This gluten-free pumpkin bread is moist, fluffy, and full of warm spices. It’s perfect for breakfast or a cozy snack on a chilly day!
I love how this recipe uses simple ingredients, making it easy for anyone to whip up. Plus, it fills your kitchen with the smell of fall—who can resist that? 🎃
Key Ingredients & Substitutions
Gluten-Free All-Purpose Flour: Make sure it contains xanthan gum for better texture. If you don’t have a blend on hand, you can create your own using equal parts of rice flour, tapioca flour, and potato starch.
Pumpkin Puree: Use canned pumpkin puree for convenience. If you prefer, you can roast and puree fresh pumpkin. Just be sure it’s not pumpkin pie filling as that’s sweetened and spiced.
Oils: I love using melted coconut oil for its subtle flavor, but vegetable oil works well too. If you want to cut down on fat, substitute half the oil with unsweetened applesauce.
Spices: The mix of cinnamon, ginger, nutmeg, and cloves gives this bread a lovely warmth. Feel free to adjust the spices according to your taste. If you don’t have ground ginger, allspice can be a great substitution!
How Do I Make Sure My Pumpkin Bread Turns Out Moist?
Moisture is key for great pumpkin bread! Here’s how to achieve it:
- Use a good amount of pumpkin puree, which adds moisture and richness.
- Avoid overmixing the batter; this can make the bread dense. Just mix until ingredients are combined.
- Make sure not to overbake! Check for doneness at 60 minutes, using a toothpick. It should come out clean but not dry.
- Let your bread cool in the pan for 10 minutes. This helps to keep it moist before transferring it to a wire rack.
Following these tips will help ensure your gluten-free pumpkin bread is tender and delicious every time!
How to Make Gluten-Free Pumpkin Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups gluten-free all-purpose flour blend (make sure it contains xanthan gum)
- 1 tsp baking soda
- 1/2 tsp baking powder (gluten-free)
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
Wet Ingredients:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil or melted coconut oil
- 3 large eggs
- 1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
How Much Time Will You Need?
This delicious gluten-free pumpkin bread takes about 15 minutes to prepare and 60 to 70 minutes to bake. Plus, there’s a cooling period of about 10 minutes afterward. So, overall, you’ll need around 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Greasing and flouring a 9×5-inch loaf pan will ensure your bread doesn’t stick. You can also line it with parchment paper for easier removal.
2. Mix the Dry Ingredients:
In a medium bowl, combine the gluten-free flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Use a whisk to mix everything together until it’s well combined. This helps ensure even distribution of the ingredients.
3. Combine the Wet Ingredients:
In a large mixing bowl, beat together the granulated sugar, brown sugar, and oil until fully combined. It should look smooth and well-blended.
4. Add Eggs and Flavorings:
Add the eggs one at a time, mixing well after each addition to ensure everything is incorporated. Then, stir in the pumpkin puree and vanilla extract. Mix until the mixture is smooth.
5. Combine Wet and Dry Mixtures:
Now, carefully add the dry ingredients to the wet mixture. Stir gently just until everything is combined, but be cautious not to overmix. Overmixing can make the bread dense, and we want it fluffy!
6. Pour and Smooth the Batter:
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top, ensuring an even bake.
7. Bake the Bread:
Put the loaf pan in the preheated oven and bake for 60 to 70 minutes. To check for doneness, insert a toothpick into the center. If it comes out clean, your bread is ready!
8. Cool and Serve:
Once baked, remove the bread from the oven and let it cool in the pan for 10 minutes. After that, carefully transfer it to a wire rack to cool completely. This cooling helps the texture settle beautifully.
9. Enjoy Your Treat!
Once cooled, slice up your moist, flavorful gluten-free pumpkin bread and enjoy it with a cup of tea or coffee. It’s perfect for sharing or enjoying all by yourself!
This recipe guarantees a lovely texture and flavor, thanks to the blend of gluten-free flour and warm spices. Happy baking!
Can I Use a Different Flour Substitute?
Absolutely! If you don’t have a gluten-free all-purpose flour blend, you can create your own using equal parts of rice flour, tapioca flour, and potato starch. Just make sure to add xanthan gum if your blend doesn’t already include it!
How Do I Store Leftover Pumpkin Bread?
To store leftovers, wrap the pumpkin bread tightly in plastic wrap or aluminum foil, and place it in an airtight container. It can be kept at room temperature for up to 3 days or in the fridge for up to a week. For longer storage, consider freezing slices (wrapped individually) for up to 3 months!
Can I Make This Recipe Vegan?
You can definitely make vegan adjustments! Substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water equals one egg) and use unsweetened applesauce or additional pumpkin puree in place of the eggs for added moisture. Just remember to choose a vegan-friendly oil and sugar as well!
What Should I Do If the Bread Is Too Dense?
If your pumpkin bread turns out dense, it may be due to overmixing the batter. Be gentle when combining wet and dry ingredients, and also check your measurements to ensure accuracy. Next time, mix until just combined for a lighter texture!
