Home » Blog » Course » Bread » Gluten Free Pumpkin BreadGluten Free Pumpkin Bread Pin RecipeRate RecipePublished: Aug 13, 2022 · Modified: Aug 20, 2022 by Marlene Wallace · This post may contain affiliate links. Please see our full Disclosure Policy for details. 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. Jump to Recipe 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. Table of Contents WHAT IS GLUTEN FREE PUMPKIN BREAD?INGREDIENTSINSTRUCTIONSRECOMMENDED TOOLSTIPS FOR THE BEST GLUTEN FREE PUMPKIN BREADHOW TO STOREMORE PUMPKIN RECIPESMORE QUICK BREAD RECIPESFREQUENTLY ASKED QUESTIONSGluten Free Pumpkin Bread This post may contain affiliate links to products. If you purchase products through those links we might receive a small profit. 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 WHAT IS GLUTEN FREE PUMPKIN BREAD?❤️ WHY YOU'LL LOVE THIS GLUTEN FREE PUMPKIN BREAD RECIPEINGREDIENTSINSTRUCTIONSRECOMMENDED TOOLSTIPS FOR THE BEST GLUTEN FREE PUMPKIN BREADHOW TO STOREMORE PUMPKIN RECIPESMORE QUICK BREAD RECIPESFREQUENTLY ASKED QUESTIONSGluten 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 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 sodaRefrigerated/Frozen Ingredients: salted butter, buttermilk, eggsSpices: vanilla extract, salt, pumpkin pie seasoning 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. 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. 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. 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. 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. Pumpkin Bar RecipePumpkin Muffins with Cream Cheese FillingPumpkin Pie Cupcakes 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. Cream Cheese Filled Blueberry Lemon BreadCornbread MuffinsLemon Bread with Lemon GlazeChocolate Mint Muffins 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. No ratings yet Gluten Free Pumpkin Bread Author Andrea + Stef Course Bread, breakfast, Dessert Cuisine American, vegetarian Prep Time 15 minutes minutes Cook Time 1 hour hour Total Time 1 hour hour 15 minutes minutes Print Pin Rate 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. Cook ModePrevent your screen from going dark Equipment9×5-inch loaf panelectric mixermixing bowls Ingredients 1x2x3x▢ ½ cup salted butter softened▢ ½ cup light brown sugar packed▢ ½ cup granulated sugar▢ 2 teaspoon 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 teaspoon salt▢ 2 teaspoon pumpkin pie spice▢ 2 teaspoon baking powder▢ ½ tsp baking soda InstructionsPreheat the oven to 350ºF. Line a 9×5-inch loaf pan with parchment paperWith an electric mixer, beat butter, brown sugar, sugar, vanilla, buttermilk, pumpkin and eggs. In a separate bowl, combine flour, salt, pumpkin pie seasoning, baking powder and baking soda. Add dry ingredients to wet ingredients. Mix until just combined. Do not overmix. Pour batter into the 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. 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. NutritionServing: 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 Did you create this? Share it on Instagram and follow us on Pinterest for more cleverly simply recipes. Email Recipe Pin Recipe Share Recipe PinShareTweet