This gluten-free pumpkin bread is warm, soft, and packed with fall flavors! Made with pumpkin puree and spices, it’s perfect for breakfast or a snack.
Every bite feels like a cozy hug! I love to enjoy mine with a little butter or cream cheese spread on top. Trust me, it’s hard to resist a second slice! 😋
Key Ingredients & Substitutions
Gluten-Free All-Purpose Flour: This is the star ingredient! Look for a blend with xanthan gum, which helps mimic the structure of traditional flour. If you don’t have a blend, consider making your own with brown rice flour, tapioca flour, and potato starch.
Pumpkin Puree: Canned pumpkin is super convenient, but fresh puree works too! Just roast or steam your pumpkin, then blend until smooth. You can also use sweet potato if you want a different flavor.
Spices: The mix of cinnamon, nutmeg, cloves, and ginger creates that classic fall taste. Feel free to adjust based on your personal preference—add more or try cardamom for an exciting twist!
Sugar: I like using a mix of brown and granulated sugars for depth of flavor. Coconut sugar is a great substitute for a lower glycemic option.
Oil: Vegetable oil keeps the bread moist, but you can use melted coconut oil for a subtle coconut flavor. Applesauce can also be swapped in for a healthier, moist bread.
How Do I Get the Perfect Texture for My Pumpkin Bread?
Getting the texture just right is essential for delicious pumpkin bread. Here’s how you can achieve it:
- Mix wet and dry ingredients separately before combining them to ensure even distribution.
- Be careful not to overmix the batter. Just stir until you don’t see dry flour—this keeps the bread light and fluffy.
- Use room temperature ingredients if possible; this helps the batter mix easily and rise better.
- Check for doneness around the 50-minute mark. Every oven is different, and you want to avoid drying it out.
Gluten-Free Pumpkin Bread
Ingredients You’ll Need:
- 1 3/4 cups gluten-free all-purpose flour blend (make sure it contains xanthan gum)
- 1 tsp baking soda
- 1/2 tsp baking powder (gluten-free)
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- 1/4 cup milk or dairy-free alternative
Time Needed:
This delicious pumpkin bread will take about 15 minutes to prepare, with an additional 50-60 minutes for baking. Don’t forget to let it cool a bit before slicing—total time will be around 1 hour and 15 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). While it’s warming up, lightly grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This ensures all the dry ingredients are evenly mixed together.
3. Combine the Wet Ingredients:
In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, eggs, oil, and vanilla extract. Mix until everything is smooth and well combined—this is where the flavor really starts to build!
4. Combine Wet and Dry Mixtures:
Now, add the dry ingredients to the wet ingredients in two additions. Alternate with the milk (start with dry and end with dry). Stir just until combined—be careful not to overmix, as this can make the bread dense!
5. Pour and Smooth:
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top so it bakes evenly.
6. Bake:
Bake in your preheated oven for 50-60 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean or with just a few crumbs, it’s ready!
7. Cool:
Allow the bread to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This helps it set up nicely!
8. Slice and Enjoy:
Once cooled, slice your pumpkin bread and serve! It’s delicious plain or spread with a little butter or cream cheese for an extra treat!
Can I Use Another Type of Flour?
Yes, if you prefer, you can use a different gluten-free flour blend, but make sure it has xanthan gum to help with binding. Almond flour can also be used, but it will change the texture and flavor of the bread.
How Can I Make This Recipe Dairy-Free?
You can easily make this gluten-free pumpkin bread dairy-free by using a dairy-free milk alternative, such as almond milk, oat milk, or coconut milk. Also, ensure that your vegetable oil or coconut oil is dairy-free, which is typically the case.
How Do I Store Leftover Pumpkin Bread?
Store leftover pumpkin bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and then in aluminum foil, and freeze for up to 3 months. Thaw overnight in the fridge before serving.
Can I Add Mix-Ins Like Chocolate Chips or Nuts?
Absolutely! Feel free to fold in chocolate chips, walnuts, or pecans when combining the wet and dry ingredients. Just be mindful not to add too much; around 1/2 to 3/4 cup should do the trick without compromising the texture.
