Autumn is upon us, and what better way to embrace the season than with a warm, flavorful pumpkin bread? This gluten-free pumpkin bread recipe is not only simple to prepare but also delicious. It’s sure to become a fall-time favorite in your home. Whether you’re following a gluten-free diet or simply love the rich taste of pumpkin, this recipe offers a wonderful way to enjoy the flavors of fall.
Gluten Free Pumpkin Bread Recipe
Ingredients:
- 1/3 cup melted butter
- 1 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup pure pumpkin puree (unsweetened, no added spices)
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 3 eggs
- 1 1/2 cups gluten-free flour
Making the Gluten Free Pumpkin Bread:
- Prepare the Pumpkin Mixture Begin by adding 1 cup of pure pumpkin puree to a large mixing bowl. To this, add 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of pumpkin pie spice, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of salt. Stir these ingredients together until well combined, allowing the spices to blend evenly with the pumpkin.
- Add the Sweeteners Next, incorporate 1 cup of brown sugar and 1 teaspoon of vanilla extract into the pumpkin mixture. Stir until the mixture becomes smooth and well-blended.
- Incorporate the Wet Ingredients Once the mixture is smooth, add 3 eggs and 1/3 cup of melted butter. Mix thoroughly until the ingredients are well combined and the batter takes on a creamy consistency.
- Add the Flour Slowly fold in 1 1/2 cups of gluten-free flour. The batter will be thick, which is to be expected. Be sure to scrape down the sides of the bowl with a spatula to ensure that all of the flour is incorporated.
- Prepare the Baking Pan Lightly grease a loaf pan with either cooking spray or butter. Pour the prepared batter into the pan, smoothing it out to ensure an even bake.
- Bake Place the loaf pan in a preheated oven at 350°F. Bake for approximately 55 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Allow the bread to cool for a few minutes in the pan before transferring it to a cooling rack.
Serving Suggestions:
This gluten-free pumpkin bread is delightful on its own or with a little bit of butter. For an extra treat, pair it with the cream cheese topping or even a drizzle of honey. Enjoy it with a warm beverage like coffee, tea, or hot apple cider for the perfect fall moment.
Optional Cream Cheese Topping:
This spread pairs perfectly with the spiced flavors of the pumpkin bread and adds a touch of sweetness.
You will need:
- 3 tablespoons softened cream cheese
- 1 teaspoon sugar
Mix the softened cream cheese and sugar together until smooth. Spread this topping over the cooled pumpkin bread for an extra layer of flavor.
Now it’s your turn!
Just because you are gluten free doesn’t mean that you can’t indulge in some seasonal favorites. This gluten-free pumpkin bread is not only delicious but also incredibly easy to make. Its warm spices and moist texture make it the ideal recipe to welcome the fall season. Whether you serve it for breakfast, as an afternoon snack, or as a dessert, it’s sure to be a hit with friends and family alike.
💖 Yessi
Gluten Free Pumpkin Bread
Print Recipe
Equipment
- 1 oven
- 1 mixer
- 1 Loaf Pan
Ingredients
- 1/3 cup melted butter
- 1 cup brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp Vanilla extract
- 1 cup pure pumpkin puree (unsweetened, no added spices)
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 3 eggs
- 1 1/2 cups gluten-free flour Bob's Red Mills 1 to 1
- Cooking spray or Butter for greasing the loaf pan
Instructions
- Begin by adding 1 cup of pure pumpkin puree to a large mixing bowl. To this, add 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of pumpkin pie spice, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of salt. Stir these ingredients together until well combined, allowing the spices to blend evenly with the pumpkin.
- Add 1 cup of brown sugar and 1 teaspoon of vanilla extract into the pumpkin mixture. Stir until the mixture becomes smooth and well-blended.
- Once the mixture is smooth, add 3 eggs and 1/3 cup of melted butter. Mix thoroughly until the ingredients are well combined and the batter takes on a creamy consistency.
- Gradually mix in the 1 1/2 cups of gluten-free flour. The batter will be thick, which is to be expected. Be sure to scrape down the sides of the bowl with a spatula to ensure that all of the flour is incorporated.
- Lightly grease a loaf pan with either cooking spray or butter. Pour the prepared batter into the pan, smoothing it out to ensure an even bake.
- Place the loaf pan in a preheated oven at 350°F. Bake for approximately 55 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Allow the bread to cool for a few minutes in the pan before transferring it to a cooling rack.
- Cool for 15 minutes
- Serve and Enjoy!
Video
Notes
Optional Cream Cheese Topping:
- 3 tablespoons softened cream cheese
- 1 teaspoon sugar
