Gluten-Free Pumpkin Bread
This gluten-free pumpkin bread is filled with pure pumpkin puree, a medley of fall spices like cinnamon and nutmeg, and topped with a sprinkle of sugar for a delightful crunch. This one-bowl pumpkin bread is moist, pumpkiny, and just what you need to get the Fall season started. Easy to make and even easier to love, it's perfect with a cup of coffee for breakfast, served warm for a snack, or topped with cream cheese frosting for dessert.
Print Recipe
Pin Recipe
Rate this Recipe
Ingredients
- 2 cups gluten-free flour blend - 288g
- 1 1/4 cups granulated sugar - 250g
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1/2 tablespoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cloves
- 1/2 teaspoon salt
- 2 large eggs - 100g
- 1 cup pumpkin puree - 240g
- 1/2 cup vegetable oil - 113g
- 1 teaspoon vanilla extract
- 2 teaspoons granulated sugar or turbinado sugar - for topping
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Preheat oven to 350F. Spray a 9x5-inch loaf pan with cooking spray and line with parchment paper. Set aside.
- In a bowl, whisk together gluten-free flour blend, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt.
- Then add in the eggs, pumpkin puree, vegetable oil and vanilla extract.
- Mix until combined. Pour the batter into the prepared loaf pan.
- Sprinkle the top of the pumpkin bread batter with 2 teaspoons of granulated sugar.
- Bake at 350F for 45-55 minutes, until bread is fully cooked through. Check by inserting a wooden skewer into the center of the bread. If it comes out clean, the bread is ready.
- Allow to cool completely before slicing.
Video
Notes
- 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.
- 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.
- Check the bread about 10-20 minutes before the baking time stated. If it looks like the top is browning too fast, cover it with aluminum oil.
- Check the doneness of the loaf by inserting a wooden skewer or knife into the center of the bread. If it comes out clean, it's done! If not, leave it in longer. The time stated is a guideline as all ovens are slightly different.
- Allow pumpkin bread to completely cool before slicing. In fact, I've found this pumpkin bread slices easier and tastes even better the second day.
Nutrition
Calories: 378kcal | Carbohydrates: 58g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 301mg | Potassium: 189mg | Fiber: 5g | Sugar: 34g | Vitamin A: 4829IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 2mg
