Gluten Free Pumpkin Loaf Cake

A super sliceable, sturdy gluten free pumpkin loaf cake is topped with sweet maple glaze and scattered with pumpkin seeds for a delicious fall treat. Not to be confused with a gluten free pumpkin bread or an oat flour pumpkin bread, this loaf is more of a cake, but one that can be enjoyed at breakfast.

My oat flour pumpkin cake with maple glaze lightly inspired this recipe (the loaf is also made with oat flour), but this recipe is more of a breakfast bake than a dessert. The first time I made this loaf, we devoured it in about two days, and I immediately made another one. With a cup of hot coffee or tea, it's so lovely on a crisp fall morning.

Why I Love This Gluten Free Pumpkin Loaf

• It keeps so well. You know how some gluten-free bakes dry out within a day? Not this recipe! The combo of oil and pumpkin puree ensures that it stays fresh for days, even when stored on the counter.
• Made in one bowl. It's so quick and easy to prep the batter, a baker of any skill level can accomplish it! Plus, you will only need to wash one bowl when you're done.
• Travels great. Lunchboxes, edible gifts, you name it - this loaf cake does it all. Just make sure to let the glaze set before packaging it up.
• Fluffy and light. I love the texture of this loaf cake, which manages to be fluffy and rich despite not calling for all-purpose flour.

PS: For more oat flour recipes and tips for using oat flour, check out my Ultimate Guide to Baking with Oat Flour!

Ingredients Needed

I've outlined what you need to make this recipe below, with a few notes. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Eggs - Large or medium-sized eggs work best.
• Pumpkin puree - I use canned pure pumpkin puree (not pumpkin pie mix) or my homemade pumpkin puree if I have some on hand.
• Oil - A neutral oil, such as vegetable, canola, or avocado oil, works, and I have also used melted coconut oil with good results.
• Brown sugar - Light or dark brown sugar is fine, or try coconut sugar.
• Oat flour - Naturally gluten-free oat flour is the only gluten-free flour needed here! If you can't eat oats, try brown rice flour or sorghum flour.
• Spices - A mix of ground cinnamon, ginger, and nutmeg.
• Baking powder
• Salt - I use fine sea salt, and table salt also works.
• Glaze - You'll need melted butter, maple syrup, and powdered sugar.
• Pumpkin seeds - For an optional garnish that I highly recommend!

Tips & Recipe Notes

• Sift the powdered sugar. Always sift powdered sugar before adding it to glazes or frostings to remove any lumps. It's especially important here because the glaze needs just 3 ingredients.
• Don't forget the pumpkin seeds. A scant ¼ cup of pumpkin seeds adds a bit of contrast and visual interest to the smooth glaze and cake. You can add the seeds raw, as I did, or lightly toast them first. I prefer raw pumpkin seeds rather than salted.
• Make it vegan. Substitute three flax eggs for the eggs. Happily, this cake is already dairy-free.
• Use pumpkin pie spice. Use pumpkin pie spice in place of the combination of spices in the batter if you prefer.
• Add chocolate. For a flavor boost, stir in 1 cup of semisweet chocolate chips into the batter.
• Skip the glaze. I mean, why would you?! But if you want a slightly different presentation, sift powdered sugar over the top of the loaf, or drizzle slices with salted caramel sauce.
• Try frosting. To up the ante even more, top the loaf with fluffy cream cheese frosting (use the method in my gluten free pumpkin snack cake with cream cheese frosting, it's SO delicious), chocolate buttercream frosting, or salted caramel frosting.

Storage Options

• Counter - Store the loaf in an airtight container or loosely covered with foil on the counter for up to three days.
• Fridge - Make it last a little longer by storing the bread in its container or covered in the fridge for up to 5 days.
• Freezer - Freeze the whole loaf wrapped in plastic and foil in the freezer for up to 3 months. Or, freeze slices in a freezer-safe sealable bag for up to 3 months. Thaw in the fridge before serving.