Gluten-Free Pumpkin Bread

Gluten-free pumpkin bread brings the warmth of autumn into your kitchen without triggering IBS symptoms. This homemade pumpkin bread recipe uses carefully selected low FODMAP ingredients that let you enjoy every slice without worry. You’ll create a moist, flavourful loaf that tastes just like traditional pumpkin bread but works with your digestive needs.

This recipe works for bakers at all levels. You’ll need about 15 minutes for prep and 60 minutes for baking. Basic mixing bowls, measuring tools, a loaf tin, and an oven are all you need. The gluten-free pumpkin bread recipe follows strict FODMAP guidelines whilst maintaining the classic taste and texture you expect from fall baking.

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Why gluten-free pumpkin bread works for IBS

Traditional pumpkin bread contains wheat flour and often includes high FODMAP ingredients that trigger digestive discomfort. This FODMAP friendly pumpkin bread swaps those problematic ingredients for gut-friendly alternatives without sacrificing the cosy, spiced flavour you crave.

The recipe uses a gluten-free flour blend instead of wheat flour, eliminating fructans that cause bloating and pain for people with IBS. Pure pumpkin purée (not pie filling) provides natural sweetness and moisture whilst staying low FODMAP in appropriate portions. We use maple syrup or glucose syrup as sweeteners rather than honey or agave, which contain excess fructose.

The warming spices like cinnamon, ginger, and nutmeg add flavour without any FODMAP content. Lactose-free butter or a suitable oil keeps the bread moist without dairy issues. Each ingredient choice supports your gut health whilst building the tender crumb and golden crust that makes pumpkin bread so satisfying.

Gather your gluten-free pumpkin bread ingredients

Having everything measured and ready makes the mixing process smooth. This easy pumpkin bread recipe uses simple, accessible ingredients.

Dry ingredients:

280g gluten-free flour blend (ensure it contains xanthan gum, or add 1 teaspoon separately)
200g white or golden caster sugar
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt

Wet ingredients:

425g tin pure pumpkin purée (not pumpkin pie filling)
120ml neutral oil (vegetable, sunflower, or light olive oil)
3 large eggs at room temperature
60ml maple syrup or glucose syrup
1 teaspoon vanilla extract

Acceptable substitutions include using lactose-free melted butter instead of oil for richer flavour. You can replace maple syrup with additional sugar (add 50g more caster sugar and 60ml water or lactose-free milk). Make sure your gluten-free flour contains xanthan gum or another binder, as this prevents crumbly texture in the finished loaf.

Mix and prepare the pumpkin bread batter

Proper mixing technique matters more in gluten-free baking than traditional recipes. Overmixing won’t develop gluten (there isn’t any), but it can incorporate too much air that collapses during baking.

Preheat your oven to 175°C (350°F). Grease a 23cm x 13cm loaf tin thoroughly and line the bottom with baking paper. This prevents sticking, which happens more easily with gluten-free batters.

Combine all dry ingredients in a large bowl. Whisk them together for at least 30 seconds to distribute the leavening agents and spices evenly throughout the flour. This step prevents pockets of baking powder or spice clumps in your finished bread.

In a separate bowl, whisk together the pumpkin purée, oil, eggs, maple syrup, and vanilla extract until smooth and well combined. The mixture should look uniform with no streaks of egg visible.

Pour the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to fold them together with broad strokes. Mix just until no dry flour pockets remain. The batter will be thick and slightly lumpy, which is exactly right. Stop mixing as soon as everything is incorporated. The entire mixing process should take under a minute once you combine wet and dry ingredients.

Pour the batter into your prepared tin. Tap the tin gently on the counter twice to release any large air bubbles. Smooth the top with your spatula.

Bake your gluten-free pumpkin loaf perfectly

Place the tin on the centre rack of your preheated oven. Gluten-free bread recipe success depends on consistent temperature, so avoid opening the oven door for the first 45 minutes.

Bake for 60 to 70 minutes total. The exact time varies based on your oven and the moisture content of your pumpkin purée. You’ll know the pumpkin loaf recipe is done when the top feels firm to gentle touch and springs back slightly. The edges should pull away from the tin sides just a bit.

The most reliable doneness test uses a skewer or toothpick inserted into the centre. It should come out with just a few moist crumbs attached, not wet batter. A few crumbs are fine and actually preferred, as they indicate a moist interior.

The crust should be deep golden brown. If the top browns too quickly (check after 45 minutes), tent it loosely with foil for the remaining baking time. This prevents a burnt exterior whilst the centre finishes cooking.

When done, remove the tin from the oven and place it on a wire rack. Let the bread cool in the tin for 15 minutes. This cooling period lets the structure set properly. Gluten-free baked goods are fragile when hot and firm up as they cool.

After 15 minutes, run a knife around the edges and turn the loaf out onto the wire rack. Peel off the baking paper and let the bread cool completely before slicing, at least another hour. Slicing warm gluten-free bread often results in gummy texture and torn slices.

Common pumpkin bread baking problems solved

Dense texture usually means too much liquid or not enough leavening. Check that your baking powder is fresh (it loses potency after six months). Make sure you measured flour correctly by spooning it into your measuring cup rather than scooping, which packs it down and adds too much flour.

A sinking centre happens when the bread rises beautifully then collapses. This typically occurs from opening the oven door too early, which drops the temperature suddenly. It can also result from too much leavening or underbaking. Always use the skewer test to confirm doneness rather than relying solely on time.

Dry, crumbly texture suggests overbaking or too much flour. Gluten-free fall baking requires precise measurements. Consider using a kitchen scale for accuracy. If your loaf seems dry, reduce baking time by 5 minutes next time and check for doneness earlier.

An underbaked middle with a cooked exterior means your oven temperature runs hot. Reduce the temperature to 165°C (325°F) and bake longer. An oven thermometer helps verify your actual temperature, as many ovens run 10 to 15 degrees off their display.

For high altitude baking (above 900 metres), reduce baking powder by ¼ teaspoon and increase oven temperature by 15 degrees. The lower air pressure at altitude affects how baked goods rise and set.

If you substituted ingredients and the texture suffered, return to the original recipe. Gluten-free baking is less forgiving of substitutions than traditional baking. Each change affects moisture balance and structure.

Store and serve your FODMAP-friendly bread

Let the low FODMAP pumpkin bread cool completely before storing. Wrap it tightly in cling film or place it in an airtight container. It stays fresh at room temperature for three days or in the refrigerator for up to a week.

For longer storage, freeze individual slices wrapped in cling film, then placed in a freezer bag. Frozen slices keep for three months. Thaw overnight in the refrigerator or toast frozen slices directly for a quick breakfast.

To serve, slice the bread with a serrated knife using a gentle sawing motion. Gluten-free bread slices best when completely cool. Serve slices plain, or spread with lactose-free butter or a thin layer of suitable nut butter (check FODMAP serving sizes).

Reheat slices in a toaster for crispy edges and warm centres. You can also wrap slices in foil and warm them in a 150°C oven for 10 minutes. Avoid microwaving, which can make the texture rubbery.

This bread pairs beautifully with morning coffee or tea. It makes a satisfying afternoon snack or light breakfast. The portion size that stays low FODMAP is one slice (about 60g). Enjoy it as part of a balanced meal that includes protein and other nutrients.

The flavours deepen after a day, making this an excellent make-ahead option. Bake it on the weekend and enjoy easy, gut-friendly breakfasts throughout the week.