The BEST Gluten-Free Pumpkin Bread

Gluten free pumpkin bread on a white plate

5 from 1 vote

The BEST Gluten-Free Pumpkin Bread

This is the BEST Gluten-Free Pumpkin Bread! This fall favorite is filled with warm flavors of pumpkin, pumpkin spice, and maple syrup, and topped with a sprinkle of crispy, crunchy raw sugar.

It’s super moist, gluten-free, dairy-free, and amazing for breakfast, or an afternoon snack with a cup of coffee.

Prep Time10

Cook Time50

Total Time1

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings:

Calories: 177kcal

Author: Cara Lanz

Ingredients

Gluten-Free Pumpkin Bread

2 eggs, room temperature
⅔ cup pure maple syrup, room temperature
⅓ cup coconut oil, softened
1 teaspoon vanilla extract
⅓ cup unsweetened almond milk, room temperature
1 cup pumpkin puree
1 ½ cups Bob's Red Mill 1-to-1 Gluten Free Baking Flour
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
2 teaspoons pumpkin pie spice
2 tablespoons turbinado sugar, optional

Instructions

Preheat the oven to 350.
Prepare a loaf pan with parchment paper. This will make removing the pumpkin bread from the pan easier, and help it to brown more evenly.
In a large bowl, whisk together the eggs and maple syrup. Add the softened coconut oil, vanilla, almond milk, and pumpkin puree, and whisk until well combined.
Sift the flour, salt, baking powder, baking soda, and pumpkin pie spice into the pumpkin mixture. If you don't have a sifter or strainer, you can whisk the dry ingredients together in a large bowl.
Stir until just combined. Do not over mix. It’s okay if it’s a little lumpy.
Pour the mixture into your prepared loaf pan and sprinkle the turbinado sugar over the top, if desired.
Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean, or it reaches an internal temperature of 195-200 degrees.
Turn the oven off, but leave the bread in for 10 minutes. This helps keep the center from sinking.
Place the pan on a wire rack and let it cool for about 10 minutes. When the pan is cool enough to handle, lift the pumpkin bread out of the pan, remove the parchment paper, and set the loaf back onto the rack to cool completely.
Store your pumpkin bread at room temperature, tightly wrapped in plastic.
This pumpkin bread also freezes well. Wrap the loaf or individual slices in plastic wrap, then aluminum foil, then a freezer bag. Thaw at room temperature.

Notes

Use room-temperature eggs, maple syrup, and milk when you make the pumpkin loaf.

Use Bob’s Red Mill 1-to-1 Baking Flour, the one in the blue bag. The stuff in the red bag won’t work in this recipe.

To soften the coconut oil for the pumpkin bread batter, microwave it for a few seconds. It melts verrrry quickly, so I mean it when I say a few. In fact, start with 3 seconds.

Nutrition