson the hard way!), and vanilla. Whisk it all together until it’s completely smooth and gorgeous. You’ll notice the mixture gets slightly thicker as the eggs incorporate – that’s exactly what we want!
Baking & Testing Doneness
Now comes the fun part – combine your wet and dry ingredients. Pour the wet mixture into the dry ingredients and stir gently with a spatula just until no dry streaks remain. Don’t overmix! A few small lumps are totally fine – they’ll work themselves out in the oven.
Pour that beautiful orange batter into your prepared loaf pan and smooth the top. Pop it in the oven and here’s where the patience begins – bake for 50-60 minutes. Start checking at 50 minutes with the trusty toothpick test: stick it in the center – if it comes out with just a few moist crumbs (not wet batter), you’re golden.
Here’s my secret: the bread will continue cooking as it cools, so don’t wait until the toothpick comes out completely clean or you’ll end up with dry bread. When it’s done, let it cool in the pan for 10 minutes, then transfer to a wire rack. I know it’s hard, but try to wait at least 20 minutes before slicing – it’ll hold together so much better!
Tips for the Best Gluten Free Soft Pumpkin Bread
After making this loaf more times than I can count, I’ve picked up some tricks that make all the difference between “good” and “oh-my-gosh-I-need-another-slice” pumpkin bread!
- Room temp eggs are key – Cold eggs can make the coconut oil solidify into little specks. Just set them out 30 minutes before baking, or soak in warm water for 5 minutes in a pinch.
- Stop mixing at “just combined” – Overmixing = tough bread. A few flour streaks are fine – they’ll disappear in the oven.
- Struggling with dry loaves? Add 1/4 cup unsweetened applesauce – it’s my secret moisture booster!
- Slice it right – Use a serrated knife and gentle sawing motion to prevent crumbling.
- Extra cozy version? Stir in 1/2 cup chocolate chips or chopped pecans before baking!
Trust me – once you try these tricks, you’ll never go back to dense, crumbly pumpkin bread again!
Serving Suggestions
Oh, the possibilities are endless with this pumpkin bread! My absolute favorite way? Thick slices still warm from the oven, slathered with cream cheese (the whipped kind spreads like a dream). For breakfast, I’ll toast it lightly and pair with my strongest coffee – the spices just sing together! Feeling fancy? A drizzle of caramel sauce and chopped pecans turns it into dessert. And if you’re like me and just can’t wait? A plain slice straight from the cooling rack is perfection too – no judgment here!
Storage & Reheating Instructions
This pumpkin bread stays wonderfully moist for days if stored right! Let it cool completely first, then wrap tightly in plastic or store in an airtight container at room temperature for up to 5 days. For longer storage, freeze sliced portions wrapped in foil – they’ll keep for 3 months. To revive, pop a slice in the toaster oven for 2-3 minutes until warmed through – it’ll taste freshly baked all over again!
Nutritional Information
Now, I’m no nutritionist, but here’s the scoop on what’s in each glorious slice of this pumpkin bread (based on my exact recipe). Keep in mind these numbers might shift a bit depending on your ingredients – especially if you tweak the maple syrup or add mix-ins!
- Calories: About 180 per slice
- Sugar: 12g (all from that beautiful maple syrup!)
- Fat: 8g (good fats from coconut oil)
- Fiber: 2g – not bad for gluten-free!
- Protein: 3g (thanks, eggs!)
Remember – this is still a treat, but hey, at least you’re getting some vitamin A from all that pumpkin! Moderation is key… though good luck stopping at just one slice.
FAQs About Gluten Free Soft Pumpkin Bread
Over the years, I’ve gotten so many questions about this pumpkin bread recipe – let me answer the ones that pop up most often!
Can I freeze this pumpkin bread?
Absolutely! I always make a double batch to freeze. Just wrap cooled slices tightly in plastic wrap, then foil (or use freezer bags), and they’ll keep beautifully for 3 months. Thaw at room temperature for an hour, or pop straight into the toaster oven from frozen – tastes just-baked!
Can I use fresh pumpkin instead of canned?
You can, but here’s the catch – fresh pumpkin has more water. If using homemade puree, strain it in a cheesecloth for 2 hours first to remove excess liquid. About 1.5 cups fresh pumpkin equals one can. Honestly? I usually stick with canned for consistency (and let’s be real – convenience!).
Why did my bread sink in the middle?
Ah, the dreaded sinkhole! Usually means either: 1) Your baking soda/powder was old (check expiration dates!), 2) You opened the oven door too early (wait at least 40 minutes!), or 3) The batter was underbaked. Next time, do the toothpick test in multiple spots!
Can I make this dairy-free?
It already is! The coconut oil makes it naturally dairy-free. Just ensure your gluten-free flour blend is dairy-free too (some contain milk powder). For nut-free, swap coconut oil for light olive oil.
Help! My bread is too moist inside.
First – did you use pie filling instead of puree? Big difference! If not, try baking 5-10 minutes longer (cover with foil if browning too much). Or next time, reduce pumpkin by 2 tbsp or add 2 tbsp extra flour. Baking is all about tweaks!
Share Your Creation
I can’t wait to see your beautiful pumpkin bread creations! Snap a picture of your golden loaf (or that first perfect slice) and tag me on Instagram or leave a comment below. Did you add chocolate chips? Try it with walnuts? I want to hear all your tasty twists!
And hey – if you loved this recipe as much as I do, would you do me a huge favor? Leave a star rating below. It helps other bakers find this recipe and brings a little joy to my day. Baking is always better when we share the love (and the bread!). Happy baking, friends!
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Gluten Free Soft Pumpkin Bread – 1 Bowl Magic, No Crumbs!
- Total Time: 65 mins
- Yield: 1 loaf (10 slices)
- Diet: Gluten Free
Description
A delicious and soft pumpkin bread that’s gluten-free, perfect for autumn or any time you crave a moist, flavorful treat.
Ingredients
- 2 cups gluten-free flour blend
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1 cup pumpkin puree
- 1/2 cup coconut oil, melted
- 3/4 cup maple syrup
- 2 eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan.
- In a bowl, mix gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In another bowl, whisk pumpkin puree, coconut oil, maple syrup, eggs, and vanilla.
- Combine wet and dry ingredients until smooth.
- Pour batter into the loaf pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Cool before slicing.
Notes
- Store in an airtight container for up to 5 days.
- For extra moisture, add 1/4 cup applesauce.
- Substitute honey for maple syrup if preferred.
- Prep Time: 10 mins
- Cook Time: 55 mins
- Category: Bread
- Method: Baking
- Cuisine: American
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