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Gluten Free Pumpkin Bread

This Easy Gluten Free Pumpkin Bread is moist, bouncy, and warmly spiced, making it a perfect choice for brunch and gifting. It's simple to make and will fill your kitchen with the cozy aroma of pumpkin spice.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups gluten-free all-purpose flour, 1:1 blend with xanthan gum
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves (optional) for extra cozy vibes
Wet Ingredients
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1/2 cup neutral oil (avocado, canola, or light olive oil)
  • 1/4 cup milk or dairy-free milk
  • 2 teaspoons pure vanilla extract
Optional Add-Ins
  • 1/2 cup chopped pecans or walnuts or 1/2 cup chocolate chips, or 1/3 cup dried cranberries
Optional Topping
  • 2 tablespoons turbinado sugar for a crunchy lid

Method
 

Preparation
  1. Preheat oven to 350°F (175°C).
  2. Line a 9x5-inch loaf pan with parchment and lightly grease.
Mixing
  1. In a large bowl, whisk together dry ingredients until no spice clumps remain.
  2. Add pumpkin puree, eggs, oil, milk, and vanilla to the bowl. Whisk until just smooth, keeping the batter thick but pourable.
  3. Fold in any optional add-ins gently with a spatula.
Baking
  1. Scrape batter into prepared pan. Smooth the top and sprinkle turbinado sugar if using.
  2. Place on the center rack and bake for 55–65 minutes, starting to check at 50 minutes.
  3. Let the bread cool in the pan for 15 minutes, then lift out and transfer to a wire rack. Cool for at least 45 minutes before slicing.

Notes

Store the cooled loaf wrapped tightly in plastic or in an airtight container for up to 3 days at room temperature. For refrigeration, it can last 5-6 days. Freezing is also an option for up to 3 months. Slicing while hot can lead to crumbles.