Gluten Free Pumpkin Loaf with a 1:1 Flour Blend
This gluten free pumpkin loaf uses a 1:1 gluten-free flour blend, a can-sized portion of pumpkin puree and oil, so it bakes up moist and slices cleanly. Mix it in one bowl plus a whisk, bake it for 50 to 55 minutes at 350°F, then let it cool fully before cutting. One 9×5-inch loaf gives 10 slices at about 290 calories each.
Quick answer
Whisk 1 3/4 cups 1:1 gluten-free flour with baking soda, baking powder, spices and salt. Whisk 1 1/2 cups pumpkin puree, 1 cup sugar, 1/2 cup oil, 2 eggs and 1/4 cup water, then stir the two together. Bake in a greased 9×5-inch pan at 350°F for 50 to 55 minutes, cool 15 minutes in the pan and about 1 hour on a rack. Total time about 2 hours 25 minutes.
Gluten Free Pumpkin Loaf
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Gluten Free Pumpkin Loaf Ingredients
- 1 3/4 cups (about 260 g) 1:1 gluten-free all-purpose flour blend with xanthan gum
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup neutral oil, such as canola
- 2 large eggs
- 1/4 cup water
- 1/2 tsp vanilla bean powder (optional)
- 1/2 cup chopped pecans (optional)
How to Make Gluten Free Pumpkin Loaf
- Heat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line the bottom with parchment.
- Whisk the gluten-free flour blend, baking soda, baking powder, cinnamon, ginger, cloves and salt in a bowl.
- In a large bowl, whisk the pumpkin puree, sugar, oil, eggs, water and vanilla bean powder (if using) until smooth.
- Add the dry ingredients to the wet ones and stir just until no dry streaks remain. Fold in the pecans, if using.
- Scrape the batter into the pan and smooth the top. Let it stand for 10 minutes while the oven finishes heating so the gluten-free flour can absorb some liquid.
- Bake for 50 to 55 minutes, until a toothpick in the center comes out clean or with a few moist crumbs. If the top browns too fast after 40 minutes, lay a sheet of foil loosely over it.
- Cool the gluten free pumpkin loaf in the pan for 15 minutes, then lift it out and cool on a rack for about 1 hour before slicing.
Nutrition Facts
Per slice (1 of 10) (estimated)
- Calories: 290
- Total fat: 12 g
- Saturated fat: 1 g
- Cholesterol: 35 mg
- Sodium: 290 mg
- Carbohydrates: 44 g
- Fiber: 2 g
- Sugar: 21 g
- Protein: 3 g
Estimated from USDA FoodData Central: SR Legacy canned pumpkin (FDC 168450), sugar, canola oil, egg and spices, and USDA Branded Foods values for a 1:1 gluten-free baking flour (FDC 2601099, 37 g per 1/4 cup). The optional pecans and vanilla bean powder are not included; 1/2 cup pecans adds about 35 calories per slice.
Why a 1:1 Flour Blend Works in a Gluten Free Pumpkin Loaf
A 1:1 blend is a mix of rice flour, starches and a binder such as xanthan gum, sold to swap for wheat flour cup for cup. The binder stands in for gluten, so the gluten free pumpkin loaf rises, holds its dome and slices without crumbling. Single flours behave differently: almond flour has no starch and bakes dense, and plain rice flour turns gritty and dry.
Pumpkin puree does a lot of the work here too. It is about 90% water, and that moisture keeps the crumb soft for days. The short 10-minute rest before baking lets the rice flour soak up some of that liquid, which helps the loaf bake without a gritty texture.
Gluten Free Pumpkin Loaf vs Regular Pumpkin Bread
| This gluten-free loaf | Classic wheat pumpkin bread | |
|---|---|---|
| Flour | 1:1 gluten-free blend with xanthan gum | All-purpose wheat flour |
| Rest before baking | 10 minutes | Not needed |
| Bake time at 350°F | 50–55 minutes | 55–65 minutes |
| Slicing | Only after it cools fully | Can slice slightly warm |
| Texture on day 2 | Moist; toast to refresh | Moist |
If you need the loaf to be truly gluten-free for celiac disease, check that every ingredient is labeled gluten-free. Under FDA rules a product labeled “gluten-free” must contain less than 20 parts per million of gluten (see the FDA gluten-free labeling rule). Spices and baking powder are usually fine, but cross-contact can happen in shared facilities.
Tips for a Moist Gluten Free Pumpkin Loaf
- Measure the flour by weight if you can. Scooping packs the blend down; 1 3/4 cups should weigh about 260 g.
- Use plain pumpkin puree. Pumpkin pie filling already has sugar and spice, which makes the loaf too sweet and heavy.
- Check the blend’s label. If it has no xanthan gum, add 3/4 tsp to the dry ingredients.
- Don’t slice warm. Gluten-free crumb is still setting as it cools; cutting early tears it and can look gummy.
- Test the center, not the top. The top can look done while the middle is wet, so use a toothpick or a thermometer (about 200°F in the center).
Why Is My Gluten Free Pumpkin Loaf Gummy?
A gummy band in the middle usually means the loaf came out a few minutes early or was cut while warm. Ovens vary, so start checking at 50 minutes and keep going in 5-minute steps. Too much pumpkin also weighs the loaf down: a full 15-ounce can is about 1 3/4 cups, so measure the 1 1/2 cups and save the rest for oatmeal or a smoothie.
Variations
- Chocolate chip: fold in 1/2 cup chocolate chips instead of the pecans (check the label if you need gluten-free).
- Muffins: fill 12 lined muffin cups and bake 20 to 24 minutes.
- Spice swap: use 2 1/2 tsp pumpkin pie spice instead of the cinnamon, ginger and cloves.
- Streusel top: rub 2 tbsp gluten-free flour, 2 tbsp brown sugar and 1 tbsp butter together and sprinkle over the batter.
How to Store Gluten Free Pumpkin Loaf
Wrap the cooled gluten free pumpkin loaf and keep it at room temperature for 2 to 3 days, or in the fridge for up to a week. Gluten-free bakes dry out faster than wheat ones, so a quick toast brings back the texture. For longer storage, wrap slices individually and freeze them for up to 3 months; thaw at room temperature or toast from frozen.
For more fall baking, try these baked pumpkin donuts or the gluten-free blueberry scones, which use the same type of 1:1 flour.
Gluten Free Pumpkin Loaf FAQ
Can I make this gluten free pumpkin loaf dairy-free?
Yes. The recipe has no butter or milk. Just make sure your flour blend and any chocolate chips are dairy-free.
Can I use almond flour instead of a 1:1 blend?
Not cup for cup. Almond flour has no starch or binder, so the gluten free pumpkin loaf would be dense and oily. Use a 1:1 all-purpose blend for this recipe.
Can I reduce the sugar?
You can cut it to 3/4 cup. The loaf will be a little less moist and less brown on top.
How many calories are in a slice of gluten free pumpkin loaf?
About 290 calories per slice when the loaf is cut into 10, without pecans, based on USDA FoodData Central values.
Can I bake it in an 8×4-inch pan?
Yes, but the loaf will be taller. Fill the pan no more than three-quarters full, bake any extra batter as muffins, and expect 5 to 10 more minutes in the oven.
Sources
Featured photo: Unsplash
