Simple Gluten-Free Pumpkin Bread
A simple easy to make gluten-free pumpkin bread topped with a sugar crust, perfect for fall snacking.
This was my mother-in-laws favorite recipe. Every year when fall hit, she was making this in batches. They were also her go to Christmas baking gifts. I always felt this recipe was a bit understated, it needed something to elevate it just a little. I mean it’s great on it’s own so if you prefer a plain pumpkin bread than this is it. However, whenever I make this simple gluten-free pumpkin bread now, I always add something extra to it depending on my mood.Â
Some of my favorite additions to this simple gluten-free pumpkin bread are:
Raw or turbinado sugar topping
Streusal topping
Mini chocolate chips mixed into the batter
Cinnamon sugar swirl mixed into the batter
How To Make the Pumpkin Bread
The most important thing to know about making this pumpkin bread is that the recipe calls for pure pumpkin. There are two types of canned pumpkin on the supermarket shelf one is pure pumpkin the other is pumpkin pie mix. So please be mindful when purchasing the canned pumpkin for this recipe.
The recipe is super easy to put together, simply add the flour, baking soda, baking powder, salt, and spices to a large bowl and whisk to combine. In a seperate bowl add the pumpkin, sugar, oil and eggs and combine. Then you add the pumpkin mixture to the flour mixture, along with any add-ins you want. Pour into a greased standard loaf pan, then sprinkle liberally with the raw sugar.
I like that the raw sugar gives it more sweetness, but also a nice bit of crunch to the pumpkin bread. It doesn’t take away from the flavor of the bread just enhances it a bit.
I must admit that I am a fan of all things pumpkin, so this is always the first thing I bake when pumpkin season rolls in. It reminds me of my mother-in-law and having this at her kitchen table.Â
If you are into pumpkin desserts here are a few more recipes you can try:
Simple Gluten-Free Pumpkin Bread
Materials
- 1 3/4 Cup Gluten-Free Flour
- 1 Teaspoon Xanthan Gum If gluten-free flour does not have it in the mix
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Nutmeg
- 1/2 Teaspoon Cinnamon
- 1/2 Teaspoon Ground Cloves
- 1 Teaspoon Salt
- 1 Cup Canned pumpkin puree Do not use pumpkin pie mix
- 1 1/2 Cup Sugar
- 1/2 Cup Canola or Vegetable Oil
- 2 Eggs, lightly beaten
- 3-4 Tablespoons Raw or Turbinado Sugar Optional
Instructions
- Preheat oven to 350°. Grease and flour one standard loaf pan.
- In a large bowl, whisk together the first eight ingredients from gluten-free flour through salt. Using xanthan gum only if gf flour mix does not have it in the mix.
- In a separate bowl, whisk the canned pumpkin, sugar, oil, and, eggs. Pour into the flour mixture until just combined.
- Pour into the greased loaf pan and sprinkle generously with the raw sugar.
- Bake for approximately 45 min or until a toothpick inserted in the center comes out clean.
Notes
Nutrition
Hope you love it!