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–+ servings

Gluten Free Pumpkin Bread

Dense and moist pumpkin bread, completely free from gluten and dairy, perfectly spiced with pumpkin pie spice, cinnamon, and brown sugar.
Prep: 15 minutes
Cook: 1 hour
Cool 30 minutes
Total: 1 hour 45 minutes
Yield:8 slices

Equipment

  • 9x5 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

Ingredients

Instructions

  • 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.
    Overhead view of wet ingredients for gluten-free pumpkin bread in a large glass mixing bowl with a whisk.
  • Add unsweetened almond milk and avocado oil to mixing bowl. Whisk until ingredients are fully combined with sugar mixture.
    Overhead view of wet ingredients with milk in a large glass mixing bowl with a whisk.
  • Add pumpkin purée to bowl and whisk until purée is fully incorporated. Set bowl aside.
    Overhead view of wet ingredients for gluten-free pumpkin bread plus pumpkin puree in a large glass mixing bowl with a whisk.
  • 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.
    Overhead view of dry ingredients for gluten-free pumpkin bread in a large glass mixing bowl with a wooden-handled whisk.
  • 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.
    Overhead view of dry bread ingredients add to large glass mixing bowl with wet bread ingredients and incorporated with a whisk.
  • Carefully pour bread batter mixture into greased 9x5 loaf pan. Use spatula to spread batter evenly into all corners of pan and to smooth top of loaf.
    Overhead view of gluten-free pumpkin bread dough in a rectangular glass baking dish on a white tabletop.
  • Loosely cover loaf pan with aluminum foil, then place covered loaf pan in preheated oven. Bake bread, covered, 30 minutes.
    Overhead view of a rectangular baking dish containing gluten-free pumpkin bread dough covered with a sheet of aluminum foil.
  • 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.
    Overhead view of gluten-free pumpkin bread on a wire cooling rack. Bread is slightly split down center and deep orange in color.
  • Just before serving bread, lightly dust powdered sugar over top of loaf. Slice bread loaf into 8 to 12 slices as desired, and serve.

Notes

  • 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.

Nutrition

Serving Size: 1slice | Calories: 368cal | Protein: 6g | Fat: 17g | Saturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 277mg | Potassium: 93mg | Total Carbs: 51g | Fiber: 4g | Sugar: 28g | Net Carbs: 47g | Vitamin A: 3677IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 2mg
Recipe By:Priscilla Lawrence