Anyone else not care what time of year it is… they just love pumpkin flavored everything all year long? That’s me! This gluten free pumpkin bread is the perfect amount of pumpkin, the perfect amount of spice, and incredibly moist.
It doesn’t matter to me if it’s July or October, my love for pumpkin flavor is strong. That is why I growing lots of pumpkins in my garden during pumpkin season is so important to me. I want to be able to put up as much puree as possible!
I like to use my fresh pumpkin puree during the Fall season to make my from scratch pumpkin pie recipe and my Homemade Pumpkin Spice Coffee Creamer. Homemade coffee creamer is the perfect treat, especially if you are like me and want to ditch the store-bought creamers.
How to preserve pumpkins from the garden.
Here is the best way to preserve pumpkin from the garden. After you harvest your pumpkin make sure to let it sit on your counter for about 3-6 weeks and let it properly cure before moving on. This makes for a much sweeter pumpkin!
When you are ready to preserve it, make a small slit in your whole raw pie pumpkin. You want to make sure to use a variety that is specifically a pie pumpkin. Those are sweeter for your pumpkin baked goods.
Bake it in a 350 degree oven for about 30 min to an hour. The timing depends on the size of your pumpkin.
Once your pumpkin is completely soft, pull it out of the oven and let cool completely.
Gently peel off the skin and open it up with your hands. Scrape out the seeds. Make sure to save your pumpkin seeds to be able to season them and bake for a nice snack!
Take the left over pumpkin pulp and blend it up into a puree. I like to measure out my puree in 2 cup measurements per freezer bag because my pumpkin pie recipe calls for 2 cups. You can measure them out to whatever your liking is! Make sure to label on the outside of the bag the contents, date, and amount.
Lay your bags flat in a freezer and stack all the bags up. Thaw out a bag at a time when ready to use your homemade pumpkin puree!
You can also pressure can pumpkin in cubes. You can not puree the pumpkin before canning, as it is deemed not safe. Puree is too thick and the heat can’t evenly distribute through to ensure safety when canning.
I prefer to freeze it. It’s easy and quick!
Ingredients:
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup avocado oil (or cooking oil of choice)
- 1/4 cup milk (use water or dairy free substitute if needed)
- 1 tsp vanilla extract
- 1 3/4 all purpose gluten-free flour blend (use regular all purpose flour if you don’t have to be gluten free)
- 1 cup cane sugar (you can substitute cane sugar for brown sugar or coconut sugar if desired)
- 1 tsp baking soda
- 3/4 tsp salt
- 1 tsp baking powder
- 1 TBSP pumpkin pie spice mix
How to make the best gluten free pumpkin bread recipe.
- Preheat your oven to 350 degrees and butter or oil 1 bread pan or line your loaf pan with a piece of parchment paper.
- In the bowl of your stand mixer or in a large mixing bowl with a hand mixer, add your pumpkin puree, eggs, avocado oil, milk, vanilla, and cane sugar. Mix for about 1 minute until smooth.
- To your wet ingredients, add in gluten free or regular flour, baking soda, baking powder, salt, and pumpkin pie spice to your bowl. Once your dry ingredients are added, mix again for another 1-2 minutes until your pumpkin bread batter is very smooth. There shouldn’t be any clumps.
- Use a wooden spoon to scrape your pumpkin bread batter into your prepared loaf pan.
- Bake in your preheated oven for 35-40 minutes, or until a knife inserted into the center of the loaf comes out clean.
- Remove your pumpkin bread from the pan to cool on a wire rack before slicing.
- Top each slice with some butter, grab a cup of coffee, and enjoy!
Let’s talk about the ingredients.
Whenever I share a recipe or make a recipe in my home, I always think about the ingredients. Ingredients matter so much because virtually you can use a variety of different things in place of an item and you will get a more or less healthier product.
For example, in my gluten free pumpkin bread recipe it calls for avocado oil. You could use canola or vegetable oil but those aren’t the healthier choices of oils and I don’t recommend them.
I love to use simple ingredients but I also want them to be healthy ingredients.
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When picking a gluten-free all purpose flour blend it is important to know that not all gf flours are the same. I have used my own homemade flour blend for over a year now but before then I always used Cup 4 Cup. You can buy Cup 4 Cup in 3lb bags or 25lb bags on Amazon. I have found that Amazon has the best price for Cup 4 Cup.
I have shared my gluten free all purpose flour blend recipe in my Gluten Free Homestead Pantry e-book. In this e-book I share the basics to getting started cooking from scratch gluten free, my gluten free pantry staple ingredients, the equipment I use, a pantry checklist, and 5 never shared before recipes (my all purpose flour blend being one of them).
If you have to eat dairy free, both my blend and Cup 4 Cup has dry milk powder in it. So those two flour blends won’t be an option. If you are looking for a good dairy free gluten-free all purpose flour blend, I recommend Better Batter.
For best results, use one of the flours I recommend.
What add-ins are good with gluten free pumpkin bread?
The wonderful part about this recipe is you can use it as a base recipe and then make it your own! I love to take the same recipe and change it slightly every time to get something new and exciting.
Adding in some other “add-ons” is a great way to do this! See the list below and add in 1/2 cup to 1 cup to your bread batter before pouring it into the loaf pan.
- chopped pecans
- chopped walnuts
- mini chocolate chips
- raisins
Another great option is to sprinkle some pumpkin seeds on top of your gluten-free pumpkin loaf before baking. Don’t mix them in just put them on top for a pretty look.
You can even take it a step further and whip up a cream cheese frosting to add on top.
Really the possibilities are endless with this loaf!
You don’t have to wait for the Fall months to enjoy a good gluten free pumpkin bread. I say you can enjoy pumpkin bread all your long!
Gluten Free Pumpkin Bread
This soft and moist pumpkin bread uses simple healthy ingredients. If you don't need to be gluten free, simply use regular all purpose flour.
Ingredients
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup avocado oil (or cooking oil of choice)
- 1/4 cup milk (use water or dairy free substitute if needed)
- 1 tsp vanilla extract
- 1 3/4 all purpose gluten-free flour blend (use regular all purpose flour if you don't have to be gluten free)
- 1 cup cane sugar (you can substitute cane sugar for brown sugar or coconut sugar if desired)
- 1 tsp baking soda
- 3/4 tsp salt
- 1 tsp baking powder
- 1 TBSP pumpkin pie spice mix
Instructions
- Preheat your oven to 350 degrees and butter or oil 1 bread pan or line your loaf pan with a piece of parchment paper.
- In the bowl of your stand mixer or in a large mixing bowl with a hand mixer, add your pumpkin puree, eggs, avocado oil, milk, vanilla, and cane sugar. Mix for about 1 minute until smooth.
- To your wet ingredients, add in regular or gluten free flour, baking soda, baking powder, salt, and pumpkin pie spice to your bowl. Mix again for another 1-2 minutes until your pumpkin bread batter is very smooth. There shouldn’t be any clumps.
- Use a wooden spoon to scrape your pumpkin bread batter into your prepared loaf pan.
- Bake in your preheated oven for 35-40 minutes, or until a knife inserted into the center of the loaf comes out clean.
- Remove your pumpkin bread from the pan to cool on a wire rack before slicing.
- Top each slice with some butter, grab a cup of coffee, and enjoy!
Most delicious recipe for pumpkin muffins. The whole family enjoyed them. I did add chocolate chips as well.
Thank you! They are definitely a family favorite here too!
You don’t mention the milk in the directions, only the ingredients. When does it go in?
I apologize. I have added it to the directions so it is on the printable version now. You will add it in with the wet ingredients in the first step.
Hi – what size loaf pan do you use? 8 by 4 or 9 by 5 please?
I use an 8×4 for my pumpkin bread!
What size can of pumpkin do you use ? 15 or 29 oz ?
I use the 15oz