Gluten-Free Pumpkin Bread

Gluten-Free Pumpkin Bread is moist, soft, and super easy to make. It’s delicious, perfectly sweetened, and only one bowl is required!!

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About this recipe

Gluten-Free Pumpkin Bread is made with a mix of brown rice flour and white rice flour. It’s super moist and soft!! This recipe takes oil and no butter.

This is a very good basic recipe, and you can add the toppings you want: chocolate, nuts, or cover it with cream cheese frosting. Ideal for pumpkin lovers!!

It’s super easy to make and only one bowl is required. It’s perfect as a snack, breakfast, or tea time.

If you want a pumpkin muffin version don’t miss this recipe https://almondyes.com/gluten-free-pumpkin-muffins/. They’re fully packed with chocolate and they are delicious.

Ingredients

• Gluten-free flour: brown rice flour, white rice flour, and corn starch. You can try a different mix of gluten-free flours but these work for me.
• Sugar: we used a mix of brown sugar and granulated sugar. One gives moisture and the other structure.
• Leaving agents: baking powder and baking soda.
• Salt: enhances flavors.
• Pumpkin: pumpkin canned or you can make a pumpkin puree. If you are going to make a puree, cook the pumpkin in the oven.
• Eggs: room temperature eggs are better.
• Oil: natural oil.
• Milk: we used whole milk, and haven’t tried vegetable milk like almond or soy.
• Spices: ground cinnamon, nutmeg, and ginger. You can use pumpkin pie spices.
• Optional: chocolate, nuts, frosting, etc..

Instructions

Preheat the oven to 350F (180C).

Lightly grease the bottom and sides of a loaf pan or line with parchment paper. I used a loaf pan 9×5-inch. Set aside.

Make a pumpkin puree and let it cool (this step is in case you don’t use canned pumpkin puree). It’s important to cook the pumpkin in the oven to remove the water.

In a large bowl beat the oil with the sugars. Add the pumpkin puree and mix. Add the eggs one by one beating after each addition. Mix well.

Add the brown rice flour, white rice flour, corn starch, salt, baking soda, baking powder, and spices along with the milk and mix until the ingredients are just combined. You can add chocolate chips, nuts, etc,  in this step.

Pour the mixture into the prepared pan.

Bake for 50 minutes, keep in mind that all ovens are different. To know if it’s ready insert a toothpick into the center of the bread, it should come out clean, with no streaks of batter.

Let cool before removing.

Storing

Store the pumpkin bread at room temperature for up to three days or refrigerate for up to five days. You can also freeze it, it’s better if you slice it up before freezing so you don’t need to defrost the entire pumpkin bread.

Variations

This recipe takes a mix of brown rice flour and white rice flour. You can try a different mix of GF flours, I haven’t tried it, but this mix works for me.

As I mentioned before, you can add to the bread chocolate chunks or chips, nuts, almonds… You can also cover it with cream cheese frosting and it’s delicious.