The Best Pumpkin Loaf Ever (Gluten Free and better than Starbucks)

Looking for the best pumpkin loaf ever? You’ve come to the right place! This pumpkin loaf is absolutely delicious and is a fall and winter staple and is perfect for gifting as well and can be made gluten free. So today I present to you the best pumpkin loaf ever (gluten free and better than Starbucks).

The best pumpkin loaf recipe from @Sweetphi - this delicious pumpkin loaf can be made gluten free and is truly the best pumpkin loaf recipe

Last fall my little sisters kept saying I had to try the Starbucks Pumpkin Loaf because they were obsessed with it.

How to make the pumpkin loaf @Sweetphi

They called me multiple times and dropped some not-so-subtle hints/threats that I needed to buy them some next time I saw them.

How to make the best pumpkin loaf @from @Sweetphi

Well, I tried it, and truthfully, I wasn’t THAT impressed, so I decided to do some recipe testing and ended up making one of the best loaves I think I have ever had. I made some loaves for them and brought them over to see what they thought. And guess what? They went nuts over it and said they liked it BETTER (that’s a huge compliment coming from them) than the Starbucks one!

I’ve made this loaf what seems like a million times now, you can add chocolate chips, or make it without. It’s flat out amazing either way. I’ve received countless people telling me that this is the best pumpkin loaf they’ve ever had. It has a great dense texture and spice profile, it’s pumpkiny, but not too pumpkiny, it’s just delish!!

Chocolate chip pumpkin loaf from @Sweetphi

I’m such a huge fan of loaves  and breads (see my recipe for a pumpkin butter pumpkin loaf or zucchini banana nutella swirl loaf or this one for a double chocolate loaf) and this pumpkin loaf is definitely always top of my list because it is so delicious, I keep making it, season after season.

The best pumpkin loaf recipe, gluten free pumpkin loaf, pumpkin recipes @Sweetphi

It can be made with either gluten free flour (my recommendation is this gluten free flour) or regular flour or even whole wheat flour – because there’s pumpkin puree in the recipe it keeps the loaf nice and moist. This recipe makes one big loaf and can easily be doubled or tripled. It can be made and stored in the freezer and is an all-around amazing recipe.

Delicious pumpkin bread that is the best pumpkin loaf recipe I've ever made

I like to use a 9 x 5 loaf pan – like this one. I hope you enjoy fall and this pumpkin loaf recipe.

The best pumpkin loaf recipe, pumpkin recipes, the best pumpkin recipes, fall pumpkin recipes from @Sweetphi

The Best Pumpkin Loaf Ever (Gluten Free and better than Starbucks)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Pumpkin Loaf
Serves: 1 loaf- serves 12
Ingredients
  • 3 eggs
  • 1 cup sugar
  • ¼ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • ⅓ cup vegetable oil
  • 1½ cups gluten-free flour (can use regular all-purpose flour or whole wheat pastry flour)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ¼ teaspoon each of ground nutmeg, all spice, pumpkin pie spice
  • ½ cup semi sweet chocolate chips, optional
Instructions
  1. Preheat oven to 350. Line a 9 x 5 loaf pan with parchment paper and set aside.
  2. In the bowl of a stand mixer (or you can do this with a hand mixer) beat together the eggs, sugars and vanilla extract (1 minute on medium speed or until well combined).
  3. Add in the pumpkin puree and oil and beat until combined.
  4. Next add all the dry ingredients (flour, baking soda, baking powder, cinnamon, ginger, salt, nutmeg, all spice and pumpkin pie spice) and stir until combined, you could also use your mixer to combine. If using chocolate chips, add them and mix them in.
  5. Spoon batter into the lined loaf pan. Bake for 50-60 minutes, or until a toothpick comes out clean. Remove from oven, allow to cool for at least 10 minutes, then serve warm or allow to cool completely, then slice and serve and enjoy.
Notes
The chocolate chips are optional in this recipe.
This recipe can be made with gluten free flour, all purpose flour or even whole wheat flour.
If you’re looking for another pumpkin loaf recipe that is out of this world, I came up with a pumpkin loaf made with pumpkin butter…it’s truly delish too and makes the below loaf:

Best-ever-pumpkin-loaf-pumpkin-butter-pumpkin-loafDisclaimer: some of the above links are affiliate links, if you purchase amazon products through my store at no cost to you, I will earn a few pennies. As always, thank you for supporting the brands and products I love that make the Sweetphi blog possible. 

Note: This recipe was made by a reader and featured on the Reader Recreations page. If you ever make a SweetPhi blog recipe I’d love for you to submit it or share it on social media with the hashtag #Sweetphiblog I love seeing your recreations!

Reader recreation pumpkin loaf

Reader recreation of the best pumpkin loaf

the-best-pumpkin-loaf-recipe-gluten-free-pumpkin-loaf-recipe-pumpkin-bread-recipe-from-sweetphi

 

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Showing 90 comments
  • Karen @ Seasonal Cravings
    Reply

    Love making gluten free pumpkin bread and yours looks delicious!

    • Sweetphi
      Reply

      Thank you so much 🙂

      • Kelli
        Reply

        Hi there! I just had a question about the gluten free flour. If my flour mixture doesn’t have xantham gum do I need to add it? Thanks!!

        • Sweetphi
          Reply

          I have never added xantham gum to gluten free flour that doesn’t contain it, and I’ve made this loaf with 3 different brands of gluten free flour, so you should be fine 🙂

      • Donna
        Reply

        I used all coconut sugar, no refined, and it was absolutely fantastic. Thank-you for this recipe!

        • Sweetphi
          Reply

          I’m so glad you loved it, thank you so much for sharing the substitution you made!

      • Elizabeth
        Reply

        Sweetphi – Your pumpkin bread recipe is amazing!!! It’s the best I’ve ever tried. I’m gluten free and try to minimize my sugar intake so I modified your recipe as follows: I used 1 Cup King Arthur Gluten Free Flour and 1/2 Cup Almond Flour; and I replaced the white sugar with a Stevia blend made for baking, which has 1/3 the calories of regular sugar; and I replaced the brown sugar with Coconut Sugar, which is brown and has a similar texture to regular brown sugar. The result: AMAZING!!

        Since I made some substitutions, mine was not quite as good as the Starbucks version, but I’d take it over the Starbucks version all day long as it’s a much healthier option. I can’t wait to try some of your other recipes.

        • Sweetphi
          Reply

          Oh my goodness, thank you so much for your lovely comment, I’m so happy you enjoyed the recipe, this is definitely one of my favorites too 🙂

  • Rony Jahid
    Reply

    This looks yummy… I have tasted this type of cake before, but that one was crispy. Is this cake also crispy or soft? Whatever I just want to make it soon in my home. Lovely post.

  • Brianna Hudelson
    Reply

    I’m not gluten free, and most of the time I really dislike gluten free food. But this!!! Oh my. I haven’t even tried to make this with regular flour, I’m afraid it won’t taste as good! My family begs me to make this! Awesome recipe, thank you. 😊

    • Sweetphi
      Reply

      I think you’d absolutely love this recipe, can’t wait to hear how you like it 🙂

  • Rachel
    Reply

    Hi, I’m reading this from Australia, please can you tell me more about ‘pumpkin pie spice’ are youbable to list the ingredients so I can make my own as it’s not likely I’ll find it here.
    Thanks
    This looks so good.

    • Sweetphi
      Reply

      Hi Rachel,
      Great question, pumpkin pie spice can be made by combining: 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves
      Hope you enjoy,
      Phi

  • Irene
    Reply

    Just made this pumpkin loaf. It is delicious. Easy and very tasteful.

    • Sweetphi
      Reply

      I’m SO HAPPY to hear you liked the pumpkin loaf – thanks for coming and letting me know how you enjoyed it 🙂

  • Cortney
    Reply

    I tried this recipe using Bob Red Mill’s 1-to-1 baking flour mix and it was delicious! My baby boy loved it too! Thanks for the post!

    • Sweetphi
      Reply

      I’m so happy to hear that you used Bob’s Red Mill gluten free flour (I love their flours!) and that you loved it! Thank you so much for your comment.

  • Renee
    Reply

    Is it possible to substitute for the 1 cup of sugar? Thanks

    • Sweetphi
      Reply

      Yes, you could substitute with your favorite sugar substitute

    • Jenny
      Reply

      I used bob’s 1 to 1 flour as well! Tasted so amazing! I already made three loaves and can’t seem to get enough of it!

  • Jann
    Reply

    I like the consistency, but I couldnt taste the pumpkin at all….more spice please!

    • Sweetphi
      Reply

      Hi Jann, thank you for your comment. That’s so odd that you didn’t taste the pumpkin at all. I’ve literally made this loaf 10s of times, and many other people have made it with a very positive result, no one ever saying it didn’t taste like pumpkin. Was the pumpkin you used perhaps expired or close to its expiration date? I know sometimes that could have something to do with it … and the spices too, if they’re on the older side they’re not as potent. Next time you could try doubling the spices, but regardless, sorry it wasn’t pumpkiny enough for you.

  • Joann Branthoover
    Reply

    I have made this gluten free ( for me) and wheat flour for my family. We all loved this recipe. Thank you! I added walnuts in stead of chocolate Chips. Making it for thanksgiving!

    • Sweetphi
      Reply

      I’m so happy to hear you liked the recipe! And I love the substitution you made 🙂

  • Autumn
    Reply

    This is the best recipe EVER!!I’ve made this bread so many times..my family loves it! I’m now making it for Christmas gifts. Sooooo Tasty!!!!

    • Sweetphi
      Reply

      Your comment totally made my day – thank you! So happy to hear you love the recipe and making it!

  • Sharon
    Reply

    Can someone please tell me how to convert the flour in this recipe to almond flour? I am trying to make this for my husband who was just diagnosed with type2 diabetes. Have never cooked with almond flour before.

    • Shelley S
      Reply

      I’ve just started baking with almond, oat, rice and coconut flours…. I find the coconut the only one that you need to play with as everything comes out dense, the other flours seem to be fine as is and in same amounts! You can try mixing two gluten free flours too to get best texture for your tastes. 🙂

  • Janie
    Reply

    Hi I’m new to all this. ! Love your blog. Do you have a cookbook. ?? I need to back down the sugar a bit also. Do you have suggestions ? I’m thinking coconut sugar instead of those truvia or steevia. Or would you know a source that has yummy low gylcemic conversions?

    • Sweetphi
      Reply

      Hi Janie, thank you so much for visiting my blog! Yes, I do have a cookbook, here is a link to my cookbook page which lets you know where it can be purchased: http://www.sweetphi.com/cookbook/
      You could totally try using coconut sugar, or truvia or steevia, I think it would be great with any alternative sweetener.

    • Shelley S
      Reply

      Hi Janie, I just made this pumpkin bread, which calls for 1 cup white sugar, 1/2 cup brown, but I’m watching sugar intake so I only used 1/2 cup or just under of brown sugar and honey total and it was plenty sweet for all my family who tried it. With my oat flour and sugar it came out to approx 26 carbs per serving, I didn’t calculate grams of sugar, but not much!!

  • Theresa
    Reply

    I made it with the Gluten free flour and it was very good. I had a soft cube of butter on hand so I used that instead of oil and I didn’t have any ginger so I used extra pumpkin pie spice. I look forward to making it again.

  • MARY
    Reply

    Anxious to try it soon because I have put away a lot of pumpkin puree and usually make soup with it but now I have something exciting to make next to my zucchini loaf. Thanks.

    • Sweetphi
      Reply

      I think you’d love this loaf Mary, so many people have made it and let me know how much they love it – and I’ve made it SO many times lol, it’s definitely one of my all time favorite recipes 🙂

  • Shelley S
    Reply

    I made this bread with high hopes, following recipe and I too turned out a moist tasty bread that did not taste anything like pumpkin. I used organic fresh puree, and all my spices are fresh, the only one I omitted was nutmeg but I over compensated with allspice and cinnamon. Weird only one other person commented same. I used gluten free oat flour and coconut oil (all organic ingredients including eggs). I will definitely try again and add more pumpkin and clove!!

    • Shelley S
      Reply

      Oh, I also only used one half cup of Brown sugar and honey, total, and it was plenty of sweeter for those looking for less carbs, my 9 piece brownie pan made each serving, counting sugar and flour approx 26 carbs!! Approx 15 carbs from sugars and 11 from the oat flour 🙂

    • Sweetphi
      Reply

      Hi Shelley, that is odd that it tasted nothing like pumpkin. I’ve only used all purpose flour and gluten free all purpose flour, so I’m not sure if oat flour had something to do with that… sorry, I can’t provide any other feedback. Perhaps the oat flour flavor cancelled out some of the pumpkin? Again, I’ve never made this recipe with it, so I don’t know how that affected it.

      • Shelley S
        Reply

        Thank you for reply, like I said, it was still tasty, in fact it was gone in 24 hours so I’m going to play with it and maybe mix flours versus using one kind. Add a little extra spice and pumpkin. I’ve only recently started using gluten and yeast free flours so I don’t know them well enough yet to compensate as needed. Excited to try more of your recipes, so thanks for sharing!! 🙂
        Shelley

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