Gluten-Free Pumpkin Bread: A Fall Favorite

Pumpkin bread is a must-have treat during the fall season. It’s warm, comforting, and full of that classic pumpkin flavor. But if you’re gluten-free, finding a good recipe can be tough. This gluten-free pumpkin bread is moist, dense, and delicious. You won’t even miss the gluten. It’s also dairy-free, so it works for many different diets.

This recipe is perfect for anyone who loves pumpkin bread but needs a gluten-free version. It’s easy to make and packed with flavor. Even if you’re not gluten-free, you’ll love this bread.

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Why You’ll Love This Gluten-Free Pumpkin Bread

This bread is soft, tender, and full of the warm spices that make pumpkin bread so comforting. It’s not just a substitute for regular pumpkin bread; it’s a recipe that stands on its own. The texture is perfect, and the flavor is rich and satisfying. You might even forget it’s gluten-free.

This bread is great for breakfast, a snack, or even dessert. It’s versatile and fits into any meal or occasion. Plus, it’s easy to make, so you can whip up a loaf whenever you’re craving something sweet and spicy.

Ingredients You Need

This gluten-free pumpkin bread uses simple ingredients you probably already have in your kitchen. Here’s what you’ll need:

• Gluten-Free Flour: Use a cup-for-cup gluten-free flour blend with xanthan gum. It helps give the bread the right texture.
• Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling. The puree gives the bread its rich flavor.
• Eggs: They add moisture and help hold the bread together.
• Vegetable Oil: Keeps the bread moist. You can also use melted coconut oil if you like.
• Sugar and Brown Sugar: Both add sweetness and depth of flavor.
• Pumpkin Pie Spice: A blend of warm spices like cinnamon, ginger, and nutmeg.
• Cinnamon: Adds extra warmth and spice.
• Baking Soda and Baking Powder: These help the bread rise and stay light.
• Salt: Balances the sweetness and enhances the flavors.
• Vanilla Extract: Adds a subtle richness to the bread.

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How to Make Gluten-Free Pumpkin Bread

Step 1: Get Ready to Bake

Preheat your oven to 350°F. Grease a 9×5-inch loaf pan or line it with parchment paper.

Step 2: Mix the Dry Ingredients

In a large bowl, combine the gluten-free flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Stir until everything is evenly mixed.

Step 3: Combine the Wet Ingredients

In another bowl, mix together the pumpkin puree, sugar, brown sugar, and vanilla extract. Stir until smooth. Add the eggs and vegetable oil, and stir until everything is well combined.

Step 4: Make the Batter

Pour the wet ingredients into the dry ingredients. Stir just until the ingredients are combined. The batter will be thick, but don’t worry, that’s how it should be.

Step 5: Bake the Bread

Spoon the batter into your prepared loaf pan. Smooth the top with a spoon. Bake for 50-60 minutes. A toothpick inserted into the center should come out clean. If the top starts to brown too quickly, cover it with a piece of foil.

Step 6: Cool and Enjoy

Let the bread cool in the pan for 5-10 minutes. Then, transfer it to a wire rack to cool completely. For the best flavor and texture, wait a day before slicing. Store any leftovers in an airtight container.

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Tips for the Best Gluten-Free Pumpkin Bread

• Use the Right Flour: A good gluten-free flour blend is key. It helps give the bread the right texture.
• Measure Carefully: Use a spoon to scoop the flour into your measuring cup, then level it off with a knife. This helps avoid using too much flour.
• Don’t Overmix: Stir just until the ingredients are combined. Overmixing can make the bread dense.
• Let It Rest: The bread tastes even better the next day. Letting it rest overnight helps the flavors develop.

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Common Questions About Gluten-Free Pumpkin Bread

Can I Use Pumpkin Pie Filling?

No. Pumpkin pie filling is sweetened and spiced, which would throw off the balance of this recipe. Stick with pure pumpkin puree.

What Kind of Pan Should I Use?

A 9×5-inch loaf pan is best. You can use other sizes, but you may need to adjust the baking time.

Can I Freeze This Bread?

Yes. Wrap the cooled bread tightly in plastic wrap, then foil, and place it in a freezer bag. It will keep for up to three months. Thaw it in the refrigerator overnight or on the counter for a few hours.

Can I Add Mix-Ins?

Definitely. Chocolate chips, nuts, or dried fruit make great additions. Just stir them into the batter before baking.

Why Resting the Bread Makes It Better

It might be tempting to dig into the bread as soon as it’s out of the oven. But waiting a day makes a big difference. The flavors have time to meld, and the texture becomes more moist and tender. This extra resting time is especially important for gluten-free baked goods.

So bake the bread, let it cool, then wrap it up and let it sit overnight. Your patience will be rewarded with a loaf that’s even more delicious the next day.

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Customizing Your Gluten-Free Pumpkin Bread

This recipe is flexible and easy to customize. Here are some ideas:

• Make It Vegan: Replace the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water per egg). Use coconut oil instead of vegetable oil.
• Add a Topping: Mix gluten-free flour, brown sugar, and cold butter or coconut oil to create a crumbly topping. Sprinkle it over the batter before baking.
• Mix in Extras: Chocolate chips, chopped nuts, or dried fruit make great additions. Pumpkin seeds sprinkled on top add a nice crunch.

This gluten-free pumpkin bread is perfect for fall. It’s moist, flavorful, and easy to make. Whether you’re gluten-free or just looking for a great pumpkin bread recipe, this one is sure to please.

Bake a loaf today and enjoy the rich taste of pumpkin and spices. It’s a treat you’ll want to make again and again.

If you enjoyed this gluten-free pumpkin bread, you might also love our Pumpkin Protein Balls for another healthy fall treat. And if you’re looking for more pumpkin inspiration, check out our Pumpkin Pie Cake for a deliciously comforting dessert. Happy baking!