Description

This easy gluten free pumpkin bread is moist, tender, and packed with warm spices and real pumpkin. Perfect for fall, it’s a crowd-pleasing treat that’s simple to make and allergy-friendly.

Ingredients

Scale

1 3/4 cups (220g) gluten free all-purpose flour blend (with xanthan gum)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger (optional)
1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
3/4 cup (150g) brown sugar
1/4 cup (50g) granulated sugar
2 large eggs, room temperature
1/2 cup (120ml) neutral oil (avocado, canola, or melted coconut oil)
2 teaspoons pure vanilla extract
2 tablespoons milk of choice (dairy or nondairy)
Optional: 1/2 cup (85g) chocolate chips
Optional: 1/2 cup (60g) chopped walnuts or pecans
Optional: 2 tablespoons (18g) pumpkin seeds for topping
Optional: Maple glaze (mix 1/2 cup powdered sugar + 2 tablespoons maple syrup)

Instructions

Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or lightly grease it.
In a medium bowl, whisk together gluten free flour blend, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
In a large bowl, whisk together pumpkin puree, brown sugar, granulated sugar, eggs, oil, vanilla extract, and milk until smooth and glossy.
Add dry ingredients to wet ingredients. Fold gently with a spatula or wooden spoon until just combined. If batter is too thick, add another tablespoon of milk.
Fold in optional mix-ins like chocolate chips, nuts, or pumpkin seeds if desired.
Pour batter into prepared loaf pan and smooth the top. Sprinkle extra pumpkin seeds or nuts on top if desired.
Bake for 55-65 minutes, checking at 50 minutes. Insert a toothpick in the center; it should come out mostly clean with a few moist crumbs.
Let bread cool in the pan for 10 minutes, then lift out using parchment paper and transfer to a wire rack. Cool completely before slicing.
Slice with a serrated knife and serve. Enjoy warm or at room temperature.

Notes

For dairy-free, use plant-based milk and dairy-free chocolate chips. For nut-free, omit nuts and use pumpkin seeds. If using homemade pumpkin puree, drain well to avoid excess moisture. Let bread cool fully before slicing to prevent gumminess. Toss mix-ins in a little flour to prevent sinking. Bread can be baked as muffins (18-22 minutes) or mini loaves (30-35 minutes).

Prep Time: 15 minutes
Cook Time: 55-65 minutes
Category: Bread
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 of loaf)
Calories: 180
Sugar: 12
Sodium: 160
Fat: 7
Saturated Fat: 1
Carbohydrates: 27
Fiber: 2
Protein: 3

Keywords: gluten free pumpkin bread, pumpkin bread, fall baking, gluten free, easy pumpkin bread, dairy free, nut free, moist pumpkin bread, autumn recipes