gluten free pumpkin bread recipe
The Best gluten free pumpkin bread recipe
What I love most about this recipe is how simple it is to make, even with gluten-free flour. A lot of gluten-free baked goods can turn out dry or crumbly, but this one stays tender and holds together perfectly. Plus, it’s packed with good stuff—pumpkin is full of fiber and vitamin A, and using almond flour adds a little extra protein. It’s a great way to sneak in some nutrition without anyone even noticing. Whether you’re baking for a potluck, meal prepping for the week, or just craving something cozy, this pumpkin bread is always a hit.
Gluten-Free Pumpkin Bread
A moist and flavorful gluten-free pumpkin bread that’s perfect for fall. This recipe uses a blend of gluten-free flours and warm spices for a delicious, allergy-friendly treat.
🥘Ingredients
- 1 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup unsweetened applesauce
- ½ cup maple syrup or honey
- ½ cup coconut sugar or brown sugar
- 2 large eggs (or flax eggs for vegan option)
- ¼ cup melted coconut oil or vegetable oil
- 1 tsp vanilla extract
- ½ cup chopped walnuts or pecans
- ½ cup dairy-free chocolate chips
👨🍳Directions
-
1
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with oil or line it with parchment paper. -
2
In a medium bowl, whisk together the gluten-free flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well combined. -
3
In a large bowl, combine the pumpkin puree, applesauce, maple syrup, coconut sugar, eggs, melted coconut oil, and vanilla extract. Mix until smooth and fully combined. -
4
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing. Fold in nuts or chocolate chips if using. -
5
Pour the batter into the prepared loaf pan and smooth the top with a spatula. -
6
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent the pan with aluminum foil. -
7
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
🔧Equipment
- 9×5-inch loaf pan
- Parchment paper
- Mixing bowls
- Whisk
- Spatula
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Gluten-Free Pumpkin Bread Works
❓ Frequently Asked Questions About Gluten-Free Pumpkin Bread
1. Can I make this gluten-free pumpkin bread recipe dairy-free as well?
Yes! You can easily adapt this recipe to be dairy-free by substituting the butter with a dairy-free alternative like coconut oil or vegan butter. Additionally, if the recipe calls for milk, you can use almond milk, oat milk, or any other dairy-free milk of your choice. Just ensure all other ingredients (like chocolate chips, if used) are also dairy-free.
2. How do I store gluten-free pumpkin bread, and how long does it last?
Gluten-free pumpkin bread can be stored at room temperature in an airtight container for up to 3 days. For longer storage, wrap the loaf tightly in plastic wrap or aluminum foil and refrigerate for up to 5 days. You can also freeze it for up to 3 months—just thaw at room temperature before serving. If the bread dries out, lightly toast it or warm it in the microwave for a few seconds.
3. Why did my gluten-free pumpkin bread turn out dense or gummy?
Gluten-free baked goods can sometimes turn out dense or gummy due to a few common issues. Overmixing the batter can develop too much structure, while undermixing may leave pockets of dry ingredients. Using too much liquid (like extra pumpkin puree or milk) can also make the bread gummy. Make sure to measure ingredients accurately, mix just until combined, and let the batter rest for 10-15 minutes before baking to allow the flours to hydrate properly.
4. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin, but it requires a bit of prep work. Roast or steam fresh pumpkin until soft, then blend it into a smooth puree. Make sure to drain any excess liquid to avoid a watery batter. Use the same amount of fresh pumpkin puree as the recipe calls for canned (e.g., 1 cup fresh puree = 1 cup canned). Avoid using pumpkin pie filling, as it contains added sugars and spices.
5. What gluten-free flour blend works best for this recipe?
A high-quality 1:1 gluten-free baking flour blend (like Bob’s Red Mill or King Arthur) works best for this recipe. These blends typically include a mix of rice flour, starches, and xanthan gum, which helps mimic the texture of wheat flour. If your blend doesn’t contain xanthan gum, add ½ teaspoon per cup of flour. Avoid using single flours like almond or coconut flour, as they require different ratios and can alter the texture.