The Ultimate Gluten-Free Pumpkin Bread Recipe

This Gluten-free Pumpkin Bread Recipe is a game-changer. Moist, flavorful, and perfectly spiced, it’s a delicious treat for any occasion, whether you’re gluten-free or not. Forget dry, crumbly gluten-free baked goods; this recipe will redefine your expectations.

Why This Gluten-Free Pumpkin Bread is a Must-Try

Many gluten-free pumpkin bread recipes fall short, resulting in a dry, dense loaf. This recipe, however, focuses on creating a truly moist and flavorful experience. We achieve this by using a blend of gluten-free flours that mimic the texture of wheat flour, along with the perfect balance of spices and the addition of pumpkin puree for extra moisture. This gluten-free pumpkin bread recipe is so good, even your gluten-loving friends will be asking for seconds!

Sliced gluten-free pumpkin bread loaf on a wooden board

Ingredients for Gluten-Free Pumpkin Bread

• 1 ½ cups gluten-free all-purpose flour blend (I recommend one with xanthan gum)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 ½ cups granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 cup pumpkin puree (not pumpkin pie filling)
• ½ cup milk (dairy or non-dairy)

Step-by-Step Baking Instructions

1. Preheat your oven to 350°F (175°C) and grease and flour a 9×5 inch loaf pan. I like to use parchment paper for easier removal.
2. In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt.
3. In a separate bowl, whisk together the sugar, oil, eggs, pumpkin puree, and milk.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to 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.

Mixing gluten-free pumpkin bread batter in a glass bowl

Tips for the Best Gluten-Free Pumpkin Bread

• Flour Blend: A high-quality gluten-free all-purpose flour blend is key. Look for one that contains xanthan gum, which acts as a binder in gluten-free baking.
• Don’t Overmix: Overmixing can lead to a tough bread. Mix the batter until just combined.
• Pumpkin Puree: Make sure you’re using pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains spices and sweeteners.
• Toothpick Test: The best way to tell if the bread is done is to insert a toothpick into the center. If it comes out clean, it’s ready.

“A common mistake in gluten-free baking is using the wrong flour blend. A blend specifically designed for all-purpose baking will give you the best results,” says renowned pastry chef, Amelia Dubois.

Variations on this Gluten-Free Pumpkin Bread Recipe

Feel free to get creative with this recipe! You can add chocolate chips, nuts, or dried cranberries to the batter. You could even swirl in some cream cheese frosting for an extra decadent treat. For those with a sweet tooth, similar to our crumble cookie recipes, you might enjoy adding a streusel topping.

Gluten-free pumpkin bread with chocolate chips and nuts

Storing Your Gluten-Free Pumpkin Bread

Store your gluten-free pumpkin bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for up to 3 months. Similar to preserving cookie butter recipe, proper storage is crucial.

“Proper storage is crucial for maintaining the moistness of your gluten-free pumpkin bread. An airtight container is essential,” advises Chef Dubois.

This gluten-free pumpkin bread recipe offers a delightful way to enjoy the flavors of fall. With its moist texture and warm spices, it’s a perfect treat for any occasion. So, gather your ingredients, preheat your oven, and get ready to bake a loaf that will impress everyone.

A person enjoying a slice of gluten-free pumpkin bread with a cup of coffee

FAQ

1. Can I use regular all-purpose flour instead of gluten-free flour?
   No, this recipe is specifically designed for gluten-free flour. Substituting regular flour will significantly alter the texture and result in a different outcome.
2. Can I use canned pumpkin pie filling instead of pumpkin puree?
   No, pumpkin pie filling already contains spices and sweeteners, which will throw off the balance of the recipe. Stick to plain pumpkin puree.
3. How long does the bread take to bake?
   The bread typically takes 50-60 minutes to bake. Use the toothpick test to ensure it’s fully cooked.
4. How should I store the bread?
   Store the bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
5. Can I freeze the bread?
   Yes, you can freeze the bread for up to 3 months. Wrap it tightly in plastic wrap and then foil before freezing.
6. Can I add other ingredients to the bread?
   Yes, feel free to add chocolate chips, nuts, or dried cranberries to the batter.
7. My bread turned out dry, what did I do wrong?
   Overmixing the batter or using an incorrect flour blend can lead to a dry loaf. Make sure to follow the instructions carefully and use a quality gluten-free all-purpose flour blend. You could also try adding a bit more milk or pumpkin puree for extra moisture. Check out our easy cookie and bar recipes for some other gluten-free options as well as our pumpkin chocolate chip cookies recipe.