Why You’ll Love this Gluten Free Pumpkin Bread Recipe
Whether you’re gluten intolerant or just looking to indulge in a delicious fall treat, you’re going to love this gluten-free pumpkin bread recipe.
It’s incredibly moist, bursting with pumpkin flavor, and perfectly spiced with cinnamon and nutmeg. The aroma that fills your kitchen while it bakes is enough to make anyone’s mouth water.
I can’t tell you how many times my friends have raved about it, even those who aren’t gluten-free. Plus, it’s super easy to make!
You’ll find that it’s a fantastic way to celebrate the season and share with loved ones. Whether you slice it for breakfast or serve it at a gathering, this pumpkin bread is sure to become a favorite in your home.
Ingredients of Gluten Free Pumpkin Bread
When it comes to baking, having the right ingredients is key, especially for something as delicious as gluten-free pumpkin bread. The combination of flavors and textures in this recipe is what makes it so irresistible. You’ll need a mix of dry and wet ingredients to create that perfect moist loaf that everyone will love.
Trust me, this is one of those recipes you’ll want to keep handy, not just for fall, but year-round. Let’s explore the ingredients you’ll need to whip up this delightful treat.
Here’s what you’ll need:
- 4 cups gluten-free flour
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons salt
- 2 teaspoons xanthan gum or 2 teaspoons guar gum
- 1/2 teaspoon ground clove
- 1 teaspoon allspice
- 1 teaspoon nutmeg
- 1 cup white sugar
- 2/3 cup brown sugar
- 15 ounces pumpkin puree (like Libby’s)
- 4 large eggs
- 1/4 cup canola oil
- 1 cup unsweetened applesauce
- 1 cup nonfat milk
- 1 1/2 cups semi-sweet chocolate chips (optional, but highly recommended)
Now, before you start mixing, consider this: gluten-free baking can be a bit tricky due to the lack of gluten, which provides structure. That’s where the xanthan gum or guar gum comes into play. They help to mimic that chewy texture we all love in traditional bread.
Also, make sure your pumpkin puree is smooth and free of any additives. And if you’re a chocolate lover like me, don’t skip on those chocolate chips—they add a rich, sweet surprise with every bite.
How to Make Gluten Free Pumpkin Bread
Making gluten-free pumpkin bread is like wrapping yourself in a cozy blanket on a chilly day—comforting and oh-so-satisfying. Start by grabbing a very large mixing bowl because trust me, you’ll need the space.
First things first, take 4 large eggs and beat them until they’re light and frothy. This is where the magic begins. Next, mix in 1 cup of white sugar, 2/3 cup of brown sugar, 15 ounces of pumpkin puree (I recommend Libby’s for its rich flavor), 1 cup of unsweetened applesauce, and 1/4 cup of canola oil. Stir it all together until you have a beautiful, velvety mixture. It should smell incredible at this point, and if it doesn’t, you might want to check if you’ve left out the pumpkin—don’t worry, it happens to the best of us.
Now, let’s tackle the dry ingredients. In a separate bowl, whisk together 4 cups of gluten-free flour, 2 teaspoons of cinnamon, 2 teaspoons of baking soda, 1 teaspoon of baking powder, 1 1/2 teaspoons of salt, 2 teaspoons of xanthan gum (or guar gum if you’re feeling adventurous), 1/2 teaspoon of ground clove, 1 teaspoon of allspice, and 1 teaspoon of nutmeg. This mixture is where all those warm, spicy flavors come from, so make sure you get it right.
Gradually add the dry ingredients to your wet mix, about half at a time, stirring until everything is combined. Then, slowly beat in 1 cup of nonfat milk until you have a smooth batter—no flour lumps, please. And if you’re feeling a little indulgent, now’s the time to fold in 1 1/2 cups of semi-sweet chocolate chips. I mean, who can resist chocolate, right?
Once your batter is ready, it’s time to pour it into your greased and floured small loaf pans—aim for about 2/3 to 3/4 full. Just be cautious, as these loaves will rise quite a bit. Before popping them into the oven, sprinkle a pinch of cinnamon and brown sugar on top for that extra touch of sweetness.
Bake in a preheated oven at 350 degrees for about 40 to 45 minutes, or until a toothpick comes out clean. If you’re making muffins, those only need about 30 to 35 minutes, so keep an eye on them.
And voilà! You’ll have a deliciously fragrant pumpkin bread that’s perfect for any occasion. Just try not to eat it all in one sitting, though I can’t blame you if you do.
Gluten Free Pumpkin Bread Substitutions & Variations
After whipping up that delightful gluten-free pumpkin bread batter, you might be itching to get creative with substitutions and variations.
I love swapping out white sugar for coconut sugar or maple syrup for a deeper flavor. If you’re looking to cut calories, using unsweetened applesauce can replace some of the oil.
Want a nutty twist? Try adding ground almonds or walnuts into the mix. For a little extra spice, consider adding crushed ginger or cardamom.
Don’t forget about the chocolate chips; you can switch them for dried cranberries or pecans for a different texture. The possibilities are endless, so feel free to experiment until you find your perfect combination!
What to Serve with Gluten Free Pumpkin Bread
While enjoying a slice of gluten-free pumpkin bread, I often think about what delightful accompaniments can elevate the experience. A dollop of whipped cream adds a touch of sweetness and creaminess that complements the spices beautifully.
I also love pairing it with a warm cup of spiced chai or apple cider, which enhances the cozy flavors of the bread. For a more indulgent treat, a smear of cream cheese frosting or a rich chocolate spread can take it to the next level.
If you’re in the mood for something savory, sliced cheese or a handful of nuts can create a wonderful contrast. Each of these options brings something special to the table, making every bite even more enjoyable.
Additional Tips & Notes
To guarantee your gluten-free pumpkin bread turns out perfectly, I recommend measuring your ingredients carefully, especially the gluten-free flour, as variations can affect the texture.
Don’t skip the xanthan gum or guar gum; they’re essential for binding the ingredients together. If you want a touch of extra moisture, consider adding a bit more applesauce.
For a more intense flavor, let the batter sit for about 30 minutes before baking. This allows the flavors to meld beautifully.
If you’re using chocolate chips, try tossing them in a little flour to prevent them from sinking.
Finally, keep an eye on your bread during baking; every oven is different, and you might need to adjust the time slightly. Enjoy!