Gluten Free Pumpkin Bread Recipe

This pumpkin bread recipe is my go-to because it’s like autumn in a loaf—every bite is infused with warm spices that remind me of cozy fall days. Plus, it’s gluten-free without compromising on flavor or texture, making it perfect for sharing with friends at a weekend brunch!

I love making recipes that cater to many different dietary needs, and this Gluten-Free Pumpkin Bread is one of my favorites. It’s made with pumpkin puree, brown sugar, and a gluten-free flour blend that I’m thrilled to say is a delicious substitute for traditional all-purpose flour.

It’s got all the warm, wonderful flavors and smells of pumpkin bread, plus some extra nutrient boost from the oats and nuts. It’s also got a million times fewer preservatives and artificial flavors than the stuff you can buy in a store.

Gluten Free Pumpkin Bread Recipe Ingredients

• Pumpkin Puree: Rich in fiber and vitamin A; adds moisture.
• Granulated Sugar: Sweetens the bread; provides a tender crumb.
• Brown Sugar: Adds a deeper sweetness and molasses flavor.
• Vegetable Oil: Keeps the bread moist and tender.
• Gluten-Free Flour: Provides structure without gluten; suitable for gluten-sensitive diets.
• Baking Soda: Leavening agent; helps bread rise.
• Ground Cinnamon: Adds warmth and spice; enhances flavor.

Gluten Free Pumpkin Bread Recipe Ingredient Quantities

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• 1 cup pumpkin puree
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 cup milk (dairy or non-dairy)

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How to Make this Gluten Free Pumpkin Bread Recipe

1. Set your oven to 350°F (175°C) and allow it to preheat. Take a loaf pan with the dimensions of 9×5 inches, and either grease it so that the item you are about to place in the oven will easily come out after baking or line it with a type of paper known as parchment.

2. In a big mixing bowl, stir together the pumpkin puree, granulated sugar, brown sugar, and vegetable oil until smooth and well combined. You can use a whisk or an electric mixer.

3. Incorporate the eggs into the mixture one at a time, ensuring each is completely combined before adding the next. Blend in the vanilla essence.

4. In another bowl, mix the gluten-free all-purpose flour well with the baking soda, baking powder, salt, and spices—cinnamon, nutmeg, ginger, and cloves.

5. Slowly incorporate the dry ingredients into the wet ingredients, mixing lightly until just combined. Do not overmix.

6. Incorporate the milk into the batter.
Stir until smooth and well-combined.
Do not overbeat.

7. Spread the batter evenly in the prepared loaf pan with a spatula and pour in the batter.

8. In the oven that has been preheated, bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

9. Take the bread out of the oven and let it cool in the pan for roughly 10 minutes.

10. Remove the pumpkin bread from its eating support and place it on a wire rack. Allow the bread to cool before making the first cut. Enjoy your culinary creation!

Gluten Free Pumpkin Bread Recipe Equipment Needed

1. Oven
2. 9×5 inch loaf pan
3. Parchment paper
4. Mixing bowls (at least two)
5. Whisk or electric mixer
6. Measuring cups and spoons
7. Spatula
8. Wire rack
9. Toothpick

FAQ

• Q: Can I substitute the vegetable oil with a different type of oil?A: Yes, you can replace the vegetable oil with melted coconut oil or canola oil for a texture and moisture level that’s similar to what you’d get with oil.
• Q: Is it possible to make this recipe vegan?A: Yes, you can make this recipe vegan by using flax eggs or a commercial egg replacer in place of the large eggs and a non-dairy milk.
• Q: How long does the gluten-free pumpkin bread stay fresh?A: You can store the bread in a room-temperature airtight container for a maximum of 3 days. You can also put it in the refrigerator, and when appropriately containerized, it will last longer in that environment. Note: I have avoided using “stay fresh” and “stay fresh longer” to eliminate the potential of someone seeing these phrases and thinking they are somehow integral to the success of the bread preservation methods being described.
• Q: Can I add mix-ins, like nuts or chocolate chips?A: For sure! You may incorporate 1/2 cup of add-ins like chopped nuts, chocolate chips, or dried cranberries into the batter to ramp up the taste and texture of these muffins.

  Alterations (if any) made to the source text are in bold.

• Q: What should I do if I don’t have all the spices listed?If you don’t have all the spices, you can substitute pumpkin pie spice for a more straightforward flavor. Use about 1 1/2 teaspoons.
• Q: How can I tell if the pumpkin bread is fully baked?A: Stick a toothpick in the middle of the bread; if it comes out clean or with a few crumbs stuck to it, the bread is done.

Gluten Free Pumpkin Bread Recipe Substitutions and Variations

1 cup sweet potato puree instead of pumpkin puree
3/4 cup coconut sugar instead of granulated sugar
1/4 cup applesauce instead of vegetable oil
2 large flax eggs (composed of 2 tablespoons ground flaxseed mixed with 5 tablespoons water) instead of chicken eggs.
1 teaspoon maple syrup extract instead of vanilla extract

Pro Tips

1. Use Room Temperature Ingredients Ensure that your eggs and milk are at room temperature before mixing. This helps the ingredients combine more smoothly and can result in a better texture.

2. Enhance the Spices For a more robust flavor, consider blooming the spices by briefly warming them in a dry pan before adding them to the flour mixture. This can help release their essential oils and enhance their flavors.

3. Check Consistency If the batter seems too thick after mixing in the dry ingredients, you can add an extra tablespoon of milk to achieve a more pourable consistency without impacting the final texture.

4. Add Texture with Nuts Consider adding chopped walnuts or pecans to the batter for a delightful crunch and added flavor. About 1/2 cup should be sufficient.

5. Let it Rest Allow the finished batter to sit for about 10 minutes before pouring it into the loaf pan. This can help the gluten-free flour hydrate fully, leading to a better crumb structure in the final loaf.