Description
A moist, tender, and perfectly spiced gluten-free pumpkin bread that avoids the common pitfalls of dryness and grittiness. This recipe uses pure pumpkin puree and a specific flour blend to create a loaf that tastes like a pumpkin spice latte.
Ingredients
Scale
- 2 ½ cups (325g) Gluten-Free All-Purpose Flour Blend (with xanthan gum)
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Fine Sea Salt
- 1 cup (245g) Pure Pumpkin Puree (drained if watery)
- ½ cup (120ml) Vegetable Oil or Melted Coconut Oil
- 2 Large Eggs (room temperature)
- 1 cup (200g) Packed Brown Sugar
- ½ cup (100g) Granulated Sugar
- 2 teaspoons Ground Cinnamon
- ½ teaspoon Ground Ginger
- ¼ teaspoon Ground Cloves
- ¼ teaspoon Ground Nutmeg
- Optional: ½ cup Chopped Walnuts or Pecans
- Optional: ½ cup White Chocolate Chips
Instructions
- Preheat oven to 350°F (175°C). Grease two 8×4-inch loaf pans and line bottoms with parchment paper.
- In a large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg until evenly distributed.
- In a separate medium bowl, whisk the eggs until beaten. Add the pumpkin puree, oil, brown sugar, and granulated sugar. Whisk vigorously until the mixture is smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently with a wooden spoon or spatula until just combined. Do not overmix; the batter will be thick and slightly lumpy.
- Divide the batter evenly between the two prepared loaf pans and smooth the tops.
- Bake for 50-60 minutes, checking at 50 minutes. The bread is done when a toothpick inserted into the center comes out clean or with moist crumbs.
- Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely (at least 30 minutes) before slicing.
Notes
Ensure your gluten-free flour blend contains xanthan gum; if not, add 1 teaspoon. Do not use pumpkin pie filling; use 100% pure pumpkin puree. If the puree is watery, drain it in a cheesecloth or paper towel. Cool the bread completely before slicing to prevent crumbling. For a vegan version, replace eggs with flax eggs (2 tbsp ground flaxseed + 6 tbsp water per egg).
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of loa
- Calories: 180
- Sugar: 18
- Sodium: 300
- Fat: 6
- Carbohydrates: 32
- Fiber: 2
- Protein: 3
Keywords: gluten-free pumpkin bread, fall baking, pumpkin spice, gluten-free recipes, moist pumpkin bread, dairy-free baking