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A loaf of pumpkin bread cools on a wire rack next to a bowl of maple butter.

Gluten-Free Pumpkin Bread


  • Author: Shannon Emery
  • Total Time: 1 hour 10 minutes
  • Yield: Serves 10 1x
  • Diet: Gluten Free

Description

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.


Ingredients

Scale

Gluten-Free Pumpkin Bread

Maple Butter

  • 1/2 cup butter, softened to room temperature
  • 1/4 cup pure maple syrup

Instructions

Gluten-Free Pumpkin Bread

  1. 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. 
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice.
  3. Mix wet ingredients: In a large bowl, whisk together the pumpkin puree, brown sugar, oil, eggs, and vanilla until combined. 
  4. 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.
  5. 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.
  6. 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.

Maple Butter

  1. 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.

Notes

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.

  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Category: Snack
  • Method: Bake
  • Cuisine: American

Keywords: pumpkin bread, gluten-free baking, snack, dessert, fall recipes

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