This gluten free pumpkin bread is the most tender quick bread, full of pumpkin flavor and spices. Toasted and spread with butter, I can think of nothing better on a crisp fall morning!
I’ve been making this pumpkin bread for years now. My old neighbor Michelle gave us a loaf of it eons ago and it was so good, I asked her for the recipe. It wasn’t originally gluten free, but I quickly transformed it into a gluten free quick bread so I could enjoy it again.
To be honest, I had never even tried pumpkin bread until I was in my mid to late 30’s. 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, but the flavor is beyond anything you’d find in a typical loaf of, say, banana bread.
WHAT GOES INTO PUMPKIN BREAD?
Gluten free flour blend — I use my own Kim’s Gluten Free Flour Blend, but Cup4Cup would work great in this recipe, or any blend with xanthan gum.
Baking soda — helps the bread rise.
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.
Granulated sugar — for sweetness.
Water — to add more moisture.
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).
Spices — all pumpkin spice requires at least cinnamon, but also add nutmeg, allspice, and cloves, as well as vanilla extract.
HOW DO I MAKE GLUTEN FREE PUMPKIN BREAD?
It’s so simple to make this bread, the whole thing can be done in about 5 minutes with OR without a mixer. Plus, it’s a one bowl recipe!!! Who doesn’t love that?
Mix all the dry ingredients together in a large bowl. Add the pumpkin, water, oil, and eggs. Beat until well combined. Then it’s just a matter of pouring it into the pans to bake. Simple, but spectacular!
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 freezer ziptop bag). When the craving strikes, pull a piece out, toast it up, and spread it with butter. Voila!
CAN I MAKE MUFFINS INSTEAD OF LOAVES?
Absolutely!! To make these pumpkin breads into gluten free pumpkin muffins, simply line muffin pans with cupcake liners. Spoon batter into each muffin cup about 3/4 full and bake for only about 25-30 minutes, or until muffin springs back when lightly touched.
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
- 3¼ cups (455 g) Kim's gluten free flour blend (or any blend that has xanthan gum in it)
- 2 tsp baking soda
- 1 tsp nutmeg
- 1 tsp allspice
- 1 tsp cinnamon
- ½ tsp ground cloves
- 1½ tsp kosher salt
- 2 cups (16 oz) (a little over 1 can) solid pack pumpkin puree (NOT pumpkin pie filling)
- 1 cup (240 g) vegetable or canola oil
- 3 cups (600 g) granulated sugar
- ¾ cup (180 g) water
- 4 large eggs, at room temperature
- 1 tbsp vanilla extract
- Preheat oven to 350°. Grease three small (8½ by 4½-inch) loaf pans (see notes below for muffins).
- Measure flour, sugar, baking soda, salt, and all spices into a large bowl. Stir to blend.
- Add pumpkin puree, water, oil, and eggs. Beat until well combined.
- 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).