This Gluten-Free Pumpkin Bread smells like fall and tastes like happiness! Made with real pumpkin and warm spices, it’s moist and delicious, perfect for a cozy treat.
It’s my go-to during autumn. I love enjoying a slice with tea or coffee. You might even want to sneak a piece for breakfast! It’s that good—and no gluten needed!
Key Ingredients & Substitutions
Gluten-Free All-Purpose Flour Blend: Look for a blend that contains xanthan gum for better texture. If you don’t have this, you could make your own by mixing almond flour and coconut flour. But for the best results, stick with a store-bought blend.
Pumpkin Puree: Canned pumpkin puree is ideal and very convenient. If you want to use fresh pumpkin, just roast and puree it. Just ensure it’s not seasoned pumpkin pie filling!
Vegetable Oil: I often use coconut oil because it adds a slight richness. You can use any neutral oil like canola, or if you prefer, melted butter will work too for a richer taste.
Eggs: If you’re looking for an egg replacement, try using flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) or applesauce for moisture.
How Can I Ensure My Pumpkin Bread is Moist and Tender?
One key to moist gluten-free pumpkin bread is properly mixing your ingredients. After blending your wet and dry ingredients, stir until just combined. Overmixing can make the bread tough.
- Always start with room temperature ingredients for even mixing.
- Monitor baking time closely. Ovens can vary a lot—check a couple of minutes before the recommended time.
- Letting it cool in the loaf pan for a bit helps retain moisture before transferring to a wire rack.
Delicious Gluten-Free Pumpkin Bread Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups (210g) gluten-free all-purpose flour blend (with xanthan gum)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder (gluten-free)
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 1 cup (200g) granulated sugar or coconut sugar
- 1/2 cup (120ml) vegetable oil or melted coconut oil
- 2 large eggs
- 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delightful gluten-free pumpkin bread takes about 15 minutes of prep time and 55 to 65 minutes to bake. After cooling, allow it to rest for about 15 minutes in the pan before slicing. You’ll be enjoying this warm, spiced treat in no time!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First things first, let’s preheat that oven! Set it to 350°F (175°C). While the oven is warming up, lightly grease a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
2. Mixing Dry Ingredients:
In a medium-sized bowl, combine the gluten-free flour blend, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Whisk these together until they’re well mixed—this step is important for even flavor and texture!
3. Preparing the Wet Ingredients:
In a large bowl, mix the sugar and oil until it’s blended nicely. Next, add the eggs one at a time, making sure to beat well after each one. Stir in the pumpkin puree and vanilla extract until everything is smooth and creamy.
4. Combining Wet and Dry Ingredients:
Now it’s time to bring it all together! Gradually add your dry ingredients to the wet mixture and stir gently. Just combine everything until you don’t see any flour lumps—avoid overmixing so your bread stays nice and tender.
5. Pouring and Smoothing the Batter:
Pour that delicious pumpkin batter into your prepared loaf pan, using a spatula to smooth the top so it bakes evenly.
6. Baking the Bread:
Pop it in the oven and bake for about 55 to 65 minutes. Keep an eye on it! The bread is ready when you insert a toothpick into the center, and it comes out clean with no gooey batter attached. The top should be a lovely golden brown.
7. Cooling the Bread:
Once it’s baked, let the bread cool in the pan for about 15 minutes. This helps it set nicely. After that, carefully remove it from the pan and transfer it to a wire rack to cool completely before slicing.
8. Serving Your Bread:
Your gluten-free pumpkin bread is now ready to be enjoyed! Serve it plain or spread some butter on a warm slice for an extra treat. It tastes fantastic with a cup of coffee or tea.
This pumpkin bread is a wonderful autumn treat, boasting warm spices and rich pumpkin flavor. Leftovers can be tightly wrapped and stored at room temperature for up to 3 days or kept in the fridge for up to a week. Happy baking!
Can I Use a Different Type of Flour?
Absolutely! While the recipe calls for a gluten-free all-purpose flour blend, you can experiment with almond flour or coconut flour. Just keep in mind that these alternatives may change the texture and moisture level, so you might need to adjust the liquid ingredients accordingly.
What Can I Substitute for Eggs?
If you need an egg substitute, try using flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) or 1/4 cup of applesauce for moisture. This should help keep the bread moist and tender!
How Should I Store Leftovers?
Store any leftover pumpkin bread wrapped tightly at room temperature for up to 3 days. If you’d like to keep it longer, place it in the refrigerator for up to a week. You can also freeze slices in an airtight container for up to 3 months—just thaw before enjoying!
Can I Add Nuts or Chocolate Chips?
Yes, you can enhance your pumpkin bread by adding nuts like walnuts or pecans, or even chocolate chips! Just fold in about 1/2 to 1 cup of your chosen addition to the batter before pouring it into the loaf pan.