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 141 comments
  • Reannon Miller
    Reply

    Absolutely delicious!!! It’s moist, keeps moist and soft for….well…at least two full days….they were eaten by then, although I imagine they last several days longer. It’s even better than the regular pumpkin loafs I used to make before going gluten free!!

    • Sweetphi
      Reply

      So happy to hear how much you liked this recipe!!! Thank you for your awesome comment, truly made my day!

    • Heather
      Reply

      This recipe truly is the best. I made this for my son who has celiac. He loved it! It came out so moist, and is the perfect combination of spices and not too sweet! The texture is great also, which is hard to come by sometimes with gluten free breads. Definitely a keeper. I made it without the chocolate chips. Next time I will try it with.

      • Sweetphi
        Reply

        Oh my goodness, thank you SO MUCH for the amazing comment, so glad you liked it!

  • Shelly
    Reply

    Hands down THE BEST pumpkin loaf I’ve ever had, gluten free or other… AhhhhMAzing! Moist, flavorful and perfect balance of spices.

    • Sweetphi
      Reply

      Oh my goodness, thank you SO MUCH for your amazing feedback and comment, I’m so happy you love this recipe as much as I do!

  • Christina
    Reply

    What size can of pumpkin purée do you use?

    • Sweetphi
      Reply

      I use a 15 oz can, but please note that the recipe calls for 1 cup

      • Christina
        Reply

        Oh shoot! Thanks for pointing that out I was going to put 1 can in 😂

        • Sweetphi
          Reply

          Hahah, it still would have been delicious that way 🙂

          • Ellen

            I was always taught to use xantham gum if the gf flour is without it. I noted King Arthur’s does NOT contain xantham gum. Please clarify… Thank you, Ellen

          • Sweetphi

            Hi Ellen, I did not use xantham gum in this recipe and have made it with several different gluten free flours and it’s come out great every time. If you feel the need to add it, please feel free to do so 🙂

  • Tara
    Reply

    I grew Sweet Meat winter squash in my garden this year and have been looking for various recipes to use them in. This is definitely my favorite so far! I did make muffins/cupcakes instead of the loaf–baked at the same temp for about 25 minutes. They turned out great! Moist but not too dense or soggy like a lot of gluten free stuff comes out. My biggest squash so far was 17 pounds–I got about 12 cups of puree out of it. I think I’m going to be using this recipe a LOT in the next few weeks!

    • Sweetphi
      Reply

      Oh my goodness, a 17 lb squash, that’s crazy!!! So glad you’ll try this recipe with the squash 🙂

  • Francine
    Reply

    Mine fell. New oven and temperature is right by thermostat. Any idea why? I was so looking forward to a nice slice of pumpkin bread. Thank you , blueangel

    • Sweetphi
      Reply

      Hi there blueangel…could you tell me what you mean by it “fell”? I’d love to help trouble shoot with you, because I personally made this recipe this weekend, I was making it for a work party (also I make this recipe about 5-10 times a year) and it came out perfectly, so I know it’s been thoroughly test by me, let alone the numerous people who have made it with rave reviews…so I’m not exactly sure what could have happened. What type of flour did you use? Did you make any changes to the recipe? Thanks, we’ll get you making perfect pumpkin bread in no time 🙂

      • Francine
        Reply

        Thank you for your reply. I used almond flour. I did not change your recipe. Followed your directions. The middle of bread fell. The sides seemed ok I read your rave reviews and was excited to try. I will try again of course but wanted to trouble shoot if I could. 😊🙋🏻Blueangel.

        • Sweetphi
          Reply

          Hi there Blueangel, I think the flour you used could explain it…there is no almond flour in my recipe so that is a change to the recipe. I haven’t tested the recipe with almond flour so I don’t know what kind of results it would yield. Perhaps try the recipe as written with gluten free all purpose flour (I like Bob’s Red Mill brand) or with regular all purpose flour and your pumpkin loaf will be delicious and won’t fall 🙂

          • Francine

            Thank you the almond flour was Bobs Red Mill. I thought it was gluten free. I will definitely try again. Our local store carries a wide variety of Red Mill flours. Blessings 😊

          • Sweetphi

            Hi again, almond flour IS gluten free (it’s made from almonds) but it’s not the same thing as flour (made from wheat) or gluten free flour (Bob’s 1-1 Gluten Free flour which is the one most people use -is made from a combination of Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sweet White Sorghum Flour, Tapioca Flour, and Xanthan Gum). Almond flour cooks/bakes very differently because it’s made from nuts and has a completely different texture. At least we solved the mystery 🙂 Best of luck.

        • Hajar
          Reply

          Did you open the oven at any point during the baking process? Opening at critical points can cause this to happen sometimes.

          • Sweetphi

            Thanks for adding to the suggestions of what might have happened, I think we discovered it was actually that the wrong type of flour was used 🙂

    • Clarissa Whitehead
      Reply

      Are you in a higher elevation because since moving from ak to co 6 yrs ago, I noticed that my apple breads kept falling. Trick was to add more flour…..experiment with a 1/4 c and if it’s still falling, keeping adding a little more. Good luck

      • Sweetphi
        Reply

        Thank you so much for that feedback, I think we determined that she used almond flour instead of a gluten free baking blend or ap flour 🙂 That’s really interesting about the higher elevation!

  • Rebecca Paul
    Reply

    It is so hard to find truly good gluten free recipes, but this one is awesome! The whole family loved it! Thank you so much.

    • Sweetphi
      Reply

      Thank you so much for the awesome feedback, I’m so glad you love the recipe as much as I do!

  • Shelly Sizemore
    Reply

    I’m new to the gluten free world and it’s been HARD! Finding this recipe and having it succeed enough that it could easily pass for a non-gluten free bread is incredible! It was SO amazing. Soft, moist, bread-like…and the flavor profile was spot on. I live in a small town and gluten free products are hard to find, but I found a gluten free all purpose flour blend from Pillsbury that worked perfectly. Thank you for this wonderful recipe…definitely a keeper!

    • Sweetphi
      Reply

      Oh my goodness Shelly, thank you SO MUCH for your incredible comment and feedback. I know how hard it can be finding recipes that work and that taste good that are gluten free, so I’m so glad you found this recipe 🙂
      Best,
      Phi

  • Pauline Vale
    Reply

    I will be hosting a celiac relative for a week and was looking for ideas. Will buy ingredients and try it out first. Gluten free flour is first on my list Thank you.

    • Sweetphi
      Reply

      You’re so welcome, I hope your relatives love this recipe 🙂

  • Valerie
    Reply

    This pumpkin loaf is sheer perfection! It has just the right ingredients and spices. I have made gluten free and regular, and both are absolutely delicious! Thank you!

    • Sweetphi
      Reply

      So happy to hear that Valerie, thank you so much for the awesome feedback!

  • Krystal
    Reply

    Very excited to try this recipe for the fall. Do you know if rice flour is okay to substitute?

    • Sweetphi
      Reply

      I have never tried it with rice flour, but I think it would be ok. Just a small note that it might not rise as high with rice flour, but it should still taste amazing. Please let me know how it turns out for you!

  • Siena
    Reply

    Will this work with Betty Crocker’s all-purpose rice flour blend?

    • Sweetphi
      Reply

      I believe it would! Please let me know how it turns out for you if you try it with the rice flour blend.

  • Stephanie
    Reply

    Has anyone made this in a bread machine? Would you bake for the same amount of time on a quick/ bake setting, or less time? New to bread machines, but here in AZ, it’s still been high 90s this week and I don’t want to turn on my oven, but this sounds amazing!!!

    • Sweetphi
      Reply

      Oh that’s such a great question, i’d love to know if you try it and it works for you in a bread machine.

  • Melissa Webb
    Reply

    This is the BEST gluten free pumpkin bread I’ve ever had. Thank you so much for this amazing recipe.

    • Sweetphi
      Reply

      You’re so welcome, thank you SO much for your awesome comment!

  • Julie
    Reply

    What if your flour doesn’t have xanthan gum? Is it needed?

    • Sweetphi
      Reply

      I have made this recipe dozens and dozens of times with multiple different flour blends (some with but most without xanthan gum) and never had any issues, so I do not add it in. If you’d feel more comfortable adding it in, please feel free to do so, I just have not and it was great 🙂

  • ellen
    Reply

    Thank you! I’m going to bake it today…. have a wonderful day!
    Ellen

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