Gluten-Free Pumpkin Bread: The perfect autumn treat

When it comes to fall baking, nothing beats pumpkin bread. It’s filled with warm spices, and the undertones of dark molasses make it rich and comforting. It’s also one of those treats that you can enjoy for breakfast, as an afternoon snack, or for even dessert. There’s nothing better than that!

Our gluten-free pumpkin bread recipe is super easy to make and comes together with just a few simple ingredients. You’ll need pumpkin, of course; but aside from that it’s just the standard gluten-free baking staples: gluten-free flour, eggs, sugar, oil, baking powder, xanthan gum, salt, and spices. And if you want to have a little fun you can throw in some other goodies like nuts, seeds, or chocolate chips.

But no matter how you enjoy it — smeared with a little butter, topped with your favorite nut butter, or even a dollop of whipped cream — this gluten-free pumpkin bread is sure to be a regular addition to your fall baking adventures.

Now, let’s dive into the recipe. To begin, preheat the oven to 350ºF, then grease a 9″ x 5″ loaf pan.

Gluten-Free Pumpkin Bread via @kingarthurflour

Whisk together following ingredients:

4 large eggs
2 tablespoons molasses
1 can (15 ounces) pumpkin purée
1/3 cup vegetable oil

Make sure everything is completely combined and smooth, then set the bowl aside.

Gluten-Free Pumpkin Bread via @kingarthurflour

In a separate bowl, whisk together the dry ingredients:

1 3/4 cups gluten-free flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
2 teaspoons pumpkin pie spice (see the full recipe for individual spice substitutions)

Gluten-Free Pumpkin Bread via @kingarthurflour

Add the egg mixture about half at a time, whisking until combined after each addition. Mix until smooth.

Gluten-Free Pumpkin Bread via @kingarthurflour

Fold in your add-ins — I used 1/2 cup of chopped pecans and 1/2 cup of raw pumpkin seeds.

Gluten-Free Pumpkin Bread via @kingarthurflour

Scoop the batter into the prepared loaf pan and sprinkle with any additional toppings you’d like — I went for a few more chopped pecans and pumpkin seeds, plus a touch of sparkling sugar.

Bake the pumpkin bread for 50 to 60 minutes, until a cake tester or toothpick inserted into the center comes out clean. Remove it from the oven, then let it rest in the pan for about 10 minutes.

Gluten-Free Pumpkin Bread via @kingarthurflour

Once rested, turn it out onto a cooling rack and allow to cool completely before slicing.
Gluten-Free Pumpkin Bread via @kingarthurflour

Enjoy with a bit of butter or toasted with your favorite nut butter for a heartier breakfast or snack. Or you could even allow your bread to go a bit stale — allowing it to sit out for a few days on the counter — and turn it into French toast.

Read, bake, and review (please) our recipe for Gluten-Free Pumpkin Bread.

Print just the recipe.

Alyssa Rimmer
About

Alyssa grew up in Vermont, attended the University of Vermont and now lives in New York City, where she bakes and writes recipes for her blog Simply Quinoa. She's been living gluten-free for over four years. Alyssa also authors her own food blog and enjoys ...

comments

  1. vlouise

    I know I am out of order but I was looking for a fried pie dough/filling recipe and I found none. You have everything but.

    Reply
    1. The Baker's Hotline

      We do have a fried dough recipe on our website, but it sounds like you are looking for something more like a fried hand pie. Our hand pie recipes call for being baked, not fried, but you are more than welcome to use these recipes for fruit-filled hand pies as a base. Good luck and happy baking! Kye@KAF

  2. Rich K

    Can this be made in the Zojirushi bread machine? Any adjustments? I bake gluten free for my wife and we just love our bread machine. Thanks for your help. rich

    Reply
    1. The Baker's Hotline

      This quick bread may be best made by hand and with your oven. We’ve only tested gluten free yeast breads in our handy bread machines. Jon@KAF

  3. Bobby Thompson

    It would be nice if you would add a “print” button this the recipe page so I can print off just the recipe without printing off 6 to 15 pages. Just a suggestion. Bobby

    Reply
    1. The Baker's Hotline

      There should be a “printable version” button at the top of the recipe. Enjoy! Jon@KAF

  4. Conni

    October 29 and there’s still no print button. It’s aggravating to copy the recipe and its pictures into word and delete the pictures so I can print it. Pictures are nice but superfluous.

    Reply
    1. MaryJane Robbins

      Hi Conni,
      We’re sorry to hear that you’re having trouble printing the recipe. The printable version button is located on the right hand side of the recipe, below the time, yield, etc. and above the directions. You can click on that then choose your font size, photo, etc. before printing. ~ MJ

    2. Sam

      Hi Conni-To get to the printable recipe you have to go to under the picture where it says recipe: Gluten Free Pumpkin Bread and click there. 🙂 once in that window there is an option to print the recipe to the right of the small photo. Hope that helps! 🙂

    1. The Baker's Hotline

      Mildred, the molasses adds a distinctive color and flavor to pumpkin bread, but I think it would be fine to substitute either honey or maple syrup for the molasses. Barb@KAF

  5. Mary

    Why wait for Autumn! This recipe is delesh! Very flavorful, I used chopped pecans.
    It’s good served plain or with butter; with cream cheese; orange marmalade, etc.
    Tender, moist, tasty. A keeper.

    Reply

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