Gluten-Free Sourdough Pumpkin Bread
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There’s nothing better than a warm slice of pumpkin bread on a crisp fall morning, especially when it’s made with sourdough! This Gluten-Free Sourdough Pumpkin Bread is incredibly moist, full of cozy fall spices, and packed with delicious pumpkin flavor. The sourdough starter adds a little something special, creating a tender loaf that tastes just as good for breakfast as it does for an afternoon snack. This pumpkin bread is gluten-free, dairy-free, egg-free, and refined sugar-free, with zero gums or store-bought flour blends! It’s made with simple ingredients, real pumpkin puree, and gluten-free sourdough starter.
Need a Gluten-Free Sourdough Starter?
If you don’t have a gluten-free sourdough starter, check out my Gluten-Free Sourdough Guide! I created this 25-page step-by-step guide to walk you through every simple step from creating your own starter to baking the best loaf of your gluten-free life, easily. No scale, no strict timelines, no stress!
What Makes This Pumpkin Bread So Good?
The secret to this pumpkin bread is the combination of pumpkin puree, gluten-free sourdough starter, and warm fall spices.
Pumpkin puree adds moisture and a rich pumpkin flavor, while the sourdough starter brings its own unique flavor and helps make this loaf extra special. The warm spices tie everything together for that classic pumpkin bread taste we all look forward to every fall.
I also love that this recipe skips the complicated flour blends and gums often found in gluten-free baking. Instead, it uses simple ingredients to create a loaf that’s moist, flavorful, and perfect for slicing.
And because it’s egg-free and dairy-free, it’s a great recipe to keep on hand when you’re baking for family members with different dietary needs.
Whether you’re using up extra sourdough starter or looking for a new fall baking recipe, this is one pumpkin bread you’ll want to make all season long!
Need Holiday Recipes Everyone LOVES?
My NEW Holiday Cookbook is a limited-time release packed with 50+ gluten-free and dairy-free holiday family favorite recipes for Fall, Thanksgiving, Christmas, and all the special moments in between. Grab the cookbook full of breakfasts, mains, sides, desserts, and staples to start making all the nostalgic memories for the holidays!
More Recipes You’ll Love:
- Gluten-Free Sourdough (learn every simple step to make your starter & loaf)
- Gluten-Free Sourdough Discard Drop Biscuits
- Gluten-Free and Dairy-Free Sourdough Pancakes (Overnight or Same Day)
- Gluten-Free and Dairy-Free French Toast Casserole
- Nikki’s Gluten-Free and Dairy-Free Banana Bread
- Double Chocolate Gluten-Free Zucchini Bread
I cannot wait for you to give this yummy recipe a try! Please snap a picture and share it with me! Seeing your kitchen creations makes my day and encourages me to keep creating new allergy friendly recipes for you!
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Gluten-Free Sourdough Pumpkin Bread
Ingredients
- 2 cups almond flour
- 1/2 cup tapioca flour
- 1 cup sorghum flour
- 1 tsp baking powder
- 1/2 tbsp pumpkin spice
- 1/2 cup coconut sugar
- 1/4 tsp sea salt
- 1 cup gluten-free sourdough starter
- 2 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 cup pumpkin puree
- 1/3 cup avocado oil
- 4 eggs
- Optional: pumpkin seeds, sugar, cinnamon for topping
Instructions
- In a large mixing bowl, whisk all the wet ingredients together: pumpkin puree, eggs, vanilla, apple cider vinegar, and oil. Then, add the sourdough starter and mix well to combine evenly.
- In a separate bowl, combine all the dry ingredients together: sorghum flour, tapioca flour, almond flour, baking soda, baking powder, pumpkin spice, salt, and sugar.
- Add the dry ingredients into the wet ingredients and stir well until combined. It should be a thick consistency.
- Next, line a loaf pan with parchment paper & pour/scoop batter into pan. Optional: top with pumpkin seeds, brown sugar, or a cinnamon-sugar combo.
- Bake at 350F degrees for about 55 minutes or until a toothpick inserted into the middle of loaf comes out clean. Let the entire loaf cool on a wire rack completely before slicing to ensure it keeps it’s structure without crumbling.
Notes
This post may contain affiliate links. Please read our disclosure policy.
