Description
This gluten-free pumpkin bread recipe delivers a moist, tender loaf packed with pumpkin flavor and fall spices. It’s the ideal gluten-free treat for autumn, perfect for breakfast, snacks, or dessert. Easy to make with simple ingredients, this recipe will become a go-to for satisfying those pumpkin cravings.
Ingredients
Scale
- 1 ⅓ cups gluten-free flour blend (with xanthan gum)
- 1 ¼ cups granulated sugar
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- ⅓ cup unsweetened almond milk (or milk of choice)
- ½ cup neutral oil (like grapeseed or vegetable oil)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, whisk together the dry ingredients: gluten-free flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- In a separate bowl, mix the wet ingredients: pumpkin puree, eggs, milk, oil, vanilla, and lemon juice.
- Combine the wet and dry ingredients, stirring until just mixed.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Ensure your gluten-free flour blend contains xanthan gum to help with the texture.
- For a dairy-free version, use your preferred plant-based milk.
- Add-ins like walnuts, chocolate chips, or raisins can be folded into the batter before baking.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: per slice, approximate
- Calories: 250
- Sugar: 20g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 37mg