Gluten Free Pumpkin Bread

This easy pumpkin bread recipe comes together in just a few minutes and can also be made dairy free! It’s moist, soft, and just slightly spicy. I also love to wrap the cooled loaf in plastic wrap and store it on the counter for up to four days, slicing off a piece now and then. It stores really well (see the notes section for more on that). Gluten free, dairy free.

With Thanksgiving and Christmas coming up fast, now is the time to start doing some winter baking. This incredibly easy pumpkin bread is a great place to start! It is moist, soft, slightly sweet, spicy, and stores really easily. I like to make a loaf at the beginning of the week, then bring a piece with me to class to get me through the day. It’s even better as a nice evening dessert that’s not too rich or too sweet…or you can make it both rich and sweet with a little melted chocolate drizzled on top! Because the only difference between bread and cake is that one has frosting.

And your baking of delicious fall foods doesn’t have to end here! Check out this pumpkin pancake recipe, these easy pumpkin doughnuts, or, one of my personal favorites, cinnamon roll pancakes.

Gluten Free Pumpkin Bread

Prep time

15 mins

Cook time

50 mins

Total time

1 hour 5 mins

Serves: 1 loaf

Ingredients

½ cup olive oil, avocado oil, or melted butter
4 eggs
½ cup coconut sugar or organic cane sugar (use ¾ for a sweeter bread)
1½ cups pureed canned pumpkin
1 teaspoon vanilla extract
3 teaspoons baking powder
3 teaspoons pumpkin pie spice (or 2 tsp cinnamon, ½ tsp ginger, and ¼ tsp nutmeg and cloves)
½ teaspoon salt
1 cup rice flour (you can substitute both the rice flour and cornstarch with 1¾ c of your favorite flour mix)
¾ cup cornstarch, potato starch, or tapioca starch
1 teaspoon xanthan gum
Dark chocolate chips (optional)
Chopped nuts (optional)

Instructions

Grease a regular-sized bread pan, and preheat the oven for 350 degrees F.
Whisk together the oil, eggs, coconut sugar, canned pumpkin, vanilla, baking powder, spices, and salt.
Add the flours, chocolate, and nuts and stir until just mixed.
Pour into the prepared pan.
Optional: sprinkle more nuts on top.
Bake for about 50 minutes, until a toothpick inserted in the center comes out clean.
Cool for at least 10 minutes before slicing.
See notes area for storage instructions.

Notes

Storing: wrap the cooled loaf in saran/plastic wrap and store on the counter for up to four days. Do not slice it before wrapping it in plastic wrap. You can unwrap and slice off a piece or two as needed, then rewrap. You can also freeze this: wrap the loaf (not sliced) in plastic wrap, then place in an airtight ziploc bag and keep in the freezer for up to 2 months (it may freezerburn or become mystery bread if kept longer than that).