The Ultimate Gluten Free Pumpkin Bread Recipe

This moist and flavorful Gluten Free Pumpkin Bread Recipe is perfect for fall, but honestly, it’s so good you’ll want to bake it year-round! Forget dry, crumbly gluten-free loaves – this recipe delivers a tender crumb and a rich pumpkin spice flavor that will impress everyone. Whether you’re gluten-free by necessity or choice, this recipe is a must-try.

This recipe comes from years of experimenting with gluten-free baking. You see, my dear friend, Sarah, has celiac disease, and I wanted to create a pumpkin bread that she could truly enjoy. After many attempts (some successful, some…let’s just say less so), I finally landed on this perfect gluten-free pumpkin bread recipe. It’s moist, flavorful, and has the perfect texture. Now, Sarah requests it for every gathering!

gluten free pumpkin bread recipes are a fantastic way to enjoy the flavors of fall without worrying about gluten. This particular version relies on a blend of gluten-free flours and starches for the perfect texture and rise.

Choosing the Right Gluten-Free Flour Blend for Your Pumpkin Bread

When it comes to gluten-free baking, the flour blend you choose makes all the difference. Using a pre-made blend designed for baking is highly recommended. These blends often contain xanthan gum, which helps mimic the binding properties of gluten. If your blend doesn’t contain xanthan gum, you’ll need to add it separately.

What if I don’t have xanthan gum?

If you find yourself without xanthan gum, you can try using chia seeds or flaxseed meal as a substitute. Simply mix 1 tablespoon of either with 3 tablespoons of water and let it sit for 5 minutes until it forms a gel-like consistency. This gel will help bind your gluten-free pumpkin bread just like xanthan gum.

Baking a Perfect Gluten Free Pumpkin Bread: Tips and Tricks

• Don’t overmix: Overmixing can develop the gluten in the alternative flours, leading to a tougher texture. Mix until just combined for the best results.
• Measure your ingredients accurately: In gluten-free baking, precision is key! Use a kitchen scale for the most accurate measurements.
• Check for doneness: Insert a toothpick into the center of the bread. If it comes out clean, your gluten free pumpkin bread is ready.

Gluten-Free Pumpkin Bread Ingredients

Adding a Touch of Flavor: Variations on the Classic

Want to elevate your gluten free pumpkin bread? Here are a few ideas:

1. Chocolate Chips: Fold in a cup of chocolate chips for a decadent treat.
2. Nuts: Add chopped walnuts or pecans for a nutty crunch.
3. Spiced Cream Cheese Frosting: Top your cooled bread with a tangy cream cheese frosting infused with cinnamon and nutmeg.

gluten free pumpkin bread recipes can be adapted to suit your preferences. From adding nuts and chocolate chips to creating delicious frostings, the possibilities are endless! Just like our easy fast bread recipe, this recipe provides a fantastic base for culinary exploration.

Why Yogurt is the Secret Ingredient in My Gluten Free Pumpkin Bread Recipe

This gluten free pumpkin bread recipe calls for yogurt, which adds moisture and tang. The acidity in the yogurt also helps activate the baking soda, creating a light and airy loaf.

How does yogurt enhance the texture of gluten-free bread?

Yogurt adds moisture, creates a tender crumb, and contributes to a subtle tang that complements the sweetness of the pumpkin. It’s a game-changer in gluten free baking.

Mixing Gluten-Free Pumpkin Bread Batter

Making Gluten Free Pumpkin Bread: A Step-by-Step Guide

This gluten free pumpkin bread recipe is easy to follow, even for beginners.

1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
2. In a large bowl, whisk together the dry ingredients: gluten-free flour blend, baking soda, baking powder, spices, and salt.
3. In a separate bowl, whisk together the wet ingredients: pumpkin puree, oil, sugar, eggs, and yogurt.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
5. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Storing Your Delicious Gluten Free Pumpkin Bread

Once cooled, wrap your gluten free pumpkin bread tightly in plastic wrap and store it at room temperature for up to 3 days. For longer storage, freeze the bread for up to 3 months.

Baked Gluten-Free Pumpkin Bread

Many bread made with yogurt recipe incorporate the tangy goodness and moistness of yogurt, just as this gluten-free pumpkin bread does. The yogurt adds a lovely depth of flavor and makes for an incredibly soft and moist bread. Similarly, if you enjoy the combination of pumpkin and banana, our pumpkin banana bread recipe might be another delightful recipe to explore. And for those looking for yeast-free options, our quick bread recipe no yeast collection offers a variety of delicious and easy-to-make breads.

FAQ: Gluten Free Pumpkin Bread

Q: Can I substitute canned pumpkin puree with fresh pumpkin puree?
A: Yes, you can. Make sure to drain the fresh pumpkin puree well before using it.

Q: My gluten free pumpkin bread is too dense. What went wrong?
A: Overmixing the batter can lead to a dense loaf. Mix until just combined.

Q: Can I use a different type of oil?
A: Yes, coconut oil, avocado oil, or even applesauce can be substituted for the oil in this recipe.

Sliced Gluten-Free Pumpkin Bread

This gluten free pumpkin bread recipe is a true gem. It’s moist, flavorful, and perfect for any occasion. I hope you enjoy it as much as Sarah and I do! Share your baking experiences in the comments below!