The aroma of freshly baked gluten-free pumpkin bread fills the air, wrapping you in a cozy embrace reminiscent of autumn afternoons. Its golden-brown crust crackles softly as you slice through, revealing a tender, moist interior that beckons with the promise of warm spices and sweet pumpkin goodness. Delicious pumpkin spice cookies For more inspiration, check out this sweet potato casserole recipe.
Picture this: You’re gathered with family and friends on a crisp fall day, sipping hot cider while this delightful treat cools on the counter. The anticipation builds as everyone dives into the first bite, smiles erupting like confetti at a party!
Why You'll Love This Recipe
- This gluten-free pumpkin bread recipe offers an easy preparation process that even beginners can master
- The rich flavors of cinnamon and nutmeg create a warm, inviting aroma that fills your kitchen
- It’s visually stunning with its rich orange hue, making it perfect for fall gatherings
- Enjoy it as breakfast or an afternoon snack; it’s versatile enough for any occasion!
I remember the first time I made this gluten-free pumpkin bread; my friends devoured it faster than I could say “pumpkin spice latte.” Their happy faces were all the feedback I needed!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Canned Pumpkin Puree: Opt for 100% pure pumpkin for the best flavor; avoid pumpkin pie filling to keep it gluten-free.
- Gluten-Free Flour Blend: A good blend ensures great texture; look for one that includes xanthan gum.
- Brown Sugar: Light or dark brown sugar adds moisture and a rich caramel flavor to your bread.
- Eggs: Use large eggs to bind everything together and enhance the fluffiness of your loaf.
- Cinnamon and Nutmeg: These spices bring warmth; fresh spices work wonders in elevating flavors.
- Baking Powder and Baking Soda: Essential for leavening, ensuring your bread rises beautifully without gluten.
- Salt: Just a pinch enhances all the flavors without making it taste salty.
- Vegetable Oil or Melted Butter: Choose oil for moisture; butter adds richness but may alter texture slightly.
- Chopped Nuts (optional): Walnuts or pecans add crunch, but feel free to skip if you want a smoother texture.
The full ingredients list, including measurements, is provided in the recipe card directly below. For more inspiration, check out this yogurt cake recipe.
Let’s Make It Together
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures even baking once your batter is ready.
Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
Combine Wet Ingredients: In another bowl, mix together the canned pumpkin puree, brown sugar, vegetable oil (or melted butter), and eggs until smooth and creamy.
Stir Together Ingredients: Gradually fold the dry ingredients into the wet mixture using a spatula until just combined—be careful not to overmix; we want light pumpkin bread!
Add Nuts (if using): Gently fold in any chopped nuts now if you’re feeling adventurous; they add a lovely crunch that complements the soft bread.
Pour Into Pan and Bake: Transfer your batter into a greased loaf pan and bake for about 60 minutes. A toothpick inserted into the center should come out clean when done.
Now you have an irresistible gluten-free pumpkin bread ready to enjoy with friends or indulge in solo while watching your favorite show! Pumpkin cupcakes with cream cheese.
You Must Know
- The Gluten Free Pumpkin Bread Recipe is not just a seasonal treat; it’s a year-round delight
- Its warm spices and moist texture make it perfect for breakfast or an afternoon snack
- Plus, it fills your kitchen with the scent of autumn, even in summer!
Perfecting the Cooking Process
Start by mixing the dry ingredients first, then blend in the wet components for a smooth batter. This sequence ensures even distribution and avoids clumps.
Add Your Touch
Feel free to swap in different spices like nutmeg or add chocolate chips for a sweet twist. Chewy pumpkin chocolate chip cookies These variations can cater to your taste preferences and make the recipe uniquely yours.
Storing & Reheating
Store leftover gluten-free pumpkin bread in an airtight container for up to five days. Reheat slices in the microwave or toaster oven for a delightful warm treat.
Chef's Helpful Tips
- When measuring gluten-free flour, spoon it into the cup rather than scooping directly to avoid excess flour
- Always check freshness of baking powder for optimal rise
- Let bread cool completely before slicing to maintain moisture and texture
Baking this recipe always reminds me of my grandma’s kitchen, flooded with laughter and the aroma of spices. Her version sparked my love for baking, and every bite brings back fond memories.
FAQ
What can I use instead of eggs in this gluten free pumpkin bread recipe?
Healthy pumpkin muffins for breakfast.
Flaxseed meal mixed with water works well as an egg substitute.
How do I know when my pumpkin bread is done baking?
Insert a toothpick; it should come out clean when baked perfectly.
Can I freeze leftover gluten free pumpkin bread?
Yes, wrap tightly and freeze for up to three months without losing flavor.
Gluten-Free Pumpkin Bread
- Total Time: 1 hour 15 minutes
- Yield: Approximately 12 servings 1x
Description
Indulge in the warm, inviting flavors of this gluten-free pumpkin bread, perfect for any occasion. With its golden crust and moist interior, this delightful treat combines rich spices and sweet pumpkin to create a comforting dish that fills your kitchen with the aroma of autumn. Whether served at breakfast or as an afternoon snack, it’s sure to please everyone at the table.
Ingredients
- 1 cup canned pumpkin puree
- 1 ½ cups gluten-free flour blend
- 1 cup brown sugar
- 2 large eggs
- ½ cup vegetable oil or melted butter
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix the pumpkin puree, brown sugar, vegetable oil (or butter), and eggs until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- If using nuts, gently fold them in.
- Pour the batter into a greased loaf pan and bake for about 60 minutes or until a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (66g)
- Calories: 180
- Sugar: 10g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
