Gluten-free and Delicious Spiced Pumpkin Loaf

Gluten-Free Pumpkin Loaf
Gluten-free spiced pumpkin loaf is one of my family’s autumn favorites with warming spices of cinnamon, ginger, and cloves. Pumpkin Puree makes this loaf super moist. I would say it is a prefectly transitional cake from Autumn to Winter when we indulge in more festive treats.

Where I live -in London – most autumn and winter weekends are rainy and dark. We always crave something that is warming and comforting to have with a cup of Turkish tea in the afternoons. This delicious, moist, and spicy gluten-free loaf is much lighter and moist than most cakes and is free of refined sugars and not too sweet. I use mainly buckwheat flour and add some Tapioca Flour to inject some sponginess into gluten-free baking, both are from Bob’s Red Mill and are available on Amazon or your local health store.

For some texture and extra flavour I add pecan and chocolate chunks on top.  I use pure 100% chocolate from Montezuma’s – You don’t have to use pure chocolate, I am just so obsessed with dark chocolate! However it really melts so well when heated unlike the baking chocolate chunks/chip that has lower chocolate content and more solid fillers.

Serves 6 -8 slices Prep Time:10 mins Cooking time: 25-30 mins

Equipment: 1lb loaf tin

Dry Ingredients

  • 200 g buckwheat flour
  • 25 g tapioca flour
  • 1 tsp baking powder
  • 3 tbsp coconut sugar/muscovado sugar
  • ¼ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground ginger
  • ½ tsp ground cloves
  • ¼ cup chocolate chunks (optional)

Wet Ingredients

  • 250 g pumpkin puree
  • 2 eggs – at room temperature
  • 100 butter/coconut oil (melted)
  • 1 tsp vanilla
  • 3 tbsp maple syrup
  • 3 tbsp milk


  • 8-10 pecan nut halves
  • 2 tbsp chocolate chunks


  1. Preheat oven to 350ºF/180ºC
  2. Combine all dry ingredients (except choc-chunks) in a large mixing bowl by sifting and then mixing well.
  3. Combine all the wet ingredients in a separate bowl, mix together well.
  4. Pour the wet ingredients into the dry ingredients, mix with a spatula to ensure a homogenous mix
  5. Fill the parchment-lined loaf tin with the mixture which should be quite thick. Use an angled spatula to flatten the top.
  6. Top the batter with choc-chunks and pecan nuts.
  7. Bake for 20-25 mins. To test the doneness, use a toothpick, which should come out slightly moist but not wet.
  8. Transfer to a cooling rack to cool completely before serving.



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Hi! I’m Saba

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