Looking for the best pumpkin loaf ever? Look no further because this recipe helps you make the best pumpkin loaf ever (gluten free and better than Starbucks)! It is absolutely delicious and a perfect fall and winter staple. Plus, we love to give it as a gift.
The number of times people have called this the best pumpkin loaf ever is too many to count. Plus, since it’s not made to last on a shelf forever, we’ve even heard that it is better than it’s Starbucks copycat!
We just love 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 the list because it is so delicious! Perfect to make, season after season.
This loaf is one of those recipes you’ll find yourself making over and over again – it seems like we’ve made it like a million times! You can choose your favorite way to enjoy it; add chocolate chips or make it without. It’s flat out amazing either way. This loaf has a great dense texture and spice profile; it’s pumpkiny, but not too pumpkiny – it’s just delish!!
We promise, even people who swear they don’t like pumpkin will love this loaf. And hey, if you’re feeling super creative, you could try adding a cream cheese frosting for an extra layer of decadence.
Notes on making this gluten-free pumpkin loaf:
- Flour – It can be made with either gluten free flour (we recommend 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.
- Pumpkin puree – This recipe uses pumpkin puree. You can also use sweet potato puree or butternut squash puree and have had equally amazing results.
- Recipe size – This recipe makes one big loaf and can easily be doubled or tripled.
- Loaf pan size – we prefer to use a 9 x 5 loaf pan – like this one.
- Alternative sizes – you can also made this loaf recipe as muffins. The bake time is reduced to 18-20 minutes.
How to store and freeze this pumpkin loaf:
- This pumpkin bread never lasts long (because it’s so tasty), but you can keep it in an airtight container on the counter, for up to a week.
- Or to freeze, let the loaf cool completely, then wrap it with plastic wrap and put it in a freezer safe storage bag.
- Alternatively, you can slice the cooled loaf, and then wrap the individual slices with plastic wrap and put them in a freezer bag or put them in a freezer safe container divided by pieces of parchment paper.
- This pumpkin bread is good in the freezer for up to 3 months (but Phi has had some in the freezer for 6 months and it was a-ok.)
- To enjoy from frozen, remove a slice (or the loaf) and allow it to come to room temperature on the counter.
Give this delicious pumpkin loaf a try this fall and let us know what you think!
Other recipes you might enjoy:
- Double Chocolate Loaf Recipe
- Gluten free lemon loaf with frosting
- Pumpkin Spice Latte Chocolate Chip Cookies
The Best Pumpkin Loaf Ever (Gluten Free and better than Starbucks)
- 3 eggs
- 1 cup sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- ⅓ cup vegetable oil
- 1 1/2 cups flour can use gluten free flour, all-purpose flour or whole wheat 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
- Preheat oven to 350. Line a 9 x 5 loaf pan with parchment paper and set aside.
- 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).
- Add in the pumpkin puree and oil and beat until combined.
- 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.
- 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.
If you’re looking for a similar loaf recipe that is out of this world, I came up with a pumpkin loaf made with pumpkin butter…it’s truly delish too!