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Quick and Easy Gluten Free Pumpkin Bread Recipe

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4.1 from 64 reviews

This Quick and Easy Gluten Free Pumpkin Bread is a moist, flavorful loaf perfect for autumn or any time you crave a comforting treat. It uses a gluten free baking flour blend and warming spices like pumpkin pie spice and cinnamon, combined with pumpkin puree and naturally sweetened ingredients for a deliciously tender bread that’s ideal for breakfast, snack, or dessert.

  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings

Ingredients

Dry Ingredients

  • 1-1/2 cups gluten free baking flour blend WITH binder
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon

Wet Ingredients

  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/4 cup vegetable oil or canola oil
  • 1/4 cup unsweetened applesauce
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat oven: Preheat your oven to 350 degrees Fahrenheit. Spray a 9×5 inch loaf pan with nonstick spray and set aside to prepare for baking.
  2. Mix dry ingredients: In a medium mixing bowl, whisk together the gluten free baking flour blend, baking powder, pumpkin pie spice, baking soda, salt, and cinnamon until evenly combined. Set this mixture aside.
  3. Whisk wet ingredients: In a large mixing bowl, combine the pumpkin puree, granulated sugar, eggs, vegetable or canola oil, unsweetened applesauce, and vanilla extract. Whisk until the mixture is smooth and well blended.
  4. Combine wet and dry: Add the dry ingredient mixture to the wet ingredients. Whisk together until the batter is smooth with no lumps.
  5. Prepare for baking: Spoon the batter into the prepared loaf pan. Use the back of a spoon to gently smooth the top for even baking.
  6. Bake: Place the loaf pan in the oven and bake for 60 to 70 minutes. Check the bread at the 20-minute mark; if the top is browning too quickly, tent it loosely with a piece of aluminum foil to prevent burning while allowing the center to cook through. Bake until a skewer or toothpick inserted into the center comes out clean.
  7. Cool: Once baked, allow the pumpkin bread to cool in the pan for 15 minutes. Then carefully remove the bread from the pan and transfer it to a cooling rack to cool completely.
  8. Store & serve: Store the cooled pumpkin bread in a gallon-size Ziplock bag at room temperature. For the best flavor and texture, serve the bread on day two after it has softened perfectly.

Notes

  • Ensure your gluten free baking flour blend contains a binder such as xanthan gum or guar gum for best texture.
  • Do not substitute pumpkin pie filling for pumpkin puree, as the filling contains added sugars and spices that alter the taste and texture.
  • If the bread is browning too fast, covering the top with foil helps prevent burning while baking through.
  • This bread is best enjoyed after resting one day to allow flavors to meld and texture to soften.
  • Store pumpkin bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 60-70 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/quick-and-easy-gluten-free-pumpkin-bread-recipe/