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Gluten-Free Pumpkin Loaf Recipe

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3.9 from 77 reviews

A moist and flavorful Gluten Free Pumpkin Loaf made with a perfect blend of warm spices and gluten-free flour. This loaf is sweetened with both granulated and brown sugar, enriched with vegetable oil and eggs, and accented with pumpkin puree and vanilla bean paste for a rich autumn-inspired treat.

  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf (approximately 10 slices)

Ingredients

Dry Ingredients

  • 1 ½ cups 1:1 gluten free flour
  • 1 cup granulated sugar
  • ¼ cup brown sugar
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¾ tablespoon pumpkin spice
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg

Wet Ingredients

  • ¼ cup vegetable oil
  • 3 eggs, room temperature
  • 1 can (15 oz) pumpkin puree
  • ½ tablespoon vanilla bean paste

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment paper for easy removal.
  2. Mix Dry Ingredients: In a large bowl, whisk together the gluten free flour, granulated sugar, brown sugar, salt, baking soda, baking powder, cinnamon, pumpkin spice, ground cloves, and ground nutmeg until well combined.
  3. Combine Wet Ingredients: In a separate bowl, beat the eggs lightly. Add the vegetable oil, pumpkin puree, and vanilla bean paste; mix thoroughly until the ingredients are fully incorporated.
  4. Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently using a spatula or wooden spoon until just combined. Avoid over mixing to maintain a tender crumb.
  5. Pour Batter: Transfer the batter into the prepared loaf pan, smoothing the top evenly.
  6. Bake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary based on your oven; start checking at 55 minutes.
  7. Cool: Allow the pumpkin loaf to cool in the pan for about 15 minutes. Then remove it from the pan and cool completely on a wire rack to prevent sogginess.
  8. Serve: Slice and serve as a delicious breakfast treat, snack, or dessert. Store leftovers tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.

Notes

  • Ensure eggs are at room temperature for better batter consistency.
  • Using 1:1 gluten free flour blend is essential for best texture; do not substitute with pure rice or almond flour.
  • For a dairy-free loaf, make sure your vanilla bean paste is dairy-free.
  • You can add chopped nuts or chocolate chips for extra texture and flavor, if desired.
  • Store the loaf in an airtight container to maintain moisture.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/gluten-free-pumpkin-loaf-recipe/