This gluten-free pumpkin bread is soft, moist, and oh-so-tasty! Filled with warm spices and the natural sweetness of pumpkin, it’s a cozy treat for any time of day.
I love to enjoy it with a cup of tea. And let’s face it, who can resist a slice topped with cream cheese? It’s like a hug in every bite! 😋
Key Ingredients & Substitutions
Gluten-Free All-Purpose Flour: This is a must for the bread’s structure. Look for a blend that includes xanthan gum to help with texture. If you can’t find it, you can make your own mix using brown rice flour, tapioca flour, and potato starch.
Pumpkin Puree: Use canned pumpkin for convenience, but homemade pumpkin puree is just as good! If you’re in a pinch, sweet potato puree can be a nice alternative, giving a slightly different flavor.
Spices: The blend of cinnamon, ginger, nutmeg, and cloves adds warmth. Feel free to adjust these, or use a pre-made pumpkin spice mix if you have it. I love adding a pinch of allspice for extra flavor!
Oil: Vegetable oil is great, but melted coconut oil adds a lovely richness. If you want a lighter option, unsweetened applesauce can be used in place of some of the oil for moisture.
What’s the Best Way to Combine Ingredients Properly?
Mixing the ingredients correctly is key to a successful pumpkin bread. Here’s a helpful approach:
- Start by whisking dry ingredients together in one bowl and wet ingredients in another. This ensures even distribution of everything.
- When combining, gently fold the dry mix into the wet mix using a spatula or wooden spoon. This keeps your bread airy and avoids overmixing.
- Stop mixing as soon as you see no dry flour. A few lumps are okay!
This technique will help achieve that tender crumb you want in your pumpkin bread. Enjoy baking!
How to Make Delicious Gluten-Free Pumpkin Bread
Ingredients You Will 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
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 (15 oz) can pumpkin puree (or 1 3/4 cups homemade pumpkin puree)
- 1/2 cup vegetable oil or melted coconut oil
- 1 teaspoon pure vanilla extract
Time Required:
This delightful gluten-free pumpkin bread will take about 15 minutes to prepare and approximately 55-65 minutes to bake. Plan for at least 10 additional minutes to cool before slicing. So, in total, you’re looking at around 1 hour and 30 minutes from start to enjoying a slice of this tasty bread!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with cooking spray or butter, or you can line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, combine the gluten-free all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ginger, nutmeg, and optional ground cloves. Use a whisk to mix everything together well, ensuring the dry ingredients are fully combined.
3. Prepare the Wet Ingredients:
In a separate large bowl, whisk together the brown sugar, granulated sugar, eggs, pumpkin puree, oil (or melted coconut oil), and vanilla extract. Keep whisking until the mixture is smooth and well blended.
4. Combine Wet and Dry Ingredients:
Next, gently fold the dry ingredients into the wet mixture. Use a spatula or wooden spoon to combine everything, mixing just until you see no dry flour. Avoid overmixing; it’s okay if the batter has a few lumps!
5. Pour and Smooth the Batter:
Pour the batter evenly into the prepared loaf pan and use a spatula to level off the top. This will help it bake evenly.
6. Bake the Pumpkin Bread:
Place the loaf pan in the preheated oven and bake for about 55-65 minutes. Check for doneness by inserting a toothpick into the center of the bread. If it comes out clean or with just a few moist crumbs, it’s done!
7. Cool Before Slicing:
Remove the bread from the oven and let it cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely. This step helps maintain the right texture.
8. Enjoy!
Your gluten-free pumpkin bread is now ready! Slice it up and enjoy it plain, or try spreading a little cream cheese or butter on top for extra deliciousness.
This bread has a moist, tender crumb and rich pumpkin flavor with warm spices—perfect for autumn or whenever you crave a comforting treat!
Can I Use a Different Flour Instead of Gluten-Free All-Purpose Flour?
Unfortunately, using a different kind of flour, like regular all-purpose flour or whole wheat flour, won’t work for gluten-free recipes. However, a homemade blend of brown rice flour, tapioca flour, and potato starch can be used as a substitute if it contains xanthan gum.
Can I Substitute the Eggs in This Recipe?
Yes! If you need to make this recipe egg-free, you can use flaxseed meal or chia seeds. For each egg, mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water, let it sit for about 5 minutes until it thickens, and then add it to your wet ingredients.
How to Store Leftover Pumpkin Bread?
Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze it! Wrap individual slices in plastic wrap and place them in a freezer bag; they’ll stay good for about 2-3 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Add Mix-Ins to This Pumpkin Bread?
Absolutely! You can fold in nuts like walnuts or pecans, or even chocolate chips for a sweeter touch. Just make sure to keep the total amount to about 1 cup so it doesn’t affect the bread’s texture!
