Gluten free pumpkin bread is a moist, dairy-free, flavorful quick bread that is perfect for the fall season. Make this pumpkin spice bread in under an hour!
This post is sponsored by Sprouts Farmers Market. I appreciate the opportunity to share recipes made with ingredients from brands I trust and support. All opinions are my own and do not necessarily reflect those of Sprouts Farmers Market. #sponsored
Why this recipe works:
Quick breads are fantastic because of the simple process of making loaf breads, the way spices deepen the flavor effortlessly, and you can have this bread on your table in less than 60 minutes start to finish.
Gluten free breads– especially quick breads– are easy when you have basic gluten free ingredients in your pantry. I shop at Sprouts Farmers Market for my gluten free needs.
Key baking ingredients in this gluten free pumpkin bread include a gluten free flour blend and organic canned pumpkin. Use high quality ingredients to produce the best baked goods!
Quick breads generally are made in two easy steps: mix the dry ingredients in one bowl and the wet ingredients (plus sugar) in a separate bowl then combine. So simple!
Here are the dry ingredients:
- Gluten Free Flour Blend: I shop at Sprouts for Bob’s Red Mill 1 to 1 Gluten Free Flour Blend. It is an excellent choice that makes my gluten free baking successful. Make sure your flour blend includes xanthan gum. If it does not, add 1/2 tsp to this recipe.
- Pumpkin Pie Spice: This warm spice blend is popular every autumn. It’s a combination of cinnamon, ginger, nutmeg and cloves. Find it in the spice aisle at Sprouts or make you own mix.
- Baking Powder, baking soda and salt
Here are the wet ingredients (with brown sugar included):
- Sprouts organic pumpkin: Be careful to bake with pure pumpkin and not pumpkin pie filling. Pie filling has extra sugar and spices added. Sprouts organic pumpkin is simply pumpkin– no fillers. Look on the ingredient list. ONLY pumpkin should be included.
- brown sugar
- vegetable oil
- pure vanilla extract
How to make Pumpkin Bread
Making this pumpkin loaf is simple. Let’s follow the steps together:
- Gently combine the dry ingredients. Set aside.
- Beat the wet ingredients and sugar until well blended.
- Combine the wet into the dry ingredients.
- Fold together with a spoon or spatula. The batter will be thick.
- Scrape the batter into an 8 inch bread loaf pan that has been lined with parchment paper and sprayed with baking spray.
- Bake until lightly golden brown.
Tips and tricks for baking success:
Yes, you can certainly bake this batter in 12 muffin cups. Bake at 350 degrees F for 18-20 minutes. I have an oil-free pumpkin muffin recipe you’d also enjoy.
I recommend using a gluten free flour blend that contains xanthan gum (a thickener that helps in baked goods). I often buy Bob’s Red Mill gluten free products at Sprouts Farmers Market. There are a variety of other products available as well.
Chocolate chips, mini chocolate chips, chopped pecans, chopped walnuts or pepitas (roasted pumpkin seeds) are all great additions to pumpkin bread. Add 1/2 cup of any of these mix-ins.
The bread shown here was baked in an 8 inch loaf pan. A 9 inch pan would work, too. Reduce the baking time by 5 minutes and check for doneness 10 minutes before the end of the baking time.
I don’t suggest using pie filling. The added sugars would make an extremely sweet bread.
Of course! If you have a pie pumpkin, you can cut it in half, remove the seeds, roast it and then puree the pumpkin flesh in a blender. Use 1 cup of fresh or canned pumpkin in this recipe.
Yes, gluten free pumpkin bread freezes well. Slice the bread so that it is easy to take out once serving at a time from the freezer. I like to cut the loaf into pieces, then wrap the entire loaf in plastic wrap or aluminum foil before putting it in a gallon size freezer-safe plastic resealable bag. The bread can be frozen for about three months. Let the loaf (or individual slices) defrost in the refrigerator or microwave it briefly.
Here’s my Google Web Story for this pumpkin bread recipe!
- 2 cups Gluten Free Flour Blend
- 2 tsp baking powder
- 1 Tbsp pumpkin pie spice
- 1 tsp baking soda
- ½ tsp salt
- 3 eggs
- 1 Tbsp vanilla
- ½ cup vegetable oil
- ¾ c brown sugar
- 1 cup pumpkin puree
Preheat the oven to 350 degrees F. Line an 8 inch bread loaf pan with parchment paper. Spray with baking spray.
Mix the dry ingredients of 2 cups Gluten Free Flour Blend, 1 Tbsp
pumpkin spice, 2 tsp baking powder, 1 tsp baking soda, and ½ tsp salt. Set aside.
Beat the wet ingredients of 3 eggs, 1 Tbsp vanilla, ½ cup vegetable oil, 1 cup pumpkin puree, along with ¾ cup brown sugar.
Add the wet mixture to the dry ingredients. Stir until blended.
Pour into the prepared loaf pan.
Bake for 45-50 minutes at 350 degrees F.
Cool on a wire rack.
Make your own pumpkin pie spice with 2 tsp cinnamon, 1 tsp ginger, ½ tsp cloves, and ½ tsp nutmeg.
Check the ingredients of your gluten free flour blend. If it doesn’t include xanthan gum, add ½ tsp xanthan gum to the dry ingredients.
Use Pumpkin Puree, NOT pumpkin pie filling. Pie filling has added sweeteners and spices.
Bake these in muffin form if you’d like: 20 minutes at 350 degrees F will make 12 muffins.
Optional mix ins include a ½ cup of any of the following: chopped pecans, chopped walnuts, mini chocolate chips, chocolate chips, or pepitas (pumpkin seeds).
Serving Size:1 slice
Amount Per Serving: Calories: 228Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 47mgSodium: 306mgCarbohydrates: 29gFiber: 1gSugar: 12gProtein: 4g
This data is provided by Nutritionix and is an estimate only.
Holly Baker started the food blog, A Baker’s House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader’s Digest, and She Knows.