Gluten Free Pumpkin Bread
This gluten free pumpkin bread is deeply moist, warmly spiced, and tender all the way through with a beautifully golden crackled top. It comes together in two bowls in under 15 minutes and stays soft for days.
Equipment
- 9x5 inch (23x13 cm) loaf pan
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula or wooden spoon
- Measuring cups and spoons - A kitchen scale is highly recommended for the most accurate results.
- Wire cooling rack
- Digital kitchen scale - Optional but recommended for accuracy
- Oven thermometer - Optional, helps ensure accurate oven temperature
Ingredients
- 1 3/4 cups gluten free 1:1 baking flour - 220g, must include xanthan gum
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1 cup granulated white sugar - 200g
- 1/4 cup light brown sugar - 55g, packed
- 2 large eggs - room temperature
- 1 cup pure pumpkin puree - 240g, not pumpkin pie filling
- 1/2 cup neutral oil - 120ml, vegetable, grapeseed, or light olive oil
- 1/4 cup milk - 60ml, dairy or non-dairy both work
- 1 tsp pure vanilla extract
Optional Toppings & Add-ins
- melted butter or oil - for scoring the top
- raw (turbinado) sugar - for sprinkling
- pecan halves or pumpkin seeds - for garnish
- 3/4 cup semi-sweet chocolate chips - 130g, folded in for chocolate chip variation
- 1/2 cup toasted pecans - 55g, coarsely chopped for pecan variation
- 4 oz cream cheese - 115g, softened, for cream cheese swirl variation
- 2 tbsp sugar - for cream cheese swirl variation
- 1 egg yolk - for cream cheese swirl variation
- 1/2 cup powdered sugar - 60g, for maple glaze
- 2 tbsp pure maple syrup - for maple glaze
- cinnamon - pinch, for maple glaze
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line with parchment paper with overhang on the long sides.
- In a medium bowl, whisk together the gluten free flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until combined.
- In a large bowl, whisk the granulated sugar, brown sugar, and eggs vigorously for 1-2 minutes until pale and slightly thicker. Add pumpkin puree, oil, milk, and vanilla, and whisk until smooth.
- Pour the dry ingredients into the wet ingredients and fold gently with a rubber spatula just until no dry streaks remain. Do not overmix.
- Pour batter into prepared pan and smooth the top. Optionally, run a thin bead of melted butter down the center to encourage a natural split, and sprinkle with turbinado sugar or pecans.
- Bake on the center rack for 60-70 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Tent with foil at the 50-minute mark if browning too quickly.
- Cool in the pan for 15-20 minutes, then lift out by the parchment overhang and transfer to a wire rack to cool completely for at least 30-45 minutes before slicing.
Notes
- Flour matters: Use a 1:1 gluten free flour blend that already contains xanthan gum, such as Bob's Red Mill or King Arthur. Single-ingredient flours like almond flour or coconut flour will not work in this recipe.
- Weigh your ingredients: Gluten free flours are especially sensitive to over-measuring. Using a kitchen scale is the most reliable way to ensure a moist, tender loaf.
- Room temperature ingredients: Cold eggs or milk can cause the oil to seize. Bring all refrigerated ingredients to room temperature before starting.
- Don't overmix: Gluten free batters can become gummy and dense if overworked. Stir just until no dry streaks remain.
- Check for doneness: Gluten free breads can be deceptive — the exterior may look done while the interior still needs time. Always use the toothpick test.
- Cool completely before slicing: Slicing too early can tear the crumb and make it look gummy. Patience pays off for the best texture.
- Storage: Store tightly wrapped at room temperature for 3-4 days, in the refrigerator for up to 7 days, or freeze for up to 3 months.
- Make it dairy free: Simply use a non-dairy milk such as almond, oat, or coconut milk. This recipe is otherwise naturally dairy free.
- Variations: Try folding in chocolate chips, toasted pecans, or swirling in a cream cheese mixture. You can also make this into muffins — bake at 350°F for 22-26 minutes.
- Oven accuracy: Home ovens can be off by 25-50 degrees. An inexpensive oven thermometer can help ensure proper baking temperature.