Gluten Free Pumpkin Bread is moist and full of delicious pumpkin flavor. It’s the perfect quick bread recipe for fall and all year long.
Enjoy everything you love about Pumpkin Bread but without the gluten in this simple gluten free dessert recipe. It is so tasty and the perfect combination of ingredients.
The entire family will enjoy this easy Gluten Free Pumpkin Bread. I have perfected the recipe for the absolute best results. I also love to make 35 Gluten Free Thanksgiving Pies and 45 Gluten Free Thanksgiving Desserts.
Table of contents
Why This Recipe Works
This dessert is so wonderful for such an easy gluten-free pumpkin bread recipe. The pumpkin flavor is perfect, and the texture is moist and delicious.
Each slice of this bread is so delicious that I doubt anyone misses the gluten! It’s freezer friendly and great to enjoy for breakfast, dessert or a snack.
Ingredients
- Gluten Free All-Purpose Flour. 1 to 1 Baking Flour
- Baking Soda. Try one of the Best Baking Soda Substitutes.
- Cinnamon. Adjust the cinnamon to taste if desired.
- Eggs. Large eggs are recommended.
- Pure Pumpkin. This is for canned pumpkin puree and not pumpkin pie filling.
- Vanilla Extract. Pure vanilla extract is best in this recipe.
- Salt. This helps to balance out the sweetness.
- Vegetable Oil. This oil is naturally dairy-free and gluten free. You can also use vegan butter or coconut oil.
- Granulated Sugar. Some people prefer brown sugar.
The complete ingredients and recipe can be found in the recipe card at the bottom.
Substitutions and Additions
- Nuts. Add chopped pecans or walnuts to the batter.
- Chocolate Chips. For a delicious combination of pumpkin and chocolate, try adding chocolate chips to the batter.
- Cake or Muffins. This batter can be used to make other variations if desired. Just make sure to adjust the baking time.
Step By Step Instructions
- Step 1. First, preheat the oven to 350 degrees. Then spray a 9X5 loaf pan with a nonstick cooking spray.
Step 2. Get out a medium size mixing bowl. Stir together the gluten-free flour blend, baking soda, baking powder, salt, cinnamon and pumpkin pie spice. The ground cloves, nutmeg and ginger in the pumpkin pie spice compliment the pumpkin flavor.
Step 3. Next, get out a separate large mixing bowl. Whisk together the oil, sugar, eggs, pumpkin and vanilla until combined.
Step 4. Gradually combine the dry ingredients into the wet ingredients until just combined. I used a hand mixer to combine the ingredients.
Step 5. Pour the batter into the prepared loaf pan.
Step 6. Bake the bread for 50-60 minutes or until a toothpick inserted into the center of the bread comes out clean or a few moist crumbs. You will need to check the bread after 20 minutes. If the top of the bread is getting too brown, cover the bread loosely with foil to prevent it from getting too brown.
Step 7. Finally, remove the bread from the oven. Allow to set for 5-10 minutes. Carefully remove the bread from the pan and place it on a cooling wire rack to cool completely. Slice and enjoy.
Storage
Place the leftover gluten-free pumpkin loaf bread in an airtight container at room temperature for up to 5 days.
Is This Recipe Freezer Friendly?
This recipe is super easy to freeze and enjoy later. I love to make a double batch just to have some to freeze.
Allow the gf pumpkin bread to completely cool. Then wrap in plastic wrap and aluminum foil.
Place the wrapped bread in a freezer bag. Freeze up to 3 months. You can freeze the entire loaf or slices. If you freeze slices, separate them with parchment paper.
Pro Tips
- Good quality gluten free flour. Make sure to use a good quality gf flour for this recipe that includes a binding agent for baking. Make sure the brand you use includes a binder like xanthan gum.
- Pure Pumpkin. Make sure to use Pure Pumpkin and not pumpkin pie filling in this recipe.
- Don’t overmix the batter. Combine the ingredients until just combined. Don’t overmix the batter or the texture will change.
- Spoon the flour. Use a spoon to scoop the flour into a measuring cup made for dry ingredients. Do not scoop the cups gluten free flour or you may have too much.
- Make in advance. The taste and the texture of gluten free bread is even better the next day. I like to make this in advance for this reason.
More Gluten Free Desserts
Simple Gluten Free Desserts
Gluten Free Monster Cookies
Simple Gluten Free Desserts
45 Gluten Free Christmas Desserts
Try the best Gluten-free Pumpkin Bread Recipe. Please leave a comment and star rating once you do.
Gluten Free Pumpkin Bread
Ingredients
- 1 ½ cup Gluten Free All Purpose Flour 1 to 1 Baking Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1/2 tsp Salt
- 1/2 teaspoon Cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 cup Vegetable Oil
- 1 cup Granulated Sugar
- 2 Large Eggs
- 1 cup Pure Pumpkin not pumpkin pie filling
- 1 teaspoon Vanilla Extract
Instructions
- Preheat the oven to 350 Fahrenheit and spray a 9X5 loaf pan with a nonstick cooking spray.
- In a medium size mixing bowl, stir together the flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice. Set aside.
- In a separate large mixing bowl, whisk together the oil, sugar, eggs, pumpkin and vanilla extract until combined and creamy.
- Slowly stir the dry ingredients into the wet ingredients and mix until just combined.
- Pour batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. Check the bread after 20 minutes and if the top of the bread is getting too brown, cover the bread loosely with foil to prevent it from getting too brown.
- Remove the bread from the oven. Let it set for 5-10 minutes. Then carefully remove the bread from the pan and place it on a cooling rack to cool completely.
- Then the bread is ready to slice, serve and enjoy!
Such an easy recipe and tastes amazing!