Gluten Free Pumpkin Bread
Indulge in the cozy flavors of fall with this irresistibly moist and tender Gluten-Free Pumpkin Bread! Made with wholesome, gluten-free all-purpose flour and real pumpkin puree, this recipe is brimming with warm spices like cinnamon, nutmeg, and ginger for a perfectly spiced loaf. Sweetened with a blend of granulated and brown sugar, and enriched with a hint of vanilla, this quick bread delivers a rich, comforting flavor in every bite. Customize your loaf with optional mix-ins like crunchy nuts or melty chocolate chips for added texture and decadence. Ready in just over an hour, this easy-to-make pumpkin bread is perfect for breakfast, an afternoon treat, or a festive dessert that everyone – gluten-free or not – will love. Let the aroma of baking pumpkin spice transform your kitchen into a warm autumn haven!
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Recipe Information
Ingredients
- 1.75 cups Gluten-free all-purpose flour
- 1 cup Pumpkin puree (not pumpkin pie filling)
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 0.5 cup Vegetable oil
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.125 teaspoon Ground cloves
- 2 tablespoons Milk (dairy or non-dairy)
- 0.5 cup Optional: chopped nuts or chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Whisk until smooth and well combined.
Add the eggs and vanilla extract to the wet mixture, and whisk until fully incorporated.
Gradually add the dry ingredients to the wet ingredients in three additions, mixing gently with a spatula or wooden spoon. Do not overmix.
Stir in the milk to loosen the batter slightly. If using chopped nuts or chocolate chips, fold them into the batter at this stage.
Pour the batter evenly into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 297 mg | 13% | |
| Total Carbohydrate | 61.9 g | 23% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 38.6 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 222 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
