Indulge in the cozy flavors of gluten free pumpkin bread, a delightful treat perfect for fall. Whether you’re new to gluten-free baking or a seasoned pro, this recipe offers an easy and foolproof way to enjoy pumpkin bread without compromising taste or texture. Ready to bake? Learn about gluten-free flour blends to ensure your bread turns out moist and fluffy by visiting choosing the right gluten-free flour.
Pumpkin puree is the star of this recipe. You can use canned puree for convenience or make your own at home. For tips on making homemade puree and how it compares to canned options, check out fresh vs. canned pumpkin puree.
Ingredients
Prepare the following for one loaf of delicious gluten free pumpkin bread:
Dry Ingredients:
- 1 ¾ cups gluten-free all-purpose flour.
- 1 teaspoon baking soda.
- ½ teaspoon baking powder.
- ½ teaspoon salt.
- 1 tablespoon pumpkin spice.
Wet Ingredients:
- 1 cup pumpkin puree (canned or homemade).
- ¾ cup sugar (brown or white).
- ½ cup vegetable oil or melted coconut oil.
- 2 large eggs.
- 1 teaspoon vanilla extract.
Step-by-Step Instructions
- Prepare Your Baking Environment
- Preheat the oven to 350°F (175°C).
- Grease or line a standard loaf pan with parchment paper.
- Mix Dry Ingredients
- Combine flour, baking soda, baking powder, salt, and pumpkin spice in a large bowl.
- Combine Wet Ingredients
- In a separate bowl, whisk together pumpkin puree, sugar, oil, eggs, and vanilla extract.
- Blend and Bake
- Gradually fold the dry ingredients into the wet mixture. Mix until just combined.
- Pour the batter into your prepared loaf pan and smooth the top.
- Bake for 55–65 minutes. Test with a toothpick—if it comes out clean, it’s done!
Tips for the Perfect gluten free pumpkin bread
- Don’t Overmix: Overmixing can lead to dense bread, especially with gluten-free flour.
- Enhance Flavors: Try adding nuts, chocolate chips, or raisins for texture and flavor.
- Storage: Store in an airtight container in the fridge for up to a week or freeze individual slices for up to three months.
Frequently Asked Questions
Can I substitute ingredients to make this vegan?
Yes, replace eggs with flaxseed or chia seed gel and use a plant-based butter alternative.
Which flour works best for gluten-free baking?
Blends with rice flour and almond flour create a light and moist texture. For detailed advice, visit choosing the right gluten-free flour.
Is homemade pumpkin puree better than canned?
Homemade puree offers a fresher taste, but it may contain more moisture. Strain it if needed. Check out fresh vs. canned pumpkin puree for more details.
This recipe brings together the richness of pumpkin, the warmth of seasonal spices, and the satisfaction of gluten-free baking. Pair it with coffee or tea, and enjoy the taste of fall in every bite!
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