Gluten-Free Pumpkin Bread
If you’re looking for a cozy treat that captures the essence of fall, this Gluten-Free Pumpkin Bread is just what you need. It’s not just a recipe; it’s a family favorite that brings everyone together. The warm spices of nutmeg, cinnamon, and cloves fill your kitchen with an inviting aroma that makes even the busiest weeknights feel special. Whether you’re hosting friends or simply enjoying a quiet afternoon with a cup of tea, this bread is perfect for any occasion.
What I love most about this Gluten-Free Pumpkin Bread is its simplicity. You can whip it up in no time, making it an ideal choice for busy days. Plus, it’s incredibly versatile—great as a breakfast option or a snack to satisfy your sweet tooth!
Why You’ll Love This Recipe
- Quick and Easy: With just 10 minutes of prep time, you can have this delicious bread in the oven and enjoy more moments with your loved ones.
- Family-Friendly: Kids love it! The sweet pumpkin flavor and warm spices are sure to please even the pickiest eaters.
- Make-Ahead Convenience: Bake a loaf (or two!) ahead of time and freeze for later. It’s perfect for unexpected guests or busy mornings.
- Deliciously Spiced: Each bite bursts with flavor from cinnamon, nutmeg, and cloves—a delightful way to welcome fall into your home.
Ingredients You’ll Need
Let’s gather some simple, wholesome ingredients to make our Gluten-Free Pumpkin Bread! These are easy to find at your local grocery store and come together beautifully.
For the Bread
- 3 1/2 cups gluten-free flour (I use Bob’s Red Mill 1-to-1 gluten free flour)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground cloves
- 4 eggs
- 2/3 cup water
- 2 cups pumpkin (I use canned pumpkin. Make sure that it is gluten-free if you are intolerant)
- 2 cups sugar
- 1 cup brown sugar
- 1 cup oil
- 1 cup gluten-free chocolate chips (optional)
Variations
One of the best things about this recipe is its flexibility! Feel free to get creative and make it your own. Here are some fun variations you might enjoy:
- Add Nuts: Toss in some chopped walnuts or pecans for added crunch and richness.
- Change Up the Sweetener: Substitute coconut sugar or maple syrup for a different flavor profile.
- Spice It Up: Add a pinch of ginger or allspice to enhance the warmth of the spices.
- Chocolate Delight: For chocolate lovers, add extra gluten-free chocolate chips for a decadent touch.
How to Make Gluten-Free Pumpkin Bread
Step 1: Preheat Your Oven
First things first! Preheat your oven to 350°F (175°C). This ensures that your bread bakes evenly throughout. Grease 3 8-inch bread loaf pans or use 2 larger loaf pans—whichever you prefer!
Step 2: Mix Dry Ingredients
In one bowl, mix together all dry ingredients: gluten-free flour, baking soda, salt, cinnamon, nutmeg, and ground cloves. This step is important because it helps distribute the leavening agents evenly throughout the batter.
Step 3: Combine Wet Ingredients
In another bowl, combine all remaining ingredients: eggs, water, pumpkin, both sugars, and oil. Mix until everything is well combined. This creates a smooth batter that will keep your bread moist and flavorful.
Step 4: Mix It All Together
Now it’s time to combine the wet and dry mixtures! Slowly add the flour mixture into the wet ingredients while stirring until well blended. The batter will be thick—that’s perfectly fine!
Step 5: Pour and Bake
Pour your batter into the prepared loaf pans. Bake at 350°F (175°C) for about an hour. To check if it’s done, insert a toothpick in the center; if it comes out clean, your bread is ready!
Step 6: Cool and Enjoy
Once baked, allow your bread to cool in the pans for about 10 minutes before transferring them onto wire racks to cool completely. Then slice up this delicious Gluten-Free Pumpkin Bread and enjoy with family or friends!
Now you have all you need to create this scrumptious Gluten-Free Pumpkin Bread—enjoy every bite!
Pro Tips for Making Gluten-Free Pumpkin Bread
Making gluten-free pumpkin bread can be a delightful experience, and these pro tips will help you achieve the best results!
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Use fresh spices: Freshly ground spices can dramatically enhance the flavor of your bread, making it more aromatic and delicious.
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Check your flour blend: Not all gluten-free flours are created equal. Ensure you’re using a blend that includes xanthan gum or add it separately to give your bread the right texture.
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Don’t overmix the batter: Mixing too much can lead to a dense loaf. Stir just until combined to keep your bread light and fluffy.
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Consider adding nuts: If you enjoy a bit of crunch, adding chopped walnuts or pecans can add texture and flavor to your pumpkin bread.
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Store properly: To keep your bread fresh, wrap it tightly in plastic wrap and store it at room temperature for up to 3 days. For longer storage, consider freezing individual slices.
How to Serve Gluten-Free Pumpkin Bread
Presenting your gluten-free pumpkin bread can elevate the whole experience. Here are some fun ways to serve this delightful treat!
Garnishes
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Creamy nut butter: A dollop of almond or cashew butter on top adds a rich creaminess that complements the spices beautifully.
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Maple syrup drizzle: A light drizzle of pure maple syrup can bring out the natural sweetness of the pumpkin while adding another layer of flavor.
Side Dishes
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Fresh fruit salad: A refreshing mix of seasonal fruits like apples, pears, and berries provides a sweet contrast that balances the richness of the pumpkin bread.
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Yogurt parfait: Layering yogurt with granola and sliced bananas or berries makes for a wholesome side that pairs well with coffee or tea.
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Warm spiced chai: The warm spices in chai complement the flavors in your pumpkin bread perfectly, creating a cozy pairing ideal for chilly mornings.
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Simple green salad: A crisp salad with mixed greens, cherry tomatoes, and a light vinaigrette offers a refreshing contrast to the sweetbread, making it an excellent brunch option.
With these serving suggestions and tips in mind, you’re ready to enjoy every bite of your delicious gluten-free pumpkin bread! Happy baking!
Make Ahead and Storage
This Gluten-Free Pumpkin Bread is perfect for meal prep! You can easily make it ahead of time and store it for later enjoyment. Whether you’re planning for a busy week or preparing for a cozy gathering, this bread keeps well and tastes fantastic.
Storing Leftovers
- Allow the bread to cool completely before storing.
- Wrap the loaf tightly in plastic wrap or aluminum foil.
- Store at room temperature for up to 3 days or in the refrigerator for up to a week.
Freezing
- Once cooled, slice the bread into individual portions.
- Wrap each slice in plastic wrap, then place them in a freezer-safe bag.
- Freeze for up to 3 months. When ready to enjoy, simply thaw overnight in the fridge or pop a slice in the toaster!
Reheating
- For best results, reheat slices in the toaster until warmed through.
- Alternatively, use a microwave on medium power for about 15-20 seconds per slice.
- Enjoy warm with your favorite spread or simply as is!
FAQs
Here are some common questions about making Gluten-Free Pumpkin Bread:
Can I use almond flour for gluten-free pumpkin bread?
Yes, you can substitute almond flour; however, you’ll need to adjust the liquid ratio slightly since almond flour absorbs more moisture than standard gluten-free flour.
How do I ensure my gluten-free pumpkin bread stays moist?
To keep your Gluten-Free Pumpkin Bread moist, make sure not to overbake it and consider adding extra pumpkin puree or applesauce to your batter for additional moisture.
Is this gluten-free pumpkin bread suitable for vegan diets?
While this recipe currently includes eggs, you can substitute each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for a vegan version.
What can I add to my gluten-free pumpkin bread?
You can enhance your Gluten-Free Pumpkin Bread by adding nuts, seeds, or gluten-free chocolate chips for extra flavor and texture!
Final Thoughts
I hope you find joy in baking this Gluten-Free Pumpkin Bread! It’s not just delicious but also a wonderful way to celebrate the flavors of fall with family and friends. Whether served as breakfast, dessert, or an afternoon snack with tea, this recipe is bound to become a beloved favorite. Enjoy every moment of making it—and don’t forget to share your creations with loved ones!
Gluten-Free Pumpkin Bread
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in the warmth of fall with this delightful Gluten-Free Pumpkin Bread. This easy-to-make recipe combines the rich flavors of pumpkin and spices, creating a moist, fluffy loaf that’s perfect for breakfast, snacks, or dessert. With a preparation time of just 10 minutes, you can have this bread baking in no time, filling your home with its inviting aroma. Packed with wholesome ingredients and customizable options, this pumpkin bread is sure to become a family favorite. Whether enjoyed on its own or paired with nut butter or maple syrup, every slice offers a burst of flavor that celebrates the essence of autumn.
Ingredients
- 3 1/2 cups gluten-free flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground cloves
- 4 eggs
- 2/3 cup water
- 2 cups pumpkin puree
- 2 cups sugar
- 1 cup brown sugar
- 1 cup oil
Instructions
- Preheat your oven to 350°F (175°C) and grease three 8-inch loaf pans.
- In a bowl, mix the gluten-free flour, baking soda, salt, cinnamon, nutmeg, and ground cloves.
- In another bowl, whisk together the eggs, water, pumpkin puree, both sugars, and oil until well combined.
- Gradually stir in the dry ingredients until just blended; the batter will be thick.
- Pour into prepared pans and bake for about 60 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes before transferring to wire racks to cool completely.
Nutrition
- Serving Size: 1 slice (approx. 80g)
- Calories: 265
- Sugar: 32g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
