Name: Gluten Free Pumpkin Bread
Prep time: 10 min
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

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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 delicious after-dinner snack.

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

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.

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.

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.