Quick and Easy Gluten Free Pumpkin Bread

Short Description

A moist, warmly spiced pumpkin bread that comes together in one bowl, bakes in under an hour, and is entirely gluten-free—perfect for cozy mornings, holiday brunches, or whenever you need a comforting treat without the gluten.

Why You’ll Love This Recipe

• Effortless preparation: No mixer required; everything whisks together in minutes.

• Reliable texture: A balanced blend of gluten-free flours gives a tender crumb that rivals wheat-based loaves.

• Season-spanning flavor: Classic pumpkin pie spices make this bread welcome from September through late winter.

• Diet-friendly: Naturally dairy-free and easy to adapt for additional allergens.

• Freezer-friendly: Slices reheat beautifully, so you can enjoy pumpkin bread on demand.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Gluten-free all-purpose flour blend (with xanthan gum)

• Pure pumpkin purée (not pumpkin pie filling)

• Large eggs

• Light brown sugar

• Granulated sugar

• Neutral oil (e.g., sunflower or canola)

• Unsweetened almond milk (or milk of choice)

• Baking powder

• Baking soda

• Fine sea salt

• Ground cinnamon

• Ground nutmeg

• Ground ginger

• Ground cloves

• Optional add-ins: chopped pecans, dark chocolate chips, or dried cranberries

Directions

1. Prep oven & pan – Preheat oven to 350 °F / 175 °C. Lightly grease a 9 × 5 in (23 × 13 cm) loaf pan and line the bottom with parchment paper.

2. Combine dry ingredients – In a large bowl, whisk flour blend, baking powder, baking soda, salt, and spices until evenly distributed.

3. Blend wet ingredients – In a separate bowl, whisk pumpkin purée, eggs, both sugars, oil, and almond milk until smooth and homogenous.

4. Bring batter together – Pour wet mixture into dry ingredients. Stir with a silicone spatula just until no dry streaks remain. Fold in any optional add-ins.

5. Bake – Transfer batter to prepared pan, smoothing the top. Bake 50–55 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.

6. Cool – Let bread cool in the pan 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and Timing

Variations

• Nut-free: Use oat milk or rice milk in place of almond milk; omit nut add-ins.

• Refined-sugar-free: Substitute coconut sugar for both sugars; sweetness will be slightly deeper.

• Vegan: Replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let stand 10 minutes before using).

• Mini loaves or muffins: Divide batter among two 5 × 3 in (13 × 8 cm) pans (bake 30–35 min) or 12 muffin cups (bake 18–22 min).

• Pumpkin-apple: Fold in 1 cup finely diced, peeled apple for added texture and natural sweetness.

Storage/Reheating

• Room temperature: Wrap cooled loaf tightly; keep up to 3 days.

• Refrigerator: Store slices in an airtight container up to 5 days; bring to room temperature before serving.

• Freezer: Freeze individual slices on a baking sheet, then seal in freezer bags up to 3 months.

• Reheating: Warm slices in a 300 °F / 150 °C oven for 8–10 minutes or microwave 20 seconds, restoring fresh-baked softness.

FAQs

What gluten-free flour blend works best?

Use a reputable 1-for-1 gluten-free all-purpose blend that already contains xanthan or guar gum for structure.

Can I replace the oil with butter?

Yes. Melted, cooled butter may be substituted in equal measure; the crumb will be slightly richer and firmer.

Is canned pumpkin purée interchangeable with fresh?

Absolutely. Be sure homemade purée is well-drained and comparable in thickness to canned to prevent a gummy loaf.

How do I know the bread is fully baked?

Insert a toothpick in the center; it should emerge mostly clean with just a few moist crumbs, and the top will spring back lightly.

Why did my loaf sink in the middle?

Common causes include over-mixing, under-baking, or expired leavening agents. Check oven temperature accuracy as well.

Can I lower the sugar content?

You may reduce total sugar by up to 25 percent; further reduction compromises moisture and tenderness.

Are the spices adjustable?

Certainly; adapt cinnamon and other spices to taste, or substitute 2 teaspoons pumpkin pie spice for convenience.

How can I prevent the crust from over-browning?

Tent the loaf with foil during the final 15 minutes of baking if the top darkens too quickly.

Does this recipe double well?

Yes. Mix a double batch, but bake loaves on the same oven rack with at least 2 inches of space between pans for even heat.

What’s the best way to slice cleanly?

Allow bread to cool completely, then use a serrated bread knife in gentle sawing motions to avoid compressing the crumb.

Conclusion

This gluten-free pumpkin bread proves that allergen-friendly baking need not sacrifice taste or convenience. With straightforward ingredients, minimal equipment, and flexible variations, it is an ideal recipe for both seasoned bakers and novices seeking a dependable autumn (or anytime) staple. Enjoy warm with a pat of dairy-free spread, gift a loaf to friends, or tuck slices into lunchboxes for a comforting treat on demand.