Simple Gluten Free Pumpkin Bread recipe
Gluten-free pumpkin bread isn’t just a delicious treat—it’s a wholesome option for anyone looking to enjoy a comforting, homemade loaf without compromising dietary needs.
Ingredients
- Dry Ingredients
- Gluten-Free All-Purpose Flour Blend 1 ¾ cups: Use a high-quality blend with xanthan gum included for structure and elasticity.
- Granulated Sugar ¾ cup: Sweetens the bread without overpowering the natural pumpkin flavor.
- Brown Sugar ¼ cup: Adds a touch of moisture and a rich caramel-like depth.
- Baking Soda 1 teaspoon: Helps the bread rise beautifully.
- Baking Powder ½ teaspoon: Provides additional lift and fluffiness.
- Spices:
- Cinnamon 1 teaspoon: A warm, comforting base note.
- Nutmeg ½ teaspoon: Adds a subtle, nutty aroma.
- Ground Cloves ¼ teaspoon: A little goes a long way for that fall spice kick.
- Salt ½ teaspoon: Enhances and balances all the flavors.
- Wet Ingredients
- Pumpkin Puree 1 cup: The star of the show, delivering moisture, flavor, and nutrition. Use unsweetened canned pumpkin for the best results.
- Eggs 2 large: Bind the ingredients and give the bread structure.
- Vegetable Oil ½ cup: Keeps the bread moist without making it greasy.
- Vanilla Extract 1 teaspoon: Elevates the overall flavor with a sweet, aromatic note.
- Optional Add-Ins
- Chopped Pecans or Walnuts ½ cup: Add crunch and a nutty flavor.
- Mini Chocolate Chips ½ cup: For a sweeter twist.
- Dried Cranberries or Raisins ¼ cup: A chewy, fruity addition for extra texture.
- Substitution Ideas
- Replace vegetable oil with coconut oil for a hint of tropical flavor.
- Use maple syrup or honey instead of sugar for a natural sweetener option.
- Swap eggs for a flaxseed or chia seed substitute to make it vegan-friendly.
- Keep these ingredients ready and you’re well on your way to baking a loaf that’s as satisfying to make as it is to eat!
Instructions
- Prepare Your Workspace
- Preheat your oven to 350°F (175°C).
- Grease your 9x5-inch loaf pan with non-stick spray or line it with parchment paper, leaving some overhang for easy removal.
- Gather all your ingredients and tools to keep the process smooth and enjoyable.
- Mix the Dry Ingredients
- In a large mixing bowl, whisk together:
- 1 ¾ cups gluten-free all-purpose flour
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- Ensure the spices and leavening agents are evenly distributed to avoid clumps in your batter.
- Combine the Wet Ingredients
- In a medium mixing bowl, whisk together:
- 1 cup pumpkin puree
- 2 large eggs (room temperature)
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- Mix until smooth and fully combined for a consistent batter.
- Bring It All Together
- Gradually add the wet ingredients into the bowl of dry ingredients.
- Use a rubber spatula to fold the mixture gently. Be careful not to overmix, as this can affect the texture of the bread.
- If you’re adding mix-ins like nuts, chocolate chips, or dried fruit, fold them in at this stage.
- Transfer and Bake
- Pour the batter into the prepared loaf pan, spreading it out evenly.
- Gently tap the pan on the counter to release any air bubbles.
- Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve
- Remove the bread from the oven and let it cool in the pan for about 10 minutes.
- Carefully transfer it to a cooling rack to cool completely before slicing. This step ensures the bread sets properly and slices cleanly.