Gluten-Free Pumpkin Bread
A soft, spiced pumpkin bread made gluten-free with a tender crumb and cozy autumn flavors. Naturally dairy-free (optional dairy-free maple butter), fiber-rich, and easy to make in one bowl. Perfect for breakfast, snacking, or meal-prep, and can also be baked into muffins.
Equipment
- 1 Food Scale
- 1 9×5-Inch Loaf Pan
- 2 mixing bowls (medium + large)
- 1 Whisk
- 1 Spatula
- 1 Wire rack
- 1 Electric mixer (for maple butter)
- Parchment paper + aluminum foil
Ingredients
For the Pumpkin Bread:
- 2 cups 290 g gluten-free 1-to-1 flour blend (Bob’s Red Mill recommended)
- 1 tablespoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- 1 ⅓ cups 310 g pumpkin purée
- 1 cup 158 g brown sugar
- ¼ cup 55 g avocado oil (or neutral oil)
- 3 large eggs
- 2 teaspoons vanilla extract
- Pepitas optional, for topping
For the Maple Butter:
- ½ cup 115 g unsalted butter, room temperature
- ¼ cup 60 ml pure maple syrup
Instructions
- Prepare the Baking Pan and Oven: Begin by preheating your oven to 350°F (175°C) so it reaches the right temperature by the time your batter is ready. Place the oven rack in the center position to ensure even baking.Next, lightly coat a 9x5-inch loaf pan with non-stick cooking spray or a thin layer of oil. For extra protection against sticking, line the bottom and the two longer sides of the pan with a strip of parchment paper, leaving a little overhang. This makes lifting the bread out after baking simple and mess-free.
- Mix the Dry Ingredients: In a medium-sized mixing bowl, combine the dry ingredients. Add the gluten-free flour blend, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. Use a whisk to stir them together thoroughly until the mixture looks evenly combined with no visible clumps of spices or leavening agents. This step ensures the spices are distributed evenly, so every slice of bread has consistent flavor.
- Whisk the Wet Ingredients: In a large mixing bowl, add the pumpkin purée, brown sugar, oil, eggs, and vanilla extract.Whisk everything together until smooth and well blended. The mixture should look glossy, thick, and uniform. Whisking thoroughly at this stage helps dissolve the sugar and ensures the oil and eggs are evenly incorporated, which creates a moist and tender loaf later.
- Combine Wet and Dry Mixtures: Now it’s time to bring the two mixtures together. Gradually add the dry ingredients into the bowl with the wet mixture. Switch to a spatula and gently fold the flour mixture in. Work slowly, scraping along the sides and bottom of the bowl so no streaks of flour remain. Be careful not to overmix—stir just until you no longer see dry flour. Overmixing can lead to a dense loaf, so a light hand is best.
- Fill and Top the Loaf Pan: Once the batter is ready, transfer it into your prepared loaf pan. Use the spatula to spread the batter evenly, smoothing the top so it bakes uniformly. For a nice crunch and decorative finish, sprinkle a small handful of pepitas (pumpkin seeds) over the surface. This step is optional but adds texture, color, and a festive touch to the loaf.
- Bake the Pumpkin Bread: Place the loaf pan into the preheated oven and bake for 60 minutes, or until the bread is fully cooked through. At the 45-minute mark, check the loaf: if the top is browning too quickly, loosely tent a piece of aluminum foil over the pan or move it to a lower rack. The bread is done when a toothpick or thin knife inserted in the center comes out clean, with no wet batter clinging to it.
- Cool the Loaf Before Slicing: When the bread is finished baking, carefully remove the pan from the oven and place it on a wire cooling rack. Let the loaf rest in the pan for 10 minutes to firm up. Then, lift it out using the parchment paper overhang or gently turn it out onto the rack. Allow the bread to cool completely or at least until it is just warm before slicing. Cutting too soon can cause the loaf to crumble.
- Make the Maple Butter: While the bread is baking or cooling, prepare the maple butter. Place the softened butter into a small mixing bowl. Add the pure maple syrup and beat the two together with an electric hand mixer until light, creamy, and well blended. The result should be a silky spread with a mild sweetness that pairs perfectly with the spiced pumpkin bread.
- Serve and Enjoy: Slice the pumpkin bread with a sharp serrated knife into even pieces. Serve it plain, or spread generously with the freshly whipped maple butter for extra flavor. This bread is delicious warm out of the oven, at room temperature, or lightly toasted the next day.
Notes
- Use a 1-to-1 gluten-free flour blend like Bob’s Red Mill for best results. Substituting other blends may alter the texture.
- Make sure your pumpkin purée is plain (not pumpkin pie filling), as pie filling contains added sugar and spices.
- For a lighter loaf, avoid overmixing the batter; fold just until the flour is absorbed.
- Pepitas on top add crunch and a beautiful finish but can be skipped if desired.
- Check the bread at 45 minutes to prevent over-browning; cover loosely with foil if needed.
- This bread is naturally dairy-free; swap butter for vegan butter in the maple butter to keep the spread dairy-free as well.
- The recipe is freezer-friendly, making it great for meal-prep or holiday baking ahead of time.
- For a quicker option, bake the batter as muffins (25–30 minutes bake time).
