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

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

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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.

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.

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

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.

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.

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.

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.

Are you a lemon lover? Check out Andrea’s 50 lemon recipes you’re sure to love.

WHAT IS LIMONCELLO CAKE LOAF?

This limoncello cake loaf is a boozy take on lemon bread. It’s full of lemony taste thanks to the limoncello in the batter and the glaze. Limoncello is an Italian liquor made from the zest of lemons, sugar, water, and, of course, alcohol.

INGREDIENTS

This section explains how to choose the best ingredients for limoncello lemon quick bread, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

You may have all of these limoncello 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.

• All-purpose Flour: Cake flour can be substituted, just add an additional 2 tablespoon for each cup of all-purpose flour. If the recipe calls for 1 cup of all-purpose flour, use 1 cup and 2 tablespoon of cake flour.
• Baking Powder: (not baking soda)
• Salt
• Vegetable Oil
• Sugar
• Sour Cream: Plain Greek yogurt, plain regular yogurt or créme fraîche can be used as substitutes for sour cream.
• Limoncello: You could substitute lemon vodka for limoncello or, if serving to children, use lemon juice.
• Lemon: We’re going to use lemon juice and zest.
• Eggs
• Vanilla Extract

INSTRUCTIONS

This section shows how to cook limoncello glazed lemon bread in the oven, with step-by-step photos and details about the technique. For full instructions, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.

MIX DRY INGREDIENTS: In a large bowl, add flour, baking powder and salt. Whisk to combine.

MIX WET INGREDIENTS: In a separate medium bowl, combine oil, sugar, sour cream, limoncello, lemon zest, eggs and vanilla extract. Whisk until fully mixed. You can use a hand mixer or standing mixer on a low setting. Do not overmix.

BAKE: Bake for 45-55 minutes or until a toothpick poked into the center of the bread comes out with crumbs on it.

🔴 TIP: If the top of your bread is browning to quickly, loosely tent with foil

COOL: Let the limoncello loaf rest for 10 minutes. Remove from pan and cool on a cooling rack.

GLAZE: Make the glaze by mixing the powdered sugar and limoncello. Whisk until smooth. Pour the glaze over the loaf once it’s fully cooled.

🔴 TIP: Cool before glazing. If you glaze the loaf before it is fully cooled the glaze will melt and run off the bread.

SLICE: Let glaze set then slice and eat.

STORAGE TIPS

Counter/Refrigerator: Limoncello cake loaf can be stored in an airtight container or zip top bag for 2-3 days on the counter. Or store in the fridge for up to 1 week.

Freeze: Can be frozen in a Ziploc freezer bag or an airtight plastic container for up to 3 months.

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

MORE LEMON LOAF RECIPES

If you love limoncello cake loaf, you’ll enjoy our lemon bread, blueberry lemon bread, raspberry lemon bread, cream cheese filled blueberry lemon bread or chocolate rum muffins.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking limoncello cake loaf.

You can serve this oven baked bread for breakfast, brunch or dessert. It would also be a great addition to an afternoon tea or potluck.

CREAM CHEESE FILLED BLUEBERRY LEMON BREAD INGREDIENTS

You may have all of these blueberry cream cheese lemon loaf ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

• All-purpose flour: You can substitute cake flour in a pinch. To substitute, add an additional 2 tablespoon for each cup of all-purpose flour. So, if the recipe calls for 1 cup of all-purpose flour, use 1 cup and 2 tablespoon of cake flour.
• Baking Powder
• Salt
• Vegetable Oil: Canola oil can be substituted.
• Sugar
• Sour cream: Regular or reduced fat sour cream should work just fine. Plain Greek yogurt, plain regular yogurt or créme fraîche can be used as substitutes for sour cream.
• Lemon Juice: For best flavor use freshly squeezed lemon juice.
• Lemon Zest: For best results use fresh and bright yellow lemons. Make sure you only use the yellow part of the lemon peel and not the white one. The white part, also called pith, tastes bitter and might ruin the flavor of your lemon quick bread.
• Eggs
• Vanilla Extract
• Fresh Blueberries: You can also use frozen in a pinch.
• Cream Cheese: Soften it beforehand. We like to take it out of the fridge an hour before using.

INSTRUCTIONS

If you’d like to print this recipe, scroll down to the recipe card where you can print the recipe or have it scaled to double or triple. You’ll also find nutrition information.

COMBINE WET INGREDIENTS: In a medium mixing bowl, combine the vegetable oil, sugar, sour cream, fresh squeezed lemon juice, lemon zest, 2 eggs and vanilla extract.

WHISK: Whisk wet ingredients until fully mixed.

COMBINE DRY INGREDIENTS: In a large bowl, stir together the dry ingredients: all-purpose flour, baking powder, and salt. Then set the flour mixture aside.

🔴 TIP: Make sure your teaspoon is leveled off when adding your baking powder. Do not add extra baking powder.

COMBINE WET AND DRY INGREDIENTS: Pour wet ingredients from the medium bowl into the large bowl of the dry ingredients. Gently mix until almost combined.

TOSS BLUEBERRIES WITH FLOUR: In a small bowl, combine 1 tablespoon of flour with the blueberries. Gently mix to coat.

ADD BLUEBERRIES TO BATTER: Add the blueberries to the batter. Using a spatula, gently stir until all the ingredients are combined.

POUR INTO PAN: Pour lemon blueberry bread batter into the prepared pan.

MAKE CREAM CHEESE FILLING: In a separate medium bowl make the cream cheese filling. Combine softened cream cheese, ¼ cup of sugar, 2 tablespoons of flour, and 1 egg. Use a hand mixer to beat until smooth.

ADD CREAM CHEESE FILLING: Spoon cream cheese mixture onto the top of the batter then use a spatula or knife to spread it out and swirl it into the batter a little.

BAKE: Bake for 70-75 minutes or until a toothpick is inserted and comes out with only a few moist crumbs on it.

🔴 TIP: When inserting a toothpick to determine doneness it is best to test near the center of the bread to get the best representation of doneness. If the toothpick is gooey it is not yet done baking. If there are crumbs on it then it is done.

REMOVE FROM OVEN: Remove from the oven and let cool for 10-20 minutes in the pan, then remove to a cooling rack.

MAKE THE GLAZE: Mix powdered sugar and 2 tablespoons of lemon juice to make the glaze. For a less lemony taste, use water in the glaze instead of lemon juice.

GLAZE LOAF: Once bread is completely cool, drizzle the top with your glaze.

SERVE: Slice the blueberry cream cheese lemon loaf and serve.

STORAGE TIPS

Refrigerate: Blueberry cream cheese lemon loaf can be stored in an airtight container or zip top bag for 2-3 days. Because of the cream cheese filling, we recommend storing the bread in the fridge rather than the counter.

Freeze: Blueberry cream cheese lemon bread can be frozen in a Ziploc freezer bag or an airtight plastic container for up to 3 months.

Defrosting: Let the blueberry lemon quick bread defrost in the fridge overnight.

MORE LEMON BREAD RECIPES

Don’t miss Stef’s Lemon Cream Cheese Cookie Bars, the Pumpkin Cream Cheese Muffins, or Cherry Cheesecake Hand Pies along with these lemon bread recipes:

FREQUENTLY ASKED QUESTIONS

Left-over lemons? Don’t waste ’em! Andrea’s salted preserved lemons will become your next pantry staple.

BLUEBERRY LEMON BREAD INGREDIENTS

You may have all of these blueberry lemon 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.

• All-purpose flour: You can substitute cake flour in a pinch. To substitute, add an additional 2 tablespoon for each cup of all-purpose flour. So, if the recipe calls for 1 cup of all-purpose flour, use 1 cup and 2 tablespoon of cake flour.
• Baking powder
• Salt
• Buttermilk: Buttermilk tenderizes the gluten in the bread and gives it a tender, moist texture.
• Butter: Only use unsalted butter.
• Granulated sugar
• Eggs: Use large eggs.
• Lemon juice: For best flavor use fresh lemon juice.
• Lemon zest: For best results use fresh and bright yellow lemons. Make sure you only use the yellow part of the lemon peel and not the pith, which is the white bitter part of the rind as it might ruin the flavor of your bread.
• Vanilla extract
• Blueberries: For best results, use fresh blueberries but frozen blueberries will do in a pinch, but thaw first.
• Powdered sugar

INSTRUCTIONS

If you’d like to print this recipe, scroll down to the recipe card where you can print the recipe or have it scaled to double or triple. You’ll also find nutrition information.

MIX DRY INGREDIENTS: In a bowl, mix flour, baking powder and salt.

🔴 TIP: Level the teaspoon off when adding your baking powder. Do not add extra baking powder. 

COMBINE BUTTER AND SUGAR: In a medium mixing bowl, beat together butter and sugar.

MIX IN EGGS: Beat eggs into the butter and sugar mixture.

ADD OTHER WET INGREDIENTS: To the butter, sugar and egg mixture, beat in buttermilk, lemon juice, lemon zest, and vanilla extract.

COAT BLUEBERRIES: In another bowl, toss blueberries with flour.

COMBINE WET AND DRY INGREDIENTS: Add wet ingredients to dry ingredients and carefully fold together until nearly combined.

ADD BLUEBERRIES: Add blueberries and stir until just combined. Do not overmix.

BAKE: Pour batter into pan and bake for 45-55 minutes, or until a toothpick is pushed into the middle of the bread and comes out with bread crumbs, not wet batter.

COOL: Remove from oven, let cool for 10 minutes then remove bread from loaf pan and cool on a cooling rack.

MIX GLAZE: Mix powdered sugar and lemon juice.

GLAZE THE BREAD: When bread is completely cool, pour lemon glaze over the top. Let set then slice and and serve.

STORAGE TIPS

Store this quick bread properly so it lasts longer. Consider doubling the recipe and making two loaves then freezing one for later.

Counter: Lemon bread can be stored in an airtight container or zip top bag for 2-3 days.

Freeze: Lemon loaf can be frozen in a Ziploc freezer bag or an airtight plastic container for up to 3 months.

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

MORE LEMON BREAD VARIATIONS

We love a good lemon quick bread. Try our other variations as well!

FREQUENTLY ASKED QUESTIONS

POSSIBLE VARIATIONS

• RASPBERRY LEMON LOAF – This amazing quick bread combines the zingy flavor of lemons with the tartness of fresh raspberries.

• ORANGE BREAD –Try making this an orange loaf. Switch all lemon juice and lemon zest for orange juice and orange zest.

LEMON BREAD WITH LEMON GLAZE INGREDIENTS

You may have all of this lemon loaf with sour cream ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

Jump to Recipe

• All-purpose flour: You can substitute cake flour in a pinch. To substitute, add an additional 2 tablespoon for each cup of all-purpose flour. So, if the recipe calls for 1 cup of all-purpose flour, use 1 cup and 2 tablespoon of cake flour.
• Baking powder
• Salt
• Vegetable oil: You can substitute canola oil.
• Granulated sugar
• Sour cream: Regular or reduced fat sour cream should work just fine. Plain Greek yogurt, plain regular yogurt or créme fraîche can be used as substitutes for sour cream.
• Lemon juice: For best flavor use fresh lemon juice.
• Lemon zest: For best results use fresh and bright yellow lemons. Make sure you only use the yellow part of the lemon peel and not the white one. The white part, also called pith, tastes bitter and might ruin the flavor of your lemon quick bread.
• Eggs
• Vanilla extract
• Powdered sugar

SERVING SUGGESTIONS

Enjoy this great recipe as a great addition to a full meal with these other recipes:

• Baked salmon with Lemon and Dill – This amazing salmon is flavored with a herb and butter mixture and falls apart in your mouth.

• Parmesan roasted broccoli – This tasty and healthy broccoli side will be a new favorite with your family.

• Crispy air fryer baked potatoes – With a crispy skin and a fluffy interior, these baked potatoes are the perfect, easy side dish.

SUBSTITUTIONS

• All-purpose flour – Cake flour can be substituted for all-purpose flour. Just add an additional 2 tablespoon for each cup of all-purpose flour. If the recipe calls for 1 cup of all-purpose flour, use 1 cup and 2 tablespoon of cake flour.

• Sour cream – Plain Greek yogurt, plain regular yogurt or créme fraîche can be used as substitutes for sour cream.

• Lemon – Try making this an orange loaf. Switch all lemon juice and lemon zest for orange juice and orange zest.

INSTRUCTIONS

If you’d like to print this recipe, scroll down to the recipe card where you can print the recipe or have it scaled to double or triple. You’ll also find nutrition information.

Jump to Recipe

TOOLS AND SUPPLIES NEEDED:

COMBINE DRY INGREDIENTS: In a large bowl, stir together the dry ingredients: all-purpose flour, baking powder, and salt. Set aside.

COMBINE WET INGREDIENTS: In a medium bowl, combine the vegetable oil, sugar, sour cream, freshly squeezed lemon juice, lemon zest, eggs and vanilla extract.

COMBINE WET AND DRY INGREDIENTS: Using a rubber spatula, stir the wet ingredients into the dry ingredients and mix just until combined. Do not overmix. A little bit of the dry mix should still be visible when it is mixed.

POUR INTO PAN: Pour lemon batter into the prepared pan.

BAKE: Bake for 45-55 minutes or until a toothpick is inserted and comes out with only a few moist crumbs on it.

REMOVE FROM THE OVEN: Remove from the oven and let cool in the pan for about 10 minutes. Then remove the bread from the pan and let cool completely on a wire rack.

MAKE THE GLAZE: Mix powdered sugar and 2 tablespoons of lemon juice to make the glaze.

GLAZE LOAF: Once bread is completely cool, drizzle the top with your glaze.

SERVE

STORAGE TIPS

Counter: Lemon bread can be stored in an airtight container or zip top bag for 2-3 days.

Freeze: Lemon loaf can be frozen in a Ziploc freezer bag or an airtight plastic container for up to 3 months.

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

RELATED RECIPES

While we love lemon quick bread we also love some of these other recipes and think you will as well.

• RASPBERRY LEMON BREAD – A moist and delicious quick bread that combines fresh lemon flavor with the tartness of fresh raspberries.

• CREAM CHEESE FILLED BLUEBERRY LEMON BREAD – This is our all time favorite lemon bread variation!

• AIR FRYER LEMON CHICKEN – Perfectly seasoned chicken thighs that are cooked to perfection in the air fryer.

• AIR FRYER LEMON SALMON – Seasoned with lemon and garlic, this air fryer salmon cooks up in no time and tastes fantastic.

• LEMON CREAM CHEESE COOKIE BARS – These irresistible treats are the perfect blend of a chewy lemon cookie with a sweet cream cheese topping.

FREQUENTLY ASKED QUESTIONS

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POSSIBLE VARIATIONS

• BERRIES – In case you ran out of raspberries, you can also substitute blueberries or blackberries. A mix of all three kinds of berries also makes an absolutely scrumptious cake.

• LEMON BREAD – Moist, fluffy and bursting with citrus flavor, this lemon quick bread comes together in just 10 minutes and tastes fantastic.

• ORANGE – If you prefer orange flavor, try substituting lemon juice and lemon zest for orange juice and orange zest.

RASPBERRY LEMON BREAD INGREDIENTS

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

Jump to Recipe

• All-purpose flour: You can substitute cake flour in a pinch. To substitute, add an additional 2 tablespoon for each cup of all-purpose flour. So, if the recipe calls for 1 cup of all-purpose flour, use 1 cup and 2 tablespoon of cake flour.
• Baking powder
• Salt
• Buttermilk
• Lemon juice: For best flavor use freshly squeezed lemon juice.
• Lemon zest: For best results use fresh and bright yellow lemons. Make sure you only use the yellow part of the lemon peel and not the white one. The white part, also called pith, tastes bitter and might ruin the flavor of your lemon quick bread.
• Unsalted Butter
• Granulated sugar
• Eggs
• Vanilla extract
• Fresh raspberries: You can also use frozen in a pinch.
• Powdered sugar

SUBSTITUTIONS

• All-purpose flour – Cake flour can be substituted for all-purpose flour. Just add an additional 2 tablespoon for each cup of all-purpose flour. If the recipe calls for 1 cup of all-purpose flour, use 1 cup and 2 tablespoon of cake flour.

• Buttermilk – If you don’t have any buttermilk at hand, make a quick substitute. Add 1 tablespoon of white vinegar or lemon juice to a 1 cup measuring cup. Top off with milk and let sit for a couple of minutes. Then use as directed in the recipe.

• Berries – Use a mixture of fresh blueberries, raspberries and blackberries for a mixed berry lemon loaf. You can also try just using blueberries or blackberries instead of the raspberries.

INSTRUCTIONS

If you’d like to print this recipe, scroll down to the recipe card where you can print the recipe or have it scaled to double or triple. You’ll also find nutrition information.

Jump to Recipe

TOOLS AND SUPPLIES NEEDED:

COMBINE DRY INGREDIENTS: In a large bowl, stir together the dry ingredients: all-purpose flour, baking powder, and salt. Set aside.

ADD EGGS: Add both eggs to the butter and sugar mixture and beat until well combined.

ADD OTHER WET INGREDIENTS: Mix in the buttermilk, lemon juice, lemon zest and vanilla extract just until combined.

TOSS RASPBERRIES: In a small bowl, toss raspberries with 1 tablespoon of flour to coat.

COMBINE WET AND DRY INGREDIENTS: With a spatula, fold the wet ingredients into the dry ingredients. Mix until the batter is almost combined.

ADD RASPBERRIES: Add flour coated raspberries to the batter and fold in gently.

POUR INTO PAN: Pour raspberry lemon batter into the prepared pan.

BAKE: Bake for 45-55 minutes or until a toothpick is inserted and comes out with only a few moist crumbs on it.

REMOVE FROM THE OVEN: Remove the loaf cake from the oven and let cool in the pan for about 10 minutes. Then remove the quick bread from the pan and let cool completely on a wire rack.

MAKE THE GLAZE: Mix powdered sugar and 2 tablespoons of lemon juice to make the glaze.

GLAZE LOAF: Once the raspberry lemon bread is completely cool, drizzle the top with your glaze.

STORAGE TIPS

Counter: Raspberry lemon bread can be stored in an airtight container or zip top bag for 2-3 days.

Freeze: Raspberry lemon loaf can be frozen in a Ziploc freezer bag or an airtight plastic container for up to 3 months.

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

RELATED RECIPES

While we love raspberry lemon quick bread we also love some of these other recipes and think you will as well.

• LEMON BREAD – Moist and fluffy lemon quick bread that is bursting with citrus flavor.

• CHOCOLATE RASPBERRY MUFFINS – Delicious chocolate muffins with a gooey molten center. The perfect combination of chocolate and raspberries.

• CHOCOLATE RASPBERRY TRUFFLES – Coming together quickly using only 6 ingredients, these decadent chocolate delights are an amazing treat.

• CHOCOLATE RASPBERRY CREPES – An indulgent combination of rich chocolate flavor and fresh raspberries and cream.

FREQUENTLY ASKED QUESTIONS

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