Make our easy and delicious gluten free pumpkin bread with these simple pantry staples. Moist and soft you won’t taste a difference.
PUMPKIN BREAD
Don’t miss out on a favorite fall time quick bread recipe. This GF Pumpkin Bread is so delicious and tastes as good as the regular pumpkin bread. I have been on a mission to make delicious gluten free recipes since my two youngest daughters have gone gluten free. My youngest has been officially diagnosed with Celiac disease and my other daughter who doesn’t have Celiac, feels so much better when she eats Gluten Free. With my other children grown and out of the home, we are cooking mostly gluten free now as a family.
HOW TO MAKE PUMPKIN BREAD
For best results always read the full instructions before beginning.- Preheat the oven to 350 degrees and lightly grease a bread loaf pan. I like this particular bread pan so that the bread cooks more evenly without leaving the ends burnt and the middle soft; set aside pan.
- Sift flour, sugar, baking powder, xanthan gum, cinnamon, spices, salt, and baking soda together in a large mixing bowl. Set aside.
- Beat pumpkin, eggs, and butter together in a separate bowl until creamy.
- Add the wet mixture to the flour mixture and beat until the mixture blends into a batter. Do not over-mix.
- Add in any additional ingredients like nuts or chocolate chips, etc. by folding them into the batter.
- Pour the batter into your prepared loaf pan. If desired sprinkle the top with additional nuts or chocolate chips.
- Bake for 50 to 60 minutes or until a toothpick inserted comes out dry and center is set.
- Allow the bread to cool in the pan before removing to a wire rack. Slice when completely cooled.
TIPS FOR MAKING GLUTEN-FREE PUMPKIN BREAD
- It’s best to start with ingredients at room temperature, but not required.
- Use a high quality flour blend. This bread recipe works best with a quality 1-1 cup gluten free flour.
- When measuring the flour, scoop the flour from the container into your measuring cup…not the other way around. This will not compact your flour and will result in a lighter bread texture.
- Use a good quality pumpkin puree.
- Beating the eggs first before adding them to the mixture and then beating them will make the bread a little more fluffy.
PUMPKIN BREAD ADD-INS
You can add in a few different ingredients to take your pumpkin bread to the next level. We added some pecans and chocolate chips to ours as you can see. Here are several additions you can throw in to cater to your own unique and individual tastes!- pecans
- chocolate chips
- walnuts
- cashews
- raisins
- cranberries
- dried cherries
- coconut flakes
- a sprinkling of oats on top
- pumpkin seeds
- sunflower seeds
- white chocolate chips
- additional spices
GLUTEN-FREE PUMPKIN BREAD SUPPLIES
Here are some supplies that can help you make the best gluten-free pumpkin bread.- Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- Bob’s Red Mill Xantham Gum
- Long Loaf Bread Pan
- Hand Mixer
- Silicone Spatulas
- Cooling Racks
- Wooden Spoon
- Hot Pads
- Turkish Hand Towel (pictured)
- White Mixing Bowls (pictured)
GLUTEN FREE PUMPKIN BREAD RECIPE
This gluten-free pumpkin bread recipe is a no-fail, tried and true gluten-free baking recipe. It has only a few simple ingredients and can be made in an hour. This is an easy recipe that you don’t even need a mixer for if you wanted. Simply mix by hand if you don’t want to wash your beaters. Really, it is that easy!
Gluten Free Pumpkin Bread
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12 slices
Calories 199 kcal
Ingredients
- 1 ¾ cups gluten-free all-purpose baking flour such as Bob's Red Mill®
- ⅔ cup white sugar
- 2 teaspoons baking powder
- 1 ½ teaspoons xanthan gum
- 1 teaspoon ground cinnamon
- 1 tsp nutmeg
- ½ tsp ginger
- ½ tsp cloves
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup canned pumpkin
- 2 large eggs eggs beaten
- ⅓ cup butter softened
- ½ cup chopped pecans
Instructions
-
Pre-heat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
-
Sift flour, sugar, baking powder, xanthan gum, cinnamon, spices, salt, and baking soda together in a large mixing bowl.
-
Beat pumpkin, eggs, and butter together in a separate bowl; add to flour mixture and beat until the mixture blends into a batter. Stir walnuts through the batter.
-
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40-50 minutes.
Nutrition Facts
Gluten Free Pumpkin Bread
Amount Per Serving (1 slice)
Calories 199
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Cholesterol 41mg14%
Sodium 188mg8%
Potassium 138mg4%
Carbohydrates 27g9%
Fiber 3g13%
Sugar 13g14%
Protein 3g6%
Vitamin A 3375IU68%
Vitamin C 1mg1%
Calcium 56mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
MORE GLUTEN FREE RECIPES
- 25 Gluten free dinner recipes
- Gluten Free Blueberry Oatmeal Pancakes
- Gluten Free Instant Pot Pot Roast
- Banana Oat Muffins
- Peanut Butter Blender Muffins
- Printable Gluten Free Pantry Labels
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This looks great! I’m going to try it this weekend. Question – the recipe card says to cook 40-50 minutes, but the description above it says 50-60 minutes. Which time frame is most accurate do you guess? I’m using the long pans you suggested – I’m loving them as they cook my banana bread much more evenly!
Amy- I guess it really depends on your oven. Mine was closer to 60, but I would just keep checking it to make sure that it doesn’t overcook. I love those pans too! They are the best!
I am so excited to make this! I have been avoiding gluten, so this is perfect! Looks so easy!
Kristyn- I hope you enjoy it as much as we do.
This bread couldn’t be any easier to make! We will be making this all winter long!!
Natalie- Its a yummy one for sure!
If the flour I am using already has xanthan gum in it do I still need to add the extra xanthan gum?
Melissa- I wouldn’t think so, just depends on how much is in the flour.
So easy to make and tasted really amazing! Thank you so much for this pumpkin bread recipe, will surely have this again! Fam really loves it! Well done! Highly recommended!
Allyssa- So happy you enjoyed it.
This pumpkin bread makes a gluten-free autumn so easy and delicious! I totally don’t miss regular flour. Thank you for such an easy and delicious recipe.
Lisalia- Thank you.
Love the fact that it’s gluten free!! Now, I can enjoy a pumpkin bread all fall long. And, the chocolate chips make it even better!
Natalie- I love that it is gluten free too!
I am so making some this week!! It makes the house smell amazing! It’s hard finding a good gluten free pumpkin bread. I have found it!
Kristyn-It really does make the entire house smell so good!