Hey y'all! Get ready to wow your family (even the pickiest in-laws) with this Gluten-Free Pumpkin Bread Even the In-Laws Will Love. It's delightfully moist, packed with warm spices, and subtly sweet—making it perfect for cozy fall mornings, holiday gatherings, or anytime you crave a comforting treat. Whether you're gluten-free or just love deliciously tender pumpkin bread, this recipe is going to be your new go-to. Let's get cooking!
Why You'll Love This Gluten-Free Pumpkin Bread Even the In-Laws Will Love
- It’s ultra-moist and tender, thanks to real pumpkin puree and just the right amount of oil.
- Gluten-free flour ensures everyone at the table can enjoy a slice—no one will miss the gluten!
- The warm cinnamon and nutmeg create a cozy, autumnal aroma and flavor in every bite.
- One-bowl, easy-to-follow directions make cleanup a breeze.
- This pumpkin bread stays fresh for days, making it perfect for meal prep or gifting.
Ingredients for Gluten-Free Pumpkin Bread Even the In-Laws Will Love
- 1 ¾ cups (245g) gluten-free all-purpose flour blend (with xanthan gum)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 cup (200g) granulated sugar
- ⅓ cup (75ml) light olive oil or vegetable oil
- 2 large eggs, at room temperature
- 1 cup (240g) canned pumpkin puree
- ¼ cup (60ml) unsweetened applesauce
- 1 teaspoon pure vanilla extract
- ¼ cup (60ml) milk of choice (dairy or unsweetened plant-based)
How to Make Gluten-Free Pumpkin Bread Even the In-Laws Will Love
Step 1: Prep Your Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together the sugar, oil, eggs, pumpkin puree, applesauce, vanilla, and milk until smooth and creamy.
Step 4: Make the Batter
Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined—don’t overmix, or the bread may be dense.
Step 5: Bake Your Pumpkin Bread
Pour the batter into the prepared loaf pan. Smooth the top and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 6: Cool and Serve
Cool the bread in the pan for 15 minutes, then lift out and let cool completely on a wire rack before slicing.
Notes for the Best Gluten-Free Pumpkin Bread Even the In-Laws Will Love
- Use a high-quality gluten-free all-purpose flour blend with xanthan gum for best texture.
- Don't skip the applesauce—it keeps the bread extra moist without extra oil.
- Check bread at 50 minutes, as baking times can vary by oven and flour blend.
Variations: Gluten-Free Pumpkin Bread Even the In-Laws Will Love
- Chocolate Chip Pumpkin Bread: Fold ¾ cup dark chocolate chips into the batter.
- Pecan & Maple Swirl: Add ½ cup chopped pecans and swirl in 2 tablespoons of maple syrup before baking.
- Cranberry Orange: Stir in ½ cup dried cranberries and 1 tablespoon orange zest for a tangy twist.
Required Equipment for Gluten-Free Pumpkin Bread Even the In-Laws Will Love
- Mixing bowls (1 large, 1 medium)
- Whisk and spatula
- 9x5-inch loaf pan
- Parchment paper
- Wire cooling rack
How to Store Gluten-Free Pumpkin Bread Even the In-Laws Will Love
Once fully cooled, wrap the loaf tightly in plastic wrap or store in an airtight container. It will stay fresh at room temperature for up to 3 days, or in the refrigerator for up to 1 week. For longer storage, slice and freeze for up to 3 months—just thaw at room temperature as needed.
Serving Suggestions and Pairings for Gluten-Free Pumpkin Bread Even the In-Laws Will Love
- Enjoy warm with a pat of butter or vegan spread for breakfast.
- Pair with a hot cup of coffee or homemade hot chocolate for a cozy snack.
- Top with a dollop of whipped cream or Greek yogurt for an easy dessert.
Pro Tips for Gluten-Free Pumpkin Bread Even the In-Laws Will Love
- Let your eggs and milk come to room temperature for a smoother batter and even baking.
- For super-moist bread, don’t overbake—start checking for doneness at 50 minutes.
- Read up on the science of gluten-free bread baking for even more success tips!
FAQ: Gluten-Free Pumpkin Bread Even the In-Laws Will Love
- Can I use homemade pumpkin puree?
- Yes, as long as it's well-drained and not too watery. Canned pumpkin tends to be more consistent, but homemade works great, too!
- Can I make this vegan?
- Yes! Substitute the eggs with flax eggs and use a plant-based milk for a fully vegan loaf.
- Why did my gluten-free pumpkin bread turn out gummy?
- This can happen if you use too much liquid or underbake the bread. Double-check your measurements and bake until a toothpick comes out mostly clean.
Prep Time: 15 minutes
Total Time: 1 hour 15 minutes
Yield: 1 loaf (10 slices)
Ingredients
- 1 ¾ cups gluten-free all-purpose flour blend
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil
- ¼ cup unsweetened almond milk
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
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1Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper.
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2In a large bowl, whisk together the gluten-free flour, pumpkin pie spice, baking soda, and salt.
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3In another bowl, combine pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, almond milk, and vanilla extract. Mix until smooth.
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4Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
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5Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
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6Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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