Gluten-Free Pumpkin Bread
GF Pumpkin Loaf Cake is moist, soft, and full of pumpkin flavor. It’s perfectly sweetened and super easy to make. Perfect for breakfast, an afternoon snack, or a simple dessert. This pumpkin bread is a favorite during the fall season and all year round.
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About this easy pumpkin bread recipe
This GF pumpkin loaf is moist, spiced, and full of pumpkin flavor. For more Gf baking recipe ideas, here is the link to this amazing Apple Bread.
The bread is made with a mix of brown rice flour and cornstarch, and canned puree or a homemade one. It’s a very good basic recipe, and you can customize it with your favorite add-ins. It’s super easy to make and perfect for breakfast, an afternoon snack, or a simple dessert. Favorite fall treat!
Ingredients
These are the main ingredients of the recipe:
- Flour: brown rice flour and corn starch. You can replace them with gluten-free all-purpose flour.
- Pumpkin: canned pumpkin puree or homemade one. If you are going to make a puree, roast the pumpkin to release liquid.
- Eggs: room temperature eggs are better.
- Oil: natural oil, like sunflower oil.
- Spices: ground cinnamon, nutmeg, and ginger, or pumpkin pie spices.
- Optional add-ins: chocolate, walnuts, raisins, and so on.
How to make pumpkin bread
Preheat oven to 350°F (180°C). Lightly grease the bottom and sides of a 9×5-inch loaf pan, or similar, or line with parchment paper. Set aside.
Make a pumpkin puree and let it cool (this step is in case you don’t use canned pumpkin puree). Roast the pumpkin in the oven to release the water. Set aside.
Whisk together brown rice flour, cornstarch, salt, baking soda, baking powder, and spices in a large bowl. Set aside.
In a medium bowl, beat the oil with the sugars. Add the pumpkin puree and mix. Add the eggs one by one, beating after each addition.
Add the dry ingredients along with the milk and mix until the ingredients are just combined.
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 bread at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can also freeze it; slice the bread and place individual slices in an airtight container or freezer bag.
Variations
- Flour: replace brown sugar and cornstarch with gluten-free all-purpose flour.
- Spices: Feel free to spice the bread as desired. You can add ground cloves.
- Chocolate chips: Add chocolate chips to the recipe for a chocolaty version.
- Dried fruits: almonds, walnuts, or hazelnuts, to add crunchiness.
- Frosting: top the bread with cream cheese frosting. Classic and highly recommended!
For more fall baking recipes
Gluten-Free Pumpkin Loaf (Moist & Easy)
Ingredients
- 1 1/2 cup brown rice flour
- 1/2 cup corn starch
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 cup oil
- 3/4 cup light brown sugar
- 3/4 cup canned pumpkin puree
- 2 eggs, room temperature
- 1/2 cup milk
Instructions
- Preheat oven to 350°F (180°C). Lightly grease the bottom and sides of a 9×5-inch loaf pan, or similar, or line with parchment paper. Set aside.
- Make a pumpkin puree and let it cool (this step is in case you don’t use canned pumpkin puree). Roast the pumpkin in the oven to release the water. Set aside.
- Whisk together brown rice flour, cornstarch, salt, baking soda, baking powder, and spices in a large bowl. Set aside.
- In a medium bowl, beat the oil with the sugars. Add the pumpkin puree and mix. Add the eggs one by one, beating after each addition.
- Add the dry ingredients along with the milk and mix until the ingredients are just combined.
- 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.