This gluten free maple pumpkin bread is one of my favorite things to bake when fall comes around. It’s soft, warm, and has that cozy pumpkin spice flavor that just hits right.

The maple syrup adds a nice natural sweetness that pairs so well with the pumpkin. Not too sweet, not too bland – just the right balance.

And yes, it’s completely gluten free. You wouldn’t even know it though. The texture is moist and tender, just like regular pumpkin bread.

The ingredient list is pretty short and simple. You probably already have most of what you need in your kitchen, and nothing is hard to find.

Whether you’re gluten free by choice or because you have to be, this bread is a solid option. It’s great for breakfast, as a snack, or honestly just whenever you feel like it.

Why You’ll Love This Recipe

Packed with Pumpkin Pie Spice Flavor – A full tablespoon of pumpkin pie spice gives this bread that cozy, fall-inspired taste in every single bite. Your kitchen will smell absolutely amazing while it bakes.

Naturally Sweetened with Maple Syrup – Instead of using regular white sugar, this bread gets all its sweetness from real maple syrup. It adds a rich, warm flavor that pairs perfectly with the pumpkin.

Perfectly Moist Every Time – Between the pumpkin puree and the melted coconut oil, this bread comes out incredibly soft and moist. You would never guess it’s gluten free just by tasting it.

Great for Gluten Free Beginners – If you’re new to gluten free baking, this is a perfect recipe to start with. It’s simple, forgiving, and the results taste just as good as traditional pumpkin bread.

Ingredients

2 cups Gluten Free All-Purpose Flour
1 cup Pumpkin Puree
1/2 cup Maple Syrup
1/3 cup Melted Coconut Oil
2 large Eggs
1 tsp Baking Soda
1 tbsp Pumpkin Pie Spice
1/2 tsp Salt

How to Make

Step 1

Preheat your oven to 350F and grease a 9×5 inch loaf pan, lining the bottom with parchment paper.

Step 2

In a large mixing bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, and eggs until smooth.

Step 3

Add the gluten free all-purpose flour, baking soda, pumpkin pie spice, and salt to the wet ingredients.

Step 4

Stir gently until just combined, being careful not to overmix the batter.

Step 5

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Step 6

Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.

Step 7

Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Helpful Tips

Use Real Pumpkin Puree, Not Pie Filling

When you grab the can at the store, make sure it says “pumpkin puree” and not “pumpkin pie filling.” They look almost identical on the shelf, but pie filling has added sugar, spices, and thickeners that will throw off the flavor and texture of this bread.

Pure pumpkin puree is just cooked pumpkin with nothing else mixed in. That’s what you want here since the maple syrup and pumpkin pie spice already handle the sweetness and flavor.

Make Sure the Coconut Oil Isn’t Too Hot

You need the coconut oil melted, but let it cool down for a few minutes before mixing it with the eggs. If the oil is too hot it can partially cook the eggs and leave you with little scrambled bits in your batter.

A good rule is to melt the coconut oil and then set it aside while you measure out your other ingredients. By the time you’re ready to mix, it should be warm but not hot to the touch.

If you notice your coconut oil starting to solidify again as it cools, that’s okay. Just give it a quick stir. Slightly warm and liquid is what you’re going for.

Whisk the Wet Ingredients Really Well

Before you add any of the dry ingredients, take your time whisking the pumpkin puree, maple syrup, coconut oil, and eggs together. You want a smooth and consistent mixture with no streaks of oil floating around.

This step matters more than you’d think. If the wet ingredients aren’t fully combined, you’ll end up with pockets of oil or egg in the finished bread, and the texture won’t be even throughout.

Frequently Asked Questions

Can I use a different oil instead of coconut oil?

Absolutely. Melted butter, avocado oil, or a mild vegetable oil all work as easy substitutes. Just use the same amount the recipe calls for.

Coconut oil gives the bread a subtle richness, but if you’re not a fan of coconut or don’t have any on hand, any neutral-flavored oil will do the job without changing the final result too much.