This gluten-free pumpkin bread is soft, moist, and packed with cozy flavors. It’s perfect for fall, but honestly, who needs a season to enjoy pumpkin goodness?
I always enjoy it fresh out of the oven with a little butter on top. It’s so easy to make—I just mix, pour, and bake! You’ll want to share, but good luck with that! 😉
Key Ingredients & Substitutions
Gluten-Free All-Purpose Flour: Ensure it contains xanthan gum for proper texture. If it doesn’t, add 1/2 tsp yourself. Brands like Bob’s Red Mill or King Arthur Flour work great!
Sugar: Granulated sugar is a classic choice, but I often use coconut sugar for a little extra richness and a hint of caramel flavor. It also adds a bit of a health kick!
Pumpkin Puree: Always use pure pumpkin puree, as pumpkin pie filling has added sugars and spices. If you have fresh pumpkin, you can roast and purée it for an even fresher taste!
Oil: I love coconut oil for its flavor, but vegetable oil is completely fine too. If you want to be dairy-free, stick with coconut oil!
Nuts: Pecans or walnuts add a nice crunch, but feel free to skip them if you’re nut-free or don’t want that texture. Chocolate chips are also a fun alternative!
How Do I Make Sure My Pumpkin Bread is Moist and Delicious?
To achieve that beautifully moist texture, it’s all about balancing the wet and dry ingredients:
- Don’t overmix the batter! Mix just until combined to avoid a dense bread.
- Ensure your pumpkin puree is nice and smooth. Lumpy puree can lead to uneven texture.
- Check your bread at the lower baking time (around 55 minutes) to prevent it from drying out.
- Let it cool for a bit before slicing; this helps it retain its moisture!
Following these tips will help you bake a perfect banana bread that everyone will love. Enjoy your delicious journey!
How to Make Gluten-Free Pumpkin Bread
Ingredients You’ll Need:
For the Bread:
- 1 3/4 cups gluten-free all-purpose flour (ensure it contains xanthan gum or add 1/2 tsp if not)
- 1 cup granulated sugar (or coconut sugar for a healthier option)
- 1 tsp baking soda
- 1/2 tsp baking powder (gluten-free)
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 tsp vanilla extract
- Optional: 1/2 cup chopped pecans or walnuts
How Much Time Will You Need?
This delicious gluten-free pumpkin bread takes about 15 minutes to prep and 60 minutes to bake, plus a little extra time for cooling. You’ll have warm, cozy bread ready to enjoy in about 1 hour and 15 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s warming up, grease a 9×5-inch loaf pan so your bread doesn’t stick.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the gluten-free flour, granulated sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Make sure everything is combined well for an even flavor!
3. Combine Wet Ingredients:
In a separate bowl, mix together the pumpkin puree, vegetable oil (or melted coconut oil), eggs, and vanilla extract until everything is smooth and well blended.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined. Avoid overmixing! If you want a bit of crunch, fold in those delicious chopped pecans or walnuts now.
5. Pour into the Pan:
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top so it looks nice and even.
6. Bake the Bread:
Place the loaf pan in your preheated oven and bake for 55-65 minutes. To check if it’s done, insert a toothpick into the center; it should come out clean when the bread is ready.
7. Cooling Time:
Once baked, let the pumpkin bread cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely. This helps maintain its moisture!
8. Serve and Enjoy:
Once cooled, slice the bread and serve it plain or with a spread of butter or cream cheese. Enjoy this delightful treat filled with cozy autumn flavors!
Happy baking! This gluten-free pumpkin bread is sure to be a hit with friends and family alike.
Can I Use Almond Flour Instead of Gluten-Free Flour?
While you can substitute almond flour, it won’t yield the same texture as gluten-free all-purpose flour. If you do use almond flour, reduce the amount to about 1 1/2 cups and add 1/4 cup of coconut flour to help absorb moisture.
Is This Recipe Freezes Well?
Absolutely! You can freeze the pumpkin bread once it’s cooled completely. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw it in the fridge overnight before serving.
Can I Substitute the Eggs for a Vegan Option?
Yes! For each egg, you can use 1/4 cup unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit for 5 minutes to thicken).
How Can I Ensure My Pumpkin Bread is Moist?
To keep your pumpkin bread moist, avoid overmixing the batter as this can lead to a denser loaf. Also, make sure not to overbake it; check for doneness a few minutes before the suggested time!