Deliciously Fluffy Gluten Free Pumpkin Bread

Gluten free pumpkin bread is about to be on your autumn lineup every year.

So my To Do lists are thorough, detailed, and thoughtfully crafted. My execution of the To Do lists is subpar. Ok, not even subpar. Like nonexistent. I haven’t done anything to prepare for my trip. Maybe I’m a bit overwhelmed by my To Do list. Maybe I don’t even know where to start.

Well, pumpkin bread was on my list, so I suppose I can go check that one off! canigetawhoopwhoop.

I have a hard time with pumpkin bread. Probably because I’ve had some seriously delicious pumpkin bread and muffins in my life and so to make a gluten free one that measures up is quite the feat.

My goal was to make it moist and have that iconic pumpkin flavor. You know those breads that you scarf down with your coffee can eat for breakfast? The ones that are perfect with a glass of cold milk or coffee or almond milk? Yep. That’s what this is. A perfect breakfast, lunch, snack, dessert, any time of day bread.

True test: Jaryd just came home from work. Went straight to the kitchen. Ate it the pumpkin bread and exclaimed with delight about its deliciousness. No joke, this just happened. He exclaimed.

Why You’ll Love this Gluten Free Pumpkin Bread

Seasonal! Pumpkin is classic fall flavor, evoking all those warm, cozy feelings of fall. Baking pumpkin bread is a cherished autumn tradition to embrace the cozy ambiance of autumn.

So Deliciously Flavorful! Pumpkin puree brings a natural sweetness to the bread. The spices enhance the depth of flavor and infuse the bread with a blend of sweet and savory notes. The result? A perfect companion to a cup of hot tea or coffee on a chilly day.

Oh so Versatile! Whether enjoyed for breakfast, snack, dessert, or even part of a holiday celebration, pumpkin bread effortlessly transitions between any and all occasions. Plus you can easily customize it by experimenting with mix-ins like chocolate chips, dried fruits, and nuts.

Ingredients for gluten free pumpkin bread

Pumpkin Puree

Pumpkin puree adds moisture, flavor, and texture to the bread. It’ll create the rich, pumpkin-y flavor you came here for! If you’re allergic to pumpkin or prefer a different flavor, you could try using sweet potato puree or butternut squash puree instead.

Eggs

Eggs provide structure and moisture to this bread. They’ll help bind the ingredients together and contribute to a better texture. If you need a substitute, for each egg, you can use a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water) for binding purposes. Commercial egg replacers are also a great option.

Coconut Sugar

Coconut sugar adds sweetness and a caramel-like flavor to the pumpkin bread. I like it because it’s a lower glycemic sweetener compared to refined sugars. You can replace coconut sugar with an equal amount of brown sugar or granulated sugar if you prefer.

Coconut Oil

Refined coconut oil adds moisture and fat to the bread, contributing to its texture and taste. You can substitute refined coconut oil with other neutral-flavored oils like vegetable oil, canola oil, or melted butter, if you prefer.

Agave Nectar

Agave nectar provides additional sweetness to the bread. Feel free to replace agave nectar with honey or maple syrup in equal amounts.

Vanilla Extract

Vanilla extract enhances the flavor of the bread, making it more cozy and comforting. If you’re in a pinch, you can omit it if necessary.

Blanched Almond Flour

Almond flour will be the base for this pumpkin bread. It adds a nutty flavor and moisture to the crumb.

Arrowroot Flour

Arrowroot flour helps improve the texture and binding of this bread, making it less crumbly. You can replace arrowroot flour with an equal amount of tapioca flour or oat flour if you prefer.

Baking Soda and Baking Powder

These leavening agents help the bread rise and become fluffy and are crucial for the bread’s texture.

Spices (Pumpkin Pie Spice, Cinnamon, Ground Ginger)

These spices provide the warm flavors of pumpkin bread. You can adjust the spice quantities to your preference or use other warming spices like nutmeg or allspice.

Salt

Salt enhances the flavors of the bread and balances the sweetness.

Shelled Pumpkin Seeds (Pepitas)

Pumpkin seeds add a pleasant crunch and a touch of earthy flavor to the bread crust. If you want to switch it up, try chopped nuts like pecans or walnuts, or even chocolate chips.

How to make this perfect gluten free pumpkin bread

Place the pumpkin puree, eggs, 1/2 cup of coconut sugar, melted coconut oil, agave nectar, and vanilla in a large bowl and whisk until smooth. 

Add the almond flour, arrowroot flour, baking soda, baking powder, 2 teaspoons pumpkin pie spice, cinnamon, ginger, and salt to the bowl. Mix again until the ingredients are well combined.

Line a 9×5 inch loaf pan with parchment paper. Transfer the batter into the bread pan and smooth it out into an even layer.

Sprinkle the top with the remaining 1 tablespoon coconut sugar, 1/2 teaspoon pumpkin pie spice, and the pumpkin seeds.

Bake for 35 minutes or until it rises and a toothpick comes out clean.

How to Store Your Pumpkin Bread

Cool it. Allow the pumpkin bread to cool completely after baking. This helps prevent condensation from forming inside the storage container, which can lead to moisture and mold.

Wrap it. Wrap the cooled pumpkin bread tightly in plastic wrap or aluminum foil. This provides a barrier against air and helps retain moisture.

Storage Container. If you prefer to avoid using plastic wrap or aluminum foil, place the wrapped pumpkin bread in an airtight container.

Short Term Storage. If you plan to consume the pumpkin bread within a day or two, you can store it at room temperature. Place the wrapped or container-sealed bread in a cool, dry place away from direct sunlight and heat sources.

Refrigeration. If you intend to keep the pumpkin bread for a longer period (more than a few days), it’s best to store it in the refrigerator for up to one week. Again, wrap the bread tightly or place it in an airtight container before refrigerating.

Long Term Storage. If you want to store pumpkin bread for an extended period (several weeks or months), freezing is a great option. Wrap individual slices or the entire loaf tightly in plastic wrap and then place it in a resealable freezer bag or an airtight container. Label the container with the date to keep track of freshness.

How to Thaw. To thaw frozen pumpkin bread, remove it from the freezer and let it thaw at room temperature or in the refrigerator. You can also gently warm slices in the microwave or oven.

Pumpkin bread tends to absorb flavors from its surroundings, so if you’re storing it in the refrigerator or freezer, using an extra layer of protection like a resealable freezer bag is really helpful.

Variations to Try

Chocolate Chip Gluten Free Pumpkin Bread

Fold in semi-sweet or dark chocolate chips into the batter for a delightful chocolatey surprise in every bite.

Gluten Free Pumpkin Bread with a Cream Cheese Swirl

Create a cream cheese swirl by layering spoonfuls of sweetened cream cheese mixture between the pumpkin batter in the loaf pan before baking. Use a knife to gently swirl the two batters together.

Nutty Crusted Gluten Free Pumpkin Bread

Add chopped nuts like pecans, walnuts, or almonds to the batter for extra crunch and flavor.

Dried Fruit Medley

Incorporate dried fruits such as cranberries, raisins, or chopped dates for bursts of fruity sweetness.

Gluten Free Pumpkin Bread with a Caramel Drizzle

Drizzle a caramel sauce over the pumpkin bread for a decadent touch of sweetness.

More pumpkin recipes to love:

• Microwave Pumpkin Mug Cake (gluten free)
• Pumpkin Roll Cookies
• Easy Baked Pumpkin Oatmeal
• Pumpkin Spice Latte
• Moist Gluten Free Pumpkin Cake

Grab a warm cup of coffee and enjoy an extra slice for me 🙂 xo