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Two slices of one-bowl pumpkin bread on a plate with a loaf of gluten-free pumpkin bread, cinnamon sticks and pure pumpkin.

Gluten-Free Pumpkin Bread

Looking for that perfectly moist gluten-free pumpkin bread? Here it is! Comforting, tender, and full of pumpkiny goodness, this gluten-free pumpkin bread is a Fall staple in our house and great for gluten-free entertaining. Move over Starbucks, there's a new pumpkin bread in town!
5 from 1 vote
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Course: Breakfast, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 8 slices
Calories: 377kcal
Author: Megan

Ingredients

  • 2 cups gluten-free flour blend
  • 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
  • 1 + 1/4 cups granulated sugar
  • 2 eggs
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/2 cup vegetable oil
  • 2 teaspoons granulated sugar (for topping)
  • 1 teaspoon gluten-free flour blend (for coating loaf pan)
  • 1 teaspoon cooking spray or butter (for coating loaf pan)

Instructions

  • Preheat oven to 350F. Spray a 9x5-inch loaf pan with cooking spray or lightly butter (or with dairy-free butter) the bottom and sides of the pan. Use the teaspoon of gluten-free flour to coat the bottom and sides. Set aside. 
  • In a bowl, whisk together gluten-free flour blend, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt. 
  • Then add in the granulated sugar, eggs, pumpkin puree, vanilla and vegetable oil. 
  • Mix until combined. Pour into the prepared loaf pan. 
  • Sprinkle 2 teaspoons of granulated sugar over the top of the pumpkin bread batter. 
  • Bake at 350F for 45-50 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

  • Check the bread about 10 minutes before the baking time stated. If it looks like it's browning too fast, top 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: 377kcal | Carbohydrates: 58g | Protein: 4g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 40mg | Sodium: 300mg | Potassium: 179mg | Fiber: 4g | Sugar: 34g | Vitamin A: 4825IU | Vitamin C: 1.3mg | Calcium: 87mg | Iron: 1.9mg
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