Key takeaways
- 1¾ cups (about 245 g) all-purpose gluten-free flour blend, preferably one that includes xanthan gum
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2 large eggs, at room temperature
- ¾ cup (150 g) packed brown sugar
- ½ cup (100 g) granulated sugar
- 1 cup (about 245 g) plain pumpkin purée, not pumpkin pie filling
- ½ cup (120 ml) neutral oil, such as canola or avocado oil
- ¼ cup (60 ml) milk or unsweetened dairy-free milk
- 1 teaspoon vanilla extract
- Optional: ½ cup (about 85 g) chocolate chips or chopped walnuts
Gluten Free Pumpkin Bread Recipe: Easy Moist Loaf
This gluten free pumpkin bread recipe makes one tender 9-by-5-inch loaf: use a reliable all-purpose gluten-free flour blend with xanthan gum, measure the pumpkin carefully, and bake at 350°F for about 55–70 minutes.
Recipe at a glance
| Detail | Specification |
|---|---|
| Yield | 1 loaf, about 10–12 slices |
| Pan | 9 × 5 inches, standard metal loaf pan |
| Oven | 350°F (175°C) |
| Bake time | 55–70 minutes |
| Rest before slicing | At least 2 hours |
Ingredients
- 1¾ cups (about 245 g) all-purpose gluten-free flour blend, preferably one that includes xanthan gum
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2 large eggs, at room temperature
- ¾ cup (150 g) packed brown sugar
- ½ cup (100 g) granulated sugar
- 1 cup (about 245 g) plain pumpkin purée, not pumpkin pie filling
- ½ cup (120 ml) neutral oil, such as canola or avocado oil
- ¼ cup (60 ml) milk or unsweetened dairy-free milk
- 1 teaspoon vanilla extract
- Optional: ½ cup (about 85 g) chocolate chips or chopped walnuts
Why the flour blend and moisture balance matter
Gluten-free blends differ: some contain starches and gums that help bind a loaf, while others are mostly individual flours. Choose a blend labeled for baking or all-purpose use, and check its ingredients. If it already contains xanthan gum, don’t add extra; too much can make the crumb gummy. If it contains no binder, this recipe may crumble, so use a blend designed to replace wheat flour in cakes and quick breads.
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Weighing the flour gives the most repeatable result. If measuring by volume, spoon it loosely into the cup and level the top rather than scooping directly from the bag, which can pack in extra flour. Excess flour is a common cause of dry, dense gluten-free bread.
Pumpkin purée supplies both water and fiber, so more is not automatically better. Use a level cup of plain purée. Pumpkin pie filling contains sweeteners and spices, and may have a different consistency; substituting it can throw off both flavor and moisture. Oil helps keep the loaf soft after cooling, while the small amount of milk loosens the thick batter enough to bake evenly.
Method
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Prepare the pan and oven. Heat the oven to 350°F (175°C). Grease a 9-by-5-inch metal loaf pan and line it with a strip of parchment paper, leaving overhang on the long sides for lifting the loaf out.
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Mix the dry ingredients. In a medium bowl, whisk the flour blend, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg until evenly combined. Breaking up lumps now helps prevent pockets of leavener in the finished bread.
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Mix the wet ingredients. In a large bowl, whisk the eggs and both sugars. Whisk in the pumpkin, oil, milk, and vanilla until smooth.
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Combine without overmixing. Add the dry ingredients to the wet mixture and stir just until no dry streaks remain. Fold in chocolate chips or walnuts, if using. The batter will be thick; avoid adding extra liquid unless it is stiff enough that you cannot spread it into the pan.
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Fill and bake. Scrape the batter into the pan and smooth the top. Bake for 55–70 minutes. If the top darkens before the center is done, loosely cover it with foil for the remainder of baking.
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Check the center and cool fully. Insert a thin skewer into the middle of the loaf; it should come out without wet batter, though a few moist crumbs are fine. If you use an instant-read thermometer, aim for roughly 200–205°F (93–96°C) in the center. Cool in the pan for 15 minutes, lift out, and cool on a rack for at least 2 hours before slicing.
Pan size, timing, and texture adjustments
Pan dimensions affect how quickly the center cooks. A narrower or deeper pan makes a taller loaf that may need more time; a wider pan spreads the same batter thinner and may finish sooner. Ovens also vary, so use the time range as a guide and check the center rather than relying on a browned top.
| Pan or adjustment | Likely result | What to do |
|---|---|---|
| 9 × 5-inch pan | Standard loaf height | Begin checking at 55 minutes |
| 8½ × 4½-inch pan | Taller loaf; center may take longer | Fill no more than about two-thirds full; check from 60 minutes |
| Two 8 × 4-inch pans | Two smaller loaves | Divide batter evenly and begin checking around 40–45 minutes |
| Glass pan instead of metal | May brown differently and bake less predictably | Check early and continue until the center is set |
These are starting points, not guarantees: pan materials, oven calibration, and batter depth all affect baking time. Don’t fill a smaller pan to the brim; overflow can leave the center underbaked while the edges dry out.
Cooling, storage, and common fixes
Gluten-free quick bread is fragile while hot. The starches and binder need time to set, so slicing early can make a properly baked loaf seem gummy or cause it to crumble. Once completely cool, store slices in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, wrap individual slices and freeze them in a sealed container for up to 3 months. Thaw at room temperature or warm briefly before serving.
- Gummy middle: The loaf may need more baking time, or it may have been sliced while warm. Check the center with a skewer and cool fully before cutting.
- Dry or crumbly slices: Check that the flour was measured correctly and that the blend includes a binder. Also avoid baking past the point where the center is set.
- Sunken center: Opening the oven early, using too much leavener, or removing the loaf before the middle has set can make it collapse. Wait until near the end of the bake to check.
- Sticky top after storage: Moisture can collect in a sealed container if the loaf was packed warm. Cool it completely before wrapping or covering.
Keeping the recipe gluten-free
Check the flour blend and optional add-ins for gluten-containing ingredients, and use clean bowls, utensils, and work surfaces if avoiding cross-contact matters for your household. A mix labeled gluten-free can be a convenient alternative, but follow its package directions if they differ from the method above; mixes may already contain sugar, leavening, or binders.
