This perfectly-spiced pumpkin bread is full of delicious fall flavors – and absolutely NO gluten! Naturally dairy free, our gluten-free pumpkin bread is dense, moist, and tender, with the perfect balance of pumpkin and spices. Enjoy it warm or at room temperature, for breakfast or dessert, with a smattering of butter or a drizzle of maple syrup.
What Makes This Recipe So Good
- Move over, Trader Joe’s! Our homemade gluten-free pumpkin bread is moist, dense, airy, and tender, with the perfect balance of real pumpkin, spices, and sugars. I promise you, even the fiercest pumpkin-haters are going to love this bread, and no one will ever know it’s gluten free!
- Bread baking doesn’t have to be complicated, and this recipe proves it. No need for a fancy stand mixer or any special equipment, just mixing bowls and a couple of whisks. Even the ingredients we use are super simple – you probably have most of them in your pantry right now.
- Every bite is full of incredible fall flavors. Brown sugar, cinnamon, ginger, allspice, nutmeg, clove, and of course, pumpkin. It’s warm and fragrant and delightfully comforting. Pair your bread with a chai latte or a PSL, serve it warm or at room-temp, top it with pumpkin butter or maple syrup, or just enjoy it all on its own. Breakfast, dinner, or just a snack, you can’t go wrong!
- Every oven bakes differently. You’ve got to factor in things like oven age, altitude, oven calibration, rack placement, hot spots, type of oven… On top of that, even the pan you use can affect your bake time and results. Your bake time may be longer or shorter than mine, so make sure to account for that. Keep an eye on your bread, and check it periodically by inserting a toothpick or knife into the center of the loaf. If the toothpick comes out completely clean or with just a few crumbs, your bread is ready.
- We bake the pumpkin bread for an hour total, but don’t wander away. The first 30 minutes the bread is in the oven, you want it covered loosely with a layer of aluminum foil. After that, get rid of the foil and let the bread bake another 30 minutes uncovered. Using the foil in the beginning keeps the bread insulated so it cooks evenly without the top browning too fast. If it’s uncovered for the full hour, you’ll likely end up with gluten-free pumpkin bread that’s way too dark and crispy on top.
- Make sure you’re using a gluten-free flour that includes xanthan gum! Xanthan gum is an additive that acts as a binder, the way gluten does with regular flour. It’ll give your dough the stickiness and elasticity it needs to hold together and bake up the way it should. If you’re using a gluten-free flour that doesn’t have xanthan gum in it, you’ll need to add some. Don’t overdo it, though, or you’ll end up with a gummy bread. A good rule of thumb is ¼ teaspoon xanthan gum for every 1 cup of gluten-free flour.
Gluten-Free Recipes Everyone Will Love
- Gluten-Free Lemon Drizzle Cake
- Gluten Free Blueberry Muffins
- Chocolate and Vanilla Gluten-Free Donuts
- Gluten Free Peanut Butter Cookies
- Keto Mug Brownie
- 3 large eggs at room temperature
- ⅔ cup white sugar
- ⅓ packed cup light brown sugar
- 2 tablespoons pure vanilla extract
- ¼ cup unsweetened almond milk vanilla or plain
- ½ cup avocado oil
- ¾ cup pumpkin purée see Notes
- 2 cups gluten-free flour blend with xanthan gum, see Notes
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice more or less to taste
- 1 teaspoon cinnamon more or less to taste
- ½ tablespoon powdered sugar for topping
- 9×5 loaf pan 1.5qt loaf pan
- Cooking spray or avocado oil, or butter; to grease loaf pan
- 2 large mixing bowls
- 2 whisks
- rubber or silicone spatula
- Aluminum Foil
- toothpicks or knife, to check doneness
- Wire cooling rack
- sugar shaker/duster or fine mesh strainer
- Preheat oven to 350° Fahrenheit. Lightly grease loaf pan with cooking spray, avocado oil, or butter and set aside.
- Crack eggs directly into large mixing bowl. Add white sugar, brown sugar, and vanilla extract to bowl and whisk until ingredients are fully combined.
- Add unsweetened almond milk and avocado oil to mixing bowl. Whisk until ingredients are fully combined with sugar mixture.
- Add pumpkin purée to bowl and whisk until purée is fully incorporated. Set bowl aside.
- Add gluten-free flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon to second mixing bowl. With dry whisk, mix dry ingredients together until thoroughly incorporated.
- Gradually, in small increments, pour flour mixture into sugar mixture, whisking well between each addition to thoroughly incorporate dry ingredients. Continue adding and whisk until all dry ingredients have been combined with all wet ingredients.
- Carefully pour bread batter mixture into greased 9×5 loaf pan. Use spatula to spread batter evenly into all corners of pan and to smooth top of loaf.
- Loosely cover loaf pan with aluminum foil, then place covered loaf pan in preheated oven. Bake bread, covered, 30 minutes.
- After 30 minutes, carefully remove loaf pan from oven. Remove and discard aluminum foil, then return loaf pan to oven. Bake bread, uncovered, 30 minutes.
- After baking bread 30 minutes uncovered, carefully remove loaf pan from oven and use toothpick (or knife) to check doneness of bread. Insert toothpick into center of loaf, then remove toothpick. Toothpick should come out completely clean or with very few crumbs. If needed, return bread to oven and bake 5 minute more, then test doneness again. Repeat as needed until bread is fully baked, but be careful not to overbake.
- When bread is ready, carefully remove loaf pan from oven and set aside to cool 10 minutes.
- After 10 minutes, transfer bread from loaf pan to cooling rack (see Notes). Let pumpkin bread cool on wire cooling rack at least 30 minutes.
- Just before serving bread, lightly dust powdered sugar over top of loaf. Slice bread loaf into 8 to 12 slices as desired, and serve.
- Eggs: For the bread to have the right texture and consistency, the eggs need to be at room temperature before you start baking. Forget to set your eggs out early enough? Check out this trick to bring eggs to room temperature quickly.
- Pumpkin Purée: Use pumpkin purée for this bread, NOT pumpkin pie filling! Pie filling has added spices and sweeteners which will throw off the flavor of the recipe.
- Gluten-Free Flour: If your GF flour doesn’t contain xanthan gum, you’ll need to add ½ teaspoon xanthan gum to the ingredients.
- To transfer the bread to a cooling rack easily, run a knife along the edges of the bread to loosen it from the loaf pan. Flip your cooling rack over and place it upside-down on top of the loaf pan. Place one hand on top of the cooling rack to hold it down, and the other hand under the bottom of the loaf pan to secure it, and then in one swift motion, flip the whole thing over so the loaf pan is now upside down on top of the cooling rack. From there, tap the bottom of the pan and shake or lift the pan as needed to work the bread out onto your cooling rack. Set the pan aside and carefully flip the bread over so it’s right-side up, then let it rest on the cooling rack.
- Leftovers: Store leftover bread in an airtight container at room temperature up to 3 days or in the refrigerator up to 7 days. To freeze, let loaf cool completely, then wrap loaf tightly with aluminum foil or plastic wrap. Placed wrapped loaf in a freezer-safe container and freeze up to 3 months.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.