The BEST Gluten Free Pumpkin Bread
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!
Print Recipe
Ingredients
- 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
Instructions
- 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).
Notes
*For muffins, place cupcake liners into two 12-cup muffin pans. Scoop batter into liners about 3/4 full. Bake for about 25-30 minutes, or until muffin springs back when lightly touched.
**To freeze bread or muffins, freeze bread or muffins whole, wrapped in plastic wrap, or cut bread into slices. Wrap in plastic wrap and store in ziptop bag for about 2-3 months. To thaw, remove as many slices 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).