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Home » Course » Bread

Gluten Free Pumpkin Bread

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August 20, 2022

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Everyone will love this moist and light gluten free pumpkin bread recipe. Make with an all-purpose gluten free flour mix and canned pumpkin puree.
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slices of pumpkin bread with butter and a knife
sliced gluten free pumpkin bread with butter and a knife

This gluten free pumpkin bread recipe is so light, fluffy and moist it is hard to believe it is actually gluten free. This perfectly spiced fall dessert comes together in only 15 minutes and is super easy to make. Simply combine the wet ingredients in one bowl, the dry ingredients in another, combine them and you are ready to bake.

sliced gluten free pumpkin bread with butter and a knife

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Everyone will love this gluten free pumpkin loaf that can be served for breakfast, brunch, dessert or as a snack. We love serving this scrumptious quick bread with butter and maple syrup.

Table Of Contents
  1. WHAT IS GLUTEN FREE PUMPKIN BREAD?
    • ❤️ WHY YOU’LL LOVE THIS GLUTEN FREE PUMPKIN BREAD RECIPE
  2. INGREDIENTS
  3. INSTRUCTIONS
  4. RECOMMENDED TOOLS
  5. TIPS FOR THE BEST GLUTEN FREE PUMPKIN BREAD
  6. HOW TO STORE
  7. MORE PUMPKIN RECIPES
  8. MORE QUICK BREAD RECIPES
  9. FREQUENTLY ASKED QUESTIONS
  10. Gluten Free Pumpkin Bread

Table of Contents

  • WHAT IS GLUTEN FREE PUMPKIN BREAD?
  • INGREDIENTS
  • INSTRUCTIONS
  • RECOMMENDED TOOLS
  • TIPS FOR THE BEST GLUTEN FREE PUMPKIN BREAD
  • HOW TO STORE
  • MORE PUMPKIN RECIPES
  • MORE QUICK BREAD RECIPES
  • FREQUENTLY ASKED QUESTIONS
  • Gluten Free Pumpkin Bread

WHAT IS GLUTEN FREE PUMPKIN BREAD?

Even though this pumpkin bread is called “bread” it is technically a cake. Gluten free pumpkin bread is not as sweet as pumpkin cake but very similar to pumpkin muffins that are baked in a loaf pan. This scrumptious pumpkin loaf can be served with butter and maple syrup and tastes great for breakfast, brunch, dessert or as a snack in between meals.

❤️ WHY YOU’LL LOVE THIS GLUTEN FREE PUMPKIN BREAD RECIPE

✔️ Notable: moist, light and fluffy pumpkin bread, you won’t even know it’s gluten free. Pumpkin makes gluten free baked items very moist.

✔️ Main Ingredients: salted butter, brown sugar, sugar, vanilla, buttermilk, pumpkin puree, eggs, gluten free flour, salt, pumpkin pie spice, baking powder, baking soda. This recipe was made with King Arthur’s Gluten Free Flour.

✔️ Cooking Method: oven baked

✔️ Cooking Time: 60 minutes. Cooking times may vary by 5-10 minutes.

✔️ Diets: gluten free, vegetarian

close up of sliced pumpkin bread
hand holding a buttered piece of pumpkin loaf

INGREDIENTS

This section explains how to choose the best ingredients for gluten free pumpkin loaf, what each one does in the recipe, and substitution options. For measurements and printable instructions, see the recipe card below.

You may have all of these pumpkin bread ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts and print the recipe.

  • Pantry Ingredients: light brown sugar, granulated sugar, pumpkin puree, all-purpose gluten free flour (mix that includes xanthan gum), baking powder, baking soda
  • Refrigerated/Frozen Ingredients: salted butter, buttermilk, eggs
  • Spices: vanilla extract, salt, pumpkin pie seasoning
ingredients for gluten free pumpkin bread

WHAT TO MAKE NEXT: If you love baking delicious quick breads then you’ll love our Raspberry Lemon Bread.

INSTRUCTIONS

This section shows how to cook pumpkin loaf cake in the oven, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

PREPARE: First, preheat the oven to 350ºF and then line a loaf pan with parchment paper.

butter, sugars, vanilla, buttermilk, pumpkin and eggs in a mixing bowl
mixed up wet ingredients in a bowl with an electric mixer

MAKE BATTER: Add butter, sugars, vanilla, buttermilk, pumpkin and eggs to a large mixing bowl and cream together with an electric mixer. Combine all dry ingredients in a separate bowl and add them to the wet ingredients. Mix just until combined.

dry ingredients mixed in a bowl
dry ingredients added to wet ingredients

BAKE: Pour the batter into the prepared loaf pan and bake on the center rack for 60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs on it.

cake batter in a loaf pan
baked pumpkin bread

SERVE: Let the loaf cake cool on a wire rack for a couple of minutes before removing it from the pan and cooling it completely. Serve with butter and maple syrup.

WHAT TO MAKE NEXT: If you love spiced pumpkin desserts then you’ll love our Pumpkin Pie Cupcakes.

RECOMMENDED TOOLS

Electric Mixer – This recipe requires an electric mixer in order to beat the butter and other wet ingredients together. However, in case you don’t have a mixer it is also possible to hand whisk the batter.

TIPS FOR THE BEST GLUTEN FREE PUMPKIN BREAD

Follow these tips to make the best pumpkin loaf cake.

✔️ Measure your flour correctly. We recommend spooning the flour into a measuring cup and leveling it with the back of a knife. If you scoop the flour out of the bag you might add more than the recipe requires.

✔️ Use canned or homemade pumpkin puree. We do not recommend using pumpkin pie filling for this recipe.

✔️ Give your pumpkin loaf time to cool. Bread will slice better after it has cooled down completely.

HOW TO STORE

Counter: Gluten free pumpkin bread can be stored at room temperature in an airtight container or zip top bag for 2-3 days.

Freeze: Pumpkin loaf leftovers can be frozen in a Ziploc freezer bag or a freezer safe container for up to 3 months.

Defrosting: Let the pumpkin quick bread sit at room temperature for a couple of hours or overnight.

slices of pumpkin bread with butter and a knife

MORE PUMPKIN RECIPES

The best thing about fall is making delicious pumpkin treats. Pumpkin Bars, Pumpkin Cream Cheese Muffins and Andrea’s Pumpkin Pecan Pancakes are some of our absolute fall favorites.

MORE QUICK BREAD RECIPES

If you love making cake loafs as much as we do you have to try our amazingly yummy Limoncello Cake Loaf with Limoncello Glaze, Lemon Bread with Lemon Glaze, or Cream Cheese Filled Blueberry Lemon Bread.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking gluten free pumpkin bread.

Is it possible to use pumpkin pie filling instead of pumpkin puree?

Unfortunately you cannot substitute pumpkin pie filling for the pumpkin puree. The pie filling already has spices and sugar added and would therefore add too much spice and sweetness to the cake. Moreover, other pie filling additives might cause the bread to not bake evenly.

Is it better to use a metal loaf pan or a glass baking dish?

Both kinds of pans should work equally well with this recipe.

Does gluten free pumpkin bread taste different than the regular kind?

You might have heard that gluten free bakes are often dense and dry, but this is definitely NOT the case with this award winning recipe. Our gluten free pumpkin bread is moist and light. Everyone will love this amazing fall pumpkin treat, and wont even realize it is gluten free.

What is pumpkin pie spice?

Most popular pumpkin pie spice brands are a blend of ground cinnamon, ginger, nutmeg, ground cloves and ground allspice. Pumpkin pie spice combines all your favorite fall dessert flavors into one spice mix.

slices of pumpkin bread with butter and a knife
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Gluten Free Pumpkin Bread


Course Bread, breakfast, Dessert
Cuisine American, vegetarian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
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8 slices
Everyone will love this moist and light gluten free pumpkin bread recipe. Make with an all-purpose gluten free flour mix and canned pumpkin puree.
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Equipment

  • 9×5-inch loaf pan
  • electric mixer
  • mixing bowls

Ingredients
  

  • ½ cup salted butter softened
  • ½ cup light brown sugar packed
  • ½ cup granulated sugar
  • 2 tsp vanilla extract
  • ½ cup buttermilk
  • 1 cup pumpkin puree
  • 2 large eggs
  • 2 cups all-purpose gluten free flour should include xanthan gum in ingredients
  • ½ tsp salt
  • 2 tsp pumpkin pie spice
  • 2 tsp baking powder
  • ½ tsp baking soda

Instructions

  • Preheat the oven to 350ºF.
  • Line a 9×5-inch loaf pan with parchment paper
  • With an electric mixer, beat butter, brown sugar, sugar, vanilla, buttermilk, pumpkin and eggs.
    butter, sugars, vanilla, buttermilk, pumpkin and eggs in a mixing bowl
  • In a separate bowl, combine flour, salt, pumpkin pie seasoning, baking powder and baking soda.
    dry ingredients combined in a bowl
  • Add dry ingredients to wet ingredients. Mix until just combined. Do not overmix.
    dry ingredients added to wet ingredients
  • Pour batter into the loaf pan.
    cake batter in a loaf pan
  • Bake on the center rack of the oven for 60 minutes or until a toothpick inserted comes out clean.
  • Remove from the oven and place on a cooling rack.
    baked pumpkin loaf bread in a loaf pan

Notes

  • Allow the bread to cool slightly before removing from the loaf pan.
  • Bread will slice better if it has completely cooled.
  • Serve with butter or maple butter.

Nutrition

Serving: 1slice | Calories: 343kcal | Carbohydrates: 52g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 448mg | Potassium: 125mg | Fiber: 4g | Sugar: 29g | Vitamin A: 5206IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 2mg

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posted in: American, Bread, Breakfast, Brunch, Course, Cuisine, Desserts, Diet, Fall, Gluten Free, Ingredient, Method, Occasion, Oven, Pumpkin, Thanksgiving, Vegetarian

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