Gluten-Free Pumpkin Bread

4.88 from 16 votes

This delicious gluten-free (and dairy-free!) pumpkin bread is super-soft soft and perfectly moist with just the right amount of spice!

Prep Time15

Cook Time1 10

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 380kcal

Author: Leigh Anderson

Ingredients

Bread:

1 c pumpkin puree
1 c sugar
2 large eggs
1/4 c neutral oil
1 1/4 c gluten-free flour
1/2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/4 tsp ground clove
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/2 tsp salt

To Finish:

1/4 c pumpkin seeds optional
2 tbsp sugar
1 tsp cinnamon

Instructions

Preheat oven to 350. Lightly coat a 9x5" loaf pan with nonstick spray.
In a mixing bowl whisk together the gluten-free flour, baking soda, baking powder, salt, and spices.
In a separate bowl whisk together the eggs, pumpkin purée, and sugar. Next, stream in oil, whisking continuously until the mixture is homogeneous. Switch to a wooden spoon or spatula and gently fold in the dry ingredients, stir until combined but do not over mix.
Pour the batter into the prepared pan; smooth the top with a spatula. Stir together the remaining 2tbsp and 1tsp cinnamon. Sprinkle the pumpkin seeds and the cinnamon-sugar mixture over the batter.
Bake the bread, until a tester inserted into the center comes out clean, about 70 minutes.
Let cool completely before serving!

Notes

Can this recipe be made ahead of time?

Yes! I actually think it tastes better the next day. Let the pumpkin bread cool completely before wrapping it in plastic wrap and storing at room temperature for up to five days.

Can I add chocolate chips to this recipe?

Yes! If you want to make chocolate chip pumpkin bread add 1 cup of semi-sweet chocolate chips to the batter before baking.

How to make gluten-free pumpkin muffins:

To make muffins: line a muffin tin with paper liners and fill each cup to roughly 3/4 full, top with pumpkin seeds and cinnamon sugar. Check for doneness after 20 minutes. Makes 8 to 10 muffins.

Nutrition