Name: Gluten-Free Pumpkin Bread
Prep time: 15 min
Cook time: PT-485898H11M32S
Total time: PT-485898H11M32S
Cuisine: American
Ingredients: 1¾ cups gluten-free measure-for-measure flour (with xanthan gum); 1 cup granulated sugar; 1 teaspoon baking soda; 1 teaspoon baking powder; ½ teaspoon salt; 1½ teaspoons ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon ground ginger; ¼ teaspoon ground cloves; ¼ teaspoon ground allspice; 1 cup pumpkin puree; 2 large eggs; ½ cup milk (dairy or non-dairy); ½ cup neutral oil (grapeseed or vegetable oil); 1 teaspoon vanilla extract; 1 teaspoon lemon juice

Why You’ll Love This Recipe

I love how this pumpkin bread captures the essence of fall with its rich pumpkin flavor and aromatic spices. The use of oil instead of butter ensures a moist texture, while the gluten-free flour blend provides a structure that’s both tender and satisfying. It’s a versatile recipe that’s perfect for breakfast, dessert, or a cozy snack.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

gluten-free measure-for-measure flour (with xanthan gum)
granulated sugar
baking soda
baking powder
salt
ground cinnamon
ground nutmeg
ground ginger
ground cloves
ground allspice
pumpkin puree
eggs
milk (such as almond milk)
neutral oil (like grapeseed or vegetable oil)
vanilla extract
lemon juice

directions

I preheat the oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan.
In a large bowl, I whisk together the gluten-free flour, granulated sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, cloves, and allspice.
In a separate bowl, I combine the pumpkin puree, eggs, milk, oil, vanilla extract, and lemon juice, mixing until smooth.
I add the wet ingredients to the dry ingredients and stir until fully incorporated.
I pour the batter into the prepared loaf pan, smoothing the top. For an evenly domed loaf, I run a knife about 1 inch deep lengthwise through the center of the batter.
I bake the bread for 40 minutes, then loosely cover it with foil to prevent over-browning. I continue baking for an additional 20–25 minutes, or until a toothpick inserted into the center comes out clean.
I allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe yields one 9×5-inch loaf, serving approximately 8 slices. Preparation time is about 15 minutes, with a total baking time of 60–65 minutes.

Variations

I sometimes fold in up to 1 cup of chocolate chips or chopped nuts for added texture and flavor. For a dairy-free version, I use plant-based milk and ensure any add-ins are dairy-free as well. If I want to reduce the sugar, I decrease the granulated sugar by up to half and adjust to taste.

storage/reheating

I store the cooled pumpkin bread in an airtight container at room temperature for up to 5 days. For longer storage, I wrap the loaf tightly in plastic wrap and then foil, freezing it for up to 3 months. To enjoy, I thaw it at room temperature or warm individual slices in the microwave for about 20 seconds.

FAQs

Can I use homemade pumpkin puree instead of canned?

Yes, I can use homemade pumpkin puree, ensuring it’s well-drained and has a similar consistency to canned puree.

What type of gluten-free flour works best?

I recommend using a high-quality gluten-free measure-for-measure flour that contains xanthan gum, such as King Arthur’s blend.

Can I make this recipe into muffins?

Absolutely. I divide the batter among muffin tins and bake at 350°F (175°C) for 20–25 minutes, or until a toothpick comes out clean.

Is it possible to substitute the oil with butter?

While oil contributes to a moist texture, I can use melted butter as a substitute, keeping in mind it may slightly alter the crumb.

How do I prevent the top from over-browning?

I cover the loaf loosely with foil after the first 40 minutes of baking to prevent the top from becoming too dark.

Conclusion

This Gluten-Free Pumpkin Bread is a delightful addition to my baking repertoire, offering a moist, flavorful loaf that captures the essence of fall. Whether enjoyed with a cup of tea or shared with loved ones, it’s a recipe that brings warmth and comfort to any occasion.

Gluten-Free Pumpkin Bread