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Gluten-Free Pumpkin Bread

This gluten-free pumpkin bread is moist, delicious, and versatile with numerous variations to satisfy your autumn cravings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American, Gluten-Free
Calories: 180
Ingredients Method Notes

Ingredients
  

Master Gluten-Free Pumpkin Bread Base
  • 1.75 cups gluten-free all-purpose flour (with xanthan gum)
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon fine sea salt
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp cloves)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs (or 2 flax eggs: 2 tbsp ground flax + 5 tbsp water)
  • 0.75 cup light brown sugar, packed
  • 0.25 cup granulated sugar (or coconut sugar)
  • 0.5 cup neutral oil (avocado or light olive) or melted coconut oil
  • 2 teaspoons vanilla extract
  • 2-3 tablespoons milk of choice (optional, if batter is too thick)
Mix-ins & Variations
  • 0.5-0.75 cups chocolate chips (dairy-free if needed)
  • 0.5 cup chopped nuts (pecans, walnuts)
  • 0.5 cup dried fruit (cranberries, dates)
  • 0.33 cup maple syrup or honey (for refined-sugar-light versions)

Method
 

Preparation
  1. Preheat oven to 350°F (175°C).
  2. Line a 9x5-inch loaf pan with parchment and lightly grease the sides.
  3. Whisk dry: gluten-free flour, baking soda, baking powder, salt, and pumpkin pie spice in a bowl.
  4. Whisk wet: pumpkin puree, eggs, sugars, oil, and vanilla until smooth and glossy.
  5. Combine: add dry to wet and stir until just combined. If very thick, add 2-3 tbsp milk. Don’t overmix.
  6. Fold in mix-ins as needed for your chosen variation.
  7. Transfer to pan and smooth the top.
  8. Add toppings (pepitas, nuts, sugar sprinkle) if desired.
Baking
  1. Bake for 50-60 minutes, until a toothpick comes out with just a few moist crumbs. If browning too fast, tent with foil at 40 minutes.
  2. Cool for 15 minutes in the pan, then lift onto a rack to cool completely before slicing.

Notes

Wrap cooled loaf in parchment, then foil for storage: keeps 2-3 days at room temp or up to 5 days in the fridge. Freeze slices individually for up to 3 months.