This Gluten-Free Pumpkin Bread is moist and packed with pumpkin flavor, making it a perfect fall treat! With warm spices like cinnamon, it’s cozy and inviting.
I love to enjoy it with a cup of tea on a chilly day. It’s so good, it won’t last long in my house—everyone loves it! 🍂
Baking this is a breeze! Just mix the ingredients and pop it in the oven. I often make extra to share, but be warned, it disappears fast!
Key Ingredients & Substitutions
Gluten-Free All-Purpose Flour: This is essential for the structure of the bread. Make sure it contains xanthan gum to help it rise and hold moisture. If you don’t have it, you can mix your own blend of almond flour and coconut flour at a 2:1 ratio.
Pumpkin Puree: Canned pumpkin puree is best for this recipe, but you can use homemade puree if you prefer. Just ensure it’s pure pumpkin without added sugar or spices.
Vegetable Oil: I use vegetable oil for its neutral flavor, but melted coconut oil adds a nice hint of sweetness and richness. You can substitute with melted butter too if you like a more buttery taste.
Spices: The spices are what make this bread special. You can adjust them to your taste or even add a pinch of allspice for added warmth. If you don’t have all of them, just stick with cinnamon for a simpler flavor.
How Do I Ensure My Pumpkin Bread Is Moist?
To keep your gluten-free pumpkin bread moist, follow these tips:
- Don’t overmix the batter after combining wet and dry ingredients; this can make the bread tough.
- Check the bread a few minutes before the baking time is complete. Gluten-free items can overbake quickly, drying out the bread.
- Let it cool properly; this helps improve the texture. Cooling in the pan for a bit traps steam, keeping the bread moist.
- Your choice of oil also impacts moisture. Oils keep the bread softer than butter does.
Gluten-Free Pumpkin Bread Recipe
Ingredients You’ll Need:
- 1 3/4 cups gluten-free all-purpose flour blend (make sure it contains xanthan gum)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder (gluten-free)
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
How Much Time Will You Need?
This delightful Gluten-Free Pumpkin Bread can be made in about 15 minutes of prep time, plus 55-65 minutes for baking. After that, let it cool for a bit so it’s perfect to slice and enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan with gluten-free flour, or you can line it with parchment paper for easier removal later.
2. Combine the Dry Ingredients:
In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This will help to evenly distribute the leavening agents and spices for a perfect rise and flavor.
3. Mix the Wet Ingredients:
In another bowl, mix the pumpkin puree, brown sugar, granulated sugar, oil, eggs, and vanilla extract. Use a whisk or mixer, combining until it’s smooth and creamy. This is where the pumpkin flavor really comes to life!
4. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture, stirring gently until everything is just combined. Be careful not to overmix, or your bread can become tough. We want it soft and moist!
5. Transfer to the Loaf Pan:
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top if needed. This step ensures even baking and a nice appearance.
6. Bake the Bread:
Place the loaf pan into the preheated oven and bake for 55-65 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the bread is ready.
7. Cooling Time:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. This helps it set and makes it easier to take out of the pan. After that, transfer it to a wire rack to cool completely.
8. Slice and Serve:
When the bread is fully cooled, slice it up, and enjoy! I love spreading a little butter or your favorite topping on a warm slice—delicious!
Can I Use a Different Sweetener Instead of Sugar?
Absolutely! You can substitute the sugars with alternatives like honey, maple syrup, or coconut sugar. Just remember that the liquid sweeteners will change the moisture content, so you may need to adjust the amount of oil slightly or reduce other liquids in the recipe.
How Can I Make This Bread Dairy-Free?
This recipe is naturally dairy-free if you use vegetable oil or melted coconut oil. Just ensure the butter spread you choose is dairy-free if you enjoy it with a spread!
What Should I Do If The Bread Is Too Dense?
If your pumpkin bread turns out too dense, it could be due to overmixing the batter or not enough leavening agents. Make sure to mix gently and check that your baking soda and powder are fresh. You can also try adding an extra egg to improve the rise and lightness.
How Can I Store Leftover Pumpkin Bread?
Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 3 months. Thaw overnight in the fridge before enjoying!