Gluten-Free Pumpkin Bread is moist, soft, and super easy to make. It’s delicious and 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.
For a mini cake version don’t miss this recipe of pumpkin muffins. They’re fully packed with chocolate and they are delicious.
Ingredients
These are the main ingredients of the recipe:
- 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, and so on.
How to make pumpkin bread
Preheat 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 3 days or refrigerate for up to 5 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
- Gluten-free flour: 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. Almond flour would be very good: I would substitute white rice flour for almond flour.
- Spices: feel free to spice the bread as desired. You can add ground cloves.
Optionals
- Chocolate: add some chocolate chips or chunks to the recipe. It’s delicious!
- Dried fruits: like almonds, walnuts, or hazelnuts. You can also top the bread with dried pumpkin seeds.
- Frosting: top the bread with cream cheese frosting. Highly recommended!
For more related recipes
Gluten-Free Pumpkin Bread
Ingredients
- 1/2 cup sunflower oil
- 1/2 cup packed brown sugar
- 1/4 cup white granulated sugar
- 3/4 cup pumpkin puree
- 2 eggs
- 1 cup brown rice flour
- 1/2 cup white rice flour
- 1/2 cup corn starch
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 cup milk
Instructions
- Preheat oven to 350°F (180°C).
- 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, baking soda, baking powder, salt, 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. 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.
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