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Gluten-Free Pumpkin Bread

This gluten-free pumpkin bread is moist, flavorful, and easy to make, capturing the essence of fall without the dry texture often associated with gluten-free baking.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum) If your blend has none, see notes below.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
Wet Ingredients
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup neutral oil (avocado, canola, or light olive)
  • 1/4 cup milk of choice (dairy or unsweetened almond/oat; room temp)
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon xanthan gum (if your flour blend does not include it) Optional for structure.
Optional Mix-Ins and Toppings
  • 1/2–3/4 cup chocolate chips, chopped pecans, or walnuts Optional.
  • 1–2 tablespoons turbinado sugar For a crunchy lid.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with a parchment sling for easy removal.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  3. If your flour lacks xanthan gum, whisk in 1/2 teaspoon now.
  4. In another bowl, whisk the brown sugar, granulated sugar, eggs, pumpkin puree, oil, milk, and vanilla until smooth and glossy.
  5. Pour the wet ingredients into the dry ingredients. Stir with a spatula just until no dry streaks remain. Fold in chocolate chips or nuts if using. Don’t overmix.
  6. Scrape the batter into the prepared pan. Smooth the top and sprinkle with turbinado sugar if desired.
Baking
  1. Bake for 55–70 minutes, until a tester comes out with a few moist crumbs. If the top darkens too fast, tent loosely with foil at the 45-minute mark.
  2. Once baked, let it cool in the pan for 15 minutes, then lift out and cool completely on a rack.
Serving
  1. Use a serrated knife to slice and serve. Toast with butter for a cozy option.

Notes

Store wrapped tightly or in an airtight container for up to 3 days at room temperature, up to 1 week in the refrigerator, or slice and freeze for up to 2 months.