This Gluten-Free Pumpkin Bread recipe uses real pumpkin puree for a moist, tender loaf. Simple to prepare and even better than the classic Starbucks pumpkin loaf.
Copycat Starbucks Pumpkin Loaf (Gluten Free)
The beloved Starbucks Pumpkin Loaf is a fall favorite, and this gluten-free version captures everything you love—rich pumpkin flavor, tender crumb, and moist texture—without the digestive discomfort some experience with wheat-based baked goods.
Developed after experimenting with gluten-free flours, this loaf became a household favorite. It’s incredibly moist, decadently satisfying, and works well for breakfast, snack or dessert. Because it relies on real pumpkin puree, the flavor is deep and natural rather than overly spiced.
Preparation is straightforward: mix the wet ingredients, combine the dry, fold in the pumpkin, pour into a loaf pan and bake. Frosting is optional; a white chocolate glaze is a lighter alternative to cream cheese icing and complements the pumpkin beautifully.
Ingredient Shopping List
- Pumpkin puree
- Dark brown sugar
- Vegetable oil
- Sour cream (or mayonnaise for dairy-free)
- Eggs
- Brown rice flour (or rice flour)
- Tapioca starch
- Baking powder
- Baking soda
- Vanilla extract
Helpful Kitchen Tools
- 9×5 loaf pan
- Non-stick baking spray or parchment paper
- Cooling rack
- Mixing bowls (non-slip preferred)
- Electric hand mixer or stand mixer
Why Brown Rice Flour + Tapioca Starch Works
This recipe uses a blend of brown rice flour and tapioca starch to mimic the texture of traditional wheat-based pound cake. Brown rice flour provides a fine, slightly nutty crumb while tapioca starch adds chew and stretch, keeping slices from crumbling apart. The result is a moist, tender loaf that slices cleanly and tastes like classic pumpkin bread.
If you prefer, you can substitute a store-bought gluten-free all-purpose flour blend in a 2-cup swap for the rice flour and tapioca listed here. Many commercial blends already include tapioca or other starches, so the texture will be similar.
Dairy-Free Option
To make the loaf dairy-free, replace the sour cream with mayonnaise. This swap preserves moisture and structure without adding dairy. The recipe contains no butter or milk otherwise, so using mayo makes it both dairy- and lactose-free.
Spice Note: No Pumpkin Pie Spice
This recipe intentionally relies on real pumpkin for flavor rather than heavy spices. If you prefer a spicier loaf, add up to 1/4 teaspoon pumpkin pie spice or cinnamon to avoid overpowering the pumpkin. The loaf is delightful without any added spice, but a small pinch is fine if you like warmth.
How to Make Gluten-Free Pumpkin Bread
Preheat the oven to 350°F (175°C). Grease a 9×5 loaf pan with non-stick spray, butter, or line it with parchment for easy removal.
- In a large bowl, beat 1 cup dark brown sugar, 1 cup vegetable oil, 1/2 cup sour cream (or mayonnaise), and 5 eggs until well combined.
- Stir in 1 cup rice flour and 1 cup tapioca starch and mix until incorporated.
- Add 1 cup pumpkin puree and 1 teaspoon vanilla extract, mixing until uniform.
- Fold in 1 teaspoon baking powder and 1/2 teaspoon baking soda, then pour batter into the prepared loaf pan.
- Bake at 350°F for 28–30 minutes, or until a toothpick inserted in the center comes out clean.
Tip: Cool the loaf in the pan for a short time, then transfer to a wire rack to cool completely before glazing or slicing.
White Chocolate Glaze (Optional)
For a lighter finish than cream cheese, try a white chocolate glaze. Whisk together melted white chocolate wafers with coconut oil until smooth. Allow the loaf to cool completely, then spoon the glaze over the top and let it set on a wire rack with a baking sheet underneath to catch drips.
Note: Most white chocolate contains milk ingredients, so this glaze is not strictly dairy-free unless you use a vegan white chocolate alternative.
Storage and Shelf Life
At room temperature, this moist pumpkin bread will stay fresh for 1–2 days. To extend its life, refrigerate covered; it will keep up to a week. Reheat slices briefly in the microwave for a warm serving. A lightly damp paper towel over the cut end helps prevent drying between uses.
Printable Gluten-Free Pumpkin Loaf Recipe
BEST Gluten Free Pumpkin Bread Recipe
Equipment
- Mixer
- Loaf pan
Ingredients
- 1 cup pumpkin puree
- 1 cup dark brown sugar
- 1 cup vegetable oil
- 1/2 cup sour cream (or mayonnaise)
- 5 eggs
- 1 cup rice flour
- 1 cup tapioca starch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease or line a 9×5 loaf pan.
- Beat sugar, oil, sour cream (or mayo) and eggs until combined.
- Add rice flour and tapioca starch; mix until incorporated.
- Add pumpkin puree and vanilla; mix until uniform.
- Stir in baking powder and baking soda. Pour batter into pan and bake 28–30 minutes or until a toothpick comes out clean.
Notes
Nutrition values are estimates and do not include optional icing.
More Gluten-Free Pumpkin Ideas
Try pairing this loaf with a dairy-free pumpkin spice latte, or bake a batch of our pumpkin chocolate chip muffins for on-the-go breakfasts. This pumpkin loaf also freezes well—slice and wrap individual portions for quick thawing and reheating.
If you make this recipe, rate it and share feedback. Enjoy!