This cozy, gluten-free pumpkin bread brings together everything you love about fall — warm spices, rich pumpkin, and a touch of fresh ginger. It’s one of those recipes that feels like a warm hug on a rainy day. I love warming up a slice in the toaster oven and topping in with butter and with a little flaked salt.
Gluten Free Pumpkin Bread Recipe
Created by Paige Common | November 2021
Yield: 1 loaf pan
Total Time: 40 minutes - 1 hour and 30 minutes
Ingredients:
2 1/2 cups gluten free all purpose flour
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/8 teaspoon ground clove
1 1/2 cup sugar
1 cup butter, melted (or substitute with vegan butter)
1 cup cooked pumpkin
2 eggs, room temp
1 teaspoon - 1 tablespoon fresh ginger, finely grated with microplane
Garnish:
1/4 cup pumpkin seeds
1 tablespoon sugar
Direcions:
- Preheat oven to 325°F (165°C). Line a loaf pan with parchment paper and lightly grease with avocado oil spray.
- In a bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
- In another bowl, combine the sugar, butter, pumpkin puree, eggs, and ginger. Whisk together until fully combined.
- Gradually add the dry ingredients into the wet, stirring gently until just incorporated. Avoid overmixing for the best texture.
- Transfer batter into prepared pan. Granish with pumpkin seeds and sugar.
- Bake for an hour and 30 minutes or until test stick comes out clean. Rotate half way through.
- Let cool completely before slicing.
- Serve warm with a smear of butter and a sprinkle of flaked salt.