Enjoy the fall flavors with this Classic Gluten-Free Pumpkin Bread Loaf, easy to make with simple pantry ingredients!
As the leaves turn golden and the air grows crisp, there’s no better way to welcome the fall season than with the comforting aroma of freshly baked Gluten-Free Pumpkin Bread.
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 Pumpkin Spice Latte and soak up the fall mornings.
What ingredients do you need for 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 an gluten-free all purpose flour blend the Xanthum Gum will already be in the flour, therefore you will not have to add any extra.
The ingredients needed to make this easy pumpkin bread are:
- Canned Pureed Pumpkin
- Vegetable Oil
- Granulated White Sugar
- Gluten-Free All Purpose Flour
- Ground Cinnamon
- Pumpkin Pie Spice
- 9-inch Loaf Pan
- Powdered Sugar for Garnish
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, 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 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°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 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 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.
Gluten-Free Pumpkin Bread Loaf
- 1/2 Cup Pumpkin Puree Canned Pumpkin
- 2 Eggs
- 1/3 Cup Vegetable Oil
- 1/4 Cup Water
- 1 Cup Sugar
- 1 1/3 Cup All-Purpose Flour or Gluten-Free All-Purpose Flour
- 3/4 Tsp Baking Soda
- 1/4 Tsp Salt
- 1/3 Tsp Ground Cinnamon
- 1 Tsp Pumpkin Pie Spice
- Powdered Sugar
- Preheat oven to 325°F.
- Combine the pumpkin, eggs, oil, and water in a large mixing bowl or stand mixer.
- Mix well, add in the sugar, flour, baking soda, salt, cinnamon, and pumpkin pie spice.
- Mix until the dough is formed.
- Place in a greased 9-inch bread loaf pan. This will make 1 small loaf or fill 1 6-cup bundt pan.
- Place in preheated oven and bake for 1 hour or until poked with a toothpick, the toothpick comes out clean.
- Carefully remove the pumpkin bread, cool, and serve.
- Sprinkle with powdered sugar before slicing and serving.