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Moist & Easy Gluten-Free Pumpkin Bread

A deliciously moist and easy gluten-free pumpkin bread that captures the flavors of autumn and is perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup gluten-free all-purpose flour Make sure it's certified gluten-free.
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
Wet Ingredients
  • 1 cup pumpkin puree Use 100% pure pumpkin puree.
  • 2 large eggs
  • ⅓ cup vegetable oil
Optional Add-ins
  • ½ cup chopped walnuts or chocolate chips Optional, for added texture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. In a bowl, whisk together the gluten-free flour, brown sugar, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
  3. In another bowl, beat the eggs and add in the pumpkin puree and vegetable oil. Mix until smooth.
  4. Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix. If you’re adding walnuts or chocolate chips, fold them in.
  5. Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
Baking
  1. Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Let your bread cool completely before slicing. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months.