sliced loaf of gluten-free pumpkin bread
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5 from 11 votes

Gluten-Free Pumpkin Bread

This gluten-free pumpkin bread is moist, dense, full of pumpkin flavor, and is perfectly spiced. The recipe is also naturally dairy-free. 


Course Breakfast, Dessert
Cuisine American
Keyword gluten-free dairy-free pumpkin bread, gluten-free pumpkin bread
Prep Time 10 minutes
Cook Time 50 minutes
Servings 12 servings
Calories 217kcal
Author Audrey from Mama Knows Gluten Free

Ingredients

  • 1 cup canned pumpkin , not pumpkin pie filling
  • 1 teaspoon baking soda
  • 1/2 teaspoon gluten-free baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 teaspoons pure vanilla extract
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1 1/2 cups gluten-free all-purpose flour flour
  • 1/4 teaspoon xanthan gum , leave out if your flour already has it in it
  • 1 teaspoon cinnamon
  • 1 tablespoon pumpkin pie spice

Instructions

  • Preheat oven to 350°F and spray a 9 x 5 loaf pan with gluten-free cooking spray.
  • In a large bowl add pumpkin, baking soda, baking powder, and salt and mix to combine.
  • Add in the sugar, brown sugar, pure vanilla extract and mix until fully combined and smooth.
  • Add the eggs and the vegetable oil to the batter and mix until smooth.
  • Add in the gluten-free flour, xanthan gum (leave out if your flour already has it), pumpkin pie spice, and cinnamon and mix until fully combined and smooth. The batter will be thick.
  • Spoon the batter into the greased loaf pan. Bake for 50-60 minutes, or until a toothpick comes out clean. Allow the bread to cool for 5-10 minutes before slicing. I like to remove the loaf from the pan after 2 minutes and cool on a cooling rack or cutting board. Enjoy!
  • Store leftovers in an airtight container.
  • The pumpkin bread can be frozen once completely cooled. Wrap the loaf with foil or plastic wrap and then place in a freezer bag. The loaf can be frozen up to 3 months.

Video

Notes

  • My favorite preferred gluten-free flour is Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
  • Store leftovers in an airtight container.
  • The pumpkin bread can be frozen once completely cooled. Wrap the loaf with foil or plastic wrap and then place in a freezer bag. The loaf can be frozen up to 3 months.
  • Defrost at room temperature for a few hours or in the refrigerator overnight. 
  • Mama says, "Always check your lables!"

Nutrition

Serving: 1serving | Calories: 217kcal | Carbohydrates: 35g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 53mg | Sodium: 166mg | Potassium: 94mg | Fiber: 2g | Sugar: 23g | Vitamin A: 3254IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg
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