How to Make Gluten Free Pumpkin Loaf (with Pumpkin Powder)
Who says fall baking can’t be gluten free and delicious? This gluten free pumpkin loaf changes the game!
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It’s officially Pumpkin Recipe Season…
Jump to RecipeNothing says fall like a warm slice of pumpkin bread. This year, one of our close friends has gone gluten free. Like many of you, we know she can’t resist pumpkin spice season. So we came up with a solution: a gluten free pumpkin loaf recipe that’s soft, moist, and packed with cozy spice.
For our German readers on our sister blog, we know canned pumpkin puree can be hard to find. That’s why this version uses pumpkin powder! Unlike puree, pumpkin powder is shelf-stable and easy to rehydrate. This swap gives this gluten free pumpkin bread a rich, earthy pumpkin flavor that works beautifully in quick breads.
This recipe goes by many names: gluten free pumpkin loaf, or gluten free pumpkin bread– but either way, it’s an instant fall classic. Serve it for breakfast, snack, or dessert, and enjoy the classic taste of pumpkin spice in a recipe everyone can love.
Is this Pumpkin Loaf Recipe budget-friendly?
Yes! This recipe relies on pantry staples like flour, sugar, eggs, and oil. Pumpkin powder keeps well, making it a smart swap if fresh puree isn’t available. Gluten free baking doesn’t have to be as expensive as specialty shops make it seem.
This loaf proves that delicious fall treats can be both affordable and accessible. Let us know in the comments where you find your affordable baking staples — we’d love to share the knowledge!
Why you’ll love this Gluten Free Pumpkin Loaf ❤️
This gluten free pumpkin bread recipe is everything you want in an autumn bake:
- Warm fall flavor – cozy spices, cinnamon, and pumpkin.
- Moist gluten free pumpkin loaf – tender crumb that tastes like classic bakery bread.
- Pumpkin powder friendly – perfect if canned puree is hard to find.
- Flexible recipe – add chocolate chips, nuts, or even a swirl of cream cheese.
- Naturally dairy free – no butter or milk needed.
If you love this, you’ll love these Pumpkin Recipes…
- Gluten-Free Pumpkin Bundt Recipe – A show-stopping gluten free pumpkin cake in bundt form, perfect for holiday gatherings.
- Fall-Inspired Gluten-Free Pumpkin Breakfast Bars – For grab-and-go mornings, these bars are festive and school-lunch friendly.
- Fluffy Pumpkin Pie Cookie Recipe – Not gluten free, but soooo good! Swap in a one-to-one gluten free flour blend to make them diet-friendly.
- Vegan Pumpkin Desserts – 10 Recipes – More plant-based inspiration for dairy-free pumpkin lovers.
Not into any of those? Check through our fall recipes, we are uploading new ones every single day!
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Ingredients (1 loaf, 9×5 pan)
- ¼ cup (30 g) pumpkin powder
- 1 cup (240 ml) warm water (to rehydrate powder)
- 1 tsp baking soda
- ½ tsp gluten-free baking powder
- ¼ tsp salt
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 tsp vanilla extract
- 3 large eggs
- ⅓ cup vegetable oil
- 1 ½ cups gluten-free all-purpose flour
- ¼ tsp xanthan gum (omit if flour blend has it)
- 1 tsp cinnamon
- 1 tbsp pumpkin pie spice
Directions
- Preheat oven to 350°F (177°C). Grease a 9×5 loaf pan.
- Whisk pumpkin powder with warm water until smooth. Let sit 5 minutes before moving on to the next step.
- Stir in baking soda, baking powder, and salt.
- Add sugars and vanilla; mix until combined.
- Beat in eggs and oil until smooth.
- Fold in flour, xanthan gum, cinnamon, and pumpkin pie spice. Batter will be thick.
- Spread into prepared pan and bake 55–65 minutes, or until a toothpick comes out clean.
- Cool 10 minutes, then transfer loaf to a wire rack. Slice up your delicious loaf and enjoy!
How to Make Pumpkin Loaf Vegan 🌱
Turn this into a vegan gluten free pumpkin loaf with just a few swaps:
- Replace eggs with 1 tbsp flaxseed + 3 tbsp water per egg (3 total).
- Use organic cane sugar to ensure it’s vegan-friendly.
- Swap vegetable oil with melted coconut oil for a richer twist.
FREQUENTLY ASKED QUESTIONS
Can I use pumpkin puree instead of pumpkin powder?
Yes! Replace the ¼ cup pumpkin powder + 1 cup water with 1 cup pumpkin puree.
Can I make gluten free pumpkin chocolate chip loaf?
Absolutely. Fold in ½–1 cup of chocolate chips before baking.
Is this the same as gluten free pumpkin bread?
Yes — pumpkin loaf and pumpkin bread are used interchangeably. This recipe bakes up like the classic moist gluten free pumpkin bread recipes you know and love.
Can I make this dairy free?
Yes, it’s already dairy free. Just ensure your flour blend and baking powder don’t contain hidden dairy ingredients.
Can I make mini loaves or muffins?
Yes — bake 20–25 minutes for muffins, or 35–40 minutes for mini loaves.
How to store / meal prep this loaf
- Store at room temperature for 3 days.
- Refrigerate (wrapped) up to 1 week.
- Freeze slices up to 3 months.
The Final Forkful 🍴
This gluten free pumpkin loaf is a true fall favorite: moist, warmly spiced, and made accessible with pumpkin powder for bakers around the world. We’d love to hear what you think. If you try it, tag us — we’d love to see your forkful!
We also want to know, what are you baking this fall? What trends do you think will last through 2025 and what classics are you bringing back?
Much love,
Sidney & Thomas
How to Make Gluten Free Pumpkin Loaf (with Pumpkin Powder)
Ingredients
Method
- Preheat oven to 350°F (177°C). Grease a 9×5 loaf pan.
- Whisk pumpkin powder with warm water until smooth. Let sit 5 minutes before moving on to the next step.¼ cup pumpkin powder, 1 cup warm water
- Stir in baking soda, baking powder, and salt.1 tsp baking soda, ½ tsp baking powder, ¼ tsp salt
- Add sugars and vanilla; mix until combined.¾ cup granulated sugar, ½ cup brown sugar, 2 tsp vanilla extract
- Beat in eggs and oil until smooth.3 large eggs, ⅓ cup vegetable oil
- Fold in flour, xanthan gum (if necessary), cinnamon, and pumpkin pie spice. Batter will be thick.1 ½ cups gluten-free all-purpose flour, ¼ tsp xanthan gum, 1 tsp cinnamon, 1 tbsp pumpkin pie spice
- Spread into prepared pan and bake 55–65 minutes, or until a toothpick comes out clean.
- Cool 10 minutes, then transfer loaf to a wire rack. Slice up your delicious loaf and enjoy!
Nutrition
Notes
- The nutrition information provided is intended as a rough guide, only. We are not licensed nutritionists.
Tried this recipe?
Let us know how it was!Any photos looking familiar?
We are a part of JQ Media Group which is owned by the creators of this blog. As a team we also do food photography for many clients all around the globe! Our company decided early on that every photo on this blog will be taken by either Sidney or Thomas. There is no “for hire” photography here. So if you see something similar– it was probably by us!
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