Perfectly spiced pumpkin bread with a tender crumb and warm, cozy flavors is the ideal autumn treat. This gluten-free quick bread is flavored with hints of cinnamon, nutmeg, ginger, and vanilla. Top with a swoosh of maple butter and enjoy as an extra special breakfast, an afternoon snack, or a festive dessert for your holiday gatherings.
Gluten-Free Pumpkin Bread
- 2 cups (290 g) Bob's Red Mill Gluten-Free 1-To-1 Flour (do not substitute for another gluten-free flour blend)
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1 1/3 cup (310 g) pumpkin puree
- 1 cup (158 g) brown sugar
- 1/4 cup (55 g by weight) avocado oil (or other neutral-flavored oil)
- 3 (150 g) large eggs
- 2 teaspoon vanilla extract
- pepitas (optional for sprinkling on top)
- 1/2 cup butter, softened to room temperature
- 1/4 cup pure maple syrup
Gluten-Free Pumpkin Bread
- Prep: Position a rack in the center of the oven and preheat to 350ºF. Prepare a 9x5 inch loaf pan with non-stick spray and line the bottom and sides with a piece of parchment paper sized to fit.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice.
- Mix wet ingredients: In a large bowl, whisk together the pumpkin puree, brown sugar, oil, eggs, and vanilla until combined.
- Combine: Gently fold the dry ingredients into the wet ingredients until incorporated. Using a spatula, scrape the batter into the prepared loaf pan. Smooth out the surface of the batter with the spatula and sprinkle the top with pepitas.
- Bake: Bake for 60 minutes or until a toothpick inserted in the center comes out clean. Check the loaf after 45 minutes and if it’s browning too quickly move it to a lower rack or cover the loaf loosely with a sheet of aluminum foil for the last 15 minutes of baking.
- Cool & EAT!: Remove the loaf from the oven and allow the bread to cool in the loaf pan for about 10 minutes, then remove it from the pan and place it on a wire rack to cool. Slice and serve warm or at room temperature with a big schmear of maple butter.
- Make the maple butter: While the pumpkin bread is baking, let's make the maple butter! Combine the butter and maple syrup in a bowl and beat with an electric mixer until well blended.
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Dairy-Free: While the pumpkin bread is dairy-free the maple butter is not. For dairy-free maple butter substitute the butter for vegan butter such as Miyoko's Vegan Butter.
Storage: Remove the pumpkin bread from the loaf pan, allow it to cool, then wrap it in aluminum foil or store in an air-tight container. Store on the countertop or in the fridge for up to 10 days. Store the maple butter in an airtight container in the refrigerator for up to 6 months.
How to freeze pumpkin bread: Allow the pumpkin bread to cool to room temperature and wrap the loaf in plastic wrap making it as airtight as possible. Then wrap the loaf with a second layer of aluminum foil over the plastic wrap or place the plastic-wrapped loaf in a freezer-safe storage bag.
Muffins: This pumpkin bread can easily be baked into gluten-free pumpkin muffins if you prefer. Divide the batter evenly among 12 muffin cups lined with paper liners. Decrease the bake time to 25-30 minutes.
- Category: Snack
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Keywords: pumpkin bread, gluten-free baking, snack, dessert, fall recipes