This gluten-free pumpkin bread recipe is a staple in my house during the fall. I make it at least once a week in some form or another, sometimes as a loaf, sometimes as mini loaves or muffins. Just like pumpkin pie, this recipe is also delicious made with butternut squash puree instead of pumpkin.
Most of the time, I like it plain, just as it is, although it is also delicious with a drizzle of thinned-down cream cheese frosting.
I have tested this gluten-free pumpkin bread recipe with both of my gluten free flour mixes, Better Batter, Cup 4 Cup, King Arthur Measure for Measure, GF Jules and Bob’s 1:1, and it works perfectly with all of them.
Gluten-Free Pumpkin Bread
The easiest, most delicious, foolproof pumpkin bread recipe you will ever make. This pumpkin bread is loaded with flavor, has a beautiful texture and is super easy to make. If you are a fan of my banana bread, you will love this recipe.
Ingredients
Ingredients
- 190 grams 1:1 gluten-free flour blend
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ginger, ground
- ½ teaspoon nutmeg, ground
- ¼ teaspoon cloves, ground
- ½ teaspoon salt
- 336 grams pumpkin puree
- 224 grams brown sugar
- 1 large egg
- 65 grams/ml avocado or canola oil
- 1 teaspoon vanilla
- 170 grams walnuts, roughly chopped (optional)
Instructions
Directions
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Preheat the oven to 350 degrees.
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In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, ginger, nutmeg, cloves and salt.
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Put the pumpkin and sugar in another large bowl. Add the egg, mixing well to incorporate. Stir in the oil and vanilla, mixing well.
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Stir the wet ingredients into the flour mixture, until just combined.
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If using walnuts, stir in one cup, and reserve the remaining ½ cup of walnuts to sprinkle on top of the loaves.
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Set batter aside to rest for 30 minutes.
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Spray an 8x4-inch loaf pan, and pour in your batter. Bake for 45 minutes to an hour or until a toothpick or cake tester comes out clean. I usually check on them, and rotate the pans after the first 30 minutes.
Recipe Notes
If you want to lower the amount of refined sugar in this recipe, replace the sugar with raw coconut sugar or maple sugar. The bread will have a slightly richer, molasses like hint to it.