Gluten-Free Sourdough Pumpkin Bread – Easy Recipe

Last updated on August 15th, 2026

Fall is the perfect season for baking pumpkin bread, a treat many people enjoy. However, individuals with gluten sensitivities or celiac disease often can’t eat traditional pumpkin bread recipes. Below you’ll find a recipe of gluten-free sourdough pumpkin bread that’s just as tasty as regular wheat-based versions. It is suitable for both experienced bakers and those new to gluten-free baking, and it’s likely to become a popular fall recipe in your home.

Table of Contents

• Recipe
  • Ingredients
  • Steps
• Tips and Tricks
• How to Serve
• Savor the Season

Recipe

Ingredients

• 1 cup gluten-free sourdough starter
• 1 cup pumpkin puree
• 1/3 cup vegetable oil
• 2 eggs
• 1 cup rice flour
• 1/2 cup almond flour
• 1/2 cup tapioca starch
• 3/4 cup sugar
• 1 tsp baking soda
• 1 tsp xanthan gum
• 1 tsp cinnamon
• 1/2 tsp salt

Steps

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the gluten-free sourdough starter, pumpkin puree, vegetable oil, and eggs until well combined.
3. In a separate bowl, mix the rice flour, almond flour, tapioca starch, sugar, baking soda, xanthan gum, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can affect the texture of your bread.
5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
6. Bake for 60-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
7. Once baked, remove from the oven and let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Tips and Tricks

• For extra structure in your bread, add 1/4 cup of psyllium husk powder to the dry ingredients. This natural fiber helps bind the gluten-free flours and creates a more cohesive texture.
• To enhance moisture, try adding 1/4 cup of unsweetened applesauce to the wet ingredients. This not only adds moisture but also complements the pumpkin flavor beautifully.
• Customize your loaf by mixing in 1/2 cup of chopped nuts (like pecans or walnuts) or dried fruit (such as cranberries or raisins) before baking. This adds texture and extra bursts of flavor.
• Don’t be tempted to open the oven door frequently while baking, as this can cause the bread to sink in the middle.
• If you find the top of your bread is browning too quickly, cover it loosely with aluminum foil for the last 15-20 minutes of baking.

How to Serve

Gluten-free sourdough pumpkin bread is versatile and can be enjoyed in many ways:

1. Slice and serve it warm with a pat of butter or your favorite dairy-free spread.
2. Toast slices and top with cream cheese or nut butter for a hearty breakfast.
3. Cube the bread and use it as a base for a fall-themed bread pudding.
4. For a sweeter treat, drizzle cooled bread with a simple glaze made from 1/2 cup powdered sugar and 1 tablespoon of milk (dairy or plant-based).
5. Serve alongside a warm cup of coffee or tea for a fall-inspired afternoon snack.

Savor the Season

This gluten-free sourdough pumpkin bread demonstrates that dietary restrictions do not necessitate compromising on flavor or texture. The combination of gluten-free flour, sourdough, and pumpkin results in a moist and flavorful loaf. Store the bread at room temperature for up to 3 days or freeze for longer preservation. This recipe is suitable for those avoiding gluten by necessity or choice, offering a delicious way to enjoy seasonal flavors. Happy baking!