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!
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 delish after-dinner snack.
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
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.
- 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.
- 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 Cup4Cup 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!!
- 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.
- Wrap up the loaves cutely for a great food gift.