This gluten-free pumpkin bread is the ultimate autumn treat, delivering incredible moisture and tender crumb without any gluten. Perfect for a cozy breakfast or a delightful snack, this recipe uses simple ingredients to create a truly satisfying bake. Forget dry, crumbly gluten-free baked goods; this pumpkin bread is exceptionally moist and flavorful. It’s ideal for anyone seeking a delicious, allergy-friendly way to enjoy the classic taste of pumpkin spice.
The ULTIMATE Gluten-Free Pumpkin Bread!
Ingredients
Method
- Preheat oven to 350°F (177°C) and spray a 9×5 loaf pan with gluten-free cooking spray.
- In a large bowl add pumpkin, baking soda, baking powder, and salt and mix to combine.
- Add in the sugar, brown sugar, pure vanilla extract and mix until fully combined and smooth.
- Add the eggs and the vegetable oil to the batter and mix until smooth.
- Add in the gluten-free flour and mix until fully combined and smooth. The batter will be thick.
- Spoon the batter into the greased loaf pan. Bake for 50-60 minutes, or until a toothpick comes out clean. Allow to cool before slicing and enjoy!
Notes
– Don’t overmix the batter once the flour is added to keep the bread tender.
– For a richer flavor, add 1 tsp of pumpkin pie spice along with the flour. Allergens: Eggs, Milk, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
Pro tips
- Ensure you use pure pumpkin puree, not pumpkin pie filling.
- Don’t overmix the batter once the flour is added to keep the bread tender.
- For a richer flavor, add 1 tsp of pumpkin pie spice along with the flour.
Enjoy this delightful gluten-free pumpkin bread with a cup of coffee or tea. It’s a simple recipe for a perfect fall-season bake.
Try this next: Crispy Gluten-Free Bread Crumbs Recipe
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Frequently asked questions
Can I make gluten-free pumpkin bread ahead of time?
Yes, gluten-free pumpkin bread can be made up to two days in advance. Ensure it is completely cooled before storing. Wrap it tightly in plastic wrap, then in aluminum foil, or place it in an airtight container. This helps maintain its moisture and prevents it from drying out. It can also be frozen for longer storage.
How do I know when gluten-free pumpkin bread is done?
To check for doneness, insert a toothpick or a thin knife into the center of the bread. If it comes out clean, with no wet batter attached, the bread is ready. A few moist crumbs are acceptable. You can also gently press the top; it should spring back slightly.
What is the best way to store gluten-free pumpkin bread?
Once completely cooled, store gluten-free pumpkin bread at room temperature in an airtight container or wrapped tightly in plastic wrap and then foil. It will stay fresh for about 2-3 days. For longer storage, wrap it well and freeze it for up to three months.
Can I substitute other flours in gluten-free pumpkin bread?
Substituting flours in gluten-free baking can be tricky. While some recipes may allow for minor adjustments, it’s best to stick to the recommended gluten-free flour blend for this recipe. Different flours have unique absorption rates and structures that can significantly alter the bread’s texture and outcome.
