You asked, I answered: here’s the best gluten-free pumpkin bread I’ve ever had. I’ve been making this on repeat all this season and last fall, and it’s become one of my most requested recipes from friends and family!

This is also a slightly modified base to what I used in these Pumpkin Crumb Cake Muffins…which if you haven’t tried yet, you’re missing out on life. I don’t make the rules, just state the facts.

Let’s talk about gluten-free flours for a second, because if you’re doing some gluten-free baking – it’s important to get these right so your goodies don’t fall flat! Whenever a gluten-free flour blend doesn’t have xanthan or guar gum in it, you’ll want to add some as noted in the recipe below. Non-gluten flours don’t have the elasticity/stickiness that gluten develops when stirred and kneaded, so xanthan gum can help make up for that.

There are also A LOT of different kinds of gluten-free flour blends out there now, which is great BUT confusing. Typically, some will be specifically marked for recipes with baking soda/powder, and others with recipes calling for yeast. And some are way better digested than others, especially if you have any GI issues. For example, with Bob’s Red Mill (which is the flour I used for this recipe – not sponsored, I just love their stuff!)

  • the Gluten-Free 1 to 1 Baking Flour (light blue & white bag) is generally better tolerated by people. The main ingredients are “sweet white rice flour, whole grain brown rice flour, potato starch, whole grain sorghum flour, tapioca flour, xanthan gum”. This is best use for recipes that call for baking powder or baking soda.
    • from their website: “Simply follow any one of your favorite baking recipes and replace the wheat flour with this easy-to-use flour blend. This gluten free all-purpose flour mix is perfectly formulated to create baked goods with terrific taste and texture—no additional specialty ingredients or custom recipes required, making it one of the best flours for gluten free baking. This flour is ideal for cookies, cakes, brownies, muffins and more!”
  • the Gluten-Free All-Purpose Baking Flour (red & gold bag) is made with “garbanzo bean flour, potato starch, whole grain white sorghum flour, tapioca flour and fava bean flour.” Bean flours are generally not as well tolerated as rice flours. This was made intentionally for recipes that call for yeast, like breads. 
    • From their website: “The fine texture of this gluten free all purpose baking flour is ideal for a wide range of gluten free recipes, including pie crust, pasta dough, pizza and more. It works well in recipes that call for baking powder or yeast, making it a versatile product you’ll reach for time and time again.”

But for now, let’s get to the BEST gluten-free pumpkin bread deliciousness.

the Best Gluten Free Pumpkin Bread
 
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Best Gluten-Free Pumpkin Bread Author: Real Food with Dana
Dana:
Serves: 1 small loaf
Ingredients
  • Wet ingredients
  • 65g brown sugar (1/2c)
  • 100g cane sugar (1c)
  • 6 Tbsp butter, room temperature
  • 1 egg
  • t tsp vanilla extract
  • 212g canned pumpkin (7.5oz - half a standard can)
  • Dry ingredients
  • 125g gluten-free flour blend**
  • 1 Tbsp pumpkin pie spice
  • 1 tsp baking soda
  • 1 tsp xanthan gum (if your gluten-free flour blend doesn't already have it)
  • ½ tsp baking powder
  • ½ tsp sea salt
Directions
  1. Preheat the oven to 325F. Grease a small loaf pan with butter, avocado oil, or use parchment paper.
  2. In a large bowl or stand mixer, beat the butter and sugars together until fluffy.
  3. Add egg, then pumpkin. Beat until fully incorporated.
  4. Combine the dry ingredients in a small bowl: the flour, xanthan gum (if using), baking powder, baking soda, sea salt, and pumpkin pie spice.
  5. Slowly add in the dry ingredients until fully incorporated.
  6. Spoon the batter into your prepared loaf pan.
  7. Bake for 60-70 minutes, until a knife inserted in the center comes out clean. If you have a larger loaf pan, it will take less time and not rise as much - test it around 45 minutes.
  8. Allow to fully cool in the pan before taking it out to serve.
Notes
**I usually use Bob's Red Mill 1-for-1 Baking Flour. I've also used the Trader Joe's Gluten-Free flour blend, King Arthur Flour GF Measure-for-Measure flour with success! You could also substitute all-purpose flour to make this a regular gluten-containing recipe; no need for the xanthan gum.

You’ll love these pumpkin recipes too!

 

 

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