This gluten-free pumpkin bread is moist and fluffy, making it a perfect treat for fall. With warm spices and sweet pumpkin flavor, it’s sure to brighten your day!
It’s hard to resist a slice fresh out of the oven. I love spreading a little butter on mine. Who can say no to that? 😂 Enjoy it with a cup of coffee for a cozy moment!
Key Ingredients & Substitutions
Gluten-Free All-Purpose Flour: Ensure your flour blend has xanthan gum for better texture. You can substitute with almond flour or coconut flour, but be aware that it may change the final texture a bit.
Pumpkin Puree: Use store-bought canned pumpkin puree for convenience. Homemade puree can work, but make sure it’s well-drained to avoid extra moisture.
Vegetable Oil: I prefer coconut oil for its subtle flavor and health benefits. You can use melted butter if you don’t mind the added richness.
Sugars: Brown sugar adds moisture and flavor. If avoiding refined sugars, try coconut sugar or maple syrup, keeping the liquid ratio in mind.
How Can I Ensure the Bread Is Moist and Fluffy?
Getting the right texture in gluten-free baking can be tricky, but here are some tips:
- Don’t overmix the batter. Mix until just combined to keep it fluffy.
- Eggs add moisture and help with the structure, so make sure you use fresh ones.
- Measuring flour correctly is vital. Spoon it into the measuring cup and level off for accuracy.
Using fresh ingredients will also enhance flavor and moisture! Good luck, and enjoy your baking!
Gluten-Free Pumpkin Bread Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups gluten-free all-purpose flour (ensure it contains xanthan gum)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder (gluten-free)
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup vegetable oil or melted coconut oil
- 3 large eggs
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delicious gluten-free pumpkin bread takes about 15 minutes to prepare and approximately 50 to 60 minutes to bake. Be prepared for a little cooling time after baking before you can enjoy it!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan lightly with oil or butter, so your bread won’t stick once it’s baked. Set it aside for later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the gluten-free all-purpose flour, baking soda, baking powder, salt, and the warm spices: cinnamon, nutmeg, cloves, and ginger. Make sure there are no lumps, and everything is well combined.
3. Beat the Sugars and Eggs:
In a large bowl, use a mixer or whisk to beat together the eggs, granulated sugar, and brown sugar until the mixture is smooth and slightly fluffy. This brings a lightness to your bread!
4. Combine Wet Ingredients:
Stir in the pumpkin puree, vegetable oil (or coconut oil), and vanilla extract into the egg and sugar mixture. Mix until everything is well incorporated.
5. Combine Wet and Dry Ingredients:
Now, gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix, or your bread may not rise as beautifully!
6. Bake:
Pour the batter into the prepared loaf pan and give the top a gentle smooth with a spatula. Pop it into the preheated oven and bake for 50 to 60 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean, it’s done!
7. Cool and Serve:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Slice it up, and enjoy it plain or with a spread of butter or cream cheese!
This gluten-free pumpkin bread is moist, spiced just right, and perfect for any time of the year, but especially delightful during fall! Enjoy the warmth and comfort it brings!
Can I Use a Different Flour in This Recipe?
Yes, you can! If you don’t have gluten-free all-purpose flour, you can use almond flour or coconut flour. However, be mindful that these alternatives may change the consistency of the bread, so adjustments in liquid may be necessary.
How Do I Store Leftover Pumpkin Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Just thaw at room temperature before enjoying!
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the batter the night before and refrigerate it. Just let it sit at room temperature for about 30 minutes before baking to ensure even cooking. Alternatively, bake it ahead of time and enjoy it warmed or at room temperature!
Can I Add Mix-Ins to the Pumpkin Bread?
Definitely! Feel free to add walnuts, pecans, or chocolate chips for extra flavor and texture. Just fold them in gently after combining the wet and dry ingredients to avoid overmixing.
