Gluten Free Pumpkin Loaf


For some reason, as soon as the temperatures begin dropping, I turn into a baking queen! I get this urge to bake breads, pies, cookies, and basically anything that will fill my house with warm, sweet aromas! There's just something about the smell of a loaf of bread baking in the oven that makes a home feel just a little cozier. 

My husband and I are not gluten-free, but I am always interested in and open to trying new things! I have a lot of friends that are gluten-free, so it's nice to be able to make something that they can enjoy! I found this Gluten Free Pumpkin Loaf recipe online, and decided to give it a try. 


Funny story - I decided to not tell my husband that this bread was gluten-free, because I knew he'd turn his nose up to it if I did. It wasn't until after he tried (and loved!) a slice that I filled him in - and he was completely in shock! His response: "there's NO WAY that was gluten free. It was way too good". So, I guess that's a pretty good endorsement! 

Pumpkin 3

Gluten Free Pumpkin Loaf

Used with permission from Sweet Phi Blog 


  • 3 eggs
  • 1 cup sugar
  • ¼ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • ⅓ cup vegetable oil
  • 1½ cups gluten-free flour (can use regular all-purpose flour or whole wheat pastry flour)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ¼ teaspoon each of ground nutmeg, all spice, pumpkin pie spice


  1. Preheat oven to 350. Line a 9 x 5 loaf pan with parchment paper and set aside.
  2. In the bowl of a stand mixer (or you can do this with a hand mixer) beat together the eggs, sugars and vanilla extract (1 minute on medium speed or until well combined).
  3. Add in the pumpkin puree and oil and beat until combined.
  4. Next add all the dry ingredients (flour, baking soda, baking powder, cinnamon, ginger, salt, nutmeg, all spice and pumpkin pie spice) and stir until combined, you could also use your mixer to combine. 
  5. Spoon batter into the lined loaf pan. Bake for 50-60 minutes, or until a toothpick comes out clean. Remove from oven, allow to cool for at least 10 minutes, then serve warm or allow to cool completely, then slice and serve and enjoy.
pumpkinbread (3 of 5).jpg
Delaney WoodwardComment