It was the night before Thanksgiving and I was in a full-blown panic. My aunt, who has celiac disease, was coming over for dinner and I had completely forgotten to plan a gluten-free dessert. I racked my brain trying to think of something I could whip up that would be both delicious and safe for her to enjoy. That’s when I remembered an old family recipe for gluten-free pumpkin bread that my grandmother used to make. I knew it was a winner, so I quickly got to work.
As I mixed the ingredients together, the warm, comforting aroma of cinnamon and nutmeg filled my kitchen. I could practically taste the moist, flavorful gluten-free pumpkin bread already. When it came out of the oven, the top was perfectly golden and a toothpick inserted came out clean. I knew I had nailed it.
Sure enough, when my aunt took her first bite, her face lit up. “This is incredible!” she exclaimed. “I haven’t had pumpkin bread this good in years.” Needless to say, the gluten-free pumpkin bread was the star of our Thanksgiving feast that day. It’s become a treasured family recipe that I make every holiday season.
Table of Contents
Why This Gluten Free Pumpkin Bread Recipe Will Become Your Go-To
The Secret Behind Perfect gluten free pumpkin bread
This gluten-free pumpkin bread is truly a game-changer. The secret is in the blend of gluten-free flours and the addition of almond flour, which gives it an incredibly moist and tender crumb. I also use pumpkin puree and a hefty dose of warm spices like cinnamon, nutmeg, and ginger to pack in maximum flavor. The result is a pumpkin bread that’s bursting with autumn goodness in every bite.
Essential Ingredients You’ll Need
– Gluten-free all-purpose flour: This provides the base for the bread.
– Almond flour: Adding almond flour gives the pumpkin bread an extra-moist texture.
– Pumpkin puree: Make sure to use 100% pure pumpkin, not pumpkin pie filling.
– Brown sugar: For sweetness and that signature pumpkin bread flavor.
– Eggs: Helps bind the ingredients and gives the bread structure.
– Vegetable oil: Keeps the gluten-free pumpkin bread nice and moist.
– Milk: Any type of milk will work – dairy, almond, oat, etc.
– Baking soda and baking powder: For rise and lift.
– Warm spices: Cinnamon, nutmeg, ginger, and cloves.
– Salt: To balance the sweetness.
Step-by-Step gluten free pumpkin bread Instructions
Preparing Your gluten free pumpkin bread
This gluten-free pumpkin bread comes together quickly and easily. In just about an hour, you’ll have a homemade loaf that’s perfect for sharing with family and friends. You’ll need a standard 9×5 inch loaf pan and a few basic baking tools.
1- Preheat your oven to 350°F and grease your loaf pan with nonstick cooking spray.
2- In a large bowl, whisk together the gluten-free flour, almond flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
3- In a separate bowl, beat the eggs, then stir in the pumpkin puree, brown sugar, vegetable oil, and milk until well combined.
4- Slowly pour the wet ingredients into the dry ingredients and mix just until no dry pockets remain. Be careful not to overmix.
5- Pour the batter into your prepared loaf pan and smooth the top.
6- Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean. Allow the gluten-free pumpkin bread to cool in the pan for 10 minutes before transferring to a wire rack.
Pro Tips for Success
For the best gluten-free pumpkin bread, make sure all your ingredients are at room temperature before starting. This helps them incorporate together seamlessly. It’s also important not to overmix the batter, which can lead to a dense, tough texture. And be sure to check your bread towards the end of baking – every oven is a little different, so the timing may vary.
Serving and Storing Your gluten free pumpkin bread
Perfect Pairings for gluten free pumpkin bread.
This gluten-free pumpkin bread is absolutely delicious on its own, but it also pairs beautifully with a cup of hot coffee or tea. It makes a lovely dessert, but you could also enjoy a slice for breakfast or an afternoon snack. I love to serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.
Storage and Make-Ahead Tips
Gluten-free pumpkin bread keeps well at room temperature for up to 4 days, stored in an airtight container. You can also freeze it for up to 3 months. Just let it thaw at room temperature before serving. For make-ahead convenience, you can bake the pumpkin bread a few days in advance and keep it stored on the counter until ready to enjoy.
Variations and Dietary Adaptations for gluten free pumpkin bread
Creative gluten free pumpkin bread Variations
If you want to switch things up, you can try adding chopped pecans or walnuts to the batter. A handful of chocolate chips or dried cranberries would also be a delicious addition. For a seasonal twist, you could even top the bread with a sweet streusel or a light glaze.
Making gluten free pumpkin bread Diet-Friendly
This gluten-free pumpkin bread recipe is already dairy-free, but you can easily make it vegan by swapping the eggs for flax or chia eggs. For a lower-carb version, you can replace some of the all-purpose flour with almond or coconut flour. And if you need to avoid nuts, simply omit the almond flour and use all gluten-free all-purpose flour instead.
Frequently Asked Questions
Q: Can I use canned pumpkin puree instead of fresh?
A: Absolutely! Canned pumpkin puree works great in this recipe. Just be sure to use 100% pure pumpkin, not pumpkin pie filling.
Q: How can I tell when the gluten-free pumpkin bread is done baking?
A: The best way to check is by inserting a toothpick into the center of the loaf. When it comes out clean, with no wet batter clinging to it, the bread is fully cooked. You can also lightly press on the top – it should spring back when the bread is done.
Q: Can I make this pumpkin bread ahead of time?
A: Yes, this gluten-free pumpkin bread freezes beautifully. You can bake it up to 3 months in advance, let it cool completely, then wrap it tightly and freeze. Thaw at room temperature before serving.
Q: How many slices does this recipe make?
A: This gluten-free pumpkin bread bakes up in a standard 9×5 inch loaf pan, which typically yields 10-12 slices. The exact number may vary depending on how thickly you slice it.
Q: What if my gluten-free pumpkin bread turns out dry?
A: If your bread comes out a bit dry, try increasing the amount of pumpkin puree or milk in the recipe next time. You can also try baking it for a shorter amount of time. Keeping a close eye on it towards the end of baking will help prevent over-drying.
Gluten Free Pumpkin Bread
- Total Time: 65
- Yield: 10 slices
Description
Enjoy the cozy, spiced flavors of this easy gluten free pumpkin bread. Moist, tender, and bursting with pumpkin and warm autumn spices, it’s the perfect comfort food for the fall season.
Ingredients
– 1 cup pumpkin puree
– 3 eggs
– 1/2 cup maple syrup
– 1/4 cup melted coconut oil
– 1 tsp vanilla extract
– 2 cups gluten-free all-purpose flour
– 1 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
Instructions
1. 1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with non-stick cooking spray or line it with parchment paper.
2. 2. In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, melted coconut oil, and vanilla extract until well combined.
3. 3. In a separate bowl, mix the gluten-free flour, baking soda, cinnamon, ginger, nutmeg, and salt.
4. 4. Slowly add the dry ingredients to the wet ingredients and stir until just combined, being careful not to overmix.
5. 5. Pour the batter into the prepared loaf pan and spread it evenly.
6. 6. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
7. 7. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
– For a sweeter bread, you can add 1/2 cup of chocolate chips or chopped pecans to the batter.
– This bread can be stored at room temperature for up to 4 days, or frozen for up to 3 months.
- Prep Time: 10
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American
Conclusion
This gluten-free pumpkin bread is truly the star of the show – moist, flavorful, and bursting with all the cozy autumn vibes. Whether you’re baking it for a holiday gathering or just enjoying it as a special treat, I guarantee it will become a new family favorite. So what are you waiting for? Grab your ingredients and get baking! And don’t forget to let me know how your gluten-free pumpkin bread turns out in the comments below.
