Irresistible Gluten Free Pumpkin Bread Recipe to Enjoy

Recipe By:

Emily Harrison

Posted:

August 11, 2025

Updated:

August 11, 2025

0 Shares

Jump to Recipe·Print Recipe

There’s something magical about gluten free pumpkin bread, especially when the aroma fills your kitchen like a warm hug. Picture this: golden-brown slices that pull apart effortlessly, revealing a soft, moist interior that practically melts in your mouth. It’s the perfect blend of spices, sweetness, and that signature pumpkin flavor that feels like autumn wrapped in a cozy blanket.

Now imagine whipping up this delightful treat on a chilly afternoon, as the leaves outside dance in the wind. The anticipation builds as you mix your ingredients, the promise of deliciousness lurking just around the corner. You’ll want to bake this gluten free pumpkin bread for family gatherings, cozy brunches, or simply because it’s Tuesday and you deserve a slice of joy.

Why You'll Love This Recipe

This gluten free pumpkin bread is so easy to make that even your kitchen-averse friend could succeed
The flavor profile balances sweetness with warm spices like cinnamon and nutmeg
Its vibrant orange hue makes it visually appealing and perfect for festive occasions
Plus, you can customize it with nuts or chocolate chips for extra delight

I still remember the first time I made gluten free pumpkin bread; my friends devoured it in minutes and asked for seconds—definitely a sign of success!

Recipe preparation

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Gluten Free All-Purpose Flour: Look for a blend that includes xanthan gum for better texture in baked goods.
Canned Pumpkin Puree: Use 100% pure pumpkin puree to avoid any unwanted additives or fillers.
Brown Sugar: This adds depth and moisture; feel free to adjust based on your sweetness preference.
Eggs: Fresh eggs help bind everything together while adding moisture; room temperature works best.
Baking Soda & Powder: Ensure both are fresh; these leavening agents help the bread rise perfectly.
Cinnamon & Nutmeg: These spices provide warmth and comfort; consider adding allspice for an extra kick.
Salt: Just a pinch enhances all the flavors without making it taste salty.
Vegetable Oil or Melted Butter: Choose whichever you prefer; both work beautifully here.
Optional Mix-ins (Nuts/Chocolate Chips): Feel free to add walnuts or dark chocolate chips for added texture and flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Get ready to create something extraordinary! Follow these simple steps to whip up your gluten free pumpkin bread.

Preheat Your Oven: First things first, preheat your oven to 350°F (175°C). While it’s warming up, grease a loaf pan with cooking spray or butter.

Mix Dry Ingredients Together: In a large bowl, whisk together gluten free flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined. This step is crucial for even distribution.

Combine Wet Ingredients: In another bowl, mix canned pumpkin puree with brown sugar until smooth. Then add eggs one at a time and finally pour in oil or melted butter. Stir well until everything blends beautifully.

Incorporate Dry into Wet Ingredients: Gradually fold dry ingredients into the wet mixture using a spatula. Be gentle here; you want to keep that airy texture intact.

Add Optional Mix-Ins: If you’re feeling adventurous, now’s the time to toss in those walnuts or chocolate chips! Gently fold them into the batter until evenly distributed.

Pour & Bake!: Pour the batter into your prepared loaf pan. Smooth out the top if needed and pop it into the preheated oven. Bake for about 50-60 minutes or until a toothpick inserted comes out clean—this is where patience pays off!

And there you have it! A delightful loaf of gluten free pumpkin bread awaits you—perfectly moist with an irresistible aroma wafting through your home. Enjoy it warm with butter or let it cool completely before slicing—if you can resist!

You Must Know

Gluten free pumpkin bread is a cozy treat that fills your kitchen with warmth
The inviting aroma of spices wafting through the air can make anyone feel at home
This recipe offers flexibility and deliciousness, perfect for both breakfast and dessert

Perfecting the Cooking Process

To ensure a moist gluten free pumpkin bread, mix the wet ingredients separately before combining them with the dry ones. This sequence helps evenly distribute flavors and moisture throughout the loaf.

Serving and storing

Add Your Touch

Feel free to add nuts or chocolate chips for an extra crunch or sweetness. You can also substitute pumpkin puree with applesauce for a unique twist on flavor while keeping it gluten free.

Storing & Reheating

Store leftover gluten free pumpkin bread in an airtight container at room temperature for up to three days. For longer storage, freeze slices wrapped in plastic wrap; reheat them in the toaster when you’re ready to enjoy.

Chef's Helpful Tips

Use fresh pumpkin puree for richer flavor compared to canned options; it enhances the taste dramatically
Always check your baking powder for freshness; expired ingredients can lead to flat loaves
Don’t skip the cooling step—let it rest before slicing for better texture

There’s nothing quite like sharing a slice of homemade gluten free pumpkin bread with friends. I remember my neighbor’s delighted face when I handed her a warm loaf; she said it tasted like fall!

FAQs

FAQ

Can I use regular flour instead of gluten-free flour?

Using regular flour will change the texture and make it unsuitable for gluten-free diets.

How long does gluten free pumpkin bread last?

It lasts about three days at room temperature and up to three months in the freezer.

Can I use other types of squash?

Yes, but ensure they are pureed well to match the consistency of pumpkin puree for best results.

0 Shares