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Gluten Free Pumpkin Bread

Gluten Free Pumpkin Bread with a gluten-free 1:1 flour blend bakes into a moist, tender loaf with warm cinnamon spice. This easy pumpkin bread bakes until a toothpick comes out clean, then cools to slice without crumbling.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup gluten-free 1:1 flour blend Use a blend labeled as a 1:1 substitute for best texture.
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 0.5 tsp xanthan gum Add if your flour blend doesn’t include it.
  • 0.5 tsp salt
Wet ingredients
  • 1.5 cup sugar
  • 0.5 cup vegetable oil
  • 2 eggs Use large eggs.
  • 15 oz pumpkin puree

Equipment

  • 1 sheet pan

Method
 

Prep the oven and pan
  1. Preheat the oven to 350°F and grease a 9x5-inch loaf pan, so the batter goes in right away.
Mix the dry ingredients
  1. Whisk together the gluten-free 1:1 flour blend, baking soda, cinnamon, xanthan gum (if using), and salt until evenly combined, with no visible dry pockets.
Mix the wet ingredients
  1. Whisk the sugar, vegetable oil, and eggs until smooth and glossy, with the sugar mostly dissolved.
Add pumpkin puree
  1. Stir in the pumpkin puree until fully combined and the batter looks uniform in color.
Combine wet and dry
  1. Fold the dry ingredients into the wet ingredients until just combined, stopping as soon as you don’t see streaks.
Bake the loaf
  1. Pour the batter into the prepared loaf pan and smooth the top with a spatula-like motion so it bakes evenly.
Check for doneness
  1. Bake for 55-65 minutes until a toothpick inserted in the center comes out clean, and the top springs back lightly.
Cool and finish
  1. Cool in the pan for 10 minutes before transferring to a wire rack and cool completely so slices hold together.

Notes

Pro tip: use a gluten-free flour blend labeled as a 1:1 substitute, and don’t add extra liquid—gluten-free batters can be thicker. Store tightly wrapped in the fridge for up to 4 days; freeze sliced loaf for up to 2 months. For a dairy-free option, choose a flour blend with no milk-based additives (the recipe itself is naturally dairy-free).