Sourdough Pumpkin Bread Gluten-Free

A sliced loaf of gluten-free sourdough pumpkin bread topped with pumpkin seeds sits on a patterned tray. A bottle of milk and a plate with honey and a honey dipper are nearby. The scene is set on a light surface with a yellow cloth in the background.

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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.

Prep Time10

Cook Time50

Total Time1

Course: Bread, Breakfast, Brunch

Cuisine: Amercian

Keyword: Sourdough Pumpkin Bread Gluten-Free

Servings:

Calories: 219kcal

Equipment

Ingredients

2 cups Almond flour
1/2 cup Arrowroot
1 cup Teef flour
1 tsp Baking soda
1 tsp Baking powder
1/2 cup Erythritol or coconut sugar
1/4 tsp Salt
1 cup Pumpkin purre
1 cup Sourdough starter
2 tbsp Apple cider vinegar
1/3 cup Avocado oil
4 Eggs large

Instructions

In a large mixing bowl, whisk the wet ingredients: eggs, pumpkin purée, apple cider vinegar, pumpkin spice, vanilla extract, and oil.
2. Stir in your active sourdough starter or discard. Mix well to combine.In a separate small bowl, combine the dry ingredients: teff flour, almond flour, arrowroot, pumpkin spice, baking soda, baking powder, erythritol, and salt.
3. Add the dry ingredients to the wet mixture and stir until combined. The batter will be thick but scoopable.
4. Pour into a lined loaf pan and smooth the top of the loaf with a bench scraper or spatula. Optional: top with a sprinkle of brown sugar, pumpkin seeds, or a cinnamon sugar swirl.
5. Bake in a preheated oven at 350°F until a toothpick inserted into the center of the loaf comes out clean (usually 55–65 minutes).
6. Let the entire loaf cool before slicing. This helps the structure set and keeps it from crumbling.

Nutrition