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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.

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.
5 from 3 votes
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Course: Breakfast, Dessert
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 8 slices
Calories: 378kcal
Author: Megan

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)

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. 

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
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