Pumpkin spice and everything nice – that’s how I’d describe my love for Gluten Free Pumpkin Bread. It all started when I was a little girl, helping my grandma bake her famous pumpkin loaf every autumn. The smell of warm cinnamon and nutmeg would fill the entire house, and I couldn’t wait to dig in. Even though I had to avoid gluten back then, grandma always made sure there was a special gluten-free version just for me.
Those cozy fall afternoons spent in the kitchen with grandma are some of my most cherished memories. There’s just something so comforting about slicing into a perfectly moist, spiced pumpkin bread. And you know what they say – the secret ingredient is always love! Well, I’ve perfected grandma’s gluten-free recipe over the years, and I’m thrilled to share it with you.
Why This Gluten Free Pumpkin Bread Recipe Will Become Your Go-To
The Secret Behind Perfect Gluten Free Pumpkin Bread
This Gluten Free Pumpkin Bread recipe is truly something special. Not only is it 100% gluten-free, but it’s also incredibly moist, flavorful, and easy to make. The secret lies in the perfect blend of gluten-free flour, pumpkin puree, and warm spices. No one will ever guess it’s gluten-free!
Essential Ingredients You’ll Need
– Gluten-free all-purpose flour: This is the foundation of the bread, providing structure and helping it rise beautifully.
– Pumpkin puree: Canned pumpkin puree adds amazing moisture, texture, and that classic pumpkin flavor we all love.
– Brown sugar: For a rich, caramelized sweetness that complements the pumpkin so well.
– Eggs: Eggs act as a binder, helping to hold the Gluten Free Pumpkin Bread together.
– Vegetable oil: Using oil instead of butter keeps the bread ultra-moist.
– Spices: Cinnamon, nutmeg, and ginger create that irresistible pumpkin spice flavor.
– Baking powder and baking soda: These leavening agents give the bread a light, fluffy texture.
– Salt: A pinch of salt enhances all the other flavors.
Step-by-Step Gluten Free Pumpkin Bread Instructions
Preparing Your Gluten Free Pumpkin Bread
This Gluten Free Pumpkin Bread recipe is a breeze to make, taking just about an hour from start to finish. You’ll need a standard 9×5-inch loaf pan, a large mixing bowl, and a few simple kitchen tools. Let’s get baking!
1- Preheat your oven to 350°F and grease your loaf pan with non-stick cooking spray.
2- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
3- In a separate bowl, beat the eggs, then stir in the pumpkin puree, brown sugar, and vegetable oil. Mix until smooth and fully incorporated.
4- Slowly pour the wet ingredients into the dry ingredients, using a rubber spatula to gently fold everything together until just combined. Be careful not to overmix.
5- Pour the batter into your prepared loaf pan, smoothing the top with a spatula.
6- Bake for 55-60 minutes, until a toothpick inserted in the center comes out clean. Allow the Gluten Free Pumpkin Bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Pro Tips for Success
– Don’t overmix the batter – this can result in a dense, tough texture.
– Check for doneness a few minutes early, as oven temperatures can vary.
– For a moist, fudgy texture, avoid overbaking.
– Let the bread cool completely before slicing for the best texture.
Serving and Storing Your Gluten Free Pumpkin Bread
Perfect Pairings for Gluten Free Pumpkin Bread
Gluten Free Pumpkin Bread is the perfect autumn treat, whether enjoyed on its own or with a delightful selection of accompaniments. I love to serve it for breakfast or brunch, perhaps with a pat of butter, a drizzle of honey, or a sprinkle of chopped pecans. It also makes a wonderful afternoon snack, paired with a steaming mug of spiced apple cider or pumpkin spice latte.
Storage and Make-Ahead Tips
Luckily, this Gluten Free Pumpkin Bread keeps extremely well. Once it has cooled completely, you can store it in an airtight container at room temperature for up to 4 days. For longer storage, wrap the loaf tightly in plastic wrap or aluminum foil and freeze for up to 3 months. To thaw, simply leave it on the counter overnight.
Variations and Dietary Adaptations for Gluten Free Pumpkin Bread
Creative Gluten Free Pumpkin Bread Variations
While this classic Gluten Free Pumpkin Bread is delicious as-is, there are so many fun ways to put your own spin on it. Try adding chopped walnuts or pecans, swirling in cream cheese or pumpkin butter, or topping it with a streusel crumble. You could also experiment with different spice blends, like adding a touch of cardamom or allspice.
Making Gluten Free Pumpkin Bread Diet-Friendly
This recipe is already gluten-free, but it’s also easily adaptable for other dietary needs. To make it vegan, simply substitute the eggs with flax or chia eggs. For a lower-carb version, you can replace the brown sugar with your favorite granulated sugar substitute. And if you’re watching your calories, you can reduce the oil and swap in unsweetened applesauce instead.
Frequently Asked Questions
Q: Can I use fresh pumpkin puree instead of canned?
A: Absolutely! Simply roast and puree fresh pumpkin or butternut squash. Just be sure to measure out the same amount as called for in the recipe.
Q: How long does Gluten Free Pumpkin Bread need to bake?
A: This Gluten Free Pumpkin Bread bakes for 55-60 minutes at 350°F. Keep an eye on it and test for doneness a few minutes early, as oven temperatures can vary.
Q: Can I make Gluten Free Pumpkin Bread ahead of time?
A: Yes, this bread freezes beautifully! Simply wrap the cooled loaf tightly in plastic wrap or foil and freeze for up to 3 months. Thaw overnight on the counter before serving.
Q: How many slices does this Gluten Free Pumpkin Bread recipe make?
A: This recipe will yield one 9×5-inch loaf, which can be sliced into 10-12 servings, depending on how thick you like your slices.
Q: Why is my Gluten Free Pumpkin Bread dense or gummy?
A: Overbaking or overmixing the batter can lead to a dense, gummy texture. Be sure not to exceed the baking time and avoid vigorously mixing once the wet and dry ingredients are combined.
Gluten Free Pumpkin Bread
- Total Time: 60
- Yield: 10 slices
Description
Indulge in the perfect slice of Gluten Free Pumpkin Bread, bursting with warm spices and a moist, tender crumb. This quick and easy recipe comes together in just 30 minutes, making it an ideal cozy treat for the holiday season.
Ingredients
– 1 cup pumpkin puree
– 2 large eggs
– 1/2 cup vegetable oil
– 1 cup granulated sugar
– 1 1/2 cups gluten-free all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon salt
Instructions
1. – Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. – In a large bowl, whisk together the pumpkin puree, eggs, and vegetable oil until well combined.
3. – In a separate bowl, whisk together the gluten-free flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
4. – Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
5. – Pour the batter into the prepared loaf pan and smooth the top.
6. – Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
7. – Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
– For a more pronounced pumpkin flavor, use 1 1/4 cups of pumpkin puree.
– Feel free to add chopped nuts, such as walnuts or pecans, for extra texture.
– Store the bread in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3 months.
- Prep Time: 10
- Cook Time: 50
- Category: Dessert
- Method: Baking
- Cuisine: American
Conclusion
There’s nothing quite like the warm, comforting aroma of freshly baked Gluten Free Pumpkin Bread. This recipe is an absolute must-try, whether you’re gluten-free or not. With its perfect balance of spices, moist texture, and satisfying pumpkin flavor, it’s sure to become a new family favorite. So what are you waiting for? Grab your ingredients and let’s get baking!
