Gluten Free Pumpkin Bread – The Best Copycat Recipe Ever

Name: Gluten Free Pumpkin Bread (Starbucks Copycat)
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 ¾ cups gluten-free all-purpose flour (with xanthan gum); 1 teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; 1 ½ teaspoons ground cinnamon; ¼ teaspoon ground nutmeg (optional); 1 cup pumpkin puree; ¾ cup brown sugar; ¼ cup granulated sugar; 2 large eggs; ½ cup vegetable oil (or melted coconut oil); 1 teaspoon vanilla extract; 2 tablespoons pepitas (pumpkin seeds) for topping

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Gluten free pumpkin bread was something I didn’t know I’d miss until I walked past the smell of fresh-baked pumpkin spice at a Starbucks one fall morning. I had just gone gluten-free and that famous loaf felt out of reach. But instead of longing for it, I got to work recreating it in my own kitchen—with simpler steps, no gluten, and even more comfort.

This isn’t just a copycat. It’s better. It’s made for real life—where time is short, dishes pile up, and you just want something warm and delicious to share. Whether it’s for a quick breakfast, an after-school treat, or a cozy weekend bake, this guide walks you through it step-by-step.

Gluten free pumpkin bread on a light counter in a minimal kitchen

Table of Contents

Why You’ll Love This Gluten Free Pumpkin Bread

Familiar flavors, gluten-free freedom – It delivers all the warm spices and tender crumb of Starbucks pumpkin bread, without the gluten.
Easy to make, hard to mess up – One bowl, no mixer, clear steps. You’ll be done before the oven even finishes preheating.
Kid-friendly and mom-approved – It’s sweet enough for little taste testers, but wholesome enough to feel good about serving.
Customizable to fit your pantry – Dairy-free? Add-ins? No problem. You can tailor it with what you have.
Make once, enjoy all week – This loaf stays moist for days and freezes like a dream for busy mornings or lunchbox treats.

Ingredients & Step-by-Step Instructions for Gluten Free Pumpkin Bread

Pantry-Friendly Ingredients

To make this gluten free pumpkin bread taste just like the original from your favorite café, here’s what you need—no specialty store trip required.

1 ¾ cups gluten-free all-purpose flour – Essential for the structure of your gluten free pumpkin bread
1 teaspoon baking soda – Helps the loaf rise properly
½ teaspoon baking powder – Adds a little extra lift
½ teaspoon salt – Keeps the sweetness in check
1 ½ teaspoons ground cinnamon – Key spice for that warm pumpkin flavor
¼ teaspoon nutmeg – Optional but adds a cozy touch
1 cup pumpkin puree – Make sure it’s pure, not pie filling
¾ cup brown sugar – Adds moisture and rich sweetness
¼ cup granulated sugar – Boosts flavor balance
2 large eggs – Room temp is best
½ cup vegetable oil – Or sub with melted butter for extra richness
1 teaspoon vanilla extract – A must for flavor depth
2 tablespoons pepitas (pumpkin seeds) – Optional, but gives your gluten free pumpkin bread that Starbucks-style topping

Step-by-Step Instructions

1: Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly grease a standard loaf pan or use parchment paper for easier cleanup and smoother release.

2: Whisk Dry Ingredients
In a medium bowl, combine gluten-free flour, baking soda, baking powder, salt, cinnamon, and nutmeg. These dry ingredients are the base of your gluten free pumpkin bread and make sure it rises well and tastes great.

3: Mix the Wet Ingredients
In a separate bowl, stir together pumpkin puree, brown sugar, white sugar, eggs, oil, and vanilla. This mixture will give your gluten free pumpkin bread its moisture and rich pumpkin flavor.

4: Combine Wet and Dry
Slowly fold the dry mix into the wet. Be gentle—don’t overmix. You want a thick, even batter for your pumpkin bread to stay light and tender.

Wet ingredients for gluten free pumpkin bread before mixing in a glass bowl

Mixed batter for gluten free pumpkin bread in a bowl

5: Pour and Top
Transfer the batter into the prepared loaf pan. Sprinkle with pepitas if you want a crunch and that Starbucks-inspired look. It makes your gluten free pumpkin bread look professional and festive.

Pouring gluten free pumpkin bread batter into a loaf pan

Sprinkling pepitas on top of gluten free pumpkin bread batter

6: Bake and Check
Place in the oven and bake for 50–60 minutes. Use the toothpick test in the center—if it comes out clean or with a few crumbs, it’s ready. Tent with foil halfway through if it browns too fast.

7: Cool and Serve
Let your gluten free pumpkin bread cool in the pan for 10 minutes before moving it to a rack. Cool fully before slicing so you get perfect pieces every time.

Baked gluten free pumpkin bread in pan with pepitas on top

Love one-bowl bakes? my Plant-Based Banana Bread is just as simple and comes together in minutes.

Tips & Troubleshooting for Gluten Free Pumpkin Bread Recipe

When I first started making gluten free pumpkin bread, I expected it to be just like regular baking. Spoiler: it wasn’t. My first loaf came out dense, then the next one crumbled apart. What changed everything? Learning the little tricks.

For starters, I stopped overmixing. That was a game-changer. With gluten-free flour, less is more—just stir until it’s combined. I also learned the hard way to always use a 1:1 gluten-free flour blend with xanthan gum. Without it, my bread literally fell apart when I sliced it.

I used to scoop flour straight from the bag too, which packed in too much. Now I spoon it into the cup and level it off, and suddenly, my bread turns out soft instead of dry.

The last thing? Patience. I let the loaf cool completely before slicing. It took me a few rushed messes to figure that out, but now every slice is perfect.

These small changes made my gluten free pumpkin bread reliable, soft, and so worth baking again and again.

Slices of gluten free pumpkin bread served on a white plate

Storage and Make-Ahead Tips for Gluten Free Pumpkin Bread

One of the best parts about this gluten free pumpkin bread is how well it holds up. You can bake it once and enjoy it all week long—no need to start from scratch every time.

Once your loaf is completely cooled, just wrap it tightly in plastic wrap or store it in an airtight container. It stays fresh at room temperature for about 3 days, and in the fridge for up to 5.

Planning ahead? I do this all the time. Slice the cooled loaf, then wrap the slices individually and freeze them. That way, I can pull out one at a time for a quick breakfast or snack. Just pop it in the microwave for 20–30 seconds or warm it in the toaster oven, and it’s like fresh-baked comfort all over again.

Close-up of gluten free pumpkin bread showing moist crumb texture

Easy Variations and Add-Ins for Gluten Free Pumpkin Bread

Chocolate Chip Twist
Add ½ to ¾ cup of mini chocolate chips to the batter. They melt into the bread for a kid-friendly, dessert-style loaf that’s still wholesome enough for breakfast.
Nut Lover’s Crunch
Fold in ½ cup chopped walnuts or pecans before baking. It adds texture and a nutty richness that pairs beautifully with pumpkin spice.
If you love cozy, spiced loaves, my Date Nut Bread brings that same old-fashioned warmth—with naturally sweet dates and crunchy nuts baked right in
Sneaky Nutrition
Mix in 1 to 2 tablespoons of ground flaxseed or chia seeds. They blend right in without affecting taste, and boost the fiber and omega-3s.
Dairy-Free Friendly
Swap the oil for melted coconut oil and use almond or oat milk if you’re avoiding dairy. The result is just as soft and flavorful.
Naturally Sweetened
Try replacing the sugar with coconut sugar or maple syrup. It gives a deeper flavor and makes the loaf feel a little more nourishing.
Muffin Makeover
Pour the batter into muffin tins and bake at 350°F for 20–25 minutes. Great for portion control, lunchboxes, or quick morning snacks.
Craving something with a little more indulgence? Don’t miss my Pumpkin Cream Cheese Muffin—like a mini pumpkin cheesecake in muffin form.

Kid-Friendly Tips & Family Serving Ideas

I’ve made this gluten free pumpkin bread more times than I can count—mostly because my kids keep asking for it. And trust me, they are brutally honest. If it doesn’t look fun or taste good, it’s not happening.

So, I slice it into little “sticks” and suddenly it’s exciting. Add a side of almond butter and call it “pumpkin dunkers”? Total win. They even take it to school in their lunchboxes, and that’s saying something.

Leftovers? We turn them into French toast. Yes, really. A quick dip in eggs and cinnamon, and breakfast becomes a five-star event. The kids think I’m a baking wizard. I don’t correct them.

And when they help me bake it? Sure, it’s a mess. But they eat every bite—and that’s the real magic.

For the Starbucks Copycat Lovers

If you’re here because you love recreating your favorite Starbucks treats at home—you’re in the right place. This gluten free pumpkin bread is just the beginning.

We’ve got more cozy, copycat recipes that taste just like the coffee shop (but way cheaper, healthier, and easier to make in your own kitchen).

Try these next:

Birthday Cake Pops (Starbucks Copycat) – Just like the ones in the case, but homemade with love (and fewer mystery ingredients).
Strawberry Overnight Oats Recipe (Starbucks Copycat) – Creamy, refreshing, and ready when you are.
Egg White Bites Recipe (Starbucks Copycat) – Light, fluffy, and protein-packed—perfect for busy mornings.

Because let’s be honest—half the fun of Starbucks is the snacks. And now you can make them all at home.

Frequently Asked Questions

Is Starbucks pumpkin bread gluten-free?

No, Starbucks pumpkin bread is not gluten-free. It contains wheat flour, which means anyone with gluten sensitivity or celiac disease should avoid it. That’s why this homemade gluten free pumpkin bread is such a great alternative—it delivers the same cozy flavor without the gluten.

What does Starbucks pumpkin bread have in it?

Starbucks pumpkin bread is made with wheat flour, sugar, eggs, pumpkin puree, oil, and classic fall spices like cinnamon and nutmeg. It also includes pepitas on top for that signature crunch. Our version keeps the same flavor profile but uses gluten-free flour to make it more inclusive and beginner-friendly.

How many calories are in gluten free pumpkin bread?

A typical slice of homemade gluten free pumpkin bread has around 180–220 calories, depending on the ingredients used and portion size. If you’re looking to reduce calories, you can swap oil for applesauce or use less sugar—just keep in mind that will change the texture slightly.

Is all pumpkin puree gluten-free?

Yes, pure canned pumpkin puree is naturally gluten-free. Just make sure you’re not using pumpkin pie filling, which often contains added sugars and flavorings that could include gluten. Always check the label to be safe.

Conclusion

Making your own gluten free pumpkin bread isn’t just about having a cozy treat for fall—it’s about creating something you feel proud of with ingredients you trust and steps you can actually follow. Whether you’re baking during nap time, squeezing it in before school pickup, or just carving out a moment for yourself, this recipe meets you where you are.

It’s easy. It’s forgiving. And it tastes like comfort.

Now that you know the tricks and tips, there’s nothing stopping you from skipping the coffee shop line and baking your own Starbucks-style loaf right at home. And who knows? You might just start a new tradition—one slice at a time.
And if you’re ready to fill your mornings with more cozy, no-fuss recipes, head over to my Breakfast Recipes collection—simple ideas made for busy days.

Why You’ll Love This Gluten Free Pumpkin Bread