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Pumpkin Bread

Get into the most perfect gluten-free Pumpkin Bread that will leave you speechless. With quality pumpkin purée and Caputo flour, this loaf is moist, flavorful, and ideal for any occasion, from breakfast to dessert.

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When it’s full blown autumn all around you and there is frost in the mornings, and the air is crispy you know that it’s time for warm and cozy comfort food from AM to PM. Over the years, I’ve tried countless pumpkin recipes, from muffins to cakes and the one consistent thing that I loved about all of them was how delicious my home smelt! While some recipes were better than others; I remember that old saying “if you want something done right, you’ve got to do it yourself!”. That’s when I got into the kitchen and created this Pumpkin Bread recipe; a flawless blend of taste, texture, and nutrition that even won over my husband, a man with quite discerning tastes when it comes to baked goods.

Why The Right Pumpkin Matters

My love for pumpkin bread took an unforgettable turn during a visit to Prince Edward County. Amongst a variety of pumpkins, the French Heirloom caught my eye. Roasting this pumpkin produced the most divine purée I’ve ever tasted. While canned pumpkin purée does the job, there’s something extraordinarily fresh and vibrant about making your own!

Ingredients for Pumpkin Bread:

  • Caputo Gluten-Free Flour: I recently discovered Caputo gluten-free all-purpose flour, and it has significantly elevated my gluten-free baking. With an excellent blend of flours and starches, this product delivers results almost indistinguishable from recipes made with regular wheat flour.
  • Maple Syrup: This natural sweetener brings a gentle, earthy sweetness that pairs exceptionally well with pumpkin. Its complexity enhances the flavors without overwhelming them.
  • Coconut Sugar: Coconut sugar has a low glycemic index compared to regular sugar, making it a better option for those watching their sugar intake. It imparts a subtle caramel-like flavor that compliments the pumpkin.
fresh sliced homemade loaf of bread, teri-ann carty pumpkin bread

Interested in making this bread vegan? It’s super easy!

All you have to do is replace the egg with a flax egg. To make a flax egg; combine 1 tablespoon of ground flaxseed with 2.5 tablespoons of warm water, and let it gel for a few minutes before adding it to the wet ingredients.

fresh sliced homemade loaf of bread, teri-ann carty pumpkin bread

This bread keeps well for several days if stored in an airtight container. It also freezes beautifully, giving you the option of enjoying it at a later time (which I promise, you’ll want to do if you don’t finish it in two days! Pumpkin season isn’t here forever and if you opt to make your own puree this is the time!!)

So if you’ve been on a quest for the perfect Pumpkin Bread, your search ends here! This loaf, rich in flavor and texture, stands in a league of its own. Crafted with top-notch ingredients like Caputo flour and pure pumpkin purée, it satisfies on all fronts—taste, aroma, and nutrition. Whether you serve it as a breakfast item, a snack, or a dessert, it’s sure to become a staple in your fall recipe collection.


Food Photographer and Recipe Developer based in Toronto, Canada. 

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fresh sliced homemade loaf of bread, teri-ann carty pumpkin bread

Pumpkin Bread

Teri-Ann Carty
I have been sitting on this bread recipe and am finally getting it up on the blog as it is a WINNER. I have made this bread using flax egg and it still works like a dream. I recently found a new gluten-free all purpose flour that I has changed my life. The brand is Caputo and if you can get it (i got mine on amazon) you should because it will seriously change your gluten-free baking game.
Prep Time 20 minutes
Cook Time 50 minutes
Course Bread, Breakfast, Sharable & Snacks
Cuisine Canadian
Servings 1 loaf


  • stand mixer, standard loaf tin


  • 1 egg or flax egg
  • ¼ cup maple syrup
  • ½ cup coconut sugar
  • 1 tsp vanilla
  • ½ cup olive oil
  • cup pumpkin purée or 1 can
  • 2 cups gluten-free flour
  • ½ cup almond flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp pumpkin spice
  • ½ tsp salt
  • ¼ cup pumpkin seeds
  • 1 tbsp sesame seeds


  • Preheat oven to 350d. Add egg, maple syrup, coconut sugar, vanilla, olive oil and pumpkin puree and whisk to combine. Add flour, baking soda, baking powder, cinnamon, pumpkin spice and salt. Mix until no flour remains.
  • Place parchment paper into a standard sized loaf pan. Scrape batter into prepared loaf pan. Smooth top with a spatula and tap pan several times to release air bubbles.
  • Bake 50 minutes or until toothpick comes out clean. Remove from oven. Allow to rest in the loaf pan for 10 minutes before gently removing. Allow the loaf to cool completely before slicing.


I used a stand mixer for this but I have also used a bowl and a whisk. Use whatever you find easier. To make this a vegan bread use a flag egg instead.
Add 1 tbsp ground flax and 2 1/2 tbsp warm water to a small bowl and whisk to combine. It should become gel like in 3-5 minutes.
Keyword banana bread, gluten free, homemade bread, pumpkin bread, vegan option

2 Responses

  1. Made this for thanksgiving with AP-GF flour: gorgeous texture and flavor. it was a hit!
    I just now finished baking it as muffins it w/homemade oat flour: added coconut flour, yogurt, raisins, + walnuts. Flavor is still amazing; texture a little denser but still fluffy.
    Thank you- this recipe is keeper! cheers,

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