Gluten-Free Pumpkin & Goji Berry Bread
Published Oct 10, 2025
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When fall baking season arrives, you know what that means – pumpkin! Nothing beats the warm, cozy aroma of pumpkin bread fresh from the oven. This Gluten-Free Pumpkin & Goji Berry Bread is a seasonal favorite with a nutritious twist. Made with BareOrganics Golden Flax Meal instead of eggs and boosted with antioxidant-rich goji berries, this recipe is as wholesome as it is delicious. Even better, it’s gluten-free and egg-free (and can be made dairy-free), making it safe for nearly everyone to enjoy.
Table of Contents
Why You’ll Love This Gluten-Free Pumpkin Bread
Pumpkin bread is a classic for a reason, but this version takes it to the next level.
- Allergen-friendly: Free from gluten, eggs, soy, and nuts—perfect for sharing. It can also easily be made dairy-free.
- Superfood boost: Goji berries add natural sweetness, antioxidants, and Vitamin C.
- Egg-free made easy: BareOrganics Golden Flax Meal works beautifully as a flax “egg,” binding the bread and adding plant-based fiber.
- Moist & tender: Thanks to pumpkin puree and oil, this loaf stays soft and flavorful for days.
It’s the perfect balance of comfort and nutrition, making it ideal for breakfast, snacks, or dessert.
What You’ll Need
This loaf comes together with simple pantry staples plus a few standout ingredients:
- Gluten-free all-purpose flour blend
- Canned pumpkin puree
- Brown sugar and cane sugar (or coconut sugar)
- Neutral oil (like avocado or sunflower)
- BareOrganics Golden Flax Meal + water (for flax “eggs”)
- Milk or Dairy-free milk
- Goji berries
With just a short prep time and one mixing bowl, you’ll be amazed how quickly this bread comes together.
Tips for the Best Pumpkin Bread
- Let the flax egg gel: Give your flax meal and water mixture 5–10 minutes to thicken before mixing—it ensures proper binding.
- Don’t overmix: Stir the batter until just combined to keep the loaf tender.
- Customize the mix-ins: Add in chocolate chips for pumpkin seeds, or dried cranberries alongside the goji berries for extra fall flavor.
- Storage: Keep covered at room temperature for up to 3 days, refrigerate for up to a week, or freeze slices for up to 3 months.
Frequently Asked Questions
What does BareOrganics Golden Flax Meal do in baking?
It’s a fantastic egg substitute! When mixed with water, flax meal creates a gel-like consistency that binds ingredients while adding fiber, omega-3s, and protein.
Do I need to soak the goji berries first?
No, dried goji berries can go right into the batter. But if you want them extra plump, soak in warm water for 5 minutes, then drain before folding into the batter.
Can I make this bread refined sugar-free?
Yes—simply swap the brown and cane sugar for coconut sugar or your preferred unrefined sweetener.
Can I make muffins instead?
Absolutely! Divide the batter into a lined muffin pan and bake for 20–24 minutes.
This Gluten-Free Pumpkin & Goji Berry Bread is everything you want in a fall recipe: cozy, flavorful, and packed with superfood goodness. With simple swaps like BareOrganics Golden Flax Meal and goji berries, it’s proof that seasonal baking can be both indulgent and nourishing.
Gluten-Free Pumpkin & Goji Berry Bread
Ingredients
- 2 tablespoons BareOrganics Golden Flax Meal + 5 tablespoons water, (flax “egg”)
- 1 ¾ cups gluten-free all-purpose flour blend, (with xanthan gum)
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 ½ cups canned pumpkin puree, (not pumpkin pie filling)
- ½ cup light brown sugar, packed
- ½ cup cane sugar, (or coconut sugar)
- ½ cup avocado oil
- ⅓ cup milk or dairy-free mil
- ½ cup BareOrganics Organic Goji berries
Instructions
- In a small bowl, whisk together the BareOrganics Golden Flax Meal and water. Set aside for 5–10 minutes to thicken.
- Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan and line with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- In a large bowl, whisk together the pumpkin puree, brown sugar, cane sugar, oil, flax egg, and non-dairy milk until smooth.
- Add the dry ingredients into the wet ingredients and stir until just combined. Gently fold in the goji berries.
- Pour the batter into the prepared loaf pan. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil during the last 15 minutes.
- Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack. Cool completely before slicing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
