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When fall rolls in and the air turns crisp, there’s nothing I love more than filling my kitchen with the warm, spiced smell of fresh pumpkin bread. But since I have a mix of family and friends who eat gluten-free, I wanted a version that’s just as moist, fluffy, and comforting as the classic.
Enter this Gluten Free Cinnamon Pumpkin Bread. It’s tender, perfectly spiced, and topped with a sweet cinnamon sugar swirl that makes every slice feel like a treat. And the best part? You don’t need fancy gluten-free mixes—just a handful of simple flours you can find in most grocery stores.
This recipe is one I’ve made over and over again. My kids love it for breakfast with a little butter, my husband sneaks slices for late-night snacks, and I often freeze a loaf to have on hand when I need a quick cozy pick-me-up.
If you’ve struggled with gluten-free baking before—too gummy, too dry, too dense—I promise this one will win you over.
Let’s get baking.
Why You’ll Love This Gluten Free Cinnamon Pumpkin Bread
This isn’t just another gluten-free loaf. Here’s why it stands out:
- Soft and moist – pumpkin puree keeps it tender without crumbling
- Perfect spice balance – pumpkin pie spice plus a cinnamon sugar topping
- Wholesome gluten-free blend – oat, rice, almond, and tapioca flours create the perfect texture
- Quick and easy – from mixing to oven in 15 minutes
- Kid-friendly and family-approved – everyone will want a slice (or two)
- Freezer-friendly – make extra and save for later
I can’t tell you how many times someone’s tried this and asked, “Wait, this is gluten free?” That’s when you know you’ve got a keeper.
Ingredients for Gluten Free Cinnamon Pumpkin Bread
Here’s your shopping list for this recipe:
Dry Ingredients
- 6 tablespoons gluten free oat flour (or rolled oats ground to flour)
- 3 tablespoons sweet white rice flour
- 2 tablespoons blanched almond flour
- 1 tablespoon tapioca flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
Wet Ingredients
- 2 tablespoons cold pressed refined coconut oil, melted
- ¼ cup organic cane sugar (or granulated sugar)
- 3 tablespoons light brown sugar
- ⅓ cup pure canned pumpkin
- 1 large egg
- ½ teaspoon vanilla extract
For the Topping
- 2–3 teaspoons cinnamon sugar
Tip: You can also make this as a gluten free cinnamon pumpkin bread with almond flour only, but I love the texture this blend gives. The oat flour makes it light, the rice flour keeps it structured, and the almond flour adds richness.
Step-by-Step: How to Make Gluten Free Cinnamon Pumpkin Bread
This recipe is simple enough for beginners and quick enough for busy days.
1. Prep Your Pan and Oven
- Preheat oven to 350°F (175°C)
- Lightly grease your loaf pan and line it with parchment paper, leaving some overhang so you can lift the bread out easily later
2. Mix the Dry Ingredients
In a small bowl, whisk together:
- Oat flour
- Rice flour
- Almond flour
- Tapioca flour
- Baking powder
- Salt
- Pumpkin pie spice
3. Mix the Wet Ingredients
In a medium bowl, whisk:
- Melted coconut oil
- Cane sugar and brown sugar
- Pumpkin puree
- Egg
- Vanilla extract
Whisk until smooth and combined.
4. Combine Wet and Dry
- Sprinkle the dry ingredients over the wet mixture
- Whisk until no dry streaks remain
- Let the batter rest for 5 minutes so the gluten-free flours hydrate—this helps the bread bake tender instead of crumbly
5. Add the Cinnamon Sugar Topping
- Pour the batter into the prepared pan
- Sprinkle cinnamon sugar evenly on top
- Swirl lightly with a knife or toothpick—just the topping, not the whole batter
6. Bake
- Bake for 34–36 minutes, or until a toothpick inserted into the center comes out clean
- Look for browned edges pulling away from the sides of the pan
7. Cool and Slice
- Cool in the pan on a wire rack for at least 10 minutes
- Lift out using parchment and let cool completely before slicing
Gluten-free breads always taste best once they’ve had time to rest—so be patient!
Tips for Perfect Gluten Free Pumpkin Bread
- Measure carefully – use a spoon to fill your measuring cups, or weigh your flours if possible
- Don’t skip the resting step – 5 minutes makes a big difference in texture
- Cool completely – slicing too soon can make it crumble
- Play with flavors – add nuts, chocolate chips, or drizzle with a maple glaze
- Storage matters – keep it wrapped to lock in moisture
Storage and Freezing Instructions
- Room Temp: Store wrapped for 2–3 days
- Fridge: Lasts up to 5 days in an airtight container
- Freezer: Slice, wrap individually, and freeze for up to 2 months. Warm slices in the oven for 5 minutes before serving
FAQs About Gluten Free Cinnamon Pumpkin Bread
What is the trick to making good gluten free bread?
Use a balanced mix of flours, let the batter rest, and don’t overbake.
Why is gluten-free bread sometimes gummy?
Too much moisture or underbaking. Always test with a toothpick.
Do I need xanthan gum in this recipe?
Nope! The mix of flours plus pumpkin provides plenty of structure.
How do I make gluten-free bread less dense?
Lighter flours like oat and tapioca help give lift and airiness.
Can I make this sugar-free?
Yes—use coconut sugar or a sugar-free alternative for a gluten free sugar free pumpkin bread version.
Can I turn this into muffins?
Yes! Divide the batter into a lined muffin tin and bake for 18–20 minutes.
Cozy Ways to Serve This Pumpkin Bread
- Warm with a pat of butter or vegan spread
- With a cup of coffee or chai latte for a cozy morning
- Toasted and spread with almond butter
- As a sweet side with soup or chili
- Drizzled with cream cheese glaze for dessert
More Fall Recipes You’ll Love
If you’re loving this cozy gluten-free loaf, try these next:
- Bake a moist and flavorful Pumpkin Banana Loaf for fall baking
- Try a sweet, swirled Cinnamon Roll Bread recipe bursting with spice
- Enjoy warm, gooey Apple Cinnamon Morning Buns for a spiced breakfast treat
Save This Recipe on Pinterest
Want to bake this again? Save it so it’s ready whenever pumpkin cravings hit.
👉 Follow me on Ritzy Recipes Pinterest for more gluten-free treats, cozy pumpkin recipes, and family-friendly favorites.
Final Thoughts – Cozy, Moist, and Gluten-Free
This Gluten Free Cinnamon Pumpkin Bread is proof that gluten-free baking can be just as delicious as the classic. It’s moist, spiced, and topped with the perfect cinnamon sugar swirl.
It’s the kind of recipe you’ll come back to again and again, whether you’re gluten-free yourself or just baking for loved ones who are.
I hope it brings the same comfort to your kitchen that it brings to mine. If you make it, leave me a comment or tag me on Pinterest—I’d love to see your loaf!
