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Gluten-Free Pumpkin Bread

Gluten-Free Pumpkin Bread with a tender, moist golden-orange crumb and a lightly crisp cinnamon sugar top. Baked in a 9x5 loaf pan until a toothpick comes out clean, with smooth GF batter for reliable structure.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

gluten-free all-purpose flour blend (with xanthan gum)
  • 2 cup gluten-free all-purpose flour blend (with xanthan gum)
baking soda
  • 1 tsp baking soda
baking powder
  • 0.5 tsp baking powder
pumpkin pie spice
  • 2 tsp pumpkin pie spice
cinnamon
  • 1 tsp cinnamon
salt
  • 0.5 tsp salt
pumpkin puree
  • 1 can (15 oz) pumpkin puree
granulated sugar
  • 0.75 cup granulated sugar
brown sugar, packed
  • 0.5 cup brown sugar, packed
vegetable oil
  • 0.5 cup vegetable oil
eggs
  • 3 eggs
vanilla extract
  • 1 tsp vanilla extract
sour cream or plain Greek yogurt
  • 0.25 cup sour cream or plain Greek yogurt
cinnamon sugar topping (sugar + cinnamon)
  • 2 tbsp cinnamon sugar for topping
  • 1 tsp cinnamon for topping

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350F, and grease a 9x5 loaf pan very well so the loaf releases cleanly.
Mix dry ingredients
  1. Whisk the gluten-free flour blend, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt until evenly combined and no lumps remain.
Mix wet ingredients
  1. Whisk the pumpkin puree, both sugars, vegetable oil, eggs, vanilla extract, and sour cream (or plain Greek yogurt) until smooth.
Combine and bake
  1. Fold the dry mixture into the wet mixture until completely combined, and keep mixing just until the GF batter is smooth.
  2. Pour the batter into the prepared pan and sprinkle cinnamon sugar over the top so the surface stays evenly speckled.
  3. Bake at 350F for 65-70 minutes, until a toothpick comes out clean and the loaf is domed and set; GF bread may take slightly longer.
Cool and slice
  1. Cool the bread completely in the pan before slicing so the slices hold together and the crumb stays tender.

Notes

For best slicing, let the loaf cool fully in the pan—GF quick breads firm up as they cool, so warm slicing can look slightly gummy. Store covered at room temperature for up to 3 days or refrigerate up to 5 days. Freeze baked slices in a sealed bag for up to 2 months (thaw at room temperature). If you want a lighter version, swap the vegetable oil for an equal amount of neutral oil but expect a slightly less rich crumb.