This tasty gluten free pumpkin bread recipe is fantastic. One simple extra step goes a long way to providing great lift and texture!
With all of the pumpkin recipes we’ve made and photographed, I’ve gone through plenty of pumpkin spice in the last month or so!
Anyway, today I’m sharing my delicious gluten-free pumpkin bread recipe - all the flavour of a classic pumpkin bread, just as a gluten-free version.
This is the updated version of the breakfast loaf recipe I published for the first time in Beyond Flour 2, back in 2016.
A minor tweak to the technique took this from being a great pumpkin loaf, to the best pumpkin loaf I’ve had - gluten free or otherwise.
It’s not overbearingly sweet, however.
This is the best gluten-free pumpkin bread to slather with cream cheese and enjoy with a cup of coffee on a crisp fall morning, IMHO.
It's also great drizzled with my Maple Caramel Sauce.
PS: If you have the patience, let a few slices dry out a bit and use it for a spiced French toast - so good!
Gluten-free Pumpkin Loaf Ingredients
For the most part, this gluten-free pumpkin bread recipe uses fairly simple ingredients, that should be available in any large grocery store.
Gluten Free Flour Blend
As with all of my gluten-free baking, I use a few healthy gluten free flours as individual ingredients, rather than using an all purpose gluten-free flour blend.
Customizing the flours I use - and the proportions I use them in - gives me much better control over the texture and flavour of a recipe, and ensures a better outcome.
As added bonus, it’s more consistent, and also a more healthy pumpkin bread, as a result!
For this recipe, I use:
I use canned pumpkin puree, NOT pumpkin pie filling. Pie filling has fillers, sweeteners, etc - you want just plain pumpkin purée for the best pumpkin flavor and results.
Homemade pumpkin puree is also a great option.
I use a blend of spices, including:
That said, if you want to use Pumpkin Pie Spice, go for it! You’ll want to use 2 ¼ - 2 ½ teaspoon in place of those 4 spices.
I use melted, unsalted butter for this recipe, but you can substitute oil if you want a dairy-free version.
Coconut oil is my favourite sub, but vegetable oil and canola oil are great options also.
I tend to avoid using olive oil in this, as the stuff we buy tends to be pretty strongly flavoured.
Rounding out the recipe are these last few ingredients ... no commentary needed. 🙂
Milk or Almond milk
Light brown sugar
Walnuts or pecans
Feel free to swap out some or all of the nuts for pumpkin seeds or dark chocolate chips.
Pumpkin seeds also look nice when scattered across the surface of the batter before baking.
How to Make Gluten-Free Pumpkin Brread
The full recipe is in the recipe card at the end of this post, this is the pictorial walk through.
Preheat oven to 350 F (180 C). Grease 1 large loaf pan, line with parchment paper if desired.
In a large bowl, whisk together flours, brown sugar, baking powder, xanthan gum, baking soda, salt, and spices.
Carefully separate eggs, placing yolks in the dry ingredients bowl along with the pumpkin, melted butter, milk, and vanilla.
Whisk until smooth and well combined.
Add walnuts to the large mixing bowl, continue mixing just until everything is well combined. Set aside.
If you’re using a stand mixer, use the whisk attachment. Personally, I’ve really taken to using my hand mixer for making quick bread.
Gently fold whipped egg whites into the main batter, until all of the “white” disappears.
Pour batter into prepared loaf pan.
For best results, keep a close eye on it - take it out as soon as it comes out clean, be careful not to over-bake it. (Can cause a dry loaf).
Place pan on a wire rack (if you have one) to help it cool down a bit before cutting and serving.
Leftover bread can be cooled to room temperature and wrapped in plastic wrap - or transferred to an air-tight container or freezer bag - and chilled for several days.
This pumpkin bread is best served warm, so I recommend reheating leftovers in the microwave before serving.
Gluten-Free Pumpkin Recipes
Looking for even more pumpkin recipes to celebrate the fall season - or serve as a great addition for your Thanksgiving spread? Here are some easy gluten free options for you!
Baked Pumpkin Custard
Copycat Pumpkin Spice Latte
Easy Pumpkin Martini
Gluten-Free Maple Pumpkin Pie
Gluten Free Pumpkin Spice Mini Doughnuts
Gluten-Free Sopaipillas Pasadas
Keto Pumpkin Bars
Keto Pumpkin Fat Bombs
Pumpkin Chai Latte
Pumpkin Chia Pudding
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Gluten Free Pumpkin Bread
- Loaf pan
- 1 cup Light buckwheat flour
- 1 cup Light brown sugar packed
- ½ cup Sorghum flour
- ¼ cup Coconut flour
- 2 teaspoon Baking powder
- 1 teaspoon Xanthan gum
- ½ teaspoon Baking soda
- 1 teaspoon Salt
- 1 teaspoon Cinnamon
- ½ teaspoon Ground ginger
- ½ teaspoon Nutmeg
- ¼ teaspoon Ground cloves
- 3 Large eggs
- 1 cup Canned pumpkin puree
- ¼ cup Butter melted
- ¼ cup Milk or Almond milk
- 2 teaspoon Vanilla extract
- ½ cup Walnuts or pecans
- Preheat oven to 350 F (180 C). Grease 1 large loaf pan.
- In a large bowl, whisk together flours, brown sugar, baking powder, xanthan gum, baking soda, salt, and spices..
- Carefully separate eggs, placing yolks in the dry ingredients bowl along with the pumpkin, melted butter, milk, and vanilla. Whisk until smooth and well combined.
- Add walnuts, continue mixing just until everything is well combined. Set aside.
- In a – very clean – mixing bowl or stand mixer, whip the egg whites on high speed, until stiff peaks form.
- Gently fold whipped egg whites into the main batter, until all of the “white” disappears.
- Pour batter into prepared loaf pan. Bake for about 60-70 minutes, or until crust is a rich golden brown, and knife inserted into middle of loaf comes out clean.
- Best served warm.