Go Back

Gluten Free Pumpkin Bread

Gluten Free Pumpkin Bread with a soft, spiced crumb made using a 1:1 gluten-free flour blend for fluffy texture. This easy loaf bake mixes wet and dry ingredients until just combined, then bakes until a toothpick comes out clean.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup 1:1 gluten-free flour blend Use a blend that includes xanthan gum for best structure.
  • 1 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 0.5 tsp salt
Wet ingredients
  • 1 cup pumpkin puree
  • 0.5 cup vegetable oil
  • 2 eggs Use large eggs.
  • 1 cup granulated sugar

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 350°F and grease a loaf pan.
Mix the dry ingredients
  1. Whisk together the 1:1 gluten-free flour blend, baking soda, pumpkin pie spice, and salt until evenly combined.
Mix the wet ingredients
  1. Whisk together the pumpkin puree, vegetable oil, eggs, and granulated sugar until smooth and glossy.
Combine
  1. Fold the dry ingredients into the wet ingredients until just combined, stopping as soon as no dry flour streaks remain.
Bake
  1. Pour the batter into the prepared loaf pan and smooth the top with a gentle shake for an even layer.
  2. Bake for 55-65 minutes at 350°F, until a toothpick inserted in the center comes out clean and the loaf looks set at the edges.
Cool
  1. Let the bread cool completely before slicing so the center sets properly and doesn’t crumble.

Notes

Pro tip: choose a 1:1 gluten-free flour blend that includes xanthan gum to mimic wheat’s structure for a tender, sliceable loaf. Store in an airtight container at room temperature for 3 days or in the refrigerator for up to 5 days; freeze for up to 3 months. For a dairy-free swap, check that your pumpkin pie spice and flour blend are certified gluten-free, then use this recipe as written.