Sourdough Pumpkin Bread Gluten-Free

This sourdough pumpkin bread recipe is gluten-free, gut-friendly, and perfect for the fall season. It uses a gluten-free sourdough starter, wholesome flours, and real pumpkin purée to make a festive fall treat that supports digestive health and satisfies seasonal cravings.

If you’re like me and prefer gluten-free diets, finding the perfect pumpkin sourdough bread recipe can feel like a quest for the holy grail, especially one that’s fluffy, not gummy, and full of that nostalgic pumpkin pie flavor. This recipe checks every box, and then some.

Sourdough Pumpkin Bread Gluten-Free

As a nutrition consultant and chef, I’m always on a mission to transform comfort food into something that loves you back. The first time I made pumpkin bread with sourdough discard, I couldn’t believe how tender and flavorful it turned out, but I needed a gluten-free version that still had that slightly tangy depth from an active sourdough starter. So I tested and retested using teff flour, almond flour, and arrowroot until I landed on this great recipe. I even used my own pumpkin purée once from roasted sugar pie pumpkins, but it works beautifully with canned pumpkin too.

If you’re at all curious how gluten-free sourdough works or want a base for even more fall-inspired bakes, you might enjoy my Gluten-Free Sourdough Bread Recipe. For now, let’s get mixing and create a loaf that’s both vibrant and nourishing, one you’ll want to make on repeat all season long.

Why You’ll Love This Recipe

• It’s a great way to use your gluten-free sourdough starter or sourdough discard.
• You’ll get the best results without gluten thanks to a blend of nutrient-dense flours.
• It’s naturally sweetened with maple syrup and just a touch of brown sugar.
• The texture is soft, tender, and perfect for slicing (especially for French toast).
• It captures the heart of fall baking with real pumpkin flavor and warming spices.

Find more fall recipes in my Healthy Fall Recipes eBook!

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Ingredient Substitutions

• No teff flour? Try sorghum flour or a blend with a little flour, like white whole wheat flour (if not strictly gluten-free).
• Out of arrowroot? Tapioca flour works just as well.
• Don’t have maple syrup? Honey or coconut sugar are good alternatives.
• Want to make it egg-free? Try flax eggs, though the texture may be slightly denser.

Chef Angie’s Tips

• Make sure your active starter is at room temperature for best results.
• For a softer crust, cover the loaf loosely with plastic wrap once cooled.
• If your discard is too sour, try using an active starter instead for a milder flavor.
• For a crustier finish, bake in a Dutch oven as you would a traditional sourdough bread recipe.
• If you’re doubling the recipe for a second loaf, freeze one in an air-tight container for another cozy fall day.
• Homemade roasted pumpkin can seriously elevate your bread, giving it a fresher, more pronounced pumpkin flavor and lovely golden hue. For step-by-step roasting instructions, check my How to Roast a Pumpkin guide for a foolproof method you’ll want to use every fall.

Ways to Serve

• Toasted with melted butter, macadamia pumpkin butter and a drizzle of maple syrup
• Made into pumpkin sourdough French toast for a next-level brunch
• Served with whipped cream cheese and a sprinkle of pumpkin spice
• With a bowl of soup or chili for a sweet-savory balance
• With hot chocolate or a pumpkin latte

Storage

• Store the loaf in an air-tight container at room temperature for up to 3 days.
• Wrap it in plastic wrap and freeze slices for up to 2 months.
• For best texture, warm slices in the toaster or oven before serving.

Equipment You’ll Need

• Large bowl and medium bowl
• Measuring cup and spoons
• Loaf pan (I like ceramic or metal)
• Parchment paper for easy removal
• Stand mixer with dough hooks (optional, but helpful)
• Spatula

FAQ

Can I use sourdough discard instead of an active starter?

Yes! This is a great way to use discard. The flavor will be tangier than using an active starter.

Can I use pumpkin pie filling instead of pumpkin purée?

No, pumpkin pie filling already contains sugar and spices, and the result will be overly sweet and unbalanced.

How do I know when the bread is fully baked?

Insert a toothpick into the center of the loaf. It should come out clean or with just a few crumbs. The top should be golden and set.

Can I make this without refined sugar?

Absolutely. Swap brown sugar for coconut sugar or just use extra maple syrup, erythritol, allulose or honey. Keep in mind, this might make the batter more moist.

What’s the best flour blend for gluten-free sourdough?

For this bread, I love combining teff, almond, and arrowroot. It gives a hearty structure without being too dense.

If you’re new to gluten-free sourdough baking, this pumpkin bread is a fantastic recipe to start with. It’s forgiving, easy, nourishing, and packed with that warm pumpkin pie flavor we all crave this time of year. Whether you’re enjoying it for the first day of fall or the second time in a week (because let’s be real, one loaf is never enough), this bread will quickly become a favorite.

Let me know how it turns out, and don’t be surprised if you end up making a second loaf.

Want more cozy fall recipes like this? Check out my Healthy Fall Recipes Ebook!