Gluten-Free Pumpkin Bread

Pumpkin bread is one of those recipes I make on repeat once the weather turns even the slightest bit chilly. This gluten free pumpkin bread has all the warm spice and moist crumb you want, without the dense, gummy texture gluten-free baking can sometimes give you. It’s a one-bowl recipe, you don’t even need a mixer. Just a bowl and a whisk.

I make it with Bob’s Red Mill 1-to-1 flour, and it holds up well on the counter for a few days or in the freezer if you want to bake ahead. Serve it warm with coffee in the morning or as a simple dessert after dinner. Either way, this is the pumpkin bread I keep coming back to every October.

Why You’ll Love This Recipe

• Good with or without toppings. Eat it plain, or dress it up with a gluten-free streusel or glaze if you want something more.
• Freezes well. Bake a loaf now and pull a slice from the freezer whenever you want pumpkin bread without starting over from scratch.
• Tested with Bob’s Red Mill 1-to-1 Gluten-Free Flour. No guessing which gluten-free flour will actually work here.

Ingredient Notes

• Gluten-Free Flour Blend – This recipe was tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which already contains xanthan gum. You will not need to add additional xanthan gum to the recipe. I cannot verify that other brands of gluten-free flour will work in this recipe, as I have not tested them myself.
• Baking Powder & Baking Soda – In general, gluten-free baked goods need a little extra leavening agents since they don’t rise as tall as their gluten-filled counterparts.
• Spices – If you would prefer to use a pumpkin pie spice instead, use 2 tablespoons of pre-mixed pumpkin pie spice.
• Pumpkin Puree – Make sure you’re using pure pumpkin puree and not pumpkin pie filling, which has added spices and sugar.
• Eggs – Use large eggs for this recipe that are 50g each.
• Vegetable Oil – I like to use oil in this gluten-free quickbread because it keeps it really moist without adding any additional flavor. Any other neutral oil like canola oil or avocado oil work fine here, too.

Weigh Your Flour

Measuring cups aren’t reliable. Depending on how you scoop, a cup of gluten-free flour can vary by quite a bit each time you measure it. Use a kitchen scale and weight out 280g for the most consistent bread every time.

Recipe FAQs

I’ve only tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), so I can’t guarantee the same results with another flour blend. Gluten-free flours aren’t interchangeable the way all-purpose flours are.

Yes, but make sure it’s not too watery. Canned pumpkin is fairly thick and consistent, while homemade can vary depending on how it’s made. If you’re making your own, my how to make pumpkin puree recipe roasted the pumpkin instead of boiling it, which keeps the puree thick enough for baking.

Expert Tips

• Check doneness with a skewer or a thermometer. Ovens vary, so start checking around 45 minutes. A skewer inserted into the center should come out with moist crumbs, or check with a thermometer, the bread is done around 200°F to 205°F.
• Let it cool completely before slicing. If you cut the bread too soon, the center can be gummy.
• Line the loaf pan with parchment paper. It makes getting the loaf out in one piece simple, no wondering if the bread will be stuck to the pan.

Storage Instructions

Storage: Store leftover pumpkin bread at room temperature for 2-3 days, wrapped in plastic wrap or in an airtight container. It’s best not to slice it until you’re ready to eat so that the bread stays as moist as possible.

Freezer Option: For longer storage, you can freeze a whole loaf of pumpkin bread or individual slices. Wrap the bread in plastic wrap or in a freezer-safe bag container. I prefer to freeze individual slices of bread so I can grab just what I want to thaw.

Reheating: Warm a slice in the microwave for 10 to 15 seconds, or toast it lightly if you want a little crisp on the edges. Thaw frozen pumpkin bread at room temperature before serving. For individual slices, they will take about an hour to thaw at room temperature. For an entire loaf, you’ll need to thaw it overnight.

Serving Suggestions

Serve slices warm with coffee, or set a loaf out next to a batch of gluten-free pumpkin donuts for a full fall breakfast spread. For a savory brunch, add my sweet potato hash to balance out the sweetness or my gluten-free breakfast casserole , which is great for feeding a crowd. Or skip the plain slice and spread a little Nutella ganache or brown butter cream cheese frosting over the top if you want it more dessert than breakfast.