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.
Be sure to check out more of my gluten-free and dairy free muffin recipes and quick breads including my moist, fluffy gluten-free lemon blueberry bread and vegan gluten-free pumpkin bread recipe.
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.
Gluten-Free Flour
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.
After having many requests for a gluten-free flour blend without rice, I have finally developed one that works in baking recipes. My gluten-free rice-free flour blend is suitable for cakes, cupcakes, muffins, pancakes and waffles, cookies and quick breads.
Rum Icing
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 β 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.
Fluffy, Moist Gluten-Free Pumpkin Bread
Ingredients
- 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* gluten-free, rice-free flour option
- 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, omit if your flour blend contains xanthan or guar 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
Instructions
- Make the Pumpkin bread
- Pre-heat the oven to 350Β°F and grease an 8Β½" 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 (if using) 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.
Hi, I want to try this recipe, just I have a doubt can I replace the millest flour for another one, which could be ?
Iβm from Mexico and I donβt know what the millest flour is…
Hi Giselle! You could use sorghum or brown rice flour in place of the millet. Let me know how it goes!
I want to try this recipe but Iβm confused by Instruction #3 which says add the agave. I do not see agave in the list of ingredients.
Hi Laura. I’m so sorry for that error. Thank you for for pointing it out. I will correct it right away. It there is no agave in the recipe. Everything else is correct.
This was the most delicious pumpkin bread Iβve ever eaten! I used King Arthur Measure for Measure flour (already includes xanthan gum in the mixture) and accidentally included the additional xanthan gum. I realized it after the bread was in the oven, but I ended up loving the texture! I will make this again with both the xanthan gum and Measure for Measure flour in the future. I took a bite and couldnβt believe it was gluten free!
Great! So glad you enjoyed it. And it’s good to know that the recipe can survive a little extra xanthan gum.
Hello! Truly wonderful Pumpkin bread. I am wondering if youβve ever doubled the recipe? I know that often doesnβt work, but would love to make 4 gift loaves out of two recipes. Any idea? I may give it a go anyway.
Hi Adrienne, Doubling the recipe will work fine but I wouldn’t go more than double. I’m so glad you enjoyed it!
It worked great! I omitted nuts, added 1 1/2 cups of chocolate chips and divided it between three 8 x 4 gift pans. I am so thankful for this wonderful recipe, I am retro-fitting it to my traditional all-purpose flour to see if it will work that way, since the flavor is so great! I will let you know how that variation works, too.
So glad to hear that it worked well. I look forward to hearing back from you!