Why You’ll Love This Gluten Free Pumpkin Bread Recipe
Whether you’re gluten-sensitive or just looking for a delicious seasonal treat, you’ll love this gluten-free pumpkin bread recipe. I can’t get enough of its moist texture and rich flavor.
The warm spices—cinnamon, nutmeg, and clove—fill my kitchen with an inviting aroma that instantly puts me in a cozy mood. Plus, it’s incredibly easy to make!
I love how it’s perfect for breakfast or as a snack, and it freezes well too. Trust me, once you taste this bread, you’ll want to share it with friends and family.
It’s the ultimate comfort food for fall!
Ingredients of Gluten Free Pumpkin Bread
When it comes to baking, having the right ingredients is key, especially for something as delightful as gluten-free pumpkin bread. This recipe isn’t just about enjoying a treat; it’s about embracing the flavors of fall and creating something that warms both your belly and your heart.
So, let’s gather everything you need to whip up this delicious bread that’ll have your friends and family begging for the recipe. Trust me, they won’t even realize it’s gluten-free!
Here’s what you’ll need:
- 4 cups Gluten-Free flour
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons salt
- 2 teaspoons xanthan gum (or guar gum)
- 1/2 teaspoon ground cloves
- 1 teaspoon allspice
- 1 teaspoon nutmeg
- 1 cup white sugar
- 2/3 cup brown sugar
- 15 ounces pumpkin puree (like Libby’s)
- 4 large eggs
- 1/4 cup canola oil
- 1 cup unsweetened applesauce
- 1 cup nonfat milk
- 1 1/2 cups semi-sweet chocolate chips (optional, but who can resist?)
Now, let’s talk about some of these ingredients for a moment. If you’re new to gluten-free baking, you might be wondering about the xanthan gum or guar gum. These little powerhouses help give the bread that nice, chewy texture that gluten usually provides.
Don’t skip them! And when it comes to pumpkin puree, make sure you grab the good stuff—Libby’s is a classic, but if you’re feeling adventurous, homemade puree works just as well.
Just remember, the fresher the ingredients, the more flavorful your bread will be. So, gather these goodies, and get ready to bake something truly special.
How to Make Gluten Free Pumpkin Bread
Making gluten-free pumpkin bread is a delightful adventure that fills your kitchen with the warm, inviting scent of fall. To get started, grab a very large mixing bowl—trust me, you’ll need the space.
Begin by beating together 4 large eggs until they’re nice and frothy. Then, add in 1 cup of white sugar, 2/3 cup of brown sugar, 15 ounces of pumpkin puree (Libby’s is a favorite, but if you’ve got homemade, go for it), 1 cup of unsweetened applesauce, and 1/4 cup of canola oil. Mix this combination until it’s smooth and well-blended. It’s like creating a lovely orange sunset in your bowl.
Once you’ve got that beautiful mixture ready, it’s time to tackle the dry ingredients. In a separate bowl, whisk together 4 cups of gluten-free flour, 2 teaspoons of cinnamon, 2 teaspoons of baking soda, 1 teaspoon of baking powder, 1 1/2 teaspoons of salt, 2 teaspoons of xanthan gum (or guar gum), 1/2 teaspoon of ground cloves, 1 teaspoon of allspice, and 1 teaspoon of nutmeg.
Trust me, the spices are what make this bread a true autumnal treat. Gradually add this dry mixture to your wet ingredients, beating it in about half at a time. Once everything is combined, slowly pour in 1 cup of nonfat milk, mixing until you have a smooth batter. If you’re feeling a little indulgent, now is the perfect time to fold in 1 1/2 cups of semi-sweet chocolate chips—because who doesn’t love chocolate?
Next, it’s time to pour your glorious batter into six greased and floured small loaf pans, filling each about 2/3 to 3/4 full. Remember, these babies will rise, so don’t overfill them. Sprinkle a little brown sugar and cinnamon on top for that extra touch of sweetness and flavor.
Now, pop those pans into a preheated 350-degree oven and let them bake for about 40 to 45 minutes. If you’re making muffins instead, they’ll only need about 30 to 35 minutes. Just keep an eye on them, and when a toothpick comes out clean, you’ll know they’re ready.
It’s all worth it when you pull those warm loaves out of the oven, feeling like a baking superstar. Enjoy the moment (and maybe even a slice or two) because you’ve just created something truly special.
Gluten Free Pumpkin Bread Substitutions & Variations
If you’re looking to customize your gluten-free pumpkin bread, there are plenty of substitutions and variations to explore. You can swap out some of the sugars for maple syrup or honey for a natural sweetness.
For a richer flavor, try using coconut oil instead of canola oil. If you’re dairy-free, almond milk or coconut milk works beautifully.
You can also add in nuts, like walnuts or pecans, for extra crunch. Want a spiced kick? Toss in some ginger or cardamom.
The options are endless; get creative and make this bread your own!
Additional Tips & Notes
To guarantee your gluten-free pumpkin bread turns out perfectly every time, keep a few key tips in mind.
First, make sure your gluten-free flour blend contains xanthan gum or guar gum for better structure. I recommend using fresh pumpkin puree for the best flavor, but canned works too.
Don’t skip the cinnamon topping; it adds a delightful crunch! If you want to add nuts, chop them finely to avoid uneven texture.
Remember to let the bread cool completely before slicing; this helps it hold its shape.
Finally, store leftovers in an airtight container to keep them moist and delicious. Enjoy!