The gluten-free pumpkin bread in this easy recipe is delicate, moist, and full of comforting spices. Savor the most mouthwatering way to celebrate fall!
The most important thing to note about this Gluten Free Pumpkin Bread is that my 5-year-old son asked for it to be his birthday cake later this month after just one bite.
So, to celebrate the wonderful fall season, here is my easy and quick Gluten Free Pumpkin Bread. It is soft and moist, full of warming spices inspired by fall, and it is exactly what us G-Free-peeps need.
Pumpkin Bread That Isn’t Made With Gluten Or Dairy
Whatever it is about this October, I have been savoring each and every one of its moments. The whole family has been snuggling up to watch scary movies (damn you, Curious George’s Halloween Boo Fest!), visiting apple farms, relishing in the delightfully chilly mornings and nights, and, best of all, I’ve kept my mum plant alive for two weeks straight!
Just as I mentioned before, this month has been great, and we’re only at the beginning.
Eating this gluten-free pumpkin bread recipe—which is both soft and sweet with pumpkin spices—has also been a highlight. Not only does it taste like HEAVEN, but it also fills your home with the most delicious and comfortable aroma. As our final loaf baked in the oven, Ben exclaimed, “It smells as good as hell in here!”.
Those are the details, folks!
This pumpkin quick bread is naturally dairy-free and gluten-free. To cut down on calories and fat without compromising flavor, texture, or moisture, I employ a simple, healthy ingredient switch. When you give it a go, I will be overjoyed!
Things Required
You just need a few common, gluten-free baking items to whip up this simple autumn recipe. The following items are required:
I used Bob’s Red Mill’s Gluten-Free 1 to 1 Baking Flour Blend to test this recipe. Be sure to use a binder, such as xanthan gum, in your gluten-free flour blend of choice.
A lovely, high rise is achieved in the gluten-free pumpkin bread with the help of baking powder and baking soda.
Ground cinnamon, ground ginger, ground nutmeg, ground allspice, and ground cloves come together to create pumpkin pie spice, which has an irresistible aroma and flavor reminiscent of pumpkin pie.
Add more cinnamon for a more comforting taste.
- To make the gluten-free pumpkin bread more substantial, you’ll need eggs. A flax egg or other vegan egg substitute would work in this dish, but I haven’t tried it yet.
- Canola or vegetable oil: A tiny bit of oil makes each slice tender and juicy. Melted and chilled coconut oil is another option.
- Using unsweetened applesauce helps us to reduce the oil in the recipe while still adding a subtle, natural sweetness.
- Add some more coziness to the pumpkin bread with vanilla extract.
- Pumpkin puree: Avoid using pumpkin pie filling, which has added sugar and spices, and instead use 100% pure pumpkin puree. For pumpkin puree, I like Libby’s brand.
- A little salt, just enough to counteract the loaf’s natural sweetness.
To sweeten it just so, this bread calls for plain old granulated sugar.
Wait a full day after baking to eat it.
This gluten-free pumpkin loaf, like other homemade gluten-free baked products, tastes even better the second day after baking. As it cooks, the top gets softer, the texture loosens into a wet crumble, and the taste gets stronger. After baking, transfer the loaf to a cooling rack to cool to room temperature. Once cooled, transfer it to a gallon Ziplock bag or another airtight container and set it aside for at least 12 hours to rest before cutting and enjoying.
My 5-year-old son can attest that the gluten-free pumpkin bread you bake will be worth your wait.
Begin by combining the dry ingredients.
Pour the ingredients into a small dish and whisk to combine. Set aside. Next, add a gluten-free 1-to-1 baking flour blend, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
Next, combine the liquid components. Whisk the sugar, oil, eggs, vanilla, unsweetened applesauce, and pumpkin puree for approximately 1 minute in a big mixing dish.
To combine the wet and dry components, skip to Step 3. In a big bowl, combine the wet ingredients with the dry ones. Whisk to blend.
Fourth, bake.
Pour the mixture into a 9×5″ loaf pan that has been sprayed with nonstick spray and use the back of a spoon to level the top. After 60 to 70 minutes in the oven at 350 degrees, remove any toothpicks or wooden skewers stuck in the center; the cake should be perfectly cooked. Absolutely not! Make sure the oven is hot enough.
At about the 20-minute point, give the pumpkin bread a quick inspection. If the top is starting to brown, cover the pan with foil (no crumpling required) and bake until a skewer comes out clean. You want to avoid burning the top before the middle of the bread has had an opportunity to bake through because this bread has a longer bake time.
After Step 4, let the Pumpkin Bread cool.
After 15 minutes, remove the pumpkin bread from the pan and allow it to cool entirely on a wire rack.
Before slicing and serving, wait at least 12 hours after the loaf has cooled in an airtight container. The leftovers can be kept on the counter for up to 5 days in an airtight container. The longer it sits, the better it gets.
Freezing Pumpkin Bread Without Gluten
Once cooled, wrap the pumpkin bread in plastic wrap and then foil to freeze. Put in a freezer-safe container and store for up to three months. Let it thaw in the fridge before slicing and eating!
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