What Makes This Recipe So Good
Move over, Trader Joe’s! Our homemade gluten-free pumpkin bread is moist, dense, airy, and tender, with the perfect balance of real pumpkin, spices, and sugars. I promise you, even the fiercest pumpkin-haters are going to love this bread, and no one will ever know it’s gluten free! Bread baking doesn’t have to be complicated, and this recipe proves it. No need for a fancy stand mixer or any special equipment, just mixing bowls and a couple of whisks. Even the ingredients we use are super simple – you probably have most of them in your pantry right now. Every bite is full of incredible fall flavors. Brown sugar, pumpkin pie spice (cinnamon, ginger, allspice, nutmeg, clove), and of course, pumpkin. It’s warm and fragrant and delightfully comforting. Pair your bread with a chai latte or a PSL, serve it warm or at room-temp, top it with pumpkin butter or maple syrup, or just enjoy it all on its own. Breakfast, dinner, or just a snack, you can’t go wrong!
Chef’s Tips
Every oven bakes differently. You’ve got to factor in things like oven age, altitude, oven calibration, rack placement, hot spots, type of oven… On top of that, even the pan you use can affect your bake time and results. Your bake time may be longer or shorter than mine, so make sure to account for that. Keep an eye on your bread, and check it periodically by inserting a toothpick or knife into the center of the loaf. If the toothpick comes out completely clean or with just a few crumbs, your bread is ready. We bake the pumpkin bread for an hour total, but don’t wander away. The first 30 minutes the bread is in the oven, you want it covered loosely with a layer of aluminum foil. After that, get rid of the foil and let the bread bake another 30 minutes uncovered. Using the foil in the beginning keeps the bread insulated so it cooks evenly without the top browning too fast. If it’s uncovered for the full hour, you’ll likely end up with gluten-free pumpkin bread that’s way too dark and crispy on top. Make sure you’re using a gluten-free flour that includes xanthan gum! Xanthan gum is an additive that acts as a binder, the way gluten does with regular flour. It’ll give your dough the stickiness and elasticity it needs to hold together and bake up the way it should. If you’re using a gluten-free flour that doesn’t have xanthan gum in it, you’ll need to add some. Don’t overdo it, though, or you’ll end up with a gummy bread. A good rule of thumb is ¼ teaspoon xanthan gum for every 1 cup of gluten-free flour.
Gluten-Free Recipes Everyone Will Love
Gluten-Free Lemon Drizzle Cake Pumpkin Muffins with a Spiced Crumb Topping Gluten Free Blueberry Muffins Paleo Carrot Cake with “Cream Cheese” Frosting (Gluten Free, Dairy Free) Gluten Free Blueberry Muffins Paleo Pumpkin Pie Chocolate and Vanilla Gluten-Free Donuts Gluten Free Peanut Butter Cookies Keto Mug Brownie
