Baking & Breads
Gluten-Free Pumpkin Bread
A gluten-free loaf flavored with pumpkin and spices.
- Prep
- 15 min
- Cook
- 1 hr
- Rest
- 1 hr 15 min
- Total
- 2 hr 30 min
- Makes
- 1 loaf (9x5-inch)
Times and servings are estimates.
Let’s Get Cooking
Ingredients
For 1 loaf (9x5-inch)
You’ll Need
- 9x5-inch loaf pan
- Parchment paper
- Hand or stand mixer
- Medium bowl and whisk
- Large mixing bowl
- Spatula
- Wire rack
Method
Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and line with parchment paper for easy removal.
Mix Dry Ingredients
In a medium bowl, whisk together gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
Cream Butter and Sugar
In a large bowl, beat softened butter and sugar until light and fluffy, about 3-4 minutes. This step adds air and helps with texture.
Add Eggs
Beat in eggs one at a time, fully incorporating each before adding the next. Then mix in vanilla extract.
Add Pumpkin and Milk
Stir in pumpkin puree and milk until combined. The batter will be thick but smooth.
Combine Wet and Dry
Gradually add the dry ingredient mixture to the wet ingredients, folding gently until just combined. Avoid overmixing to keep the bread tender.
Add Nuts (Optional)
Fold in chopped walnuts or pecans if using, for a bit of crunch.
Bake
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
Cool and Serve
Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Slice and enjoy with butter or your favorite spread.
A Little Extra Guidance
Recipe Notes
Ingredient checks, storage, and food handling guidance.
Before You Cook
Use plain pumpkin puree rather than sweetened pie filling. Include the fifteen-minute pan rest and further cooling in your schedule. Bake times vary with the flour blend and pan, so start checking at the low end of the window.
Choosing Gluten-Free Ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
Handling Ingredients
Do not taste raw batter or dough. Gluten-free flour is not automatically ready to eat. See FDA flour handling guidance. Let baked goods cool as directed. Storage depends on the finished ingredients; cream-cheese frosting, custard and perishable toppings need refrigeration.
Browse the gluten-free recipe collection.
Storage and Leftovers
Wrap the cooled loaf or store it in an airtight container at room temperature for 2 to 3 days, or freeze for up to 3 months.
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