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–+ servings
A slice of gluten-free pumpkin bread spread with butter on a ceramic plate, with more slices on a board behind it.

Gluten Free Pumpkin Bread

easyhealthyrecipes.com/gluten-free-pumpkin-bread/
This healthy gluten free pumpkin bread recipe is moist, spicy, and so good as a snack or to serve for company. Spread butter on a slice and enjoy with a hot cup of tea!
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Recipe makes approximately 12

Equipment Needed

  • 9x5-inch Loaf pan
  • 2 Mixing bowls
  • whisk
  • Spatula

Ingredients Needed

  • 1¾ cups gluten-free 1:1 baking flour (with xanthan gum included)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 15-ounce can pumpkin puree
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • ¾ cup neutral oil (such as canola or avocado oil)
  • 2 tablespoons butter (melted)
  • 2 large eggs
  • ¼ cup full-fat sour cream
  • 1 teaspoon vanilla extract
  • Additional oil or cooking spray (as needed to grease the pan)

Instructions

  • Preheat the oven to 350°F. Grease a 9x5-inch loaf pan with oil or cooking spray. Line with parchment paper, leaving an overhang on the long sides for easy removal.
  • In a medium bowl, whisk together 1¾ cups gluten-free 1:1 baking flour with xanthan gum, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon kosher salt, 1 tablespoon pumpkin pie spice, and 1 teaspoon cinnamon.
  • In a large bowl, whisk together 1 (15-ounce) can pumpkin puree, 1 cup granulated sugar, ½ cup packed brown sugar, ¾ cup neutral oil, and 2 tablespoons melted butter until smooth.
  • Add 2 large eggs, one at a time, whisking after each addition. Whisk in ¼ cup full-fat sour cream and 1 teaspoon vanilla extract.
  • Add the dry ingredients to the wet ingredients. Fold together with a spatula until evenly combined and no streaks of flour remain.
  • Pour the batter into the prepared pan and smooth the top. Fill no more than three-quarters full; bake any excess batter separately in muffin cups.
  • Bake for approximately 60 minutes. Check after 40 minutes and tent loosely with foil if the top is browning too quickly.
  • Insert a toothpick into the center. The bread is ready when it comes out with a few moist crumbs and no wet batter. If needed, continue baking, checking every 5 minutes until done.
  • Let the bread cool in the pan for 15 minutes. Use the parchment overhang to carefully lift it onto a wire rack.
  • Let cool completely before slicing, about 2 hours.

Recipe Notes

Flour: Use a gluten-free 1:1 baking blend with xanthan gum included. If yours doesn't have it; add ½ teaspoon xanthan gum for the 1¾ cups flour in the recipe. 
Pumpkin: Use plain pumpkin puree, not sweetened pumpkin pie filling.
Cooking Time: Start checking for doneness at 60 minutes, but your loaf may need 70 minutes or longer. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter. If needed, continue baking in 5-minute increments, tenting loosely with foil if the top is getting too brown.

Nutrition Info (Approximate)

Calories: 318kcal | Protein: 3g | Fat: 18g | Saturated Fat: 4g | Trans Fat: 0.1g | Total Carbs: 39g | Fiber: 2g | Sugar: 26g | Net Carbs: 37g | Vitamin C: 0.2mg | Cholesterol: 35mg | Sodium: 236mg | Potassium: 34mg | Calcium: 44mg | Iron: 1mg