The BEST Gluten-Free Pumpkin Bread (1 Bowl!)

Contents

How to Make the BEST Gluten-Free Pumpkin Bread More Gluten-Free Loaves You’ll Love:

Prep Time 10 minutes

Cook Time 1 hour 25 minutes

Total Time 1 hour 35 minutes

Servings 12 (Slices)

Course Dessert

Cuisine Dairy-Free, Gluten-Free

Freezer Friendly 1 month

Does it keep? 2-3 Days

1/2 cup avocado oil (use a brand with a neutral flavor — typically clear in color // or sub other neutral oil or melted butter — dairy-free as needed)
1 ¼ cup organic cane sugar*
3 large eggs* (pasture raised, organic when possible)
1 (15 oz) can pumpkin purée (we like Libby’s // 1 can yields ~1 ¾ cups or 425 g)
2/3 cup almond flour* (we like Wellbee’s)
1 ⅓ cup MB 1:1 GF Blend*
1 ½ tsp baking soda
1 tsp sea salt
1 ½ tsp ground cinnamon
1 tsp pumpkin pie spice (or sub an extra 1/2 tsp cinnamon and 1/4 tsp each ground nutmeg and ginger)

Position oven rack in the center of the oven, preheat oven to 325 degrees F (162 C), and line a loaf pan with parchment paper*. Leave enough parchment sticking up around the sides of the pan to lift/remove the loaf later.
In a large mixing bowl, combine the avocado oil, cane sugar, and eggs. Whisk well until evenly combined and silky. Add the pumpkin purée and mix until fully incorporated, then the dry ingredients: almond flour, gluten-free flour blend, baking soda, salt, cinnamon, and pumpkin pie spice, and whisk once more until smooth.
Transfer batter to the prepared loaf pan and bake on the center rack of the oven for 75-90 minutes or until a toothpick/skewer inserted all the way into the center comes out completely clean. Poke a few spots to ensure it’s fully baked. The outside of the bread will get dark in color, but it shouldn’t burn (you can cover with foil if it is).
Remove from the oven and let the bread cool for ~10 minutes in the loaf pan, then use the edges of the parchment paper to lift the loaf out of the pan and place on a cooling rack. For best texture, we recommend letting the loaf cool completely before slicing, ~2-3 hours. You can encourage the cooling process by placing it by a cool window or turning on a fan.
Once fully cooled, slice and enjoy! Leftover bread keeps for 2-3 days at room temperature, or in the refrigerator for up to 1 week. It’s delicious reheated in an oven or toaster oven! The loaf can also be frozen (sliced or whole) for up to 1 month.

See also Creamy Honey Mustard Dressing

*For an egg-free/vegan version, check out our 1-Bowl Pumpkin Bread (V + GF).
*Coconut sugar works in place of cane sugar, but is less sweet, denser, and darker in color.
*We developed this recipe using our 1:1 Gluten-Free Flour Blend. Our DIY GF Blend (or a similar store-bought blend such as Bob’s Red Mill 1:1 Baking Flour) should also work well, but you may need slightly more flour — reference the texture in the video. We also tested with 2/3 cup (100 g) brown rice flour and 2/3 cup (100 g) potato starch and it worked well, but we slightly preferred the texture of the 1:1 blend.
*If nut-free, you could try subbing more gluten-free blend instead, but it’s more absorbent, so you will likely only need about 1/3 cup to replace the 2/3 cup almond flour. We haven’t tested with this modification and can’t guarantee it will turn out as well.
*We prefer using parchment paper for easy removal from the pan, but greasing and flouring the pan will also be fine.
*Nutrition information is a rough estimate.

Serving: 1 slice Calories: 286 Carbohydrates: 39.1 g Protein: 3.8 g Fat: 13.9 g Saturated Fat: 1.7 g Polyunsaturated Fat: 2.3 g Monounsaturated Fat: 9 g Trans Fat: 0 g Cholesterol: 46 mg Sodium: 373 mg Potassium: 192 mg Fiber: 2.2 g Sugar: 22.6 g Vitamin A: 986 IU Vitamin C: 0.7 mg Calcium: 34 mg Iron: 0.9 mg

Fall has three essentials: cozy sweaters, warming soups, and PUMPKIN BREAD! Whether your fond memories of this spice-filled treat are from Starbucks, Grandma’s house, or your favorite box mix, we’re bringing you alllll the nostalgia! This homemade gluten-free + dairy-free pumpkin bread is FLUFFY, tender, spice-filled, and has the perfect balance of sweetness and pumpkin flavor!

Just 1 bowl and simple ingredients required for this fall classic. Let us show you how it’s done!

Eggs, cane sugar, almond flour, cinnamon, gluten-free flour blend, avocado oil, pumpkin purée, pumpkin pie spice, baking soda, and salt

How to Make the BEST Gluten-Free Pumpkin Bread

We’re no strangers to making delicious gluten-free pumpkin bread, but what does it take to make the BEST loaf? One that’s fluffy, moist, and just as classic as you remember from your glutenous days?

We’re sharing our secrets:

Lots of pumpkin purée – an excellent pumpkin loaf (in our opinion) is one with a noticeable pumpkin flavor. Now, that’s easier said than done! Why? Pumpkin has a tendency to create a gummy and wet texture. This is especially problematic in gluten-free baking because gluten-free baked goods are already prone to being gummy.
A really good gluten-free flour blend is part of the solution! Using a blend that’s absorbent enough to soak up all that pumpkin, neutral enough to not overpower the flavor, and light enough to achieve a fluffy texture is key. You can learn about the properties of different gluten-free flours and how we crafted our go-to 1:1 blend here.
Almond flour is one of our go-to’s in gluten-free baking, and we almost always add at least a little of it when using a 1:1 gluten-free blend. Why? Because it locks in moisture and prevents baked goods from tasting too “floury.” The result is a light, fluffy, cakey texture!
Eggs – while we often create vegan recipes, achieving a gluten-free loaf with the taste and texture of the classic did require eggs. The eggs create a slightly spongy loaf that isn’t crumbly and is super fluffy!
Cane sugar – while many of our recipes are refined sugar-free, cane sugar does produce the best result in this recipe! Not only does it yield a neutral flavor; it also creates a lighter and better-structured loaf. Sugar isn’t just about sweetness: It also plays a role in the texture of baked goods, especially when baking gluten-free!
Spices – we went heavy on the spices in this loaf, with a combination of cinnamon and pumpkin pie spice. If you don’t have or don’t want to make pumpkin pie spice, you can opt to add more cinnamon plus nutmeg and ginger! It’s worth the extra effort though, especially if pumpkin coffee cake and pumpkin pie are in your future!