Super Moist Pumpkin Bread

  • Author: Nicole Dawson
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hours 10 minutes
  • Yield: 2 loaf 1x


This is an incredible bread! The combination of pure pumpkin puree and pumpkin spice and pumpkin seeds add to its moist texture, richness of flavor in this favorite seasonal bread.



  • 1 3/4 cup 1:1 gluten free blend or all-purpose flour
  • 1 cup sugar (I used Wholesome brand)
  • 1/4 cup dark brown sugar
  • 2 1/4 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/2 tsp. fine sea salt
  • 2 tsp. pumpkin pie spice
  • 1 cup pure pumpkin puree
  • 1 tablespoon melted coconut oil (or neutral oil)
  • 1 tablespoon maple syrup (or brown rice syrup)
  • 1/2 cup dairy free milk (coconut, flax, soy )
  • 1 teaspoon lemon juice
  • 1/2 C. dry unsalted pumpkin seeds (sunflower seeds, cranberries or vegan chocolate chips)


  1. Preheat oven to 350°. Line an 8×4 loaf pan with parchment paper and lightly spray to coat.
  2. In a large bowl, stir together flours, sugars, baking soda, baking powder, salt, and pumpkin pie spice.
  3. Add the pumpkin puree, oil, syrup, lemon juice and milk and mix until dry ingredients are well incorporated.
  4. Pour batter into prepared loaf pan. Top with pumpkin seeds.
  5. Bake for 50-60 minutes in preheated oven, or until toothpick inserted in the center comes out almost clean. Remove from oven and let cool 15 minutes in pan (it will continue to cook a little).
  6. Remove from pan and sit on a cooling rack to cool completely before slicing. 

  • Category: Bread, Pumpkin
  • Method: Bake

Keywords: pumpkin bread, fall, bread

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