Pumpkin bread is one of those recipes I make on repeat once the weather turns even the slightest bit chilly. This gluten free pumpkin bread has all the warm spice and moist crumb you want, without the dense, gummy texture gluten-free baking can sometimes give you. It’s a one-bowl recipe, you don’t even need a mixer. Just a bowl and a whisk.
I make it with Bob’s Red Mill 1-to-1 flour, and it holds up well on the counter for a few days or in the freezer if you want to bake ahead. Serve it warm with coffee in the morning or as a simple dessert after dinner. Either way, this is the pumpkin bread I keep coming back to every October.
Why You’ll Love This Recipe
Ingredient Notes
- Gluten-Free Flour Blend – This recipe was tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which already contains xanthan gum. You will not need to add additional xanthan gum to the recipe. I cannot verify that other brands of gluten-free flour will work in this recipe, as I have not tested them myself.
- Baking Powder & Baking Soda – In general, gluten-free baked goods need a little extra leavening agents since they don’t rise as tall as their gluten-filled counterparts.
- Spices – If you would prefer to use a pumpkin pie spice instead, use 2 tablespoons of pre-mixed pumpkin pie spice.
- Pumpkin Puree – Make sure you’re using pure pumpkin puree and not pumpkin pie filling, which has added spices and sugar.
- Eggs – Use large eggs for this recipe that are 50g each.
- Vegetable Oil – I like to use oil in this gluten-free quickbread because it keeps it really moist without adding any additional flavor. Any other neutral oil like canola oil or avocado oil work fine here, too.
Weigh Your Flour
Measuring cups aren’t reliable. Depending on how you scoop, a cup of gluten-free flour can vary by quite a bit each time you measure it. Use a kitchen scale and weight out 280g for the most consistent bread every time.
Recipe FAQs
I’ve only tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), so I can’t guarantee the same results with another flour blend. Gluten-free flours aren’t interchangeable the way all-purpose flours are.
Yes, but make sure it’s not too watery. Canned pumpkin is fairly thick and consistent, while homemade can vary depending on how it’s made. If you’re making your own, my how to make pumpkin puree recipe roasted the pumpkin instead of boiling it, which keeps the puree thick enough for baking.
Expert Tips
Storage Instructions
Storage: Store leftover pumpkin bread at room temperature for 2-3 days, wrapped in plastic wrap or in an airtight container. It’s best not to slice it until you’re ready to eat so that the bread stays as moist as possible.
Freezer Option: For longer storage, you can freeze a whole loaf of pumpkin bread or individual slices. Wrap the bread in plastic wrap or in a freezer-safe bag container. I prefer to freeze individual slices of bread so I can grab just what I want to thaw.
Reheating: Warm a slice in the microwave for 10 to 15 seconds, or toast it lightly if you want a little crisp on the edges. Thaw frozen pumpkin bread at room temperature before serving. For individual slices, they will take about an hour to thaw at room temperature. For an entire loaf, you’ll need to thaw it overnight.
Serving Suggestions
Serve slices warm with coffee, or set a loaf out next to a batch of gluten-free pumpkin donuts for a full fall breakfast spread. For a savory brunch, add my sweet potato hash to balance out the sweetness or my gluten-free breakfast casserole, which is great for feeding a crowd. Or skip the plain slice and spread a little Nutella ganache or brown butter cream cheese frosting over the top if you want it more dessert than breakfast.
Gluten-Free Pumpkin Bread
Ingredients
- 2 cups (280 g) Bob's Red Mill 1-to-1 Gluten-Free Baking Flour
- 1¼ cups (250 g) granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- ½ tablespoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon cloves
- ½ teaspoon salt
- 2 (100 g) large eggs
- 1 cup (240 g) pumpkin puree
- ½ cup (113 g) vegetable oil
- 1 teaspoon vanilla extract
- 2 teaspoons granulated sugar or turbinado sugar - for topping
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Instructions
- Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray and line with parchment paper. Set aside.
- In a large bowl, whisk together the 2 cups (280 g) Bob's Red Mill 1-to-1 Gluten-Free Baking Flour, 1¼ cups (250 g) granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 tablespoon ground cinnamon, ½ tablespoon ground nutmeg, ½ teaspoon ground ginger, ½ teaspoon cloves and ½ teaspoon salt.
- Add 2 (100 g) large eggs, 1 cup (240 g) pumpkin puree, ½ cup (113 g) vegetable oil and 1 teaspoon vanilla extract. Mix until combined.
- Pour the batter into the prepared loaf pan.
- Sprinkle the top with 2 teaspoons granulated sugar or turbinado sugar.
- Bake at 35°0F for 45-55 minutes, until bread is fully cooked through. Check by inserting a thermometer into the center of the bread. It should read 200 to 205℉ when fully cooked through. You can also insert a skewer into the center and if it comes out with moist crumbs, it's ready.
- Let the bread cool completely in the pan before slicing.
Video
Notes
- Gluten-Free Note: If you have celiac disease or are on a gluten-free diet, always be sure to double check that all of your ingredients are gluten-free as manufacturing practices can change from time to time.
- Flour: I tested this pumpkin bread with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag). This blend already contains xanthan gum, so you will not need to add it to the recipe. I cannot verify that other brands of gluten-free flour will work as I have not tested them myself. Weigh your flour for the most accurate results.
- Browning: Check the bread about 10-20 minutes before the baking time stated. If it looks like the top is browning too fast, tent it with aluminum oil.
- Cooling: Let your pumpkin bread to completely cool before slicing. I’ve actually found this pumpkin bread slices easier and tastes even better the second day.
Loved this recipe! I used Cup 4 Cup wholesome blend flour and it came out perfect. I reduced the granulated sugar to 1/2 c and added 1/4 c of brown sugar and was happy with the sweetness level for my taste. I did add the topping sugar— that’s a great addition. I’ll be using this recipe a lot this season, thanks!