Moist Gluten Free Pumpkin Bread

I’ve tried countless Gluten Free Pumpkin Bread recipes over the years, but none of them compare to this one! I’m so excited to share my personal favorite recipe with you. Once I discovered it, my search was over—it’s that good! I know you’re sweet, and this recipe is perfect for you. I hope you’ll give it a try and share with me any challenges you faced, along with your final results. Now, let’s get baking!

This gluten free pumpkin bread is incredibly moist with a tender crumb, bursting with rich pumpkin flavor and warming fall spices like cinnamon, nutmeg, and cloves. It bakes into a beautifully tall, domed loaf that will make you feel like a professional baker. While I’ve made banana bread before, this recipe takes things to a whole new level of deliciousness!

Ingredients:

Let’s Discuss the Ingredients Used in This Recipe

Why do we use flour? We use all-purpose flour because it already contains baking powder, so you don’t need to add more. All-purpose flour gives this quick bread a great crumb, moisture, and softness.

Why do we use sugar? Sugar is essential in recipes for sweetening the taste and helping to retain moisture.

Why do we use baking soda and baking powder? These are leavening agents commonly used in most quick breads. If you’re using all-purpose flour, you can skip the baking powder since it’s already included. This Gluten Free Pumpkin Bread recipe will result in a moist and fluffy texture.

Why do we use spices? Cinnamon, cloves, and nutmeg provide the pumpkin bread with a delightful fall aroma and flavor. We think it’s perfectly balanced, but if you prefer a more intensely spiced bread, feel free to add a teaspoon of pumpkin pie spice or any other spices you like. Salt is added to enhance the flavor of the bread and to balance the sweetness, creating a more complex and enjoyable taste.

Why do we use eggs? Eggs should always be used at room temperature, as this helps the bread rise properly.

Why do we use oil? Oil helps keep the bread moist. Choose a neutral oil without a strong fragrance; I recommend vegetable oil, canola oil, or olive oil without any smell.

Pumpkin puree: Make sure you’re using pumpkin puree and not pumpkin pie filling. If you’re using homemade pumpkin puree, ensure it’s well-drained to prevent the bread from becoming too wet.

Optional additions: Vanilla is one of our favorite optional ingredients. Apart from this, you can add any of your favorite mix-ins to personalize the recipe.

If you want to try more new, easy, and delicious recipes, click here to explore!

How to Make the Gluten Free Pumpkin Bread 

This Gluten Free Pumpkin Bread is absolutely delicious and easy to make, with no disasters in the kitchen! Here are a few reasons we love it: it’s perfect for autumn and pairs beautifully with a cup of hot tea, making tea time a memorable moment filled with sweet memories. The perfectly spiced flavor and moist crumbs will leave you feeling cozy and satisfied.

Let’s start by preparing the pan. You don’t need anything fancy or expensive. If you want the traditional loaf shape, a simple loaf pan will do the job. You can even use a muffin tray if you prefer to make cupcakes. For this gluten-free recipe, I used a standard loaf pan that measures 8 1/2″ x 4 1/2″. Just grease the pan and set it aside for later use.

The next step in this gluten free pumpkin bread recipe is easy. Simply mix the dry ingredients in one bowl and the wet ingredients in another, then combine and bake—no electric tools needed!

Take a medium bowl (make sure it’s clean and dry) and whisk together the dry ingredients: flour, sugar, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg. If you’re using vanilla essence in powder form, add it to the dry ingredients as well.

In a second bowl, whisk together the wet ingredients: pumpkin puree, oil, and eggs (make sure they are at room temperature). Mix the wet ingredients well, then add the dry ingredients and combine until smooth. Add the batter to the loaf pan.

Then, bake it until golden brown.

Baking Time

Bake the gluten free pumpkin bread at 350˚F for 45-55 minutes, or until a toothpick comes out clean (my oven took 50 minutes). Let cool in the pans for 10-15 minutes, then transfer to a wire rack to fully cool.

Nutrition Information for Gluten Free Pumpkin Bread

Serving Size: 1 slice (approximately 1/12 of the loaf)

Calories: 210
Total Fat: 8g
Saturated Fat: 1g
Trans Fat: 0g
Cholesterol: 30mg
Sodium: 120mg
Total Carbohydrates: 33g
Dietary Fiber: 2g
Sugars: 10g
Protein: 3g
Note:
Nutritional values can change depending on the ingredients and brands you use.

Adjustments to ingredients (e.g., adding chocolate chips or nuts) will change the nutritional profile.
This gluten free pumpkin bread is a delightful treat that combines rich pumpkin flavor with the warm spices of fall, making it not only tasty but also satisfying. Enjoy a slice with a cup of tea for a cozy afternoon snack!

Store the Bread:

Cover the gluten free pumpkin bread in an airtight jar or container, or wrap it in plastic wrap to keep it moist for 4 to 5 days on the counter or in the refrigerator.

Freezing Instructions: Wrap the loaf or slices of gluten free pumpkin bread in a plastic zip bag and foil, then place it in the freezer for 2 to 3 months. When you’re ready to eat, you can microwave the bread or toast it to make it crunchy and delicious.

In conclusion:

This gluten free pumpkin bread is a fantastic treat that brings the warm flavors of fall into your kitchen. With its moist texture and rich pumpkin taste, it’s perfect for sharing with family and friends. I hope you enjoy making it as much as I do! Don’t forget to share your baking experience and any challenges you faced. Happy baking!