Name: Gluten Free Pumpkin Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 9
Cuisine: American
Ingredients: 1 cup brown rice flour; 1/2 cup sorghum flour; 1/4 cup tapioca starch; 2 teaspoons ground cinnamon; 1 1/2 teaspoons baking soda; 1 teaspoon xanthan gum; 3/4 teaspoon salt; 1/4 teaspoon ground cloves; 1/4 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 3/4 cup brown sugar, packed; 1/2 cup granulated sugar; 2 large eggs; 1 1/2 cups pure pumpkin puree (not pie filling); 1/2 cup neutral flavour oil; 1/4 cup milk of your choice; 2 teaspoons pure vanilla extract

Jump to Recipe

Feel warm & cozy while enjoying a slice of this gluten free pumpkin bread. Rich with warm autumn spices and pumpkin puree, this pumpkin loaf is sure to be a new family favourite.

Autumn is definitely here. During this time of year, the smell of a house filled with the aroma of spices like cinnamon, ginger, nutmeg & cloves is hard to resist. Anyone that walks into your house while this Pumpkin Bread is baking is sure to stay a while.

This gluten free Pumpkin Bread holds together beautifully when sliced. The pumpkin adds a moistness that lasts for days after being baked. Perfect for adding to lunch kits, or setting out for company.

Which is better, store bought pumpkin puree or homemade?

Both store bought and homemade pumpkin puree will work great in this recipe.

Store bought pumpkin puree has a nice thick consistency, and it is consistent from one tin to the next. That is why I use bought pumpkin puree in recipes that I develop for you. That way we are all using the same ingredient, and you know it will work.

Homemade pumpkin puree can have a thinner consistency, but it tastes amazing. Don’t let that stop you from using it in your baking though. I would say the flavour and colour of homemade pumpkin puree are both superior to store bought. You may just have to add a few minutes of bake time on to compensate for the extra liquid.

Did you know that you can easily make your own pumpkin puree at home? I share how easy it is to make homemade pumpkin puree HERE.

Freezing and Storing Pumpkin Bread:

This Gluten Free Pumpkin Bread is very moist, so I like to wrap the cooled loaf in a lint-free tea towel before placing it in a plastic bag. You can leave it on the counter like this for at least 3 days (it never lasts longer than that in my house), or you can store it in the fridge.

To freeze Pumpkin Bread, wait until it is completely cooled, wrap tightly in two layers of plastic wrap, a layer of foil, and store in a sealed bag or container. You can freeze this Pumpkin Bread for up to 3 months. To defrost, just remove from the freezer and allow to defrost on the countertop.

Did you know that you can slice your gluten free Pumpkin Bread before freezing it? Just wrap the slices individually before placing them in a zipper seal freezer bag. This way, you can defrost only the slices you want to enjoy, and leave the rest for another time.

The best baking pans for sweet breads:

There are a lot of different kinds of loaf pans available today. You can get aluminum, non-stick, ceramic, glass, cast iron. But which one is best for sweet breads?

In my opinion, a heavy non-stick pan is best for baking sweet breads. Because breads like pumpkin bread or banana bread, have a higher sugar content, and they usually bake for nearly an hour, they are more likely to get too dark on the bottom if baked in a glass pan.

My favourite loaf pan is the Pullman Loaf Pan. I’ve written about it in the past, and love it for both sweet or savoury breads. The shape of the pan gives you a beautiful tall loaf.

I do have the Pullman Loaf Pan with a cover but I don’t use the cover for this Pumpkin Bread. I only use the cover when baking yeast bread like the gluten free Millet Sandwich Bread.

Optional Add-Ins:

Although I love this Pumpkin Bread as is, you can feel free to personalize it to suit your taste.

Try adding a 1/2 cup of one or more of the following before scraping the batter into the prepared pan: chopped pecans or walnuts, semi-sweet or dark chocolate chips, or dried cranberries.

More gluten free pumpkin recipes:

Gluten Free Pumpkin Bread

Yield: 9 servings

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

Rich with warm autumn spices and pumpkin puree, this pumpkin loaf is sure to be a new family favourite.

Ingredients

Bowl 1:

1 cup brown rice flour
1/2 cup sorghum flour
1/4 cup tapioca starch
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 teaspoon xanthan gum
3/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg

Bowl 2:

3/4 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 1/2 cups pure pumpkin puree (not pie filling)
1/2 cup neutral flavour oil
1/4 cup milk of your choice
2 teaspoons pure vanilla extract

Instructions

Preheat oven to 350 degrees F. Line a 4" x 9" loaf pan with parchment paper, so that the paper sticks up the two long sides of the pan. Set aside.
In a large mixing bowl, whisk together all the "Bowl 1" ingredients. Set aside.
In a second bowl, whisk together the brown sugar, granulated sugar, and eggs. Once combined, add the rest of the "Bowl 2" ingredients and whisk to combine.
Pour the wet ingredients into the dry ingredients, and whisk until fully combined.
Scrape batter into prepared pan, and level out the batter with the back of a spoon.
Bake in preheated oven for 55-60 minutes, or until a skewer inserted comes out clean (without any crumbs sticking to it). If you find your loaf is browning too quickly on top, loosely cover with a piece of foil to prevent the top from getting too dark.
Let pumpkin bread sit in the pan for 5 minutes before using the parchment paper to carefully lift it out and place it on a wire cooling rack.
Cool the bread completely before wrapping in plastic wrap, or a zipper seal bag. I like to wrap moist bread like this in a lint-free tea towel before wrapping in plastic, but keep in mind the pumpkin will stain the tea towel.

Notes

Although I love this Pumpkin Bread as is, you can feel free to personalize it to suit your taste.

Try adding a 1/2 cup of one or more of the following before scraping the batter into the prepared pan: chopped pecans or walnuts, semi-sweet or dark chocolate chips, or dried cranberries.

Recommended Products

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.