Gluten-Free Pumpkin Bread is a delicious and moist loaf that’s packed with warm fall flavors like cinnamon, nutmeg, and cloves. This easy-to-make bread is perfect for anyone following a gluten-free diet, but it’s so flavorful that everyone will enjoy it! Made with pumpkin puree, it stays wonderfully tender and has just the right amount of sweetness. Whether enjoyed for breakfast, as a snack, or a dessert, this comforting and spiced pumpkin bread is a great way to celebrate the autumn season while keeping it gluten-free.
Ingredients
- 1 3/4 cups gluten-free all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- 1/4 cup milk (dairy or dairy-free)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Mix the wet ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, oil, vanilla extract, and milk until well combined.
- Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Bake the bread: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the pumpkin bread to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
This Gluten-Free Pumpkin Bread is soft, flavorful, and perfect for autumn, making it a crowd-pleaser that’s both gluten-free and delicious!
