Gluten-Free Pumpkin Bread
Moist and flavorful Gluten-Free Pumpkin Bread made with simple ingredients. This easy recipe is perfect for fall and packed with warm spices!
Equipment
- 9×5-inch loaf pan
- Mixing bowl
- Whisk
- Spatula
- Oven
Ingredients
Dry Ingredients
- 2 cups gluten-free flour blend Use 1:1 blend with xanthan gum
- 1 tsp baking soda
- 0.5 tsp baking powder
- 0.5 tsp xanthan gum Skip if your flour blend contains it
- 0.5 tsp salt
- 1.5 tsp cinnamon
- 0.5 tsp nutmeg
- 0.5 tsp cloves
Wet Ingredients
- 1 cup pumpkin purée Use canned or homemade
- 0.75 cup brown sugar Or use maple syrup for natural sweetness
- 0.5 cup melted coconut oil Or use butter
- 2 eggs Use flax eggs for a vegan version
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper.
- In a large mixing bowl, whisk together the dry ingredients: gluten-free flour blend, baking soda, baking powder, xanthan gum (if using), salt, cinnamon, nutmeg, and cloves.
- In another bowl, mix the wet ingredients: pumpkin purée, brown sugar (or maple syrup), melted coconut oil, eggs (or flax eggs), and vanilla extract.
- Gradually add the wet mixture into the dry ingredients, stirring gently until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out with a few crumbs.
- Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Notes
For extra flavor, try adding chocolate chips, chopped pecans, or a cinnamon streusel topping. Store at room temperature for up to 3 days, refrigerate for a week, or freeze for up to 3 months.