This loaf of gluten free pumpkin bread is insanely delicious. I’ve made it multiple times in the last several weeks and consumed every last bite. It is so simple to make, is perfectly moist, and full of fall flavors.
Do you sit in the pumpkin spice lover or hater camp? It seems this time of year brings out the extremes between the two! I sit somewhere in between. When fall approaches, I’m not dying to eat anything pumpkin spice, but I’m also not revolting at the thought. This bread though. Gosh I could eat it all year long. It is the perfect combination of pumpkin, spices, moisture and texture – which isn’t always easy when baking gluten free!
The other thing I love about this recipe is that you use the entire can of pumpkin. No wasted leftovers by only using part of a can. I adjusted the recipe to use the entire 15 oz. can and it turns out amazing.
How to make this pumpkin bread dairy free
I’ve made this gluten free pumpkin bread dairy free several times, all with great success. You can easily substitute coconut oil or another neutral oil like canola or vegetable in place of the butter, one for one.
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What type of gluten free flour is best?
Most gluten free flour blends you purchase contain xanthan gum, which I found out early on does not settle well with my stomach! As a result, I make my own flour blend using a variety of flours and starches, blended and measured to create a perfect blend I prefer over any other blend to date. Guar gum or Tara gum are great replacements for xanthan gum; however, I prefer to add it to the recipe as needed and you’ll see notes in every recipe on Just As Good Gluten Free with the recommended amounts to use. You can find the recipe to make your own mix here.
I completely understand this takes time, effort and space to make your own mix. Believe me, I’ve tried purchasing blends from stores, but I ALWAYS come back to this one. If you do not have the margin or desire to make your own blend, here are two I would recommend as a suitable substitute: King Arthur Measure for Measure Flour or Bob’s Red Mill 1to1 Baking Flour. NOTE*** If you use a different gluten free flour blend than what is stated in the recipe, please check your brand to see how many grams per cup is recommended. It varies significantly in flour blends and can entirely throw the recipe off.
Baking Tips for Gluten Free Pumpkin Bread
- I used a 9.5″x5″ metal loaf pan. Loaf pans come in many sizes and will greatly affect how your bread bakes!!! If your pan is larger, the bread will be shorter and won’t take as long to bake. If the pan is smaller, it may overflow. They also come in glass, metal, or silicone.
- Whatever pan you have, it’s best to check the bread the last 10 minutes of the bake time. Oven temperatures vary, we use different types of flour, our measurements may be slightly different, etc. SO…insert a toothpick in the center and make sure it comes out clean. If the bread is browning too much for your liking, use aluminum foil to create a tent over the top to help slow the browning down. There’s nothing worse than slicing into your bread to find it’s under baked. If you have any doubts that it isn’t cooked through, leave it in for a few extra minutes. You can also give it a gently press on the top middle. It should be slightly firm – no jiggly action!
- Two tools I use EVERY time I bake are an oven thermometer and a kitchen scale. Oven temperatures vary – my oven is off by 10 degrees so I have to compensate every time I turn in on. A kitchen scale is vital when baking gluten free. Even a tablespoon of extra gluten free flour can throw a recipe off. These two tools help me be precise and I think they are vital to a gluten free kitchen!
This recipe for pumpkin bread was specifically formulated for a loaf pan. If you’re interested in gluten free pumpkin muffins, check out this recipe!
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Gluten Free Pumpkin Bread
Ingredients
- ½ cup unsalted butter, melted *can substitute a neutral oil like Canola or coconut
- ½ cup brown sugar
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 15 oz. can pumpkin puree
- 2 cups (300 grams) gluten free flour blend
- 2 teaspoon guar or xanthan gum (omit if in blend)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Instructions
- Preheat oven to 350° F. Prepare a 9.5"x5" loaf pan by lightly coating with cooking spray.
- In a stand mixer or mixing bowl, combine melted butter, brown sugar and sugar until combined. Add eggs and vanilla, stir until combined. Mix in pumpkin puree.
- Add gluten free flour blend, guar gum (omit if in blend), baking soda, baking powder, salt, cinnamon, ginger, cloves, nutmeg and allspice. Stir until just combined. The mixture will be dense. Pour into prepare loaf pan.
- Bake for 60-65 minutes. Check for doneness by inserting a toothpick and removing the loaf from the oven when the toothpick is dry. Allow to cool for 10 minutes before removing from pan.
- Store any leftovers in an airtight container or gallon baggie.
More Gluten Free Fall Recipes
Baking in the fall is a personal favorite. Check out and save other delicious gluten free recipes below!
https://www.pinterest.com/JustAsGoodGlutenFree/gluten-free-fall-recipes/
