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slices of pumpkin bread with a gold knife beside

Gluten Free Pumpkin Loaf Recipe

This Pumpkin Loaf recipe is perfect for a breakfast on-the-go or a mid-afternoon snack - both with a coffee of course☕ This Pumpkin Bread is a delicious, dense loaf - with less sugar than most. It's packed with pure pumpkin and simple ingredients like eggs, olive oil and dark brown sugar to name a few. This pumpkin loaf is the perfect way to get you in the mood for all things fall🍂
5 from 1 vote
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Course: Breakfast
Cuisine: American
Keyword: fall recipes, pumpkin, pumpkin bread
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 8 large slices
Calories: 222kcal
Author: April


  • 1 Loaf pan (standard size) 8 inch by 4-inch (1.5L)


  • 1.5 cups gluten-free all purpose 1:1 baking flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ tablespoon pumpkin spice
  • 2 eggs
  • ¼ cup dark brown sugar, packed
  • cup olive oil
  • 2 tablespoon milk
  • 1 cup pure canned pumpkin
  • ½ teaspoon grated lemon zest
  • ¼ cup pepitas


  • Pre-heat oven to 350 degrees F. Line your loaf pan with parchment paper.
  • In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon and pumpkin spice.
  • In a medium bowl, beat the eggs with a whisk and combine with brown sugar, oil and milk until all the same colour. Stir in pumpkin and lemon zest. Add this bowl of wet ingredients to the dry ingredients. Stir until just combined and you don't see flour in the batter.
  • Add the batter into the loaf pan. Sprinkle the top with the pumpkin seeds.
  • Bake in the preheated oven for 50 minutes or until a toothpick inserted in the centre comes out clean.
  • Cool for about 10 minutes in the pan then take out and slice warm.


This makes 1 loaf. Keeps for about 3 days on the counter in an air-tight container.
Slice and wrap to freeze for up to 1 month.
Remember with much less sugar than regular pumpkin loafs, this will not be very sweet. If you like sweeter baked goods, this may not be for you.
Recipe adapted from Zucchini Nut Loaf (Dietitians of Canada, 2005)


Calories: 222kcal