Description
Enjoy the warm, inviting flavors of fall with this moist and spiced Gluten-Free Pumpkin Bread. Bursting with aromatic spices like cinnamon, nutmeg, cloves, and ginger, this quick bread offers a tender crumb and a subtly sweet finish—perfect for breakfast, an afternoon snack, or a festive treat.
Ingredients
Scale
- 1 ¾ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum or add ½ teaspoon separately)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1½ cups pumpkin puree (unsweetened, not pumpkin pie filling)
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs (at room temperature)
- ⅓ cup vegetable oil (or your preferred neutral oil)
- 1 teaspoon vanilla extract
- (Optional) ½ cup chopped walnuts or pecans
- (Optional) ½ cup raisins or dried cranberries
Instructions
- Preheat Oven & Prepare Pan:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper. - Mix Dry Ingredients:
In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined. - Combine Wet Ingredients:
In a large bowl, beat the eggs lightly. Stir in the pumpkin puree, granulated sugar, brown sugar, oil, and vanilla extract until the mixture is smooth and uniform. - Incorporate Dry Ingredients:
Gradually add the dry ingredients into the wet mixture. Stir gently until just combined—avoid overmixing to keep the bread tender. - Fold in Extras:
If using, gently fold in the chopped nuts and/or dried fruit. - Bake:
Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Oven times may vary, so start checking at 50 minutes. - Cool & Serve:
Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!
Notes
- Variations: Swap nuts for seeds (like pumpkin or sunflower seeds) if you have a nut allergy, or add a handful of chocolate chips for a twist.
- Tips: Do not overmix the batter to prevent a dense texture. Always check doneness with a toothpick inserted in the center.
- Serving Suggestions: Dust lightly with powdered sugar, serve with a dollop of whipped cream, or enjoy with a cup of coffee or tea.
- Storage: Store at room temperature in an airtight container for up to 2 days, or freeze individual slices for longer storage.
- Allergy/Intolerance Info: This recipe is naturally gluten-free. Always verify that all packaged ingredients (especially the gluten-free flour blend) are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
Nutrition
- Serving Size: 1/10 of the loaf
- Calories: ~270 kcal
- Sugar: ~21 g
- Sodium: ~280 mg
- Fat: ~8.4 g
- Saturated Fat: ~1 g
- Unsaturated Fat: ~7.4 g
- Trans Fat: 0 g
- Carbohydrates: ~39 g
- Fiber: ~1 g
- Protein: ~3 g
- Cholesterol: ~37 mg