gluten free pumpkin bread recipe
The Best gluten free pumpkin bread recipe
The best part? It’s not just a comfort food—it’s a way to enjoy pumpkin season year-round without the guilt. Gluten-free baking can be tricky, but this recipe holds together so well because it balances the right amounts of moisture and texture. There’s no need for extra steps or fancy ingredients; it just works. Whether you’re serving it at Thanksgiving or grabbing a slice for an afternoon pick-me-up, it’s always a hit. And because it’s naturally sweetened with pumpkin and spices, it’s a lighter option than most baked goods—no refined sugar overload, just pure flavor. My husband says it’s the only gluten-free bread he’ll eat, and honestly, I don’t blame him. It’s that good.
Easy Gluten-Free Pumpkin Bread
A moist, lightly spiced loaf perfect for holiday mornings or anytime you crave pumpkin flavor. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 ½ cups gluten-free all-purpose flour blend
- 1 ½ cups granulated sugar
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- 1 tsp baking soda
- 1 tsp salt
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 1 large egg
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup chopped walnuts or pecans
- ¼ cup raisins or dried cranberries
👨🍳Directions
-
1
Preheat oven to 350°F. Lightly grease a 9×5-inch loaf pan and line the bottom with parchment paper. -
2
In a large bowl, whisk together the dry ingredients—flour, sugar, spices, baking soda, and salt. -
3
In another bowl, combine pumpkin puree, egg, oil, and vanilla. Pour wet ingredients into dry and stir until just combined. -
4
Fold in optional nuts or dried fruit if using. Pour batter into the prepared pan and smooth the top. -
5
Bake for 50–55 minutes, or until a toothpick inserted near the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
🔧Equipment
- Mixing bowls
- Whisk
- Measuring cups
- Oven-safe loaf pan
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
- For extra moisture, brush the top with melted butter after baking.
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Substitute oil with melted coconut oil for a dairy-free option.
Watch Video Of How Easy Gluten-Free Pumpkin Bread Works
❓ Frequently Asked Questions About Gluten-Free Pumpkin Bread
How can I ensure my gluten-free pumpkin bread stays moist?
Yes, keeping it moist is key with gluten-free bread. Use a mix of applesauce or mashed banana in place of some of the oil, and store it in an airtight container at room temperature for up to three days. For longer storage, freeze slices—just thaw in the toaster before serving.
Can I substitute the pumpkin puree with canned pumpkin?
Absolutely. Canned pumpkin works well, but choose a pumpkin-specific can (not pie filling) for the best texture. Drain any excess liquid if the can is particularly watery to avoid a watery loaf.
What if I don’t have an airtight container for storage?
Wrap the loaf tightly in plastic wrap or aluminum foil to retain moisture. If it’s been cut, store slices in a sealed bag or container. For extra freshness, refrigerate and toast fresh slices before eating.
Why does my gluten-free pumpkin bread turn out dense?
Dense texture often happens when the gluten-free flour blend lacks enough binding agents. Try replacing ½ cup of the blend with almond flour, or increase the eggs slightly (1 extra large egg). Also, let the batter rest for 15 minutes before baking to improve structure.
Is this recipe suitable for nut-free baking?
Yes, this recipe is naturally nut-free, but always double-check the gluten-free flour blend you use to ensure it doesn’t contain nuts or nut-based additives.
