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

 In Blog Posts, Breakfast/Brunch, Cakes & Cupcakes, Dessert, Gluten-Free, Recipes

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
Recipe type: Pumpkin Loaf
Serves: 1 loaf- serves 12
  • 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
  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.
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.
My favorite, preferred gluten free baking flour is this Bob's Red Mill gluten free 1 to 1 baking 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:


Disclaimer: 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



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Showing 185 comments
  • Emily C

    Would you recommend adding xanthan gun to this recipe, since most gluten-free flour mixtures don’t have it?

    • Sweetphi

      I would not recommend it, I haven’t added it in any of the many times I’ve made it, so I don’t think it needs it 🙂

    • Lauren

      Bob Mill’s brand, 1 to 1 flour has xathan gum in it already 😊

  • Deb

    Should this be refrigerated or ok to leave covered on the counter for as long as it lasts? Consume within how many days?

    • Sweetphi

      It’s ok to leave on the counter as long as it lasts 🙂 I’d consume within a week

  • Beth

    Please list vanilla last, after the other dry spices, so the half teaspoon remains dry instead of wet prior to adding spices. Or move them up with the vanilla. Using a half teaspoon doubled for vanilla is easier.

    • Sweetphi

      Hi Beth, sorry but your comment doesn’t quite make sense. Vanilla goes in with the wet ingredients, in the order it is listed.

  • Michelle Porchia

    My son is allergic to eggs do you think I can use an egg substitute and it will still come out fine

    • Sweetphi

      Yes, you could use an egg substitute. I believe someone made this with a flax egg(s) and said it was delicious 🙂

  • Melissa

    Does it work to make this into muffins? I could eat the whole loaf in one sitting, but trying not to do that. My other pumpkin bread eaters wouldn’t finish a whole loaf in a week, so was hoping to make muffins and throw half in the freezer for later.

    • Sweetphi

      Haha, I hear you about not wanting to eat the whole loaf in one sitting. Yes, these definitely can be made into muffins!

  • Juliette Jones

    I really like this bread, made the puree fresh and changed the brown sugar/ cane sugar by a 1/4 cup in favor of brown sugar, great consistency. I used king Arthur mix, has all the extras like tapioca starch and xanthan gum to make up the nice chew. Thanks for a great recipe

  • Linda

    Thanks for sharing this recipe for TRULY the best pumpkin bread ever! Bob’s Mill GF baking flour worked great. The fresh pumpkin puree made a huge difference in the texture and moisture of the bread and the semi-sweet chocolate chips are a MUST for chocolate-lovers.

    • Sweetphi

      Thank you so much for the fantastic feedback, so glad you love this pumpkin loaf! I make it a million times every year 🙂

  • JoAnne Gonnella

    I made this for Thanksgiving for a sister who does not eat gluten, I do and was ambivalent tasting this however we LOVED it! Many thanks.

  • Julie

    Could I substitute coconut oil for vegetable oil?

  • L Whit

    Made this 3 times in the last two months and it is so delicious!! I’ve also added 1 cup cranberries one time and that was good, and another time 1 cup mini Enjoy Life dairy-free choc chips. YUMMY!!!!

  • Angel

    I used 1 can puree, is it 1cup? Also, coconut flour which made it very dense, not good at all. Any recommendations, it seems the. Cup puree would not be enough liquid?

    • Sweetphi

      1 cup is less than a can, but a little extra never hurt 😉 In terms of coconut flour, with that you have to be careful because a little goes a loooong way! For this recipe I would recommend no more than 1/2 of a cup of coconut flour!

  • Di

    Made with gluten free flour and avocado oil instead of vegetable oil in a bundt pan. I am not much on baking but this was amazing. Made it for our college class celebrating three different birthdays. They loved it, many asked for the recipe! I feel like Betty Crocker, lol.

    • Di

      Forgot to add; I didn’t use chocolate chips but used cinnamon chips instead. Yummy!

    • Sweetphi

      So happy to hear you loved the recipe, thank you for sharing!!

  • Julie

    Sounds delicious- thanks for posting this. Quick question- I can’t do sugar can I substitute honey/applesauce or both and if so, any suggestions on how much of each and if I should increase gf flour?

    • Sweetphi

      Hi Julie, great question! So I did a little research and yes you can replace sugar with honey:
      For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey (depending on how sweet you like it).
      For every 1 cup of honey you’re using, add 1/8 cup flour and add 1/4 teaspoon baking soda.
      Hope that helps!

  • Natalie

    Made this as is and it is wonderful, thank you! I used Krusteaz 1-to-1 Gluten-free flour and it came out great. I had never thought of using parchment paper to keep the bread from sticking and make for easy clean up. It worked beautifully and this will become one of my regular gluten free baked good rotations!

    • Sweetphi

      I’m so happy to hear that you liked this and learned a new trick 🙂 Thank you for commenting

  • JamiG4

    OK. So I Totally hate it when someone says “Best Ever” and then… it’s not. But this chick. SHE NAILED IT. I made a triple batch of this stuff today – since I had a 3 cup pumpkin puree bagged in my freezer. And I made three loaves of bread and 9 big muffins. I used Pamela’s All Purpose GF flour – took almost a whole bag of it, and I added white chocolate chips to the last 3 muffins. Everything turned out moist, delicious, perfect. So, this IS the BEST PUMPKIN LOAF EVER. Thanks for sharing it.

    • Sweetphi

      Oh my goodness, thank you so much for your honest and lovely comment. I too hate when someone says “best ever” lol, but this loaf turns out so good every time!

  • Jeani Elisha

    This is the most delicious bread I have ever had. Actually, I think it should be called cake. Everyone I have made if for demands the recipe. Then they find out it’s gluten free and are shocked! Thank you for sharing it with us.

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