Gluten Free Pumpkin Loaf

This gluten-free pumpkin loaf is made with real pumpkin purée and lots of pumpkin spice flavor. It's gluten-free, with a tender, moist crumb, and even gluten eaters love it. Best of all, this pumpkin bread is easy to stir together in just a few minutes.

Course Quick Breads & Muffins

Cuisine Baking

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 314kcal

Author Colleen Milne

Equipment

Ingredients

1 ½ cups gluten free all-purpose flour with xanthan gum
1 tablespoon pumpkin pie spice see notes
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup pumpkin puree
1 cup sugar
½ cup oil olive, vegetable, or canola
1 egg large
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Heat oven to 350°
Coat a 9 x 5 loaf pan lightly with cooking spray, or line with parchment paper.
In a large mixing bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
In another bowl, combine pumpkin puree, sugar, egg, oil, and vanilla extract.
Add the dry ingredients to the wet ingredients and mix well.
Spread the batter evenly in the prepared loaf pan, smoothing the top.
Bake 1 hour, or until a toothpick inserted in the center of a loaf comes out clean. Depending on your oven, you may need to bake it for 5 or up to 10 minutes longer.
Remove from oven and transfer to wire rack.
Allow to cool 15 minutes before loosening the sides of the loaves with a knife, then removing from pans.
Return to wire racks and allow to cool completely before slicing.

Notes

Pan size. This loaf is baked in a 9x5 inch pan. If you use a different sized pan, the baking times will change. You can use three 5-¾ x 3-inch mini loaf pans, a 12 cup muffin pan, or an 8x4 inch loaf pan. You will need to adjust the baking time. The mini loaf pans and the muffins will bake in less time, so set your oven timer for 15 minutes less than the recipe calls for and check every 5 minutes. For the 8x4 loaf pan, you will need more baking time. Add time in 5 minute intervals, checking in between.
Pan type. I always prefer metal pans over glass pans for cakes, loaves, and brownies. They heat more quickly for even baking. Glass pans work great for lasagna, casseroles and other baked savory dishes.
Pumpkin spice. I have a simple recipe for pumpkin pie spice that you can use here, or you can buy it in most grocery stores. You can also use 1 teaspoon each of cinnamon, and ginger, and half teaspoon each of ground cloves and nutmeg.
Allergens. This gluten-free pumpkin loaf is not dairy-free, only because the flour I used (Cup4Cup) contains milk powder. You can make it dairy-free by using another gluten-free flour blend containing xanthan gum.
Vegan. You can use a vegan egg replacement, or a flax egg. To make a flax egg, mix one tablespoon of flaxseed with three tablespoons of water. (I have not tested this recipe with a flax egg).
Add-ins. You can add chocolate chips, raisins, or, if no allergy concerns, nuts, like pecans or walnuts. (Use ¾ cup). You can also sprinkle the top of the pumpkin loaf with toasted pumpkin seeds before baking for a pretty presentation.
Serving size. I slice one loaf into eight, one inch slices. You can cut thinner slices for more servings.
High elevation. I am at sea level, and all of my recipes are developed for that. If you are at a high elevation, you may need to make some adjustments. This is a great resource for high elevation tips: High-Altitude Baking.
Cooling. It may be tempting to slice this loaf while it's still warm. However, for best results allow it to cool completely for the best texture and ease of slicing.

Nutrition