Do you love pumpkin recipes and are on the hunt for the perfect gluten-free recipe to share for the holidays? Add this spiced pumpkin bread to your cooking agenda today!
It has been surprisingly cool already here in the Midwest. As soon as those temperatures dip, this girl is ready with a few cans of pumpkin. If you are as excited as I am, you are really going to enjoy the blog this month because I tend to go ALL THINGS PUMPKIN in the kitchen.
Last Fall, I finally perfected a gluten-free pumpkin bread that I have held on to share with you until this year. I have tested this recipe on friends and family and NO ONE ever suspects that this quick bread doesn’t contain gluten.
To spice up my infatuation for pumpkin even more, I decided to snag this beautiful pumpkin bread pan for my holiday baking. This created such a beautiful loaf that my family, honestly, hesitated to eat it.
They never suspected that it requires 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.
flashback to our pumpkin patch days- how did my kids get so big?
Back in my early days of blogging, I helped write food and craft content for Kenmore for over eight years. There were many intimidating things I had to try as their spokesperson that really pushed me out of my comfort zone.
Filming a YouTube contest for them (and receiving the YouTube feedback- OUCH!) was one of those challenging things I did for the brand.
It was working their kitchen booth at an American Baby convention.
I was asked to create and share a few of our family recipes, to be created for the thousands of attendees that would be at the event.
Not only would I be making food for thousands, I also was supposed to hand out recipe cards with my picture and website on them to let them know who I was.
Those weeks leading up to the event had me in an absolute panic.
You see, I thought they were asking ME if I would make all the bread for everyone and I had never cooked for more than twenty people.
I laid awake all night trying to think about how this would be done in their kitchen booth space and how awful it would be if my recipe didn’t turn out.
I am not kidding that I was CRYING about PUMPKIN BREAD for weeks.
I, nervously, arrived that morning, prepared to give all the attendees food poisoning and bad bread.
As we prepared the booth space, I admitted to someone in marketing that this would be my first time cooking for so many people and that is when she started giggling.
“Amy, you aren’t making the bread for everyone. You couldn’t possibly make that much, not to mention, we don’t want anyone to get sick.”
To my surprise, they had sent all my recipes to be prepared in a commercial kitchen by legit chefs.
My REAL role was just to stand there, show them how to mix the ingredients, give samples, and distribute recipe cards.
Now that’s something that I could do.
You know that whole, “Fake it until you make it,” stuff that they say you should do in business?
It just goes to show that maybe you shouldn’t always sell something you can’t really do.
They did allow me to bake a couple of loaves though to hopefully lure people down to our booth space. It was amazing how many people started traveling to our booth because the smell of the pumpkin and spices were so darn enticing in that huge space.
I’m not sure if milkshakes really do bring all the boys to the yard.
It could just be this pumpkin bread.
Now that you have heard my horrifyingly embarrassing story, let’s talk about some frequently asked questions that you might have about making your first batch of gluten-free pumpkin bread.
Don’t worry, this recipe is so much easier than you think!
How to Make My Easy Gluten-Free Pumpkin Bread Recipe
How Do You Make Gluten-Free Quick Breads?
In all seriousness, I swear by this baking flour as the perfect cup-for-cup substitution for your all-purpose flour. 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?
Of course, you can.
I have to admit that I’m one of those moms that just hasn’t made time for it, especially since discovering how good this flour works in many of my recipes.
I have not had a recipe fail on me yet with this flour blend.
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 baking.
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. This is simply because the loaf has been inverted and you are seeing the bottom on the decorative loaf!
Don’t have any pumpkin pie spice in the pantry? No worries at all! You can snag a recipe to mix up your own pumpkin pie spice from the spices you have in your cabinet.
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.
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.
Despite these two loaves being in entirely different pans, they both took the same amount of time to cook.
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!
What Type of Pumpkin Do I Use- I Get Confused at the Grocery Store?
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 just be mixed with milk and eggs to create pumpkin pies really fast. Lucky for you, you don’t need anything like that because you have this recipe in your back pocket.
Instead, you are looking for canned pumpkin (that will look like this) 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 and this can really throw people off when they are shopping for their recipes.
What Else Can I Use Canned Pumpkin For?
I mean, what *can’t* you use pumpkin for? Our family loves pumpkin pancakes, pumpkin chili, pumpkin waffles, pumpkin lattes, and even pumpkin pasta.
If that isn’t enough recipes for you? I can’t wait to share more this month!
Why Is It Even Called a Quick Bread?
Quick breads come together…well, quickly. The reason they are called this though is because these batters can be mixed up and then baked immediately, thanks to the addition of ingredients like baking soda and baking powder.
Basically, if the ingredients don’t include yeast and a rise time, they are often referred to as quick breads. It’s not limited to bread recipes like banana, zucchini, or pumpkin breads though. It can also include muffins, cornbread, or quick rolls (like drop biscuits).
I Don’t Need to Be Gluten-Free. How Can I Make This Bread and Retain That Gluten?
Well, aren’t you lucky?
This recipe is so easy to convert because the only gluten-free substitution we are making is the cup-for-cup flour substitution. If you don’t need to make this substitution, just make it with regular ol’ all-purpose flour.
What is the Best Way to Store My Quick Breads?
Do you need to store the loaf if you ate the whole thing in one sitting?
I’m asking for a friend.
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 Quick Breads?
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 as well as the date that you froze it. These loaves can be frozen for up to six months! It makes this recipe a perfect one to prepare and share for the holidays.
How Long Should I Cook it If I Do This Pumpkin Bread in Mini Loaves?
Mini loaves are such a great way to share bread with others. Just look at how many loaves you can make with this pan! 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 am looking forward to sharing more fun pumpkin recipes in the upcoming weeks!
Easy Homemade Gluten-Free Pumpkin Bread Recipe
Recipe type: Dessert
Serves: 2 loaves
- 3 cups sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 16-ounce can solid pack pumpkin (read which pumpkin to buy at your local grocer in the post above)
- 3 cups gluten-free flour (I recommend this brand for best results- I am always sad to hear when people attempt substituting and don't achieve the best results)
- 1 teaspoon of ground cloves
- 2 teaspoons of pumpkin pie spice (I have even been known to throw in 3 if I’m wanting those spices to be a little bolder)
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans (I recommend this pan for best results or this pan to make the pretty loaf I have featured).
- Beat sugar and oil in large bowl to blend.
- Mix in eggs and pumpkin.
- Sift flour, cloves, pumpkin pie spice, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts or mini-chocolate chips (1 cup) if desired.
- Divide batter equally between prepared pans.
- Bake until tester inserted into center comes out clean, about 1 hour 10 minutes.
- Transfer to racks and cool 10 minutes.
- Using sharp knife, cut around the edge of loaves. Turn loaves out onto racks and cool completely.
Here are 3 of your favorite gluten-free recipes on the site!
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