This gluten-free pumpkin bread is warm, spiced, and oh-so-moist! Made with pumpkin puree and cozy spices, it’s perfect for fall—or any time of year when you crave a sweet treat.
I love enjoying a slice with my morning coffee. It makes my kitchen smell amazing, and it’s great for sharing with friends! Who wouldn’t want a slice of this deliciousness? 😊
Key Ingredients & Substitutions
Gluten-Free All-Purpose Flour: Look for a blend that includes xanthan gum, as it helps with texture. If you don’t have this, you can make your own blend using rice flour, cornstarch, and tapioca flour.
Pumpkin Puree: Canned pumpkin is convenient, but you can make your own by roasting and pureeing fresh pumpkin. This gives a lovely, fresh flavor. Just be sure to avoid pumpkin pie filling, which has added sugars and spices.
Oils: I prefer using coconut oil for a subtle flavor and moisture, but vegetable oil works great too. For a richer taste, consider using melted butter instead.
Sugars: You can use all granulated sugar, or substitute honey or maple syrup for a different sweetness profile. Adjust the liquid in the recipe accordingly if you try this.
How Can You Achieve Perfectly Moist Pumpkin Bread?
To make sure your pumpkin bread turns out moist and delicious, follow these simple tips:
- Use fresh ingredients: Ensure your baking soda and powder are fresh for the best rise.
- Do not overmix: Combine wet and dry ingredients gently to prevent the bread from becoming dense.
- Check doneness: Use a toothpick to check the center. It should come out clean or have a few moist crumbs.
- Cool properly: Let it cool in the pan for 15 minutes, then on a rack to prevent sogginess.
These steps will help you create the perfect pumpkin bread every time! Enjoy! 🎃
Gluten-Free Pumpkin Bread Recipe
Ingredients You’ll Need:
- 1 3/4 cups gluten-free all-purpose flour (make sure it contains xanthan gum)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder (gluten-free)
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This gluten-free pumpkin bread takes about 15 minutes to prep and 55-65 minutes to bake, plus 15 minutes to cool. Overall, set aside about 1.5 hours to make and enjoy this delicious treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing it with a bit of oil and dusting it with gluten-free flour, or you can simply line it with parchment paper for easy removal later.
2. Mix Dry Ingredients:
In a medium bowl, combine the gluten-free flour, baking soda, baking powder, salt, and all the spices including cinnamon, nutmeg, cloves, and ginger. Whisk them together until everything is well mixed.
3. Combine Wet Ingredients:
In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Beat the mixture until it’s smooth and well combined.
4. Combine Wet and Dry Ingredients:
Slowly add the dry ingredient mixture into the wet mixture, stirring gently. Be careful not to overmix; just combine until there are no visible flour streaks.
5. Prepare to Bake:
Pour the batter into the prepared loaf pan, and use a spatula to smooth out the top carefully.
6. Bake to Perfection:
Place the loaf pan in the preheated oven and bake for 55-65 minutes. Use a toothpick inserted into the center of the bread to check for doneness; it should come out clean or with a few moist crumbs.
7. Cool and Serve:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. After that, carefully transfer it to a wire rack to cool completely before slicing.
Enjoy your delicious, moist gluten-free pumpkin bread with a warm cup of coffee or tea. Happy baking!
Can I Use a Different Type of Flour?
Yes! You can use a homemade gluten-free flour blend that includes a mix of flours like rice flour, almond flour, or oat flour. Just make sure to include xanthan gum for proper texture.
Can I Substitute Fresh Pumpkin for Canned?
Absolutely! You can roast and puree fresh pumpkin. Just make sure it’s cooked down to the same consistency as canned pumpkin and avoid using pumpkin pie filling, as it has added sugars and spices.
How to Store Leftovers?
Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge before enjoying!
Can I Add Nuts or Chocolate Chips?
Yes, feel free to mix in about 1/2 to 1 cup of nuts or chocolate chips for added texture and flavor. Just fold them in gently after combining the wet and dry ingredients.
