The Ultimate Pumpkin Bread Recipe (Gluten Free)

 Nothing says fall more than a soft, moist, and perfectly spiced slice of pumpkin bread. This will quickly become your one and only recipe for pumpkin bread. We're not talking about average pumpkin bread - this is literal perfection, and it's gluten free. You'll fall in love with this recipe just as quickly as your family will devour this loaf.

How is This Recipe for Pumpkin Bread the Ultimate?

During this season, I feel like I always have a partial can of pumpkin puree hanging out in my fridge. My favorite way to use it up is through one of my most loved baked goods : Pumpkin. Bread. 

However, don't be fooled - this is not just any pumpkin bread. This one is simply the best you will ever eat, and I will stand by that. Tender, moist, the right amount of spice, not overly sweet, and still perfectly pumpkin-y. In my opinion, that checks all the boxes.

I know that everyone claims to have their favorite version of pumpkin bread. I have tried so many recipes out there, but I can really say that this is the ultimate. The only, really. Trust this pumpkin bread connoisseur. 

For years, I have loved Sarah over at Broma Bakery, and I remember the day I first tried her recipe for pumpkin bread. Earth shattering. It still is, but I have made a few tweaks throughout the years, and what I now present to you is TRULY the perfect pumpkin bread recipe. The cardamom and black pepper are my very favorite additions to kick up the flavor and perfectly pumpkin-ness. 

Growing up, I always loved when September rolled around. I knew that it was officially the best time of the year - pumpkin season! That meant pumpkin everything .. bread, muffins, pie, oatmeal, waffles, you name it! I am not the girl captivated with allllll things pumpkin spice, but I really do love pumpkin. From its natural form to its dolled up form. I really do love fall for both apples and pumpkin, but pumpkin has always stolen my heart. and, I'll take a pumpkin dessert over apple any day.

Now that I'm married and have my own home - I've realized that I can make pumpkin anything... any time I want. May, August, October .. whenever. However, the crisp air that fall brings seems to make the fresh-from-the-oven pumpkin bread taste even more delightful. 

As a kid, I would always beg my mom to make pumpkin bread. But, eventually I got to the point where I would make it once a week for my family during autumn. I loved eating a slice or two warmed with some salted butter for breakfast. Man, there's nothing like that. 

I think I always used the recipe for pumpkin bread that was right on the can of pumpkin puree. While, very delicious, this recipe puts all other recipes to shame. 

I am so proud to present to you.. the very best and most perfect pumpkin bread recipe!!

Last fall, I probably made at least 5 loaves with this recipe. Most of which, I ate single handedly. I mean, it's just that good. I've shared some with my family, neighbors, and friends. They all raved over how perfect it was, and that's when I knew I had to share it.

So, now, I share the recipe with you. It is so very easy. You do not need any fancy equipment or tools. You just need a couple bowls, a whisk, a spatula, and a loaf pan. And, if you don't have the loaf pan - you can bake it in whatever baking dish you do have.


Ingredients You'll Need for The Best Pumpkin Bread

- Gluten Free Flour without xanthan gum : I love the one from King Arthur - the All Purpose Flour without xanthan gum. 

However, if you do not need a gluten free pumpkin bread - simply swap it out for All Purpose Flour. I also love making this with half All Purpose Flour and half Whole Wheat Pastry Flour for a little more nutrition.

- Xanthan Gum

- Sugar

- Baking Soda

Baking Powder

- Kosher Salt

- Spices : Cinnamon, Nutmeg, Ginger, Cardamom, Cloves, Allspice, and Black Pepper.

Trust me on this. This blend of spices may seem like a lot, but they meld together beautifully to create the most flavorful bread. You may not have all of these spices on hand, but I highly recommend getting them for your future baking needs. and, trust me on the black pepper. Don't skip it!

- Vanilla Extract

Eggs, room temperature

- Pumpkin Puree : Not pumpkin pie filling / mix. This needs to be 100% pumpkin puree. You can either use canned pumpkin puree, which I mostly use, or you can use fresh pumpkin puree made from roasted pumpkins. Every fall, I love to get a few pumpkins (I prefer sugar pumpkins) to roast, puree, and freeze for pies and bread. 

- Milk

- Canola (or avocado) oil

How to Make Moist & Tender Pumpkin Bread

1. Preheat your oven to 350°F. Grease a loaf pan with nonstick cooking spray and line with parchment paper for easy removal.

2. In a large bowl, combine the flour, xanthan gum, sugar, baking soda, baking powder, salt, and all the spices. Whisk to combine and create a well in the middle for the wet ingredients to go.

3. To the well of dry ingredients, add the vanilla, eggs, pumpkin puree, milk, and oil. Starting in the middle, whisk until fully incorporated. Stir until no lumps remain, but do not over-mix.

4. Pour into the prepared baking pan and sprinkle with turbinado sugar, if desired.

5. Bake for 55-60 minutes, or until a toothpick comes out cleanly. (If the bread is getting dark before it’s fully cooked, cover with aluminum foil.) Remove from oven and allow to cool in the pan for 15 minutes.

6. Remove the pumpkin bread from the pan and allow to cool completely on a wire rack. Slice, top with butter (if desired), and enjoy!

and, ta da! You've made it. Perfectly gourmet and stunning pumpkin bread in just one hour. It'll rival any pumpkin bread you've ever had from Starbucks or bakery. 

How to Store Pumpkin Bread

This pumpkin bread makes for great breakfasts or even a treat to go along with a cup of tea or a pumpkin spice latte, if you're really feeling the fall spirit. 

Store any leftovers in an airtight container at room temperature for up to 5 days.

This bread freezes really well for future enjoyment. Just place the bread in an airtight container or wrap it really well in plastic wrap and place in the freezer for up to 6 months. 

Simply thaw on the counter overnight, slice, warm, and enjoy!

More Recipes to Get You in the Fall Spirit

With the abundance of apples during this season, there’s nothing better to make than this Perfectly Spiced Apple Crisp. It’s buttery, sweet, and delightful. It only gets better when topped with vanilla ice cream, and it can easily be made gluten free.

I don’t know why, but when I think of fall, I also think of salted caramel. It just feels like the perfect season for a salted caramel brownie, a hot caramel latte, or warm caramel drizzled over ice cream. Here’s the best & fool-proof Salted Caramel Sauce.

For the pumpkin spice lover, here’s a homemade & super simple Iced Pumpkin Spice Latte with a homemade pumpkin spice syrup. Forget the Dunkin’ or Starbucks drive thru. I’ve got you covered.

As it gets cooler outside, a warm meal is just what I crave. A fall comfort food for me is Sloppy Joes with lots of saucy goodness. This recipe is truly the best and only one you’ll ever need. Trust me on this.

And, finally, while I adore cake, I really do love a good cookie. So, when I can have both in one bite - say no more. These Gluten Free Coffee Cake Cookies that are inspired by the show Gilmore Girls have been a huge favorite of mine and many others. They’re easy to make and are so delicious to snack on while binge watching this very cozy, heartwarming show.

made the recipe?

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