I made this gluten free pumpkin loaf for the first time recently, and it honestly turned out to be one of my favourite things I’ve baked in ages.
Gluten-free baking can sometimes be a little hit and miss when it comes to texture, but this loaf was incredibly soft and moist without being crumbly at all. It slices beautifully and stays together, while the pumpkin, cinnamon, ginger, nutmeg and cloves give it that lovely warm, autumnal flavour.
The cinnamon and coconut sugar topping was particularly good. It creates a slightly sweet, spiced layer on top that works so well with the pumpkin and maple syrup in the loaf.
It’s also a really simple pumpkin loaf recipe. There’s no complicated method or unusual equipment – everything comes together in one bowl before being poured into a small loaf tin and baked.
For me, this is exactly the kind of thing I want to make at this time of year. It’s lovely just as it is with a cup of tea, but there are plenty of ways to serve it if you want to make it a little more indulgent.
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A Gluten Free Pumpkin Loaf That’s Actually Soft and Moist
One of the things I loved most about this loaf was the texture. Gluten-free cakes and loaves can sometimes be dry or crumble as soon as you cut into them, but this one was completely different.
The pumpkin purée and apple sauce help keep the loaf really soft and moist, while the egg gives it enough structure to hold together beautifully. Even when I cut fairly thin slices, they stayed intact rather than falling apart.
It has quite a soft, almost melt-in-the-mouth texture, but it doesn’t feel heavy or stodgy. For me, that was what took this from being a nice seasonal bake to a pumpkin loaf recipe I know I’ll make again.
The Warm Pumpkin Spice Flavours
The flavour of this loaf is quite simple, but I think that’s what makes it so good. Cinnamon is the main spice, with smaller amounts of ginger, nutmeg and cloves adding warmth without overpowering the pumpkin.
I also really like using both maple syrup and coconut sugar in this recipe. They give the loaf a richer flavour that works beautifully with the pumpkin and spices, while the cinnamon and coconut sugar topping adds an extra little hit of sweetness to each slice.
The topping is simply sprinkled over the batter before baking, with a little gently swirled into the surface. It gives the finished loaf that lovely cinnamon-sugar top without needing icing or frosting.
Why Pumpkin Works So Well in Gluten-Free Baking
Pumpkin purée isn’t just there for the autumn flavour. It also adds plenty of moisture to the batter, which is particularly useful in gluten-free baking where cakes and loaves can sometimes become dry.
Combined with the apple sauce, it helps give this gluten free pumpkin loaf its really soft texture without needing lots of added oil or butter.
I used America’s Finest Pumpkin Purée, which is simply pure pumpkin rather than pumpkin pie filling. If you’re using a different brand, check that you’re buying pure pumpkin purée rather than one with sugar and spices already added.
What Size Loaf Tin Should You Use?
I made this in a small loaf tin, approximately 16cm long, which gave the loaf a lovely height and helped keep the centre soft and moist.
If you only have a larger standard loaf tin, I would double the recipe rather than spreading this amount of batter too thinly across a bigger tin. For a doubled loaf, I would allow at least 45-50 minutes before testing the centre with a skewer. If there is still wet batter on the skewer, continue baking for another 10 minutes and check again. If the top is browning too quickly, loosely cover it with foil while the centre finishes baking.
Whichever size you use, lining the tin with baking parchment makes it much easier to lift the loaf out once it has cooled slightly.
How to Serve Your Pumpkin Loaf
This pumpkin loaf is lovely just as it is, and my favourite way to eat it is slightly warm with a cup of tea. The cinnamon-sugar topping gives it enough sweetness that it really doesn’t need anything else.
If you do want to add something, there are plenty of simple options. A spoonful of thick dairy-free yoghurt works really well, especially with a little cinnamon sprinkled over the top. You could also add some chopped pecans or walnuts for a bit of crunch.
Nut butter would be another lovely addition. Almond butter has a mild flavour that won’t overpower the pumpkin and spices, while peanut butter gives it a slightly richer, nuttier taste. Pecan or cashew butter would also work beautifully if you have them.
You could also lightly toast a slice and spread it with butter or dairy-free butter. I think this would make a particularly good autumn breakfast, especially served warm.
And if you want something a little more indulgent, warm a slice for a few seconds and serve it with yoghurt and a small drizzle of maple syrup – almost like a simple pumpkin cake dessert.
How to Store Your Gluten Free Pumpkin Loaf
Once completely cool, I store the loaf in an airtight container to help keep that lovely soft texture. It should keep well for around 3 days at room temperature, or you can keep it in the fridge for a little longer.
You can also freeze individual slices, which is handy if you want to make a loaf and enjoy it gradually. Separate the slices with baking parchment before freezing so you can take out just what you need.
Let a slice defrost at room temperature, or gently warm it before serving. I particularly like the idea of having a few slices tucked away in the freezer for an easy autumn breakfast or afternoon treat.
More Gluten-Free Bakes to Try
If you enjoy this gluten free pumpkin loaf, you might also like my Carrot Cake Baked Oats, another warmly spiced bake that’s perfect for breakfast or making ahead.
For something more cake-like, try my Buckwheat Vanilla Sponge, a simple gluten-free and dairy-free sponge, or my Banana Loaf, which is another easy loaf-style bake and a great way to use up ripe bananas.
Gluten Free Pumpkin Loaf
Equipment
Ingredients
For the pumpkin loaf
- 120g pure pumpkin purée
- 1 large egg
- 60ml maple syrup
- 45g coconut sugar
- 60g apple sauce
- 1 tsp vanilla extract
- ¾ cup gluten-free plain flour
- ½ tsp baking powder
- ⅛ tsp bicarbonate of soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ⅛ tsp ground nutmeg
- ⅛ tsp ground cloves
For the cinnamon sugar topping
- 1 tbsp coconut sugar
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 180°C fan / 200°C conventional. Line a small loaf tin, approximately 16cm long, with baking parchment.
- Add the pumpkin purée, egg, maple syrup, coconut sugar, apple sauce and vanilla extract to a large mixing bowl. Whisk until smooth and well combined.
- Add the gluten-free flour, baking powder, bicarbonate of soda, salt, cinnamon, ginger, nutmeg and cloves.
- Gently stir until everything is just combined. Avoid overmixing the batter.
- Pour the mixture into the prepared loaf tin and smooth the top.
- In a small bowl, combine the coconut sugar and cinnamon for the topping. Sprinkle evenly over the batter.
- Gently swirl a little of the cinnamon sugar into the surface of the batter with the tip of a knife, leaving plenty of the mixture on top.
- Bake for 30-40 minutes, checking the loaf after 30-35 minutes. Insert a skewer into the centre – if it comes out with wet batter attached, continue baking and check again after a few minutes. The loaf is ready when the skewer comes out without wet batter, although a few moist crumbs are fine.
- If the top begins to brown too much before the centre is cooked, loosely cover it with foil for the remainder of the baking time.
- Leave the loaf to cool in the tin for around 10-15 minutes before carefully lifting it out and transferring it to a cooling rack.
- Allow it to cool before slicing. It’s particularly lovely served slightly warm.
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