Best Gluten-Free Pumpkin Bread Recipe (2024)

A rather perfect loaf. From me to you.

Happy October! Today is a quintessential soft autumn day- muted flannel skies, a spattering of rain, and creeping catlike fog. The scents of balsam, pine, and mossy bark infuse our morning walk with an ancient woodsy familiarity my New England soul craves, as yellow birch leaves flutter earthward, dreamlike and cinematic.

It will soon be time to pull on our favorite sweater. Stack kindling and firewood. Choose a new book to love (I am reading Mink River by Brian Doyle- a lovely, lyrical, mischievous book infused with Irish-American sensibility and Salish stories).

And best of all, it is finally time- for pumpkin lovers everywhere- to fill the pantry shelves with tins of our favorite cucurbit. Because, Dear Reader... it's time to bake. And I have a fabulous, flavorful, autumn-worthy gluten-free pumpkin bread recipe for you.

A huge, gorgeous pumpkin loaf.

Enjoy warm from the oven, with butter or cream cheese. Or make it ahead: Bake it. Wrap it. Freeze it.

PS-- and you can easily leave out the xanthan gum- in truth? I don't use it anymore.

Love,
Karina xox

Karina's Gluten-Free Pumpkin Bread Recipe

Recipe originally published November 2012 by Karina Allrich.

This recipe makes one big, generous loaf of pumpkin bread. Be sure and use a large loaf pan, preferably ceramic, like this one, for even baking. And if you don't care for walnuts, use pecans.

Ingredients:

1 cup sorghum flour
1 cup potato starch (not potato flour)
1/2 cup hazelnut flour
1/2 cup corn flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 1/4 teaspoons xanthan gum (or omit)
2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1 cup golden brown sugar
1/4 cup cane sugar
1/2 cup organic expeller pressed canola oil
3 organic free-range eggs, beaten
1 rounded cup canned pumpkin
1 tablespoon bourbon vanilla
3/4 cup chopped walnuts* see notes below for options

Instructions:

Preheat the oven to 375ºF.

Line a large loaf pan - preferably a 9-inch ceramic loaf pan- with a piece of parchment paper; the length of the parchment should be above both sides, with enough to grip (this makes it super easy to get the baked loaf out of the pan).

In a large mixing bowl, whisk together the flours, starches, baking powder, baking soda, sea salt, xanthan gum, spices and sugars.

Add in the oil, egg, pumpkin and vanilla. Beat for two minutes till the batter is smooth and fluffy.

Fold in the walnuts by hand, using a big spoon or spatula.

Scoop the batter into the lined loaf pan. Smooth out the top. Add a few walnut halves for decoration, if desired.

Feel the pan. If the batter feels cold- allow it to rest for a few minutes and come up to room temperature- this will help with the rise.

Place the pan in the center of the oven and set the timer for 15 minutes.

At 15 minutes, lower the temperature to 350ºF. Bake for 45 to 55 more minutes, until the top is firm and set, and a cake tester inserted into the center emerges clean.

*This is a large loaf- so it takes a good hour, at least, to bake. Every oven is different, and if you are baking in hot weather, your loaf may cook through faster than mine did. As always- keep an eye on it. Test. And get to know your oven (does it run a tad warm- or cool?).

Cool on a wire rack. When the loaf has cooled, loosen the end edges with a thin knife; grip the parchment to gently lift the loaf onto a cutting board.

Remember- a warm loaf is a fragile loaf.

Slice with a serrated bread knife. We grilled our leftover slices in a dab of vegan butter.

I froze half the loaf to have on hand. It freezes beautifully. This would be lovely to make ahead for Thanksgiving.

Makes a large 9-inch loaf.

Recipe Source: glutenfreegoddess.blogspot.com

GFG Notes:

This is a gluten-free dairy-free recipe.

Here is the ceramic loaf pan I use, at Amazon.com.

I prefer sorghum flour for its soft texture. If you must substitute, perhaps millet flour or certified gluten-free oat flour would be a good choice- if your family eats gluten-free oats (not every celiac can handle oats). I am shying away from brown rice flour for several reasons- including the latest info on arsenic levels in brown rice. If you choose to sub with brown rice flour, the result may be a tad crumbly.

For those not using hazelnut flour, try almond flour or chestnut flour.

I imagine this might work without eggs, but using a replacer may produce a tougher, or denser loaf- and need a different baking time.

Option: Cut walnuts to one half cup (or omit). Add in one half cup of dried cherries or cranberries for extra holiday flair.

For more substitution help, please see my guide to baking with substitutions here.

Best Gluten-Free Pumpkin Bread Recipe (2024)

FAQs

What is the trick to making good gluten-free bread? ›

Tips and Techniques to make better Gluten Free Bread

Use psyllium husk powder.
Let the dough rest (not exactly the same as a bulk proof)
Mix or knead thoroughly.
Use less yeast.
Bake in a tin with tall sides.
Bake for longer, often at a lower temperature.
Create steam in the oven.
Use the tangzhong or scalded flour method.

Discover More Details ›

Which yeast is best for gluten-free bread? ›

My homemade gluten free sandwich bread recipe calls for instant yeast, which may also be labeled as quick rise. If you'd like to substitute active dry yeast instead, you can, but you'll need to take a few extra steps.

Can I use yeast with gluten-free flour? ›

However, some gluten-free bread products also contain yeast, which means you can safely consume those without worry. In fact, baker's yeast reacts well with gluten-free all-purpose flour and other gluten-free flours like rice flour for baking gluten-free bread recipes and pastries.

Find Out More ›

What helps gluten free flour rise? ›

Extra Leavening:

Sometimes you may find that adding a bit more baking powder will help, when converting a recipe to gluten free. So, if a muffin recipe calls for 1 teaspoon baking powder, for example, I'd go ahead and add 1/2 – 1 teaspoon extra.

Keep Reading ›

Does gluten-free bread need to rise longer? ›

If you can let the gluten free bread dough rise overnight in a cool — not warm — place, the slower rise will provide a stronger cell structure and more of a sourdough flavor when baked the next day. A refrigerated overnight rise is a great way to get a longer proof without weakening the bread's structure.

Know More ›

Why does even gluten-free bread make me sick? ›

Why am I getting sick? Answer: Unfortunately, you're probably getting glutened from your "gluten-free" foods. Sadly, gluten-free on the label doesn't mean "contains absolutely no gluten," and some of us are sensitive enough to react to the tiny amounts of gluten remaining in these products.

Is there a trick to baking with gluten free flour? ›

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.

Know More ›

Why is my homemade gluten-free bread so dense? ›

You may need to add extra liquid or combine different flours to achieve the proper hydration level for your dough. Incorrect Flour Ratios: Different gluten-free flours have varying levels of protein and starch, which can affect the texture of your bread. Using the wrong flour ratio can result in a dense and gummy loaf.

How do you make gluten-free bread less crumbly? ›

You cannot just substitute rice flour (or other GF flour) into a bread recipe and have it turn out well. Gluten is what gives bread its 'bounce'. Without it bread is typically dry and crumbly. An extra egg, gelatin, extra leavening, or gums can be used to help create that bounce.