When the weather starts to cool, my favorite kind of baked good is the snack-y sort. Something not-too-sweet but definitely cozy, more suited for breakfast or an afternoon coffee than a decadent after-dinner dessert. And, gluten-free!
Many quick breads fit the bill, but my favorite is pumpkin bread. The winter squash is the ideal cake filling: It’s super moist, full of flavor and naturally sweet. This gluten-free pumpkin bread, which reminds me of the Starbucks pumpkin bread, is perfectly tender and delicious.
Gluten-Free Pumpkin Bread Recipe
Ingredients
- 1-3/4 cups gluten-free all-purpose baking flour
- 1-1/2 teaspoons ground cinnamon
- 1-1/4 teaspoons xanthan gum
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 large eggs, room temperature
- 1 cup canned pumpkin
- 1 cup sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 1/3 cup water
Directions
Step 1: Sift dry ingredients
Preheat your oven to 375°F. In a large bowl, sift together flour, cinnamon, xanthan gum, baking soda and salt (all the dry ingredients except the sugars). This ensures the smaller ingredients are evenly distributed throughout the final batter.
Step 2: Mix wet ingredients
In a separate bowl, stir together the eggs, pumpkin, sugars, oil and water.
Editor’s Tip: Forgot to let your eggs come to room temperature before baking? Set them (uncracked) in a bowl of hot water for a few minutes before using.
Step 3: Combine the wet and dry ingredients
Pour the pumpkin mixture into the bowl of dry ingredients.
Step 4: Stir
Mix until the batter is a uniform color and no pockets of flour mix remain. Don’t worry about overmixing: Gluten-containing quick breads can get tough if overmixed, but gluten-free quick breads like this pumpkin bread will not.
Step 5: Pour into the pan
Transfer the batter into a 9×5-in. loaf pan. Smooth the top with a spatula.
Step 6: Bake
Bake 60-75 minutes, until a toothpick inserted in the center of the bread comes out clean. To prevent overbrowning, cover with foil halfway through.
Let the pumpkin bread cool in the pan for 10 minutes before removing to a wire rack to cool completely.
Can You Use Pumpkin Pie Filling to Make Gluten-Free Pumpkin Bread?
Pumpkin pie filling is cooked, mashed pumpkin with sweeteners and spices added. Technically, you could use it in the pumpkin bread, but the result will be very sweet unless you reduce the amount of sugar in the recipe, which would impact the final texture of the bake. We recommend saving the filling for a pumpkin pie and sticking with plain canned pumpkin in this recipe (and in gluten-free pumpkin cookies).
Tips for Making Gluten-Free Pumpkin Bread
What are the best gluten-free flours to use?
The simplest option is to use a store-bought all-purpose gluten-free flour blend, or try making a homemade gluten-free flour mix. Quick breads are easy to adapt to gluten-free, so if you have a wide selection of gluten-free flours in your pantry, go ahead and experiment with your favorites. Consider swapping a half-cup of the all-purpose mix with a flavorful, healthy flour like buckwheat or teff.
Here’s more on how to make a recipe gluten-free.
How to measure gluten-free flour
Gluten-free flour should be measured like traditional flour: Lightly fill a measuring scoop, then level off the top with a knife. Don’t overpack the measuring cup.
The best mix-ins for gluten-free pumpkin bread
It’s easy to add extra flavors or texture to a quick bread recipe like this gluten-free pumpkin bread. Chocolate chips, coconut flakes, chopped pecans or other nuts, raisins, or chopped dried fruits would all work well here.
Why should the ingredients be at room temperature?
Room-temperature baking ingredients mix together well, resulting in a well-blended batter that holds the proper amount of air. Cold ingredients tend to clump, curdle or lump, resulting in an unevenly mixed batter that won’t have as pleasing a texture when baked.
How do I make dairy-free, gluten-free pumpkin bread?
This pumpkin bread recipe is aready dairy-free! There are no dairy ingredients added. To make a vegan version, consider replacing the eggs with a flax egg, or try our vegan pumpkin bread recipe.
How to store pumpkin bread
Store leftover pumpkin bread, tightly wrapped, at room temperature for 2 or 3 days. Gluten-free baked goods tend to get stale more quickly than their gluten-containing counterparts, so if you know you can’t eat your bread soon, consider freezing leftovers. Freeze the entire bread or individual slices, tightly wrapped, for up to 2 months.
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