Easy Gluten-Free Pumpkin Bread Loaf

Easy Gluten-Free Pumpkin Bread Loaf Recipe is exactly what you will want baking in your oven this fall. Its soft, moist texture with pumpkin spice flavor is the perfect pairing. It uses all pantry-style ingredients.

Use simple everyday ingredients to make this wonderful pumpkin bread loaf that is perfect for breakfast or an afternoon snack. This bread is made weekly during the fall in our household, sometimes even more!

This moist, tender loaf is infused with the warm spices and rich flavors of autumn, making it the perfect treat for cozy mornings, holiday gatherings, or anytime you crave a taste of the season.

Pair a slice with a cup of coffee or a Pumpkin Spice Latte and soak up the fall mornings.

If you are looking for a Ninja Foodi alternative, try this Ninja Foodi Pumpkin Bread or Ninja Foodi Banana Bread.

What you’ll love about this Recipe:

• Gluten-Free Recipe – You won’t even notice there isn’t gluten-free, the texture and taste are just as good as the gluten-filled alternative!
• One Bowl – This is a one-bowl recipe, making it simple to make and clean up.
• Perfectly Spiced – It’s not overpowered with spice; it’s just enough. If you want more, you can always add extra.
• Perfect Texture – The texture of this bread is moist, not dry or dense.

Ingredients for Gluten-Free Pumpkin Bread:

• Canned Pumpkin
• Eggs
• Vegetable Oil
• Water
• Sugar
• Gluten-Free All-Purpose Flour
• Baking Soda
• Salt
• Ground Cinnamon
• Pumpkin Pie Spice
• Powdered Sugar
• 9-inch Loaf Pan

Step-by-Step Instructions:

1. Preheat oven to 325 degrees F.
2. Combine the pumpkin, eggs, oil, and water in a large mixing bowl or stand mixer.
3. Mix well, add in the sugar, flour, baking soda, salt, cinnamon, and pumpkin pie spice.
4. Mix until the dough is formed.
5. Place in a greased 9-inch bread loaf pan. This will make 1 small loaf or fill a 6-cup bundt pan.
6. Place in preheated oven and bake for 1 hour or until poked with a toothpick, the toothpick comes out clean.
7. Carefully remove the pumpkin bread, cool, and serve.
8. Sprinkle with powdered sugar before slicing and serving.

How do you make Gluten-Free Pumpkin Loaf?

The key to making this gluten-free pumpkin bread is to use a gluten-free all-purpose flour.

This needs to be a flour that is a 1:1 swap from gluten-filled flour. We typically use Better Batter All-Purpose Flour; however, King Arthur, Bob’s Red Mill, and Cup 4 Cup work well, too.

By using a gluten-free all-purpose flour blend, the Xanthum Gum will already be in the flour; therefore, you will not have to add any extra.

What type of canned pumpkin filling should you use?

This recipe is made with Canned Pureed Pumpkin, or you can use Homemade Pumpkin Puree; however, it DOES NOT use Pumpkin Pie Filling.

Pumpkin Pie Filling has additional spices and ingredients already added to this recipe, and will overload the recipe with spices.

Tips for Making Gluten-Free Pumpkin Bread Loaf:

This is a quick bread recipe, but it’s all made using simple ingredients right from your pantry!

This will also all be made as a one-bowl recipe, and then you can pour the batter into a prepared 9-inch bread loaf pan.

The pan can either be lined with parchment paper or coated with nonstick baking spray. Be sure that the baking spray you use is gluten-free, as not all baking sprays are.

The batter will be made in a large mixing bowl by combining the wet ingredients. These can be mixed with a wooden spoon or a dough whisk. Alternatively, this can also be done using a stand mixer and a dough hook.

Once the wet ingredients are combined, the dry ingredients will be whisked in to form the batter.

Now the batter is ready to go in the pan; it will then be baked in the oven at 325 degrees F for a bake time of 60 minutes or until the outside is nice and crusty. If you insert a toothpick into the bread and it comes out clean, then it is done.

When the bread is removed from the oven, let it cool for 5-10 minutes in the bread pan, then carefully release it from the pan before cutting it into individual slices.

It can cool on a cooling rack longer, too, if you prefer.

How do you store gluten-free pumpkin bread?

Once the pumpkin bread is fully cooled, wrap the loaf in plastic wrap and store it at room temperature for 4 days.

If you prefer to store it for an extended period, it can be wrapped in plastic wrap and then placed in a freezer-safe storage bag and stored in the freezer for up to 2 months. Be sure to use a freezer bag to prevent freezer burn.

When ready to serve from the freezer, let the pumpkin bread thaw to room temperature or microwave it in a microwave-safe dish.

This wonderful fall bread pairs the perfect texture of pumpkin bread and pumpkin flavor into a great recipe!

If you like this recipe, then you will also enjoy these gluten-free pumpkin muffins.

This easy gluten-free pumpkin bread loaf is the perfect choice for a fall treat on a cozy day. The wonderful smell of pumpkin spice will fill the air while you enjoy that delicious bread and maybe a good cup of coffee.