Is there anything cozier than the smell of warm pumpkin bread wafting through your kitchen? I think not! This Gluten Free Soft Pumpkin Bread has been my autumn obsession for years – ever since my sister (who’s gluten-intolerant) begged me to create a version she could enjoy. After countless batches (and many happy taste-testers), I perfected this recipe that’s miraculously soft, perfectly moist, and packed with all those warm spices we crave when leaves start falling. The secret? A blend of real pumpkin puree and coconut oil that keeps it tender for days. Whether you’re gluten-free or just craving a deliciously soft pumpkin bread, this recipe will become your new fall tradition.
Why You’ll Love This Gluten Free Soft Pumpkin Bread
This pumpkin bread is everything you want in a cozy fall treat – soft as a cloud, bursting with spice, and so easy to whip up. Here’s why it’s become my go-to recipe:
- That dreamy moist texture (no dry crumbles here!) thanks to real pumpkin puree
- One-bowl magic – minimal cleanup means more time for eating
- The way your whole house smells like cinnamon and nutmeg while it bakes
Perfect for Any Occasion
I’ve served this bread warm with coffee at brunch, packed slices in lunchboxes, even topped it with whipped cream for dessert. It’s that versatile – equally happy at a fancy tea party or as a midnight snack straight from the pan (no judgment).
Allergy-Friendly and Delicious
The best part? Nobody can tell it’s gluten-free! The blend of flours gives it the perfect tender crumb, while coconut oil keeps it dairy-free. My sister (who’s usually skeptical of GF baked goods) now requests it weekly. When something tastes this good, everyone deserves seconds!
Ingredients for Gluten Free Soft Pumpkin Bread
Gather these simple ingredients – you probably have most in your pantry already! What makes this pumpkin bread special is the quality and prep of each component. Trust me, those little details make all the difference between “good” and “oh-my-gosh-I-need-another-slice” good.
- 2 cups gluten-free flour blend (I swear by Bob’s Red Mill 1-to-1 for perfect texture)
- 1 tsp baking soda – make sure it’s fresh for maximum rise
- 1/2 tsp baking powder – the dynamic duo with baking soda
- 1/2 tsp salt – just enough to balance the sweetness
- 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves – measure these warm spices with your heart (I always add an extra pinch of cinnamon!)
- 1 cup pumpkin puree – packed into the measuring cup (not the watery canned stuff!)
- 1/2 cup coconut oil, melted but slightly cooled (I zap mine for 30 seconds)
- 3/4 cup maple syrup – the real stuff, none of that pancake syrup!
- 2 large eggs at room temperature (they blend better this way)
- 1 tsp vanilla extract – the good kind that smells like heaven
How to Make Gluten Free Soft Pumpkin Bread
Okay, let’s get baking! This pumpkin bread comes together so easily, even my 8-year-old niece can help (though she mostly just licks the spoon). Follow these simple steps, and you’ll have the softest, most aromatic loaf ready in no time.
Mixing Dry Ingredients
First things first – grab your biggest mixing bowl (trust me, you’ll need the space). I always whisk together my dry ingredients like I’m on a cooking show – it makes me feel fancy. Combine the gluten-free flour, baking soda, baking powder, salt, and all those cozy spices. A little pro tip: sift them if your flour tends to clump. Those warm spices should be evenly distributed so every bite sings with flavor. Set this aside while you work on the wet mix – it’s like letting the dry ingredients get to know each other.
Combining Wet Ingredients
Now for the good stuff! In another bowl (or just rinse out that first one if you’re lazy like me), whisk together the pumpkin puree, melted coconut oil, maple syrup, eggs, and vanilla. Don’t skip the vanilla – it’s the secret handshake that makes all the flavors pop. Mix until it’s smooth and gorgeous, like a pumpkin milkshake (but don’t drink it… yet). The eggs should be fully incorporated – no streaks! This is when your kitchen starts smelling incredible.
Baking and Testing Doneness
Time to bring it all together! Gently fold the dry ingredients into the wet mixture. I use a rubber spatula and make figure-eights – it’s oddly satisfying. Stop mixing the second the flour disappears. Overmixing is the enemy of soft bread! Pour that beautiful orange batter into your greased loaf pan and smooth the top. Now the hardest part: waiting. Bake for 50-60 minutes, but start checking at 45. The toothpick test is your best friend – it should come out with just a few moist crumbs, not wet batter. Let it cool in the pan for 10 minutes (I know, torture), then transfer to a rack. Cutting too soon = crumbly mess. Waiting = perfect slices that’ll make you proud. The aroma alone deserves awards!
Tips for Perfect Gluten Free Soft Pumpkin Bread
After burning through more pumpkins than I’d like to admit (okay, maybe one exploded), I’ve learned a few tricks to guarantee soft-as-a-cloud pumpkin bread every time:
- Stop mixing when you see the last streak of flour – overworked batter turns tough
- Eggs MUST be room temp – cold eggs make the coconut oil seize up (learned this the hard way)
- Too sweet? Reduce maple syrup to 1/2 cup and add 1/4 cup unsweetened applesauce
- Stick test fails? If the top browns too fast, tent with foil for the last 15 minutes
My grandma always said “baking is science, but great baking is love” – and I add “plus a few well-earned kitchen disasters along the way!”
Variations for Gluten Free Soft Pumpkin Bread
While I adore this pumpkin bread in its pure, spice-kissed form, sometimes I get playful with mix-ins! Here are my favorite ways to jazz it up:
- Chocolate chip bliss: Fold in 1/2 cup dark chocolate chips – the melty pockets against warm spices are heavenly
- Cranberry crunch: Add 1/3 cup dried cranberries and 1/4 cup chopped pecans for festive texture
- Cream cheese swirl: Dollop softened cream cheese mixed with 1 tbsp maple syrup on the batter before baking
The base recipe is your canvas – get creative with what makes your tastebuds happiest!
Serving and Storing Gluten Free Soft Pumpkin Bread
Oh, the joy of slicing into this warm, spice-filled loaf! I always serve the first piece fresh from the oven with a pat of butter that melts into the tender crumb – pure bliss with my morning coffee. For storing, let it cool completely (if you can resist!), then wrap tightly in beeswax wrap or pop into an airtight container. It stays amazingly moist for 4-5 days on the counter, or freeze slices for up to 3 months (perfect for sudden pumpkin bread emergencies!). Pro tip: 10 seconds in the microwave brings that just-baked magic right back.
Nutritional Information
While I’m no nutritionist (just a pumpkin bread enthusiast!), here’s the approximate breakdown per slice: 180 calories, 8g fat, and 2g fiber – not bad for such a decadent-tasting treat! Remember, these are estimates – actual values may vary based on ingredient brands and portion sizes. The real measurement? How many smiles it creates!
Frequently Asked Questions
Can I use a different gluten-free flour blend?
Absolutely! While I love Bob’s Red Mill 1-to-1 blend, any quality gluten-free all-purpose flour with xanthan gum works. Just avoid almond or coconut flour alone – they’ll give you a totally different texture. My friend swears by King Arthur’s blend, and it turns out great every time.
What if I don’t have maple syrup?
No worries! Honey makes a fabulous substitute – just use the same amount. For a less sweet version, try 1/2 cup maple syrup plus 1/4 cup unsweetened applesauce. One Thanksgiving, I used date syrup in a pinch, and it added this wonderful caramel note!
How do I freeze pumpkin bread?
Slice it first (trust me, you’ll thank yourself later), then wrap slices tightly in plastic wrap before freezing in a ziplock bag. They’ll keep beautifully for 3 months. When the craving hits, just pop a slice in the toaster – tastes like it just came out of the oven!
Why did my bread sink in the middle?
Ah, the heartbreak! Usually means it needed 5 more minutes baking time, or your baking powder might be old. Next time, do the toothpick test in multiple spots. If it happens again, try reducing the leavening agents slightly – gluten-free flours sometimes need less.
Share Your Gluten Free Soft Pumpkin Bread Experience
Nothing makes me happier than hearing how this recipe turns out in your kitchen! Did you add chocolate chips? Maybe your kids licked the bowl clean? Drop a comment below – I read every one and love seeing your photos. Your feedback helps me create more recipes we’ll all adore. Now go enjoy that pumpkin bread goodness!
Irresistible Gluten Free Soft Pumpkin Bread – So Moist & Fluffy!
- 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
