Each slice is a warm hug on a chilly day, and the sweet, spiced aroma makes everyone feel at home. This Gluten-Free Pumpkin Bread bakes up tender and moist thanks to pumpkin purée and a touch of oil, with cinnamon, nutmeg, and vanilla in every bite. Use a good 1:1 gluten-free flour blend (with xanthan gum) for a soft crumb, and fold in chocolate chips or toasted pecans if you like. It’s perfect for breakfast, a snack, or dessert, serve with maple butter, cream cheese, or yogurt, and it keeps well for a few days or freezes beautifully. A simple loaf that celebrates the season and shares warmth.
Why Make This Recipe
Gluten Free Pumpkin Bread is worth making for many reasons. It’s simple and quick to whip up, perfect for beginners. The ingredients are easy to find and the recipe is flexible. This bread is moist, fragrant, and delicious. Plus, it’s gluten-free, so everyone can enjoy it. Whether you’re a pumpkin lover or just looking for a cozy treat, this recipe is for you!
How to Make Gluten Free Pumpkin Bread
Making this delightful bread is straightforward. You will mix the wet and dry ingredients separately, combine them, and bake. In no time, your kitchen will smell amazing and you’ll have a warm loaf ready to enjoy.
Ingredients
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup avocado oil (or cooking oil of choice)
- 1/4 cup milk (use water or dairy-free substitute if needed)
- 1 tsp vanilla extract
- 1 3/4 cup all-purpose gluten-free flour blend (use regular all-purpose flour if you don’t need it to be gluten-free)
- 1 cup cane sugar (you can substitute cane sugar for brown sugar or coconut sugar if desired)
- 1 tsp baking soda
- 3/4 tsp salt
- 1 tsp baking powder
- 1 TBSP pumpkin pie spice mix
Directions
- Preheat your oven to 350 degrees. Butter or oil 1 bread pan, or line your loaf pan with parchment paper.
- In a large mixing bowl or the bowl of a stand mixer, combine pumpkin puree, eggs, avocado oil, milk, vanilla, and cane sugar. Mix for about 1 minute until smooth.
- Add the gluten-free flour, baking soda, baking powder, salt, and pumpkin pie spice to the wet ingredients. Mix again for another 1-2 minutes until the batter is very smooth with no clumps.
- Use a wooden spoon to scrape your pumpkin bread batter into the prepared loaf pan.
- Bake in the preheated oven for 35-40 minutes, or until a knife inserted into the center comes out clean.
- Once baked, remove your pumpkin bread from the pan and let it cool on a wire rack before slicing.
- Enjoy warm with a bit of butter and a cup of coffee!
How to Serve Gluten Free Pumpkin Bread
You can serve this bread warm or at room temperature. Top each slice with some butter, cream cheese, or even a sprinkle of cinnamon sugar. It makes a great breakfast option paired with coffee or tea. You can also enjoy it as a dessert, with a scoop of ice cream or whipped cream.
How to Store Gluten Free Pumpkin Bread
To store leftovers, wrap the bread tightly in plastic wrap or aluminum foil. You can keep it at room temperature for about 2-3 days. For longer storage, place it in the fridge for up to a week. Freezing is another option! Just slice it, wrap it well, and it can stay in the freezer for up to 3 months.
Tips to Make Gluten Free Pumpkin Bread
- Make sure your pumpkin puree is pure and not pumpkin pie filling.
- Check your baking powder and soda for freshness to avoid any baking issues.
- If the batter is too thick, you can add a bit more milk.
- Let the bread cool fully before slicing to avoid it crumbling.
Variation Ideas
- Substitute regular flour if you don’t require it to be gluten-free.
- Add nuts or chocolate chips to the batter for extra flavor.
- Try using different spices like nutmeg or cinnamon if you like a different taste.
FAQs
Can I use fresh pumpkin instead of canned?
Yes! Just cook, puree, and measure out 1 cup for the recipe.
Can I make this bread vegan?
Yes, replace eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg).
What if I don’t have pumpkin pie spice?
You can make your own mix with equal parts cinnamon and nutmeg, with a pinch of ginger and allspice.
This Gluten Free Pumpkin Bread is sure to bring smiles to your table. Serve it warm with maple butter, cinnamon honey, or whipped cream cheese. For dairy free, try a spoon of coconut yogurt or a swipe of almond butter. Add crunch with toasted pepitas or chopped pecans, and a light dusting of powdered sugar. It pairs beautifully with coffee, chai, or hot apple cider. What would you serve with your first slice?
Gluten Free Pumpkin Bread
Ingredients
Method
- Preheat your oven to 350 degrees. Butter or oil 1 bread pan, or line your loaf pan with parchment paper.
- In a large mixing bowl or the bowl of a stand mixer, combine pumpkin puree, eggs, avocado oil, milk, vanilla, and cane sugar. Mix for about 1 minute until smooth.
- Add the gluten-free flour, baking soda, baking powder, salt, and pumpkin pie spice to the wet ingredients. Mix again for another 1-2 minutes until the batter is very smooth with no clumps.
- Use a wooden spoon to scrape your pumpkin bread batter into the prepared loaf pan.
- Bake in the preheated oven for 35-40 minutes, or until a knife inserted into the center comes out clean.
- Once baked, remove your pumpkin bread from the pan and let it cool on a wire rack before slicing.
