This gluten-free pumpkin bread is delicious, easy, and full of fall flavors! It’s easy to mix up for an afternoon snack, a delicious breakfast treat, or to share with friends and neighbors.
When the weather turns cool, I often find myself in the kitchen ready to create something yummy and cozy. This pumpkin bread is a delicious treat for every occasion. I have found that everyone enjoys this bread, gluten-free or not! It’s very moist, dense, and full of flavor.
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Pro-Tip For Making The Best Gluten-Free Pumpkin Bread
Sometimes quick bread can be frustrating to bake because the outside often gets crispy and overdone while the inside of your bread is still jiggly and underdone. Here is my tip for working through this issue: If your bread batter is more of a batter consistency (runny) then consider using a bread pan that is made of glass, ceramic, or stoneware. Metal pans often get too hot on the outside and overbake the edges while the middle is still underdone. If you only have a metal pan, bump the oven temperature down about 25 degrees!
Modifications For Gluten-Free Pumpkin Bread
- You can add nuts or raisins to the batter to add some extra texture. We prefer about 1/2 cup of walnuts or pecans.
- We love to add chocolate chips to our pumpkin bread. A generous 1/2c – 1c of chips is perfect!
- If you want to add to the overall presentation, you could add pumpkin seeds or gluten-free oats to the top of the batter before baking. It makes it look so fancy!
Tools You May Need For Gluten-Free Pumpkin Bread
- Mixing Bowls
- Stand mixer
- Measuring cups & spoons for dry ingredients
- Measuring cup for liquid ingredients
- This bread pan
- Reusable sprayer for cooking oil! Ditch toxic ingredients in cooking sprays.
- Gluten Free Baking Mix
How to make Gluten-Free Pumpkin Bread
Preheat your oven to 350* F and prep your pan with cooking spray. In a mixer, cream together pumpkin, eggs, oil, water, and sugar until well blended. In a separate bowl, whisk together baking mix, cinnamon, and allspice. Add it to the wet ingredients and mix just until blended. Pour into the prepared pan.
Bake for about 50 minutes or until a toothpick inserted in the middle comes out clean. Allow it to cool for about 10 minutes in the pan before removing it to the cooling rack. Allow to cool completely before cutting and serving (if you can wait that long!). Serve warm or at room temperature with a little butter on top. Enjoy!
Note – this gluten-free baking mix does have cultured buttermilk in it, so it is not dairy-free. Our family has a lot of dairy sensitivities, but this baking mix has never caused issues for us.
This can be such a struggle, I get it! It all starts with how well you prepare your pan before baking. I liberally grease every pan before pouring the batter in, even non-stick pans. You could also use parchment paper to line your pan. When you remove your bread from the oven, allow it to cool for about 10 minutes. Gently run a thin knife or spatula around the edges of the pan to separate the bread from the pan. Using potholders, turn the pan upside down onto a cooling rack.
Allow your bread to cool completely before trying to cut it. I know it’s hard to wait! Also, make sure you are using a serrated bread knife to cut. That will make a big difference when cutting slices.
Absolutely! You can freeze it as a whole loaf or in slices. Allow the bread to cool completely, then wrap securely in saran wrap and/or wax paper. Place the wrapped bread into a freezer bag. It will keep for about 3 months! Allow the bread to thaw before serving. To warm in the oven, wrap the bread in foil and heat at 300* F for about 15-20 minutes. To warm in the microwave, wrap in a paper towel and microwave for about 10 seconds at a time. This will prevent the bread from getting hard and drying out.
- 1 cup pumpkin puree (approximately 1/2 of a 15oz can)
- 2 eggs
- 1/2 cup vegetable oil
- 1/3 cup water
- 1 1/2 cups white sugar
- 1 3/4 cups Pamela's Baking Mix
- 2 teaspoons cinnamon
- 1 teaspoon allspice
- Preheat your oven to 350* F and prep your pan with cooking spray.
- In a mixer, cream together pumpkin, eggs, oil, water and sugar until well blended.
- In a separate bowl, whisk together baking mix, cinnamon, and all spice. Add it to the wet ingredients and mix just until blended. Pour into the prepared pan.
- Bake for about 50 minutes or until a toothpick inserted in the middle comes out clean.
- Allow it to cool for about 10 minutes in the pan before removing to cooling rack.
- Cool completely before cutting and serving. Serve warm or at room temperature with a little butter on top. Enjoy!
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 327Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 38mgSodium: 286mgCarbohydrates: 46gFiber: 1gSugar: 33gProtein: 3g