This gluten-free pumpkin bread may be in the form of loaf but it is so light and fluffy, I hesitate to call it bread. The pumpkin spice craze seems to start earlier and earlier every Fall. I try to hold out a little longer than everyone, but when I finally give in, this is the first thing I make is. I am always surprised at how dang good it is.
The recipe is super simple and you don’t need a mixer. Wet ingredients in one bowl and dry in the other. Combine and mix until smooth. This recipe will make a loaf or 20 muffins.
I tested this recipe with King Arthur Measure for Measure Flour. Be sure to check out my collection of King Arthur Gluten-Free Flour recipes. Several other gluten-free flours for baking will work. Cup4Cup (contains dairy) and Pamela’s All Purpose Artisan Blend are similar to King Arthur’s and will work well. All three of these flours are gluten-free certified.
If you use a flour blend that contains xanthan gum, guar gum or inulin (binders), omit the xanthan gum called for in the recipe.
I prefer to mix up my own blend for the chance to branch out from rice flour. My gluten-free flour for baking blend below contains several different flours and lends much more flavor to baked goods than your average rice flour blend.
Here is my special flour blend that I love for this recipe and many more of my gluten-free recipes:
- 1 c sweet white sorghum flour
- 3/4 c millet flour
- 1/4 c brown rice flour
- 2/3 c potato starch
- 1/3 c tapioca starch
See the notes in the recipe for a super easy DIY gluten-free flour blend or my blog post on gluten-free flours and flour blends.
This pumpkin bread is probably my favorite Fall recipe just on its own, but a 4 ingredient rum icing takes it to another level! The kick of rum with the sweet pumpkin spice is perfect. I highly recommend drizzling it on right before serving. Just mix 2 tsp of dark or spiced rum (Captain Morgan Spiced Rum is great for this) and 1-2 tsp water with 3/4 c powdered sugar. That’s it!
For a low sugar icing, try my Icing without Powdered Sugar which uses coconut cream as the base and just teaspoon of sweetener!
Pumpkin Bread Variations
- Spices – I include just cinnamon, allspice and ginger in this gluten-free pumpkin bread but you can also add ⅛ tsp of ground cloves and a pinch of nutmeg for extra spice. And you may think it sounds odd, but a pinch or two of cayenne pepper is great for an extra kick in this sweet bread. Spicely Organics is an excellent source for certified gluten-free spices.
- Butternut Squash – If you can find canned butternut squash puree, it makes for a nice substitute for the canned pumpkin and it’s a little bit sweeter.
- Chocolate Chips – These bring this pumpkin bread closer to a dessert. The chocolate with the spice is a great flavor combination. Stir in 1/2 cup chocolate chips when the batter is combined and us a 9″ loaf pan.
- If you really want to steer this pumpkin bread all the way to the dessert side, drizzle on this chocolate ganache. This ganache is an easy two-ingredient, dairy-free glaze that will create a beautiful smooth topping.
Gluten-Free Pumpkin Bread
- 1/2 c vegetable oil
- 1 cup sugar + 1 Tbsp
- 3 large eggs
- 1 15 oz can pumpkin puree not pumpkin pie filling
- 1 tsp vanilla extract
- 2 cups gluten-free flour blend*
- 1 tsp cinnamon
- 1/8 tsp allspice optional
- 1/8 tsp ground ginger optional
- 3/4 tsp salt
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp xanthan gum
- 1/2 c chopped walnuts or pecans optional
Rum Icing (optional)
- 3/4 c powdered sugar sifted
- 2 tsps dark or spiced rum
- 1 Tbsp sour cream vegan versions ok
- 1-2 tsp water
- Make the Pumpkin bread
- Pre-heat the oven to 350°F and grease an 8½" loaf pan if not adding nuts or a 9" loaf pan if using nuts.
- In medium-sized mixing bowl, whisk the flour, salt, cinnamon, baking powder, baking soda and xanthan gum together,
- In a large mixing bowl, whisk the oil, sugar, eggs, pumpkin, and vanilla.
- Add the dry ingredients to the wet and stir with a rubber spatula until combined. Then stir with a whisk until smooth.
- Stir in the nuts if using.
- Pour into the loaf pan and bake for 45 minutes. Then cover with a foil tent and bake another 20-25 minutes or until the top is set and a toothpick inserted in the center comes out dry.
- Make the Rum Icing
- Add the sifted powdered sugar to a small bowl.
- Stir in the rum and 1 tsp water. Stir until smooth. Stir in the sour cream. If it is too thick, add more water, 1 tsp at a time.
- Drizzle over the cooled loaf just before serving.
2/3 c potato starch
1/3 c tapioca starch