Irresistible Gluten-Free Pumpkin Bread in 60 Min Guaranteed

There’s something magical about the smell of pumpkin bread baking in the oven, especially when it’s gluten-free and just as delicious as the traditional version. I’ve been making this gluten-free pumpkin bread for years, and it’s become a staple in my kitchen every fall. Seriously, it’s the kind of recipe that makes you want to curl up with a slice, a cup of coffee, and maybe a cozy blanket.

What I love most about this recipe is how simple it is – no complicated steps or hard-to-find ingredients. Just wholesome, real food that comes together in one bowl (okay, maybe two). The result? A moist, flavorful bread that’s packed with warm spices and the perfect amount of pumpkin goodness. Plus, it’s gluten-free, so everyone can enjoy it without feeling left out.

Whether you’re new to gluten-free baking or a seasoned pro, this pumpkin bread is a game-changer. It’s not just a treat; it’s a hug in loaf form. Trust me, once you try it, you’ll be making it all season long.

Why You’ll Love This Gluten-Free Pumpkin Bread

Let me tell you why this pumpkin bread has become my go-to fall recipe (and why I end up baking it at least twice a week when the leaves start changing):

• It’s foolproof – Seriously, if you can stir ingredients together, you can make this bread. No fancy techniques or equipment needed.
• That texture though – Moist, tender crumb that doesn’t crumble apart like some gluten-free baked goods tend to do.
• Warm spices that hug your soul – The perfect blend of cinnamon, nutmeg, and cloves will make your kitchen smell like autumn heaven.
• Naturally sweetened with maple syrup instead of refined sugar – you get all the cozy vibes without the sugar crash.
• Quick from bowl to oven – In about 10 minutes of prep time, you’ll have this beauty ready to bake.

Every bite tastes like fall wrapped in a warm blanket – and who doesn’t want that?

Ingredients for Gluten-Free Pumpkin Bread

Gathering the right ingredients is the first step to pumpkin bread magic! Here’s what you’ll need – and yes, every single one matters:

• 1 3/4 cups gluten-free all-purpose flour – I use Bob’s Red Mill 1-to-1 blend, but your favorite mix will work
• 1 tsp baking soda – Make sure yours is fresh for maximum rise
• 1/2 tsp baking powder – The perfect partner to the baking soda
• 1/2 tsp salt – Just enough to balance all those sweet flavors
• 1 1/2 tsp ground cinnamon – The star of our spice show
• 1/2 tsp ground nutmeg – Freshly grated if you’re feeling fancy
• 1/4 tsp each ground cloves and ginger – These subtle background players make all the difference
• 1/2 cup coconut oil, melted – Measure it solid, then melt (trust me, it’s easier this way)
• 1/2 cup maple syrup – The real stuff, not pancake syrup
• 2 large eggs – Room temperature blends in smoother
• 1 cup pumpkin puree – Not pie filling! Look for 100% pumpkin
• 1 tsp vanilla extract – Pure vanilla if you’ve got it

See? Nothing weird or hard to find – just simple ingredients that create something extraordinary together.

How to Make Gluten-Free Pumpkin Bread

Okay, let’s get baking! This gluten-free pumpkin bread comes together so easily, you’ll wonder why you ever bought store-bought. Just follow these simple steps – I’ve included all my little tricks that make this recipe foolproof.

First things first: preheat your oven to 350°F. While that’s heating up, grab your favorite loaf pan (I use a 9×5-inch) and give it a good greasing. You can use coconut oil, butter, or even baking spray – just make sure you get into all the corners!

Now for the dry ingredients. In a large mixing bowl, whisk together:

• The gluten-free flour
• Baking soda
• Baking powder
• Salt
• All those warm spices (cinnamon, nutmeg, cloves, and ginger)

Whisk until everything is evenly distributed – no spice clumps allowed! Set this bowl aside.

In another bowl (yes, we’re using two bowls – but it’s worth it!), mix the wet ingredients:

• Melted coconut oil
• Maple syrup
• Eggs
• Pumpkin puree
• Vanilla extract

Whisk until everything is smooth and gorgeous. You’ll notice the mixture turns this beautiful pumpkin-orange color that just screams fall.

Here comes the magic moment: pour the wet ingredients into the dry ingredients. Now, grab a spatula and gently fold everything together. Stop mixing as soon as you don’t see any dry flour pockets – overmixing is the enemy of tender gluten-free bread!

Pour the batter into your prepared loaf pan and smooth the top with your spatula. If you’re feeling fancy, sprinkle some pumpkin seeds or walnuts on top – totally optional but adds nice crunch.

Pop it in the oven and bake for 50-60 minutes. Start checking at 50 minutes – insert a toothpick near the center. If it comes out clean or with just a few moist crumbs, it’s done! The top should be golden brown and spring back when lightly pressed.

Here’s the hardest part: let it cool in the pan for 10 minutes before transferring to a wire rack. I know, I know – the smell is intoxicating and you want to dive right in! But this waiting time helps the bread set properly so it doesn’t fall apart when slicing.

Once cooled (or mostly cooled – I won’t judge if you sneak a warm slice), slice and enjoy!

Tips for Perfect Gluten-Free Pumpkin Bread

After making this pumpkin bread more times than I can count (seriously, my neighbors start asking for it when September hits), I’ve picked up some foolproof tricks:

• Pure pumpkin puree only! That pumpkin pie filling stuff will make your bread way too sweet and change the texture completely.
• Set a timer for 50 minutes – gluten-free baked goods can go from perfect to dry surprisingly fast.
• Mix just until combined – overworking the batter makes tough bread. A few flour streaks are fine!
• Let it cool properly – I know it’s hard, but cutting into warm bread makes it crumble.
• Room temp eggs blend better – just pop cold eggs in warm water for 5 minutes if you forgot to take them out.

Follow these simple tips, and you’ll get perfect pumpkin bread every single time!

Ingredient Notes and Substitutions

Listen, I get it – sometimes you’re halfway through making this pumpkin bread and realize you’re out of maple syrup. Don’t panic! Here’s how to adapt this recipe when you need to:

Gluten-free flour: I swear by Bob’s Red Mill 1-to-1 blend because it already has xanthan gum (which helps mimic gluten). If your mix doesn’t include it, add 1/2 tsp per cup of flour.

Maple syrup: Honey works beautifully as a substitute – just use the same amount. Agave would work too, but reduce baking time by 5 minutes since it’s sweeter.

Coconut oil: Melted butter makes a fantastic swap if you’re not dairy-free. For oil-free, applesauce works but makes a denser bread.

Eggs: Haven’t tested egg substitutes myself, but friends swear by flax eggs (1 tbsp ground flax + 3 tbsp water per egg).

The spices? Those are non-negotiable – they’re what makes this bread taste like autumn!

Serving Suggestions for Gluten-Free Pumpkin Bread

Oh, the possibilities! This pumpkin bread shines all on its own, but here are my favorite ways to enjoy it:

• Toast it lightly and spread with salted butter – the way it melts into those warm spices is heavenly.
• Cream cheese lovers, try a schmear of whipped cinnamon cream cheese for extra decadence.
• Pair with coffee or chai tea – the ultimate cozy breakfast or afternoon pick-me-up.
• For dessert, drizzle with warm caramel sauce and a scoop of vanilla ice cream!

Honestly? It’s delicious any way you slice it!

Storage and Reheating Instructions

Here’s how to keep your gluten-free pumpkin bread tasting fresh (if it lasts long enough to store!):

Room temp: Wrap tightly or store in an airtight container for up to 3 days. I like to tuck a paper towel underneath to absorb any moisture.

Freezing: Slice first, wrap individual pieces in plastic, then freeze in a bag for up to 3 months. Perfect for quick breakfasts!

Reheating: Pop slices in the toaster for 30 seconds or microwave for 15-20 seconds. For frozen, thaw overnight or microwave straight from frozen (about 45 seconds).

Frequently Asked Questions About Gluten-Free Pumpkin Bread

I get questions about this pumpkin bread all the time – here are the answers to everything you might wonder before baking:

Can I use almond flour instead of gluten-free flour mix?
Oh honey, I wish! Almond flour behaves completely differently and would give you a dense, wet loaf. If you want to experiment, try replacing just 1/4 cup of the GF flour with almond flour for extra richness.

How do I know when the bread is done baking?
Your nose will know first – when the whole house smells like pumpkin spice, check with a toothpick. No wet batter should cling to it, just a few moist crumbs. The edges will also pull slightly from the pan.

Can I freeze this pumpkin bread?
You bet! Slice it first, wrap pieces individually in plastic, then stash in a freezer bag. When pumpkin cravings hit, just pop a slice in the toaster – tastes fresh-baked!

Why did my bread sink in the middle?
Usually means it needed 5 more minutes in the oven, or your baking soda/powder might be old. Test them by dropping a pinch in vinegar – if it doesn’t bubble furiously, time to replace!

Can I add nuts or chocolate chips?
Absolutely! Fold in 1/2 cup of your favorite mix-ins right before pouring the batter. Walnuts and pecans are classic, but dark chocolate chips take this bread to dessert territory.

Nutritional Information

Here’s the scoop on what’s in each slice of this glorious gluten-free pumpkin bread (based on 12 slices per loaf). Remember, these are estimates – your exact numbers might vary depending on the brands you use and how thick you slice it (no judgment if you go extra thick!).

• Calories: About 180 per slice
• Fat: 9g (mostly from that good coconut oil)
• Carbs: 23g with 2g fiber
• Sugar: 8g (all natural from the maple syrup and pumpkin)
• Protein: 3g (hello eggs!)

Want more specifics? I used the USDA database and my calculator, but your mileage may vary based on exact ingredients. Either way, it’s way better for you than most coffee shop pumpkin treats!

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