Gluten-Free Pumpkin Loaf

Gluten-free pumpkin loaf recipe that’s moist, flavorful, and foolproof. Made with coconut flour and tapioca for perfect texture every time.

Hi, I’m Linda, and welcome to Tasty at Home—where bold flavors meet everyday kitchens. Last October, my gluten-free sister visited for our annual pumpkin carving marathon. She’d been lamenting how every gluten-free pumpkin bread she’d tried turned out either dense as a brick or crumbly as sawdust. Well, challenge accepted!

After burning through three loaf pans and creating what I lovingly called “pumpkin hockey pucks,” I finally cracked the code. The secret? Moreover, it wasn’t just one magic ingredient—it was the perfect dance between coconut flour and tapioca flour that creates that tender, bakery-quality crumb we all crave.

Furthermore, this gluten-free pumpkin loaf doesn’t taste like a consolation prize. It’s the kind of bread that converts skeptics and makes even wheat-flour loyalists ask for seconds. Whether you’re navigating celiac disease or simply exploring healthier baking options, this recipe delivers pure autumn comfort in every slice.

Tasty at Home – Where bold flavors meet everyday kitchens.

What Makes This Gluten-Free Pumpkin Loaf Special

This isn’t your typical “substitute and hope for the best” approach to gluten-free baking. Instead, I’ve engineered this recipe specifically for gluten-free success from the ground up. The combination of coconut flour’s protein-rich density and tapioca flour’s stretchy binding properties creates a texture that rivals traditional wheat-based loaves.

Additionally, using coconut sugar instead of refined white sugar adds subtle caramel notes that complement pumpkin’s natural earthiness. The avocado oil keeps things incredibly moist without any heavy, greasy feeling that can plague other gluten-free baked goods.

Ingredients That Matter

Shopping Smart at Your Local Grocery Store

When selecting pumpkin puree, stick with plain canned varieties from brands like Libby’s—avoid pumpkin pie filling which contains added sugars and spices. Look for coconut flour in the baking aisle or natural foods section. Bob’s Red Mill offers reliable quality that’s widely available.

For tapioca flour, you might also see it labeled as “tapioca starch”—they’re the same thing. Consequently, don’t panic if you can’t find one term or the other. Most major grocery chains now carry it alongside other alternative flours.

Pro tip: Store opened coconut flour in the refrigerator to prevent rancidity, as it contains natural oils that can spoil at room temperature.

Essential Substitutions for Every Kitchen

Essential Equipment and Setup

You don’t need fancy gadgets for this gluten-free pumpkin loaf. However, having the right basic tools makes the difference between success and frustration.

Must-have equipment:

• 8″ x 5″ loaf pan (metal conducts heat better than glass)
• Large mixing bowl
• Wire whisk
• Measuring cups and spoons
• Parchment paper

Nice-to-have additions:

• Kitchen scale for precise measurements
• Rubber spatula for gentle folding
• Cooling rack for even cooling

Let me tell you, I learned the hard way that skipping parchment paper leads to heartbreak. My first attempt stuck so badly to the pan that I had to eat it with a spoon like some deconstructed bread pudding. Learn from my mistakes!

Step-by-Step Instructions for Perfect Gluten-Free Pumpkin Loaf Results

Step 1: Preheat and Prepare

Preheat your oven to 350°F and line that 8″ x 5″ loaf pan with parchment paper. Moreover, leave some overhang on the sides—this creates easy-lift handles for removing your finished loaf.

Step 2: Combine Wet Ingredients

In your large bowl, whisk together eggs, avocado oil, pumpkin puree, coconut sugar, and vanilla until completely combined. The mixture should look smooth and unified, not streaky. This takes about 2-3 minutes of steady whisking.

Step 3: Add Dry Ingredients Gradually

Add coconut flour, tapioca flour, pumpkin pie spice, baking soda, baking powder, cinnamon, and salt to your wet mixture. Here’s where patience pays off—whisk until just fully combined, but don’t overwork the batter.

Critical timing note: Coconut flour is incredibly absorbent and continues soaking up liquid even after mixing. Therefore, work efficiently once you’ve combined wet and dry ingredients.

Step 4: Transfer and Smooth

Pour your batter into the prepared loaf pan and smooth the top with a spatula. The batter will be thicker than traditional cake batter—this is completely normal for gluten-free batters.

Step 5: Bake to Perfection

Bake for 45-50 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Additionally, the top should spring back lightly when touched and pull slightly from the pan edges.

Troubleshooting tip: If your loaf is browning too quickly on top, tent it with foil for the last 10-15 minutes of baking.

Step 6: Cool Properly

Let the loaf cool in the pan for 10 minutes, then lift it out using your parchment paper handles. Transfer to a wire rack for complete cooling. Consequently, this prevents soggy bottoms and ensures clean slices.

Expert Tips for Gluten-Free Baking Success

Measurement matters more in gluten-free baking. Unlike wheat flour, which has some forgiveness, gluten-free flours require precision. Consequently, I strongly recommend weighing your flours if you have a kitchen scale.

Don’t overmix once flour hits the bowl. Thomas Keller always emphasizes that gentle handling preserves texture—this applies doubly to gluten-free batters where overmixing can create gumminess.

Room temperature ingredients blend better. Pull your eggs out about 30 minutes before baking. Cold eggs can cause the batter to seize up, especially when coconut oil is involved.

Creative Variations to Try

Chocolate Chip Paradise: Fold in ½ cup mini dark chocolate chips right before baking. The smaller chips distribute more evenly throughout gluten-free batters.

Cranberry Orange Twist: Add ⅓ cup dried cranberries and 1 tablespoon orange zest for a festive holiday variation that pairs beautifully with morning coffee.

Maple Pecan Upgrade: Replace coconut sugar with pure maple syrup (reduce pumpkin puree to ¾ cup to compensate for extra liquid) and add ½ cup chopped pecans.

Spiced Chai Version: Replace pumpkin pie spice with 1 teaspoon cinnamon, ½ teaspoon cardamom, ¼ teaspoon each ginger and cloves for an Indian-inspired twist.

Storage and Make-Ahead Magic

Make-ahead strategy: This pumpkin banana bread actually improves overnight as flavors meld together. Wrap it tightly and let it sit at room temperature—you’ll be amazed at how much better it tastes the next day.

Furthermore, you can prepare the batter up to 4 hours ahead and refrigerate it. Just bring it back to room temperature for 20 minutes before baking, and add an extra 5 minutes to the baking time.

Perfect Pairings and Serving Ideas

This gluten-free pumpkin loaf shines alongside strong coffee or spiced chai tea. Additionally, try it toasted with a pat of butter for breakfast, or serve thin slices with cream cheese and a drizzle of honey for an elegant afternoon treat.

For special occasions, this pairs beautifully with brownie batter dip for a dessert board that accommodates various dietary needs. The contrast between pumpkin’s earthiness and chocolate’s richness creates an unexpectedly sophisticated combination.

Holiday entertaining tip: Cut into thick slices and serve with vanilla ice cream and a sprinkle of cinnamon for an impressive fall dessert that rivals any traditional pumpkin pie.

Gluten-Free Pumpkin Loaf FAQs

Your New Fall Tradition Starts Here

Man, oh man, there’s nothing quite like the aroma of pumpkin spice filling your kitchen on a crisp autumn morning. This gluten-free pumpkin loaf isn’t just a recipe—it’s your ticket to inclusive baking that brings everyone to the table.

Whether you’re packing slices for Thanksgiving brunch or surprising colleagues with afternoon treats, this loaf proves that gluten-free doesn’t mean flavor-free. In fact, many folks prefer this version over traditional wheat-based recipes because the coconut flour adds subtle sweetness and incredible moisture.

Try pairing a slice with your morning coffee alongside some peanut butter spider cookies for a complete fall breakfast spread. The combination of pumpkin’s earthiness and peanut butter’s richness creates the perfect autumn flavor profile.

Your turn: Once you’ve mastered this basic recipe, experiment with the variations I’ve shared. Tag us on social media with your creative twists—I love seeing how home cooks make recipes their own. After all, the best recipes are the ones that inspire you to get creative in your own kitchen.

Remember, every slice tells a story. What will yours be?

Gluten-Free Pumpkin Loaf

A moist, flavorful gluten-free pumpkin loaf made with coconut flour and tapioca flour for the perfect tender crumb—foolproof and packed with autumn comfort.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Cooling Time 10 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert, Snack

Cuisine American

Servings 10 slices

Calories 210 kcal

Equipment

• 8″ x 5″ loaf pan
• Large mixing bowl
• Wire whisk
• Measuring cups and spoons
• Parchment paper

Ingredients

  

Main

• 4 Large eggs Structure & binding
• ¼ cup Avocado oil Moisture & tenderness
• 1 cup Pumpkin puree Flavor & natural sweetness
• ¾ cup Coconut sugar Sweetness & caramel notes
• 1 tsp Vanilla extract Flavor enhancement
• ½ cup Coconut flour Protein & structure
• ½ cup Tapioca flour Binding & elasticity
• 2 tsp Pumpkin pie spice Warm autumn flavor
• ½ tsp Baking soda Leavening
• 1 ½ tsp Baking powder Extra lift
• ½ tsp Cinnamon Warmth & aroma
• Pinch Fine sea salt Flavor balance

Instructions

 

• Preheat oven to 350°F (175°C) and line loaf pan with parchment paper, leaving overhang handles.
• Whisk together eggs, avocado oil, pumpkin puree, coconut sugar, and vanilla until smooth.
• Add coconut flour, tapioca flour, pumpkin pie spice, baking soda, baking powder, cinnamon, and salt. Mix gently until combined.
• Pour batter into prepared loaf pan and smooth the top with a spatula.
• Bake 45–50 minutes until toothpick comes out clean or with moist crumbs. Tent with foil if browning too fast.
• Cool in pan 10 minutes, then lift out with parchment and cool completely on wire rack.

Notes

Variations: Add chocolate chips, dried cranberries with orange zest, pecans with maple syrup, or chai spice blend. Store tightly wrapped at room temp 3–4 days, refrigerate 1 week, or freeze for longer.

Keyword fall baking, Gluten-free, pumpkin loaf