• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Blog
  • About
    • Contact
    • Press & Partnerships
    • Copyright/Disclosure
    • Links/Parties/Giveaways
    • HOI Friends
      • Toni Roberts
      • Tauni Everett
      • Tammy Mitchell
      • Randi Dukes
      • Michelle Stewart
      • Mariah Leeson
      • Mandy Beyeler
      • Lindi Haws
      • Kim Byers
      • Ashley Johnston
      • House of Ideas
  • Videos
  • SHOP

Design Dazzle

Inspiration for kids rooms, baby nurseries, and kids parties

  • My Home
    • Home Tour
    • Christmas Home Tour
  • My Projects
    • My Projects
    • Companies I Have Worked With
    • Michaels Makers
  • DIY/Decor
    • top tutorials
  • crafts
  • celebrations
    • parties
    • christmas
    • halloween
    • thanksgiving/fall
    • New Year’s
    • Valentine’s Day
    • St. Patrick’s Day
    • Easter/Spring
    • mother’s day
    • father’s day
    • patriotic
    • School/Teacher/Graduation
    • Gift Ideas
    • weddings
    • best ideas
  • Recipes
    • Meals
    • Instant Pot/Crock Pot
    • Desserts
    • Treats & Snacks
  • travel
  • free printables
  • Lifestyle
    • organization
    • Preparedness
    • Healthy Living
  • kids
    • kids parties
    • kids rooms
      • cool bedroom ideas
    • summer camp/crafts
You are here: Home / My Projects / Gluten Free Pumpkin Bread

September 9, 2020

Gluten Free Pumpkin Bread

Do you like pumpkin bread as much as I do? My hubby only recently found out he loves PUMPKIN FLAVORED cookies, bread and pie. So in the past, I haven’t made to many pumpkin goodies. But now he is always asking me to make this pumpkin bread recipe. I guess he is catching up in life of being deprived (self-imposed) of pumpkin goodies.  I do have a favorite pumpkin soup that he has been reluctant to try. I will work with him on that. LOL!

A 1 1 1

This recipe is gluten free. To make regular pumpkin bread, just make it with regular all-purpose flour. No other changes necessary. If you like moist, flavorful gluten-free pumpkin bread this is it!  Friends who try my recipe don’t even know it is gluten free. Pure yummy!!

I wrapped the mini-loaves in parchment paper and tied with string. I gave away several mini-loaves. You could also just place in plastic wrap.

Pumpkin bread is also delicious after being frozen. This is a great way to have pumpkin bread when you want it by always having extra in the freezer. Such a delicious after-dinner snack.

At the bottom of this post, you can find the recipe to print out on your home printer.

 

A 11 1

This recipe makes 3 LOAVES! I currently don’t have 3 loaf pans. I ended up using 1 loaf pan, 8 mini loaf pans and I have enough leftover batter to make 6 muffins.

If you have only 1 loaf pan, you could set aside the batter and bake 3 different times after cooling and cleaning the pan. Not ideal but it would work. Trust me you will want all 3 loaves and not want to reduce the recipe to 1 loaf. 

  • 1 loaf/bread pan uses about 2 1/2 cups of batter per loaf pan
  • 8 mini loaf pans 1/2 cup of batter per mini-loaf pan  
  • 4 mini loaf pan set
  • muffin pan lined with cupcake liners – fill 3/4 full of batter

 

A 6 1 A 5 1 A 4 1

 

What kitchen tools do you need to make pumpkin bread?

A large mixing bowl, whisk, spatula and 9”x 5” loaf pan or other size pans such as mini loaf pans or muffin pans. I did not use an electric mixer when I made this – but you could. 

A 1 3

Recipe/Instructions:

  • 3  3/4 cup flour – I use Cup4Cup GLUTEN FREE flour  I typically find this GF flour at most grocery stores even Walmart. For regular pumpkin bread use regular all-purpose flour.
  • 2  1/2 – 3 cups granulated sugar. I use 2 1/2 cups for sweeter pumpkin bread use more
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp allspice 
  • 1/2 tsp ground cloves
  • 2 cups (16 oz) solid pumpkin puree
  • 1 cup canola or vegetable oil
  • 3/4 cup water
  • 4 large eggs (room temperature)
  • 1 tsp vanilla extract

Grease the pans you will be using. 

Measure the dry ingredients – flour, baking soda, sugar, salt, and all of the spices into a bowl. Stir 

Add all wet ingredients – pumpkin puree, oil, water, eggs, vanilla. Mix until well combined.

Divide the batter between the greased pans.

Bake 350 degrees 50-60 minutes or until toothpick inserted in the middle comes out clean. 

This recipe makes 3 regular loaf/bread pans. 

 

A 3 2

 

 

 

A 8 1

A 7 1

Recipe tips:

  • Make sure the GLUTEN FREE flour already has xanthan gum in it or else you will need to add some in (1 teaspoon of xanthan gum). The flour I use is Cup4Cup which has xanthan gum in it and is 1-to-1 substitution for all-purpose flour
  • For regular pumpkin bread use all-purpose flour instead of gluten free flour.
  • Replace the oil with applesauce for a healthier version.
  • Another oil-free variation – replace the oil with vanilla yogurt.
  • Add nuts or chocolate chips or both for a yummy change.
  • For raisin lovers, add some raisins to the batter. 
  • Try slightly toasted pumpkin bread with some butter. Full yum!!
  • Wrap up the loaves cutely for a great food gift.
  • Package of 25 Cardboard loaf pans
  • Use pre-cut parchment sheets to wrap the loaves.
  • All ovens vary in temperatures. First time trying this keep a good watch on the time and how long it bakes. Keep notes for next time you make it.
  • If your eggs aren’t room temperature, place eggs in a warm (not too warm) bowl of water just for a few minutes. 
  • Pumpkin bread will keep at room temperature for 2-3 days. To keep longer, wrap pumpkin bread in foil or plastic wrap and keep in an airtight container. It will last in the fridge for up to a week or in the freezer for 2-3 months.

 

A 1 5
Print

Gluten Free Pumpkin Bread

Moist, delicious pumpkin bread

Prep Time 10 minutes

Ingredients

  • 3 3/4 C Gluten Free Flour or Regular Flour for non gluten-free
  • 2  1/2 C Granulated Sugar
  • 2 tsp Baking Soda
  • 1 1/2 tsp Salt
  • 1 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1 tsp Allspice
  • 1/2 tsp Ground Cloves
  • 2 C (16oz) Canned Pumpkin
  • 1 C Vegetable/Canola Oil
  • 3/4 C Water
  • 4 Lrg Eggs (room temperature)
  • 1 tsp Vanilla Extract

Instructions

  1. Grease the pans you will be using.

  2. Measure the dry ingredients - flour, baking soda, sugar, salt, and all of the spices into a bowl. Stir 

  3. Add all wet ingredients - pumpkin puree, oil, water, eggs, vanilla. Mix until well combined.

  4. Divide the batter between the greased pans.

  5. Bake 350 degrees 50-60 minutes or until toothpick inserted in the middle comes out clean. 

Recipe Notes

This recipe makes 3 regular loaf/bread pans. 

 

A 1 5

Gf pumpkin bread

 

Gf pumpkin bread - easy and delicious!

Related Posts

Gluten Free


Best Pumpkin Bread Recipe

Easy Pumpkin Apple Bread


20 Gluten Free Freezer Meals


Pumpkin Soup


Perfect Pumpkin Recipes


Delicious Strawberry Bread


Pumpkin Chocolate Chip Cookies

Carrot Cake Bread


Last-Minute Halloween Pumpkin Ideas

Author Bio
Article Info
Popular Posts
Toni - Design Dazzle

Toni - Design Dazzle

Owner at Design Dazzle
Toni Roberts is a DIYer, designer, crafter, traveler, holiday lover, and memory maker. Design Dazzle encompasses ideas and inspiration for life’s celebrations, home projects, DIY crafts, holiday fun (especially Christmas), travel and more.
Power Bio Box by HOI
Author:
Toni - Design Dazzle
Categories:
  • My Projects
  • Recipes
  • snacks/treats
Mentions:
bread, gluten free bread, gluten-free, pumpkin bread, pumpkin bread recipe
Keywords:
Gluten Free Pumpkin Bread
Last Updated:
October 24, 2020
  • How To Make A Balloon Garland (that's gorgeous)!!!
  • Balloon Rocket Races
  • Balloons And Flowers Make a Beautiful Fairy Arch
  • 10 Best DIY Birthday Banners

Sharing is caring!

Disclaimer

This post may contain affiliate links, which means that if you click on a product link, we may receive a commission (at no extra cost to you). See my full disclosure for further details.

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Img 0422

Hi, I’m Toni! Welcome to my blog Design Dazzle. I love being a designer, DIYer, traveler, crafter, holiday lover, and memory maker. Read more.

Toni Roberts is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com

DesignDazzle.com is protected by copyright laws. DO NOT distribute or copy the content or share multiple images or collage images without written permission. You can use ONE Design Dazzle image only if there is a link back to DesignDazzle.com. DO NOT edit, crop, or remove watermarks from any image. Please contact me at toni@designdazzle.com with any questions.

About | Contact Us | Privacy and Legal

© 2017 Design Dazzle · All Rights Reserved. | Hosted by House of Ideas