Gluten Free Pumpkin Bread Recipe

Rating 5.0
| 1
Moist, flavorful and tender gluten free pumpkin bread is the perfect autumnal treat. Topped with a crispy cinnamon sugar crust and pepitas, this gluten free loaf is exceptional.
Utensils Breakfast
Globe New American
15
ingredients
8
steps
70
minutes
Giselle is a recipe developer and content creator that loves all things sweet and savory. She runs her own food blog, The Busy Spatula, and her work has been featured on Yahoo!, Marvel Studios and the Kitchn.

Ingredients

Servings:
8
For the Gluten Free Pumpkin Bread
1 1/2 cup(s)
gluten free 1:1 baking flour
1 tsp
baking soda
1/2 tsp
baking powder
2 tsp
pumpkin pie spice
1/2 tsp
salt
1 3/4 cup(s)
pumpkin puree
3/4 cup(s)
dark brown sugar
1/2 cup(s)
granulated sugar
3
large eggs
1/2 cup(s)
canola or vegetable oil
2 tsp
pure vanilla extract
1/2 cup(s)
pepitas
1
batch of cinnamon sugar, see below
For the Cinnamon Sugar
1 1/2 tblsp
granulated sugar
1/2 tsp
ground cinnamon

Directions 8 steps | 70 Minutes

Step 1

Preheat the oven to 375°F. Grease and line an 8x4-inch loaf pan with parchment paper. Measure and prep all ingredients.

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Step 2

Prepare the dry ingredients. In a large bowl, whisk together the gluten free 1:1 baking flour, baking soda, baking powder, pumpkin pie spice and salt. Set aside.

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Step 3

Prepare the wet ingredients. In a second bowl, whisk together the pumpkin puree, dark brown sugar, granulated sugar, eggs, canola (or vegetable) oil and vanilla extract. Whisk together until well combined.

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Step 4

Pour the wet ingredients into the dry ingredients and use a silicone spatula to fold the batter until just combined. 

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Step 5

Pour the batter into the prepared loaf pan. 

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Step 6

In a small bowl, whisk together the cinnamon and sugar. 

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Step 7

Sprinkle the cinnamon sugar over the batter. Top with the pepitas. Bake the loaf for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Tent the loaf with aluminum foil at the 30-minute mark to ensure that the top of the loaf does not become too dark. 

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Step 8

Let the loaf cool on a wire rack for about 15 minutes. Remove the bread from the loaf pan and let cool completely. Slice and serve. Enjoy!

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Nutrition Per Serving
View All
CALORIES
415
FAT
20.2 g
PROTEIN
7.9 g
CARBS
52.5 g

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1 Comments
1 Comments
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Ten A.

Ten

20 Oct 2022

This recipe of Gluten Free Pumpkin Bread taste really good. It is super moist and flavorful. A must try.

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