Gluten Free Pumpkin Bread (Easy 60-Minute)

Cooking and Serving: 65 minutes | 10 slices quick bread

Ingredients

How to make gluten free pumpkin bread | Ingredient substitutions

Description

Prep Time: 15 minutes | Cook Time: 50 minutes | Total Time: 65 minutes | Servings: 10 slices quick bread

Ingredients

How to make gluten free pumpkin bread

Expert Tips

Ingredient substitutions

Instructions

WHY THIS RECIPE WORKS

Made quick and easy with regular canned pumpkin puree, this recipe is made just.

This tender loaf is only lightly sweet, with the rich flavor of pumpkin. You’ll.

want to get every last crumb. There’s plenty of pumpkin pie spice for rich.

golden color, and it’s that simple blend cinnamon, ginger, allspice, cloves and.

nutmeg is what smells & tastes like pumpkin.

Unlike some quick bread loaves, this pumpkin bread won’t ever burn before it.

bakes all the way through. Like baking gluten free zucchini bread.

baking this bread with all that pumpkin puree adds plenty of moisture.

Whole baked gluten free pumpkin bread with cinnamon sugar on top sitting on.

baked gluten free pumpkin bread with cinnamon sugar on top sitting on white.

KEY INGREDIENTS EXPLAINED

Each ingredient in this recipe plays an important role in the final bread.

Here’s some information about each of them:.

Gluten free flour blend – A well-balanced rice flour-based gluten free flour.

blend with finely ground flours provides enough structure to hold the rise as.

the bread cools. I like Nicole’s Best multipurpose with added xanthan gum,.

Better Batter’s classic blend, and Bob’s Red Mill 1-to-1 gf baking flour, but.

with another 1/2 teaspoon xanthan gum added.

Salt – brightens the flavors and balances the sweetness.

Baking powder and baking soda – help the bread rise in the oven; baking soda.

Pumpkin pie spice – A warm spice blend of mostly ground cinnamon and ginger.

that tastes and smells like we only think pumpkin itself does.

Sugar – Adds sweetness and locks in moisture for a tender crumb.

Light brown sugar – For sweetness plus depth of flavor and richness.

Pumpkin puree – Instead of making this recipe with pumpkin butter.

hard to find, I now make this recipe with canned pure pumpkin puree like in.

our gluten free pumpkin pie.

so it’s easy to make without the extra step of buying or making pumpkin.

butter, but is still rich and flavorful.

Butter – Adds flavor, tenderness, and moisture.

Eggs – Help with the rise and provide structure to hold the rise as the bread.

Sour cream – The acidity helps tenderize the crumb, and adds fat for richness.

and flavor; it works just like buttermilk, but with less moisture so the.

bread bakes all the way through without any gumminess.

WHISK THE DRY INGREDIENTS

You can make this recipe in one bowl adding the wet. Here, I whisked the gluten free flour blend, salt, baking.

powder, baking soda, pumpkin pie spice, and white and brown sugars first in a.

separate small bowl to ensure they’re well-combined without any pockets of.

concentrated leaveners.

Unmixed dry ingredients of gluten free pumpkin bread in metal round mixing bowl.

dry ingredients of gluten free pumpkin bread in metal round mixing bowl.

Whisked dry ingredients in round metal mixing bowl with whisk.

dry ingredients in round metal mixing bowl with whisk.

In a large mixing bowl, whisk melted butter, beaten eggs, pumpkin puree, and.

sour cream until very smooth. Add the dry ingredients right on top, and mix to.

combine fully. There’s no gluten to overwork, so you don’t need to worry about.

overmixing and making the bread tough.

Empty metal mixing bowl with small bowls with beaten eggs, melted butter, sour.

metal mixing bowl with small bowls with beaten eggs, melted butter, sour cream.

Metal mixing bowl with light orange wet mixture, and with dry ingredients on top.

mixing bowl with light orange wet mixture, and with dry ingredients on top.

The batter will be thick, but not stiff, which means it’s strong enough to hold.

its shape as it bakes, but still has enough moisture for a tender bread. It.

shouldn’t stick to your mixing spoon very much, either.

Metal mixing bowl with thick orange gluten free pumpkin butter raw batter.

mixing bowl with thick orange gluten free pumpkin butter raw batter.

Transfer the batter to a prepared loaf pan, smooth the top, and score it down.

the middle for a lovely top. It gives the steam a place to escape during baking.

For more sweetness, sprinkle the raw top with cinnamon and sugar.

Bake at 350°F until fully baked. It doesn’t burn easily. Let the bread cool.

fully, or the starches in the bread won’t have fully absorbed the moisture. That.

can lead to a gummy crumb, and a bread that goes stale quickly from loss of.

Raw pumpkin bread batter in loaf pan and baked gluten free pumpkin bread on wire.

pumpkin bread batter in loaf pan and baked gluten free pumpkin bread on wire.

Whole loaf of pumpkin bread from side on wire rack with light blue cloth.

loaf of pumpkin bread from side on wire rack with light blue cloth.

MEASURE GLUTEN FREE FLOUR

When measuring your gluten free flour blend, be sure to measure than volume. When you scoop flour from a bag, you might accidentally compact it.

in your measuring cup.

This means once you’ve mixed everything together, your proportions will be off.

because you’ve got too much flour. If you don’t realize it, you may end up with.

a drier, more crumbly bread.

USE ROOM TEMPERATURE INGREDIENTS

Make sure that your sour cream, eggs, and pumpkin puree are at room temperature,.

so they combine with one another properly. Your butter should be melted, and.

then cooled until it’s no longer hot to the touch so it doesn’t raise the.

temperature of the other ingredients.

BAKE IT AS LONG AS IT NEEDS

This loaf doesn’t really have a tendency to burn before it bakes all the way.

through, so be sure to give it the time it needs to bake fully. If you’re using.

a slightly smaller loaf pan than 9-inches x 5-inches, it may take up to an hour.

to bake, but it won’t burn.

LET YOUR BREAD COOL BEFORE SLICING

Be sure that your bread is no longer hot when you slice into it. If you don’t.

give it time to cool, no matter how carefully you slice it, the loaf will.

compress when you cut it.

Overhead image of whole loaf of gluten free pumpkin bread on wire rack with.

image of whole loaf of gluten free pumpkin bread on wire rack with light blue.

INGREDIENT SUBSTITUTIONS

If you have other dietary restrictions, here are my best guesses for how you.

might accommodate them:.

DAIRY FREE

Replacing the dairy in this recipe means replacing the butter and the sour.

cream. In place of butter, I recommend using vegan butter, and my favorite.

brands are Melt and Miyoko’s Kitchen.

In place of sour cream, try nondairy sour cream, or Greek-style plain nondairy.

yogurt. If you can’t find Greek-style, try straining moisture out of plain.

nondairy yogurt until it resembles sour cream.

EGG FREE

There are two eggs in this recipe. You can try replacing each of them with one.

“chia egg” (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water,.

mixed and allowed to gel).

gluten free pumpkin bread slices on white paper.

free pumpkin bread slices on white paper.

GLUTEN FREE PUMPKIN BREAD RECIPE

Prep Time: 15 minutes mins.

Cook Time: 50 minutes mins.

Total Time: 1 hour hr 5 minutes mins.

Yield: 10 slices quick bread.

gluten free pumpkin bread square image.

free pumpkin bread square image.

This classic gluten free pumpkin bread is moist, tender, and full of warm.

fragrant spices. Have it on your table in about an hour!

INGREDIENTS

2 ¼ cups (315 g) all purpose gluten free flour blend.

INGREDIENTS

2 ¼ cups (315 g) all purpose gluten free flour blend.

Notes

* 1 teaspoon xanthan gum, omit if your blend already contains it

* ¾ teaspoon kosher salt

* 1 teaspoon baking powder

* ½ teaspoon baking soda

* ⅓ cup (67 g) granulated sugar

* ½ cup (109 g) packed light brown sugar

* 6 tablespoons (84 g) unsalted butter, melted and cooled

* 2 (100 g (weighed out of shell)) eggs, at room temperature, beaten

* ⅔ cup (150 g) sour cream, at room temperature

* 8 ounces pure pumpkin puree, at room temperature

* Cinnamon-sugar, for dusting (optional)

* Preheat your oven to 350°F. Grease and line a standard 9-inch x 5-inch loaf

pan and set it aside.

* In a small bowl, place the flour, xanthan gum, salt, baking powder, baking

soda, pumpkin pie spice, granulated sugar and light brown sugar, and whisk to

combine well, breaking up any lumps.

* In a separate large mixing bowl, whisk together the melted butter, eggs, sour

cream, and pumpkin puree until very smooth.

* Add the dry ingredients to the large bowl of wet ingredients, and mix until

just combined. The batter will be very thick, but soft.

* Scrape the batter into the prepared pan, pressing it into all corners of the

pan so there aren’t any gaps in the baked bread.

* With a wet spatula, smooth the top of the batter into an even layer and score

it about 3/4-inch deep down the center of the bread using a sharp knife at a

* Dust the top generously with a layer of the (optional) cinnamon sugar

mixture, and score again down the center if necessary to reestablish the

* Place the loaf pan in the center of the preheated oven and bake until the top

is domed and lightly golden brown, and a toothpick inserted in the center

comes out with no more than a few moist crumbs attached (nothing gooey at

all!) (about 50 minutes).

* Remove the pan from the oven and allow to cool for 10 minutes before turning

out onto a wire rack to cool completely. Slice and serve once cool.

You can use any of my recommend all purpose gluten free flour blends with a

superfinely ground rice flour as a base. I like Nicole’s Best multipurpose with

added xanthan gum, Better Batter’s classic blend, Vitacost multi gf blend with

added xanthan gum, and Bob’s Red Mill 1-to-1 with an extra 1/2 teaspoon xanthan

gum added because it doesn’t have enough.

For pumpkin pie spice

To make your own pumpkin pie spice, combine 1 teaspoon ground cinnamon + 1/2

teaspoon ground ginger + 1/4 teaspoon ground allspice, 1/4 teaspoon ground

cloves + 1/8 teaspoon ground nutmeg.

For the dusting cinnamon sugar

Dusting the top of the raw loaf of pumpkin bread with cinnamon sugar creates a

very thin, crunchy layer of fragrant sweetness. It’s entirely optional, though.

I use 1 full teaspoon ground cinnamon for each 3/4 cup of granulated sugar. You

should add cinnamon to taste, though.

Nutritional information.

Nutritional information is an estimate, per slice based on a loaf cut into 10

slices without the optional cinnamon sugar topping.

Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 320mg | Potassium: 99mg | Fiber:

Nutrition information is automatically calculated, so should only be used as an

This pumpkin bread is super moist, and it doesn’t dry out very quickly. Wrap

each leftover slice as tightly as possible, and let it sit at room temperature

For longer storage, freeze the tightly wrapped slices and defrost in the

microwave for about 20 seconds, or at room temperature. The frozen slices should

stay in the freezer for up to 2 months.

Can I use pumpkin pie filling to make this gluten free pumpkin bread recipe?

No. Although pumpkin pie filling doesn’t have the same consistency or moisture

balance as pumpkin puree and won’t work in its place.

Why is my bread gummy?

If your bread doesn’t seem cooked all the way through, you may not have let it

bake long enough. If you baked it in a smaller loaf pan, or your oven wasn’t

quite at temperature, it may have needed more time to bake all the way through.

I don’t have pumpkin pie spice. Can I still make this pumpkin bread?

Yes! You can make your own pumpkin pie spice. To make just over 2 teaspoons of

pumpkin pie spice, in a small bowl, combine 1 teaspoon ground cinnamon + 1/2

teaspoon ground ginger + 1/4 teaspoon ground allspice, 1/4 teaspoon ground

cloves + 1/8 teaspoon ground nutmeg. If you are missing any of the component

spices, just add more ground cinnamon to round out the 2 teaspoons.

Can I make this recipe into muffins?

Instead of trying to bake this pumpkin bread batter in a muffin tin, try my

recipe for tender, perfectly-spiced gluten free pumpkin muffins

Can I add toppings to this bread?

Yes! You can dust the top of the raw loaf with cinnamon-sugar before baking. You

can also add raw pumpkin seeds or flax seeds (as a topping) before for some

really nice added texture. Press the seeds down gently on the raw bread first to