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Gluten-Free Pumpkin Bread

Gluten-free pumpkin bread with a moist golden-orange crumb and a cinnamon-sugar top, baked in a loaf pan for a clean toothpick finish. This method whisks dry ingredients, smoothens wet ingredients, then folds just until combined for a tender slice.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Gluten-Free Batter
  • 2 cup gluten-free all-purpose flour blend (with xanthan gum)
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1 can (15 oz) pumpkin puree
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 0.5 cup vegetable oil
  • 3 eggs (extra egg helps GF bread bind)
  • 1 tsp vanilla extract
  • 0.25 cup sour cream or plain Greek yogurt
Cinnamon Sugar Topping
  • 2 tbsp sugar
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep the pan and oven
  1. Preheat the oven to 350F and grease a 9x5 loaf pan very well so the loaf releases cleanly.
Mix the dry ingredients
  1. Whisk together the gluten-free flour blend, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt until evenly combined.
Mix the wet ingredients
  1. Whisk the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and sour cream or plain Greek yogurt until smooth and glossy.
Combine and fill the pan
  1. Fold the dry ingredients into the wet until completely combined and the GF batter looks smooth without streaks.
  2. Pour the batter into the loaf pan and sprinkle the cinnamon sugar topping (2 tbsp sugar + 1 tsp cinnamon) over the top so it forms a lightly crisp crust.
Bake and cool
  1. Bake for 65-70 minutes at 350F until a toothpick comes out clean, noting the gluten-free loaf may take slightly longer.
  2. Cool completely in the pan before slicing so the slices cut cleanly and hold their shape.

Notes

Pro tip: grease the loaf pan very well, because gluten-free breads can cling. Store tightly wrapped in the refrigerator for up to 4 days, or freeze sliced portions up to 2 months. If you want a dairy-light option, use plain Greek yogurt swap with sour cream or dairy-free yogurt in the same amount.