This is the BEST gluten-free pumpkin bread recipe for the holidays. This quick bread is made with canned pumpkin and a simple all-purpose gluten-free flour.
Last Fall, I finally perfected a gluten-free pumpkin bread that I have held on to share with you until this year.
I’m a big fan of quick bread recipes because they are just as speedy as their name implies.
Instead of yeast, quick breads rely on chemical leavening agents like baking powder or baking soda to create the rise and texture in the finished product.
Because they don’t require the time-consuming process of yeast fermentation, they can be prepared relatively quickly compared to traditional yeast-risen breads.
This technique is not limited to bread recipes like banana, zucchini, or pumpkin breads though. It can also include muffins, cornbread, or quick rolls (like drop biscuits).
Over the years, I have shared this recipe with friends and family, and nobody ever suspects that this quick bread doesn’t contain gluten.
It is also my most requested baked treat from my kitchen.
To spice up my infatuation for this quick bread even more, I decided to snag this beautiful pumpkin bread pan for my holiday baking.
This created such a beautiful loaf that my family hesitated to eat it.
They never suspected that it required exactly the same amount of effort as a regular standard loaf.
I was, in fact, so tired from making this beautiful artisan loaf that they volunteered to clean the dishes.
I love the trickery that I get away with around here.
How to Make My Easy Gluten-Free Pumpkin Bread Recipe
Here are some frequently asked questions about this recipe (located at the bottom of this post).
What is the Best Way to Prepare My Loaf Pans for Gluten-Free Breads?
Pour your batter into prepared loaf pans (sprayed with nonstick spray or lined with parchment paper so you can remove them from the pan easily).
Be sure to allow these to cool completely (room temperature) so that your loaf holds together.
Gluten-free baked goods have a tendency to fall apart easily if they haven’t been allowed to cool completely.
What Gluten-Free Flour Should I Use In My Baking Recipes?
I swear by this baking flour as the perfect cup-for-cup gluten-free flour for your all-purpose flour.
The best part is that it does not contain the xanthan gum so you have more control over this addition when tackling all of your holiday baking.
Typically, I find the texture of many flours to be gritty and a little off-putting.
Can you mix up your own gluten-free flour mix?
Is This Dairy-Free Pumpkin Bread?
Yes, this recipe is dairy-free- no need to make any changes.
How Do I Make This With All-Purpose Flour?
This recipe is so easy to convert because our only gluten-free substitution is the cup-for-cup gluten-free flour blend.
If you don’t need this substitution, just make it with all-purpose flour.
Is Canned Pumpkin the Same As Pumpkin Pie Filling?
One of the biggest mistakes I made when first starting to cook with pumpkin is picking up the wrong type of pumpkin at the grocery store.
If you see a can that says, “Pumpkin Pie Mix,” (it looks like this), you do not want this type of pumpkin for your baking.
Pumpkin Pie Mix is intended to be mixed with milk and eggs to create pumpkin pies fast.
Instead, you are looking for canned pumpkin because it is ONLY pumpkin and allows you to add in your own sugar and spices to create your dishes.
As you can see, the labels are almost identical, which can really throw people off when shopping for their recipes.
Of course, you can.
I must admit that I’m one of those moms who haven’t made time for it, especially since discovering how well this flour works in many recipes.
I have not had a recipe fail on me yet with this flour blend.
Can I Use Pumpkin Puree Instead of Canned Pumpkin?
Yes, you can generally use pumpkin puree instead of canned pumpkin in a pumpkin bread recipe.
Pumpkin puree and canned pumpkin are often used interchangeably in recipes, including pumpkin bread.
Since they have a similar consistency and flavor, the substitution is usually seamless.
However, there are two things to consider to make sure you end up with the same results.
Make sure your homemade pumpkin puree is well-blended and smooth, similar to the texture of a canned pumpkin.
And, If your homemade pumpkin puree is particularly watery, you might want to drain off any excess moisture before using it in your recipe. This can prevent the bread from becoming too moist.
In most cases, swapping pumpkin puree for canned pumpkin in a pumpkin bread recipe should work well and produce delicious results.
What Can I Do With Leftover Canned Pumpkin?
I mean, what *can’t* you use pumpkin for? Our family loves pumpkin pancakes, pumpkin chili, pumpkin waffles, pumpkin lattes, and even pumpkin pasta.
How Do I Know When My Gluten-Free Pumpkin Bread is Done?
If you are concerned if the middle is done though, be sure to test it. The best way to check (without damaging your loaf) is to have a toothpick inserted to poke the center. If it comes out with batter on it, you will need to cook it a little longer!
Why is My Loaf a Dark Brown?
This dairy-free loaf gets its brown hue from the combination of pumpkin pie spice and ground cloves.
You may notice the loaf in the fancy pan looks darker than the standard loaf (scroll down for a picture of a standard loaf).
This is simply because the loaf has been inverted, and you see the bottom of the decorative loaf!
What Can I Use if I Don’t Have Pumpkin Pie Spice in My Pantry?
Don’t have any pumpkin pie spice in the pantry? No worries at all! You can mix up this pumpkin pie spice substitute from spices in your pantry.
Can I Mix In Nuts or Chocolate to this Recipe?
The bread has been sweetened with granulated sugar (rather than brown sugar) although you could sweeten it up with a handful of chocolate chips or some coarsely chopped walnuts to try out different flavors.
I’ve added instructions for adding nuts and chocolate chips to the notes section of the recipe.
What is the Best Way to Store My Quick Breads?
Should you have any pumpkin bread leftover, I have found a good airtight container is good to have in your arsenal. I found mine at our local Home Goods. These discount retail shops are a great place to shop for food storage solutions.
Remember, this does yield two loaves so you can always store your second loaf (or share it with a friend)!
What is the Best Way to Freeze Gluten-Free Pumpkin Bread?
You can freeze your loaves after they have cooled to be enjoyed later. If you want to freeze them, I like to wrap them in a layer of plastic wrap, a layer of tin foil and then place these loaves in an airtight freezer bag.
Make sure to clearly label the bread and the date that you froze it. These loaves can be frozen for up to six months!
This recipe is perfect for preparing and sharing for the holidays.
How Long Should I Cook it If I Do This Gluten-Free Pumpkin Bread in Mini Loaves?
Mini loaves are such a great way to share bread with others They also make great hostess gifts. Although there is no “perfect” amount of time necessarily (because it depends on the type/size of the pans), I did find this advice very helpful for making time adjustments.
I can’t wait to hear what you think of today’s recipe, and I am looking forward to sharing more fun pumpkin recipes in the upcoming weeks!
Gluten-Free Pumpkin Bread
This spiced pumpkin bread is gluten-free AND dairy-free. Try this quick bread recipe for snacking or to share as a gift.
Ingredients
- 3 cups sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 16-ounce canned pumpkin (read which pumpkin to buy at your local grocer in the post above)
- 3 cups gluten-free flour (Bob's Red Mill Gluten Free 1-1 Baking Flour is recommended)
- 1 teaspoon of ground cloves
- 2 teaspoons of pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
Instructions
- Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans.
- Beat sugar and oil in a large bowl to blend.
- Mix in eggs and pumpkin.
- Sift flour, cloves, pumpkin pie spice, baking soda, baking powder, and salt into another large bowl.
- Add wet ingredients to the flour mixture.
- Divide batter equally between prepared pans.
- Bake until the tester inserted into the center comes out clean, about 1 hour and 10 minutes.
- Transfer to racks and cool for 10 minutes.
- Using a sharp knife, cut around the edge of the loaves. Turn loaves out onto racks and cool completely.
Notes
Walnuts or mini-chocolate chips (1 cup) can be mixed into the batter if desired.
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 375Total Fat: 15gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 35mgSodium: 176mgCarbohydrates: 58gFiber: 2gSugar: 38gProtein: 4g
The calorie and nutrition information provided with our recipes is intended to be an estimate based on commonly used ingredients and serving sizes. However, individual nutritional needs may vary, and the actual values can depend on factors such as specific brands of ingredients, preparation methods, and portion sizes. Please use these figures as estimates.
TELL ME: What is YOUR favorite recipe for Fall
