I’m excited to share my gluten free pumpkin bread recipe with you! It’s not just any pumpkin bread; it’s rich, moist, and full of those cozy fall spices that make each bite feel like a warm hug.
This recipe fixes dry gluten free bread by delivering a moist crumb, steady texture, and reliable rise with pumpkin puree while masking grainy notes.
As someone with diabetes and a family who can’t have gluten, I know how tricky it can be to find recipes that fit everyone’s needs. This bread solves that problem so we can all enjoy a slice together during the holidays without worry.
What’s really neat about this recipe is how simple it is. It takes just 15 minutes to prep and an hour and five minutes to bake. You won’t be stuck in the kitchen all day, and the loaf comes out with that beautiful high dome, just like from a bakery.
If you love a treat in the fall, this is a must-have in your recipe box. If you enjoy baking, you might also like to check out my Blueberry Lemon Zucchini Bread.
Table of contents
Why You Will Love This Recipe
- Texture This gluten-free pumpkin bread has a bakery-like quality that’s moist and tender, making each slice feel special, like a professional baker made it.
- Flavor You’re gonna love the rich, spiced flavor from fall spices. It really captures that authentic pumpkin taste without relying on pumpkin pie filling.
- Convenience This recipe is simple and straightforward. With easy-to-find ingredients, you can whip it up quickly and enjoy fresh bread in no time.
- Storage Leftover pumpkin bread keeps well. You can store it at room temperature for a few days or freeze it for up to three months, so it’s always ready when you want a slice.
Moist Gluten Free Pumpkin Bread
- Prep Time: 15 minutes
- Cool Time: 0 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: bread
- Method: baking
- Cuisine: American
- Diet: gluten-free
Description
Delicious gluten-free pumpkin bread perfect for the fall season.
Ingredients
- 1 1/3 cups (200g) gluten-free measure-for-measure flour, high-quality blend with xanthan gum
- 1 1/4 cups (250g) granulated sugar, standard white sugar
- 11/2 teaspoon baking soda, fresh
- 1/41/2 teaspoon baking powder, fresh
- 11/2 teaspoon salt
- 21/2 teaspoons ground cinnamon
- 1/21/2 teaspoon ground nutmeg
- 1/21/2 teaspoon ground ginger
- 1/41/2 teaspoon ground cloves
- 1/41/2 teaspoon allspice
- 1 cup (230g) pumpkin puree, pure pumpkin
- 2 large eggs, at room temperature
- 1/3 cup (82g) milk, almond milk recommended
- 1/2 cup (98g) neutral oil, grapeseed suggested
- 11/2 teaspoon vanilla extract, pure
- 11/2 teaspoon lemon juice
Instructions
- Cream Wet Ingredients: Start by creaming together the oil, sugar, and eggs until everything is well combined and smooth. You will notice the mixture feels slightly thick and glossy. Do not overmix to prevent a dense texture.
- Add Dry Ingredients Slowly: Carefully whisk in the gluten-free flour, baking powder, and spices until just combined. Enjoy the sweet scent of pumpkin spice in your kitchen. Avoid stirring too much to keep a fluffy texture.
- Fold in Pumpkin Puree: Gently fold in the pumpkin puree until everything is just blended. The mixture should get thicker and have a beautiful orange hue. Be careful not to overfold.
- Pour into Loaf Pan: Transfer the batter into the greased loaf pan, smoothing the top to level it out. Ensure the pan is well greased to prevent sticking.
- Bake Time!: Pop the loaf into the oven at 350 degrees F and let it bake until golden brown and a toothpick comes out clean. If it browns too quickly, cover it with foil halfway through.
- Cool Before Slicing: Once baked, let the loaf cool in the pan for a bit before transferring it to a wire rack. Cooling is important to prevent crumbling.
Notes
- Storage Tips: Store leftover pumpkin bread in an airtight container at room temperature for up to five days, or freeze for up to three months wrapped tightly in plastic wrap and foil.
- Expert Tips: Use a high-quality gluten-free flour blend with xanthan gum for the best texture. Use all granulated white sugar for a bakery-style texture. Run a knife lengthwise through the loaf before baking for an even dome.
- Troubleshooting: If the bread feels wet in the center after baking, increase the baking time by 5-10 minutes until a toothpick comes out clean. If the loaf does not rise much, check the freshness of your baking powder and soda, and oven temperature. If the crust becomes too dark but the inside is undercooked, tent the loaf with foil halfway through baking.
- Reheating Instructions: To reheat, place slices in a microwave for about 20-30 seconds, or until warm.
- Serving Suggestions: Serve with cream cheese frosting for a treat. Pair with a warm cup of chai or coffee. Slice and serve as a festive gift during holidays.
- Recipe Variations: Add 1 cup of chocolate chips for a sweet twist. Incorporate chopped nuts for crunch. Drizzle with caramel sauce before serving.
- Ingredient Notes: Select pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices. For a lighter touch, consider substituting almond milk with oat or soy milk. Choosing high-quality spices will enhance the flavors significantly.
Nutrition
- Serving Size: 1 slice
- Calories: 278
- Sugar: 27g
- Sodium: 359mg
- Fat: 13g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 34mg
Ingredient Notes
- Gluten-free measure-for-measure flour: Grab a high-quality blend with xanthan gum to help it all come together nicely. It really makes a difference in texture!
- Granulated sugar: Standard white sugar gives your bread that bakery vibe. It sweetens things up just right, so don’t skip it!
- Baking soda: This is your leavener, helping the bread rise to a nice fluffy height. Make sure it’s fresh for the best results!
- Baking powder: Just a little boost to support the baking soda, ensuring your bread turns out nice and airy. Check the expiration date, fresh is key!
- Ground cinnamon: This spice gives the bread its warm, cozy flavor. You can always add a bit more if you really love that cinnamon kick!
- Ground nutmeg: Just a pinch of this brings out the fall vibes. Freshly grated nutmeg is lovely, but the pre-ground version works fine too!
- Ground ginger: It adds a bit of warmth and explores more flavor layers. If you don’t have ginger, try substituting with some ground cardamom!
- Ground cloves: This spice packs a punch with its rich flavor. Use sparingly, as a little goes a long way. Less is more here!
- Ground allspice: It’s like a spice blend in one, adding depth to your bread. If you’re out, a mix of nutmeg and ginger can work in a pinch!
- Pumpkin puree: The star of the show! It gives moisture and that lovely fall taste. Make sure it’s pure pumpkin, not pumpkin pie filling.
- Eggs: They help bind everything together and add a bit of richness. Room temperature eggs mix in more smoothly, so take them out early!
- Almond milk: This adds moisture while keeping it light. You could swap it with oat or soy milk if you prefer something different!
- Neutral oil: I like grapeseed for its mild flavor, but any neutral oil works. Butter can be used for more richness, though, it’s worth considering!
- Vanilla extract: A splash of vanilla rounds out the flavors beautifully. Always go for pure vanilla for that extra kick of taste!
- Lemon juice: This adds a hint of acidity, brightening up all the spices. If you’re out, a bit of vinegar can be a handy substitute!
Recipe Tips
- If the bread feels wet in the center after baking, extending the baking time by 5-10 minutes can help achieve a properly set texture.
- When the loaf doesn’t rise as expected, checking the freshness of baking powder and soda, as well as the oven temperature, can solve the issue.
- If the crust turns too dark while the inside remains undercooked, tenting the loaf with foil halfway through baking can prevent over-browning.
- For a tender crumb, opting for oil instead of butter in the recipe will contribute to a softer texture without the gluten.
- If you wish for an even doming, simply run a knife lengthwise through the loaf before baking to ensure consistent height.
Serving Suggestions
Slice and serve this gluten free pumpkin bread with cream cheese frosting for a treat. Pair it with a warm cup of chai or coffee at any occasion.
This bread is also wonderful as a festive gift during holidays and special events. Use it in recipes where you want to add seasonal flavors or as part of your dessert table.
A drizzle of maple syrup or caramel sauce adds a nice touch when serving. Consider adding chopped nuts or chocolate chips for extra texture and flavor.
Recipe variations
- You can use almond flour instead of gluten-free measure-for-measure flour for a different texture and flavor.
- Add 1 teaspoon of vanilla extract and 1/2 teaspoon of pumpkin pie spice for extra warmth and depth in flavor.
- Either use raisins or dried cranberries for a chewy sweetness that pairs well with the pumpkin.
- If you double the ingredients, you can make two loaves for sharing or freezing. Use 2 2/3 cups flour and 2 1/2 cups sugar.
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How to Store?
To keep your gluten free pumpkin bread fresh, follow these storage tips:
Room Temperature: Store the bread in an airtight container at room temperature for up to 5 days. This keeps it moist.
Refrigeration: If more time is needed, refrigerate the bread in an airtight container for up to 1 week. This extends freshness.
Freezing: Wrap the bread tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight.
Other Recipes You’ll Love
If you enjoyed this gluten free pumpkin bread or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
