There’s something magical about that first crisp autumn morning when I pull out my mixing bowls and reach for the pumpkin puree. After years of gluten-free baking experiments (some delicious, some… well, let’s just say the squirrels got extra treats that year), I’ve perfected this gluten-free pumpkin bread recipe that never fails to make my kitchen smell like a cozy fall dream. My kids start hovering near the oven the moment they catch that warm cinnamon scent – and honestly, who can blame them?
This isn’t just another gluten-free recipe that crumbles at the first bite. Nope! After countless batches tweaking flour blends and spice ratios, I’ve landed on a version that’s moist, flavorful, and holds together beautifully. Whether you’re gluten-free by necessity or just exploring new baking horizons, this pumpkin bread will make you forget it’s missing anything at all.
Table of Contents
Table of Contents
Why You’ll Love This Gluten Free Pumpkin Bread
Trust me, this isn’t your average gluten-free bread that tastes like cardboard! Here’s why it’s become my go-to fall recipe:
- Unbelievably moist – The pumpkin puree and oil keep every slice tender (no dry crumbs here!)
- Warm spice magic – That cinnamon-nutmeg-clove combo will make your whole house smell like autumn
- No fancy techniques – Just mix wet and dry ingredients – even my 8-year-old can help
- Actually holds together – Unlike some GF baked goods, this slices beautifully without crumbling
- Versatile – Perfect for breakfast, snacks, or dessert (I won’t judge if you eat it all three ways)
Seriously – one bite and you’ll forget it’s gluten-free. My neighbor still doesn’t believe me when I tell her!
Ingredients for Gluten Free Pumpkin Bread
Okay, let’s talk ingredients – and I mean exactly what goes into making this pumpkin bread so darn good. After years of gluten-free baking mishaps (we don’t talk about The Great Crumbly Loaf Incident of 2018), I’ve learned precision matters. Here’s everything you’ll need:
- 1 ⅓ cups (200g) gluten-free measure-for-measure flour – My go-to is King Arthur or Bob’s Red Mill (that “measure-for-measure” part is crucial!)
- 1 1/4 cups (250g) granulated sugar – Yes, I weigh mine now after realizing how much my “cup” measurements varied
- 1 teaspoon baking soda – Make sure yours is fresh – I test mine with vinegar if it’s been open awhile
- 1/4 teaspoon baking powder – That tiny bit makes all the difference for lift
- 1 teaspoon salt – I use fine sea salt – it balances the sweetness perfectly
- 2 teaspoons ground cinnamon – The heart of that warm spice flavor
- 1/2 teaspoon each: nutmeg & ginger – Freshly grated nutmeg if you’re feeling fancy
- 1/4 teaspoon each: cloves & allspice – These are my secret weapons for depth
- 1 cup (230g) pumpkin puree – Not pie filling! Libby’s pure pumpkin is my ride-or-die
- 2 large eggs – Room temp is ideal (I put mine in warm water for 5 minutes if I forget)
- 1/3 cup (82g) milk – I use almond milk, but any milk works (even oat!)
- 1/2 cup (98g) neutral oil – Grapeseed’s my favorite, but avocado or light olive oil work too
- 1 teaspoon vanilla – Splurge on the good stuff if you can
- 1 teaspoon lemon juice – The acidity helps with rise (trust me on this one)
Pro tip: Measure your flour by spooning it into the cup and leveling off – no packing! That little trick saved me from so many dense loaves early on. And if you’re dairy-free? Just swap that milk for your favorite non-dairy alternative – I’ve made this with coconut milk when my daughter had a dairy phase and it worked beautifully.
Equipment You’ll Need
Don’t worry – you won’t need any fancy gadgets for this gluten-free pumpkin bread! Just grab:
- A trusty 9×5 inch loaf pan (the one with crumbs still stuck to it from last time is fine)
- Two mixing bowls – one big, one medium
- A rubber spatula (or wooden spoon if you’re feeling rustic)
- Measuring cups and spoons
- A whisk for those eggs
That’s it! No stand mixer required – just good old-fashioned arm power. Though I won’t tell if you sneak in a little electric hand mixer action.
How to Make Gluten Free Pumpkin Bread
Alright, let’s get baking! Don’t let the multiple steps fool you – this gluten-free pumpkin bread comes together faster than you can say “pumpkin spice latte.” Here’s exactly how I do it:
- Preheat that oven! Crank it to 350°F and grease your 9×5 loaf pan. I like to use the butter wrapper for greasing – zero waste and that little bit of butter flavor never hurts.
- Whisk the dry team. In your big bowl, whisk together all the dry ingredients (flour through allspice). Get those spices evenly distributed – no one wants a cinnamon pocket in one bite and bland the next!
- Mix the wet squad. In your medium bowl, whisk pumpkin puree, eggs, milk, oil, vanilla, and lemon juice until smooth. Pro tip: Add the eggs one at a time – it helps prevent those stubborn little white streaks.
- Bring them together. Pour the wet ingredients into the dry and gently mix with your spatula. Stop when you stop seeing flour streaks – I count to 30 stirs max. Overmixing is the enemy of tender gluten-free bread!
- Batter up! Scrape into your prepared pan. For bakery-worthy looks, run a knife down the center lengthwise – gives you that perfect domed top.
- Bake it right. Pop it in for 40 minutes, then loosely tent with foil (this keeps the top from getting too dark). Bake 20-25 more minutes until a toothpick comes out clean. Your kitchen will smell incredible.
- Cool like a pro. Let it cool in the pan 10 minutes (this patience prevents crumbling), then transfer to a rack. I know it’s hard, but wait at least 30 minutes before slicing – it finishes setting as it cools.
Irresistible Gluten Free Pumpkin Bread Recipe
A moist and flavorful gluten-free pumpkin bread that’s perfect for fall or anytime you crave a cozy treat.
- Total Time: 70-75 minutes
- Yield: 1 loaf (10 slices) 1x
Ingredients
- 1 ⅓ cups (200g) gluten-free measure-for-measure flour
- 1 1/4 cups (250g) granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1 cup (230g) pumpkin puree
- 2 large eggs
- 1/3 cup (82g) milk (almond milk recommended)
- 1/2 cup (98g) neutral oil (grapeseed recommended)
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 350F. Lightly grease a 9×5 loaf pan with cooking spray.
- In a large bowl, mix together the dry ingredients.
- In a separate bowl, whisk together the wet ingredients.
- Add the wet ingredients to the dry ingredients and mix together with a rubber spatula until fully incorporated.
- Smooth batter into the prepared pan. (Optional: Run a knife about 1-inch deep lengthwise through the center of the loaf for an evenly domed top.)
- Bake for 40 minutes, then cover loosely with tin foil.
- Bake for another 20-25 minutes, until a toothpick inserted into the center comes out clean.
- Let cool for 10 minutes in the pan before transferring to a wire rack.
- Cool completely (at least 30 minutes) before slicing.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- For best texture, let the bread cool completely before slicing.
- Store leftovers wrapped at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 60-65 minutes
- Category: Bread
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Tips for Perfect Gluten Free Pumpkin Bread
Three golden rules from all my trial and error: 1) Don’t overmix the batter – some lumps are friends, 2) That foil tent is non-negotiable for even baking, and 3) Seriously, let it cool completely before slicing. Warm bread crumbles, cooled bread slices like a dream. (But hey, if you can’t wait, call it “pumpkin bread pudding” and enjoy with a spoon!)
Ingredient Notes and Substitutions
Listen, I get it – sometimes you’re staring at your pantry thinking “Can I make this work?” After burning through enough gluten-free flours to fill a bakery, here’s what I’ve learned: Measure-for-measure GF flour is key – the xanthan gum already mixed in saves so many headaches. No pumpkin puree? Unsweetened applesauce works in a pinch (just add extra spice). Dairy-free? Any milk alternative slides right in. And please don’t grab pumpkin pie filling by accident – that sweetened stuff will throw everything off. The spices? Adjust to your taste – more cinnamon never hurt anybody!
Serving Suggestions for Gluten Free Pumpkin Bread
Oh, the possibilities! My favorite way? Thick slices slightly warm with a schmear of cream cheese – it’s like pumpkin cheesecake’s easygoing cousin. For breakfast, toast it and slather with butter that melts into all those spicy nooks and crannies. Dunk slices in your afternoon coffee or serve with vanilla ice cream for dessert. Honestly, it disappears so fast at Thanksgiving brunches and Halloween parties that I usually double the batch!
Storing and Freezing Gluten Free Pumpkin Bread
Here’s the good news – this gluten-free pumpkin bread stays moist for days! Wrap cooled loaves tightly in plastic or stash in an airtight container at room temperature (up to 3 days). Want to freeze? Slice first, then layer between parchment – grab single slices straight from the freezer. A quick 15-second zap in the microwave brings back that fresh-baked magic. Pro tip: Thaw frozen slices on your counter while your coffee brews – breakfast is served!
Nutritional Information for Gluten Free Pumpkin Bread
Just so you know what you’re biting into (though I promise it’s worth every calorie!):
- Serving Size: 1 slice (about 1/10 of loaf)
- Calories: 220
- Fat: 10g
- Carbs: 30g
- Protein: 3g
Remember – these are estimates and may vary slightly based on your exact ingredients. But hey, it’s got pumpkin in it – that basically makes it a vegetable, right?
FAQs About Gluten Free Pumpkin Bread
Can I use regular all-purpose flour instead?
You absolutely can – just swap the gluten-free flour cup-for-cup with regular AP flour. But heads up – you might need to bake it 5 minutes less since wheat flour behaves differently. The texture will be slightly lighter too!
Why did my pumpkin bread turn out dry?
Three likely culprits: 1) Overbaking (set a timer!), 2) Packing the flour (always spoon & level), or 3) Using pumpkin pie filling instead of puree. My golden rule? Pull it out when a toothpick shows moist crumbs, not completely clean.
Can I make this dairy-free?
Already done! The recipe works beautifully with almond milk (my go-to) or any non-dairy milk. For extra richness, try canned coconut milk – just shake well before measuring.
How do I know when it’s fully baked?
The top should spring back lightly when touched, and a toothpick inserted near the center should come out with a few moist crumbs (not wet batter). If it’s browning too fast, tent with foil earlier.
Can I add nuts or chocolate chips?
Please do! Fold in 1/2 cup of your favorite mix-ins right before pouring into the pan. Walnuts and dark chocolate chunks are my family’s favorite combo – just chop them small so they distribute evenly.
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