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The BEST Gluten Free Pumpkin Bread Recipe is moist and tender, full of pumpkin and warm spices, and just what you need on a fall morning.
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I've been making this pumpkin bread for years now. My old neighbor, Michelle, gave us a loaf of it eons ago (before celiac) and it was so good, I asked her for the recipe. It wasn't originally gluten free, but I quickly transformed it into gluten free so I could enjoy it again.
To be honest, I had never even tried pumpkin bread until she brought that loaf to us. I don't know what in the heck I was thinkin' because I surely was missing out. Of all the quick breads, pumpkin has to be my absolute favorite. It's so moist and dense and has such a wonderful texture, but the flavor is beyond anything you'd find in a typical loaf of quick bread.
the ingredients needed for gluten free pumpkin bread
- Gluten free flour blend -- I use my own Kim's Gluten Free Flour Blend. A store bought blend may be substituted, but hasn't been tested.
- Pumpkin Puree -- make sure to get actual pumpkin and not the pumpkin pie mix.
- Vegetable oil -- or any neutral oil, such as canola or safflower oil.
- Eggs -- for vegan, you could try an egg replacer, a flax egg, or even applesauce (you'll have to experiment with the amounts as I haven't done this before).
let's make pumpkin bread
It's so simple to make this bread, the whole thing can be in the oven in about 5 minutes with OR without a mixer.
- Mix flour, sugar, baking soda, salt, and spices in a large bowl.
- Combine the pumpkin puree, water, oil, eggs, and vanilla in a medium bowl until well mixed.
- Add the wet ingredients into the dry and whisk until well combined.
- Pour batter evenly into pans.
- Bake at 350 F for one hour, or until toothpick inserted into center comes out relatively clean (a few moist crumbs is okay).
GF pumpkin bread fAQ's
How Many Loaves Does This Recipe Make?
This recipe makes 3 (yes, 3!) loaves of pumpkin bread! That's a whole lotta bread, which can be frozen whole or cut into slices (wrap slices in plastic wrap and place in a freezer ziptop bag).
Can I Make Muffins With This Recipe?
Yes! To make gluten free pumpkin muffins, line muffin pans with cupcake liners. Spoon batter into each muffin cup all the way to the top. Bake at 400 degrees F for 10 minutes. Lower the heat to 350 degrees F and continue baking for an additional 10-15 minutes, or until a toothpick inserted into center comes out clean.
Should I Refrigerate Baked Pumpkin Bread?
Pumpkin bread will keep, well wrapped, at room temperature for 4-5 days. For longer storage, store in the freezer.
Can I add chocolate chips or anything else in this pumpkin bread?
Yes, feel free to add nuts, seeds (such as pumpkin seeds) chocolate chips, or candied ginger for instance.
more pumpkin recipes to try
- Pumpkin cupcakes with maple swiss meringue
- Pumpkin earthquake cake
- Pie crust chips and pumpkin dip
- Pumpkin pound cake
- Pumpkin donuts
- Incredible pumpkin pie
- Pumpkin spice angel food cake
- Easy pumpkin spice creme brulee
more gluten free quick breads
- Gluten Free Banana Bread (With Dairy Free Option)
- Gluten Free Dairy Free Zucchini Bread
- Gluten Free Bakery Style Blueberry Muffins
- Gluten Free Pineapple Coconut Muffins
- Gluten Free Apple Crumb Muffins
What's a better way to usher in fall than with this gluten free pumpkin bread? It makes enough to fill your freezer for a quick to-go breakfast or snack and it's so delicious, you'll wish you had made it sooner!!
The BEST Gluten Free Pumpkin Bread Recipe
Kim
The BEST Gluten Free Pumpkin Bread Recipe is moist and tender, full of pumpkin and warm spices, and just what you need on a fall morning.
4.42 from 39 votes
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Prep Time 5 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 5 minutes mins
Course bread, Breakfast
Cuisine American
Servings 3 small (8.5 by 4 inch) loaves or 24 muffins
Ingredients
- 3¼ cups (455g) Kim's all purpose gluten free flour blend (a store bought blend may be substituted, but hasn't been tested)
- 2 teaspoon baking soda
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- 1½ teaspoon kosher salt
- 2 cups (16 oz or 454g) solid pack canned pumpkin puree (NOT pumpkin pie filling)
- 1 cup (240ml) vegetable or canola oil (coconut oil would also work well)
- 3 cups (600g) granulated sugar
- ¾ cup (180ml) water
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
Instructions
Preheat oven to 350° F. Grease three one pound (8½ by 4½-inch) loaf pans (see notes below for muffins). Set aside.
Measure flour, sugar, baking soda, salt, and all spices into a large bowl. Stir or whisk to blend.
Mix pumpkin puree, water, oil, and eggs in separate bowl and add to dry ingredients. Mix together until fully combined (you can use a hand mixer, a whisk, or just a spoon).
Pour batter into prepared pans. Bake for approximately one hour, or until toothpick inserted into center of loaves comes out fairly clean (a few moist crumbs is okay). Let cool in pans for 10 minutes and then turn out of pans and onto a wire rack to cool to warm or room temperature before serving.
For muffins, line muffin pans with liners and spoon batter all the way to the top of muffin liners. Bake at 400° F for 10 minutes, then reduce heat to 350° F and continue to bake for an additional 10 minutes, or until toothpick inserted into center comes out clean or with only a few moist crumbs attached. Cool in pans for 10 minutes and then turn out onto wire racks to finish cooling.
Notes
*To freeze bread or muffins, freeze whole, wrapped in plastic wrap, or cut bread into slices and freeze slices wrapped in plastic. Store in ziptop bag for about 2-3 months. To thaw, remove as many slices (or muffins) as needed and leave on counter until completely thawed (still wrapped), about an hour. OR, toast directly from frozen (may take a couple of cycles in a toaster).
**The above spices (nutmeg, allspice, cinnamon, and ground cloves) may be substituted with one tablespoon of pumpkin pie spice.
Keyword bread, Gluten Free, pumpkin
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Reader Interactions
Comments
Noa Harverson
Best Pumpkin muffins I’ve ever had! Even better than any non - gluten free ones I’ve had before I was GF!
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