Gluten-Free Pumpkin Bread (BEST EVER!)

A side view of baked gluten-free pumpkin bread sliced on a wire rack

Meaningful Eats

Gluten-Free Pumpkin Bread (BEST EVER!)

8 servings

I have tried dozens of gluten-free pumpkin breads over the years, but after making this recipe I’ll never make another! It has THE PERFECT texture!

This recipe is the best of the best. My top 2 tips for perfect gluten-free pumpkin bread are to use ALL white sugar and oil instead of butter. I hope it becomes your go-to recipe as well!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 1 5

Total Time 1 20

Author Erin Collins

Ingredients

DRY INGREDIENTS

1 ⅓ cups (200g) gluten-free measure-for-measure flour
1 1/4 cups (250g) granulated sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon allspice

WET INGREDIENTS

1 cup (230g) pumpkin puree
2 large eggs
1/3 cup (82g) milk I use almond milk
1/2 cup (98g) neutral oil of choice I use grapeseed
1 teaspoon vanilla
1 teaspoon lemon juice

Instructions

Preheat the oven to 350F. Lightly grease a 9x5 loaf pan with cooking spray.
In a large bowl, mix together the dry ingredients.
In a separate bowl, whisk together the wet ingredients.
Add the wet ingredients to the dry ingredients and mix together with a rubber spatula until fully incorporated.
Smooth batter into the prepared pan. (Optional but nice: Run a knife about 1-inch deep lengthwise through the center of the loaf. This will encourage the bread to make an evenly domed loaf as it bakes!)
Bake for 40 minutes, then cover the pan loosely with tin foil. This will allow the loaf to continue cooking without the topping becoming overly brown. Bake for another 20-25 minutes, until a toothpick inserted into the center of the loaf comes out clean.
Let the bread cool for 10 minutes in the pan before turning out onto a wire rack to cool completely. Let cool for at least 30 minutes before slicing. Enjoy!

Notes

RECIPE NOTES

Be sure to use a high-quality gluten-free flour blend for this recipe. I recommend a flour that contains xanthan gum, such as King Arthur Measure-for-Measure gluten-free flour.

Make sure you use plain canned pumpkin, not pumpkin pie filling. Pumpkin pie filling is pre-sweetened and spiced, so it will not work with this recipe.

I like to use all granulated white sugar (as opposed to a combination of brown/white sugar) for this pumpkin bread for a bakery-style texture.

I prefer to use oil instead of butter in many gluten-free baked goods. Oil coats the crumb of the gluten-free flour more evenly as it bakes and results in an even, tender crumb.

Run a knife about 1-inch deep lengthwise through the center of the loaf to encourage the bread to make an evenly domed loaf as it bakes!

Feel free to add up to 1 cup of chocolate chips to the batter before baking, if you'd like!

TO STORE: Store leftover pumpkin bread in an airtight container or covered in plastic wrap at room temperature for up to five days.

TO FREEZE: You can also store pumpkin bread in the freezer for up to three months. To freeze, cool the pumpkin bread completely. Then wrap tightly in plastic wrap followed by a layer of foil.

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