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–+ servings

Gluten Free Pumpkin Bread

A moist and flavorful gluten-free pumpkin bread, perfect for fall or any time of year. This recipe combines the warm spices of cinnamon and nutmeg with the rich flavor of pumpkin for a delightful treat.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 1 cup canned pumpkin puree Use 100% pure pumpkin, not pumpkin pie filling.
  • ½ cup vegetable oil Can substitute with melted coconut oil for a different flavor.
  • 2 large eggs Room temperature for better mixing.
  • 1 cup brown sugar Packed, can substitute with coconut sugar for a healthier option.
  • ½ cup granulated sugar
Dry Ingredients
  • 1 ½ cups gluten-free all-purpose flour Ensure it contains xanthan gum for better structure.
  • 1 teaspoon baking soda Fresh for best results.
  • ½ teaspoon baking powder Fresh for best results.
  • 1 teaspoon cinnamon Ground.
  • ½ teaspoon nutmeg Ground.
  • ½ teaspoon salt Enhances flavor.
  • ¼ teaspoon ginger Ground.
Optional Add-ins
  • ½ cup chopped walnuts Can substitute with pecans or omit.
  • ½ cup chocolate chips Use dairy-free for a vegan option.

Method
 

Prepare the Oven and Pan
  1. Preheat your oven to 350°F (175°C). This ensures even baking.
  2. Grease a 9x5 inch loaf pan with cooking spray or line it with parchment paper for easy removal.
Mix Wet Ingredients
  1. In a large mixing bowl, combine the pumpkin puree, vegetable oil, eggs, brown sugar, and granulated sugar.
  2. Whisk together until fully combined and smooth. This helps to incorporate air into the mixture, making the bread light and fluffy.
Combine Dry Ingredients
  1. In a separate bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, salt, and ginger.
  2. Mixing the dry ingredients separately helps to evenly distribute the leavening agents and spices.
Combine Wet and Dry Mixtures
  1. Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined.
  2. Be careful not to overmix, as this can lead to a denser bread.
Add Optional Ingredients
  1. If using, fold in the chopped walnuts and/or chocolate chips.
Bake the Bread
  1. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  2. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 2000IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes well for up to 3 months.

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