Illustrative serving image, not a documented photograph of a kitchen-tested batch. Butter shown on the slice is a separate serving addition.
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A gluten-free loaf flavored with pumpkin and spices.
Kitchen-testing note: A documented cooking test is pending. Timings in the method are estimates; finished yield and results have not been confirmed in our current testing log. Nutrition figures and unsupported historical rating totals have been removed.
Before you cook
Use plain pumpkin puree rather than sweetened pie filling. Include the fifteen-minute pan rest and further cooling in your schedule. The stated bake window is an estimate until the exact flour and pan are tested.
Choosing gluten-free ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
2x and 3x show total ingredients for two or three separate batches. Cook each batch using the original method: amounts written in the steps, pan sizes and cooking times apply to one batch.
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1Preheat and Prep Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and line with parchment paper for easy removal.
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2Mix Dry Ingredients In a medium bowl, whisk together gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
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3Cream Butter and Sugar In a large bowl, beat softened butter and sugar until light and fluffy, about 3-4 minutes. This step adds air and helps with texture.
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4Add Eggs Beat in eggs one at a time, fully incorporating each before adding the next. Then mix in vanilla extract.
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5Add Pumpkin and Milk Stir in pumpkin puree and milk until combined. The batter will be thick but smooth.
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6Combine Wet and Dry Gradually add the dry ingredient mixture to the wet ingredients, folding gently until just combined. Avoid overmixing to keep the bread tender.
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7Add Nuts (Optional) Fold in chopped walnuts or pecans if using, for a bit of crunch.
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8Bake Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
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9Cool and Serve Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Slice and enjoy with butter or your favorite spread.
Handling ingredients
Do not taste raw batter or dough. Gluten-free flour is not automatically ready to eat. See FDA flour handling guidance. Let baked goods cool as directed. Storage depends on the finished ingredients; cream-cheese frosting, custard and perishable toppings need refrigeration.
Browse the gluten-free recipe collection and read each recipe’s current testing notes.
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