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A close up of two slices of gluten free pumpkin bread sliced off from the larger loaf and slathered with butter.
5 from 3 votes

Gluten-Free Pumpkin Bread

I make this gluten free pumpkin bread every fall, usually more than once. It's moist, packed with cinnamon and nutmeg, and doesn't need a mixer, just a bowl and a whisk. If you've had dry, crumbly gluten-free quick breads before, this one is different. Slice it thick and eat it plain, or add a swipe of butter while it's still warm.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 slices
Metric - US Customary

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 9x5-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.
    A glass mixing bowl with gluten-free flour, cinnamon, baking soda, baking powder, ginger, cloves, and nutmeg being mixed together with a whisk.
  • 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.
    A glass mixing bowl with gluten-free flour topped with vanilla, oil, eggs, and pumpkin puree before mixing together.
  • Pour the batter into the prepared loaf pan.
    A parchment lined loaf pan filled with gluten-free pumpkin bread batter before baking in the oven.
  • Sprinkle the top with 2 teaspoons granulated sugar or turbinado sugar.
    A white loaf pan lined with parchment paper and filled with gluten-free pumpkin bread batter and topped with granulated sugar.
  • Bake at 350°F 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.
    A loaf of gluten-free pumpkin bread in a white loaf pan with mini pumpkins to the side.
  • Let the bread cool completely in the pan before slicing.
    A close up of a loaf of gluten-free pumpkin bread that has been partially sliced.

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 foil.
  • Cooling: Let your pumpkin bread cool completely before slicing. I've actually 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
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