Gluten Free Pumpkin Bread
This easy gluten free pumpkin bread is comforting, soft, and moist. Its pumpkin-y flavor is deepened by the addition of cinnamon, nutmeg, and ginger. Serve for breakfast, as a snack, or enjoy as dessert.
Who doesn’t appreciate a fresh loaf of pumpkin bread? Cue the Tina Turner because baking Fall treats is SIMPLY THE BEST.
This recipe calls for gluten-free flour, but you’d never guess it. Whether allergic, avoiding gluten, or just a fan of everything pumpkin, you and yours are going to love this quick bread.
The ingredients for this pumpkin bread come together easily and the results? Oh, only the softest, tender, and moist loaf imaginable. One last bonus? As it bakes, your whole house will smell heavenly. Feel all the feels: Fall has arrived.
Why This Recipe Works
This gluten free pumpkin bread bakes up beautifully. Here’s why:
By using a gluten-free flour blend, the texture of this easy pumpkin bread is always spot-on. I recommend using King Arthur’s Gluten-Free All-Purpose Flour. This brand uses white and brown rice flours, tapioca starch, and potato starch to ensure the pumpkin bread’s crumb is super-soft.
GF flour tends to absorb more liquid than wheat flour. An entire can of pumpkin puree adds richness and lots of moisture to the loaf.
The warmth from seasonal spices really heightens this gluten free bread’s pumpkin flavor.
This easy pumpkin bread is made with pantry staples. You will also need on hand your number one Fall ingredient: 100% pumpkin puree.
- Gluten free all-purpose flour – I recommend King Arthur’s Gluten Free All Purpose Flour.
- Baking powder
- Baking soda
- Ground ginger
- Pumpkin puree
- Granulated sugar
- Brown sugar – Make sure you pack it into your measuring cup.
- Vegetable oil
- Eggs – Use eggs that are labeled “large” in size.
Can I use pumpkin pie filling in this gluten-free pumpkin bread recipe?
This recipe calls for 100% pumpkin puree. Pumpkin pie filling includes added sweeteners and spices and cannot be substituted in this gluten free pumpkin bread.
How to Make Gluten Free Pumpkin Bread
Whether this is your first quick bread or your five hundredth, the batter comes together in a snap, and then it is just a matter of having patience as your gluten free pumpkin bread finishes baking.
Preheat the oven to 350ºF.
Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger in a medium bowl and set aside.
Combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs in a separate, larger bowl.
Mix in the dry ingredients gradually until just combined. The batter will be very thick.
Spray a loaf pan. Use non-stick cooking spray.
Transfer the batter to the pan. Spread evenly with a spatula.
Bake. Place in the center of the oven and bake for 55-75 minutes or until a toothpick inserted comes out clean.
Note: Total bake times will vary. 8.5×4.5 inch pan: 65-75 minutes. 9×5 inch pan: 50-65 minutes
Pro Tip For Measuring Gluten-Free Flour
Baking is both an art and a science. Here is a fool-proof way to measure flour.
It is important to measure gluten-free flour carefully.
Never dip your measuring cup straight into the bag. You can easily add way too much flour that way. Instead spoon your gluten free flour into the measuring cup and then use a knife to level off any excess.
More Tips for Success
Tried and true tips to ensuring your gluten free pumpkin bread is a winner.
- Measure your loaf pan. There are two popular loaf pan sizes – 9×5 and 8.5×4.5. Breads made in 8.5×4.5 pans will take 5-10 minutes longer when baking.
- Don’t overmix. The batter will be thick – mix until the wet and dry ingredients are just combined.
- Top with nuts. To add crunch, this bread can be topped with 2/3 cup of chopped walnuts or pecans.
How to Store Pumpkin Bread
This bread is so comforting, everyone will sneak a piece whenever they can. But it is also easy to store on the counter, in the fridge, or freeze for enjoying later.
- Counter: Once completely cooled, wrap the bread in foil or plastic wrap. It can be kept at room temperature for five days.
- Fridge: Once cooled and wrapped in foil or plastic, this bread can be stored in the fridge for a week.
- Freezer: Wrap your cooled bread tightly in foil or plastic wrap and freeze up to three months.
More Gluten Free Baking Ideas
Here are a few more gluten free baked goods recipes to try out.
Gluten Free Pumpkin Bread
- 2 ¼ cups gluten free all purpose flour, I recommend King Arthur’s Gluten Free All Purpose Flour
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- 15 oz can pumpkin, 100% pure pumpkin puree
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 2 eggs, large
- Preheat the oven to 350ºF.
- In a mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Stir and set aside.
- In a larger bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil and eggs. Stir to combine with a spatula or mixer on low for 30 seconds.
- Gradually mix in the dry ingredients, mixing by hand or with a mixer on low just until combined. The batter will be very thick!
- Spray a loaf pan (either 9×5 or 8.5×4.5) with non-stick cooking spray. Transfer the batter to the pan and spread even with a spatula.
- Place in the center of the oven and bake for 55-75 minutes or until a toothpick inserted in the center comes out clean. The total suggested bake time for a 8.5×4.5 inch pan is 65-75 minutes and 9×5 inch pan is 50-65 minutes.