Gluten Free Pumpkin Bread
This Gluten Free Pumpkin Bread is a delightful treat that brings the warm, comforting flavors of fall into your kitchen. It’s perfect for breakfast, a snack, or even dessert. The moist texture and rich taste make it a favorite among those who love pumpkin-flavored goodies. Moreover, this recipe is simple to follow and uses healthy ingredients, making it suitable for various occasions from holiday gatherings to cozy weekends at home.
Why You’ll Love This Recipe
- Easy to Make: With just a few steps and simple ingredients, you’ll have fresh pumpkin bread in no time.
- Moist and Flavorful: The combination of pumpkin puree and spices creates a deliciously moist loaf that bursts with flavor.
- Versatile Ingredients: Customize your gluten free pumpkin bread by swapping out sugars or using different oils based on your preferences.
- Perfect for Any Occasion: Whether it’s a festive gathering or an everyday treat, this bread fits right in.
- Healthier Option: Made with wholesome ingredients, this recipe is a guilt-free indulgence.
Tools and Preparation
Preparing your gluten free pumpkin bread doesn’t require fancy gadgets, but having the right tools can make the process smoother.
Essential Tools and Equipment
- Stand mixer or hand mixer
- Large mixing bowl
- Bread pan
- Measuring cups and spoons
- Wooden spoon
Importance of Each Tool
- Stand Mixer or Hand Mixer: These tools help achieve a smooth batter quickly and efficiently.
- Bread Pan: A good-quality pan ensures even baking and helps the bread maintain its shape.
- Measuring Cups and Spoons: Accurate measurements are key to perfecting your gluten free pumpkin bread.
Ingredients
This soft and moist pumpkin bread uses simple healthy ingredients. If you don’t need to be gluten free, simply use regular all purpose flour.
Ingredients:
– 1 cup pumpkin puree
– 2 large eggs
– 1/2 cup avocado oil (or cooking oil of choice)
– 1/4 cup milk (use water or dairy free substitute if needed)
– 1 tsp vanilla extract
– 1 3/4 all purpose gluten-free flour blend (use regular all purpose flour if you don’t have to be gluten free)
– 1 cup cane sugar (you can substitute cane sugar for brown sugar or coconut sugar if desired)
– 1 tsp baking soda
– 3/4 tsp salt
– 1 tsp baking powder
– 1 TBSP pumpkin pie spice mix
How to Make Gluten Free Pumpkin Bread
Step 1: Preheat the Oven
Preheat your oven to 350 degrees. Butter or oil one bread pan or line your loaf pan with parchment paper for easy removal.
Step 2: Mix Wet Ingredients
In the bowl of your stand mixer or a large mixing bowl with a hand mixer:
1. Add the pumpkin puree, eggs, avocado oil, milk, vanilla extract, and cane sugar.
2. Mix for about 1 minute until smooth.
Step 3: Combine Dry Ingredients
To your wet mixture, add:
– gluten-free flour blend,
– baking soda,
– baking powder,
– salt,
– and pumpkin pie spice.
Mix again for another 1–2 minutes until there are no clumps.
Step 4: Pour into Pan
Use a wooden spoon to scrape your batter into the prepared loaf pan. Ensure it’s evenly distributed.
Step 5: Bake the Bread
Bake in your preheated oven for 35–40 minutes. Check if it’s done by inserting a knife in the center; it should come out clean.
Step 6: Cool Down
Once baked, remove your pumpkin bread from the pan. Let it cool on a wire rack before slicing.
Step 7: Serve and Enjoy!
Top each slice with some butter, grab a cup of coffee, and enjoy every bite of your delicious gluten free pumpkin bread!
How to Serve Gluten Free Pumpkin Bread
Gluten Free Pumpkin Bread is a delicious treat that can be enjoyed in various ways. With its moist texture and rich flavor, it pairs well with many accompaniments. Here are some serving suggestions to enhance your experience.
With Spreads
- Butter: A classic choice that adds richness and flavor.
- Cream Cheese: For a tangy twist, spread some softened cream cheese on top.
- Nut Butter: Almond or peanut butter add protein and a nutty taste.
As a Dessert
- Whipped Cream: Top slices with whipped cream for a light and airy finish.
- Ice Cream: Serve warm with a scoop of vanilla ice cream for a delightful dessert.
For Breakfast
- With Coffee: Enjoy alongside your morning coffee for a perfect start to the day.
- Fruit Salad: Pair with fresh fruit for a balanced breakfast option.
On Its Own
- Plain Slices: Sometimes, the best way to enjoy gluten free pumpkin bread is by itself, savoring its natural flavors.
How to Perfect Gluten Free Pumpkin Bread
To achieve the best results with your Gluten Free Pumpkin Bread, consider these handy tips.
- Use Fresh Ingredients: Fresh pumpkin puree and eggs will enhance the taste and texture of your bread.
- Measure Flour Accurately: Use the spoon-and-level method to ensure you don’t add too much flour, which can make the bread dense.
- Don’t Overmix: Mix until just combined to avoid tough bread; overmixing can lead to a chewy texture.
- Test for Doneness: Insert a toothpick into the center; it should come out clean when done. This ensures your bread is perfectly baked without being dry.
- Cool Properly: Allow the bread to cool in the pan for a few minutes before transferring it to a wire rack. This helps maintain moisture.
Best Side Dishes for Gluten Free Pumpkin Bread
Gluten Free Pumpkin Bread can be complemented by various side dishes that add flavor and variety to your meal. Here are some great options:
- Crispy Bacon: The salty crunch of bacon contrasts beautifully with sweet pumpkin bread.
- Yogurt Parfait: Layered yogurt with fruits makes for a refreshing side that balances sweetness.
- Chia Seed Pudding: A nutritious option that adds creaminess and health benefits alongside the bread.
- Savory Cheese Platter: Include sharp cheeses to create an interesting flavor contrast.
- Herbed Soup: A warm bowl of soup, like butternut squash or tomato basil, complements pumpkin flavors well.
- Roasted Vegetables: Seasoned roasted veggies add depth and nutrition, making your meal more complete.
Common Mistakes to Avoid
Making gluten free pumpkin bread can be easy, but some common mistakes might hinder your results. Here are a few to watch for:
- Using the wrong flour blend: Always use a high-quality gluten-free flour blend for the best texture. Avoid single flours like almond or coconut alone without a mix.
- Not measuring ingredients correctly: Accurate measurements are crucial. Use a kitchen scale or measuring cups to ensure the right ratios.
- Skipping the baking powder: Baking powder is essential for making your pumpkin bread rise. Don’t forget to include it in your recipe!
- Overmixing the batter: Mix just until combined to avoid tough bread. Overmixing can lead to a dense texture.
- Ignoring baking time: Keep an eye on your pumpkin bread as it bakes. Ovens vary, so adjust the time if needed.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover gluten free pumpkin bread in an airtight container.
- It can last up to 5 days in the refrigerator.
Freezing Gluten Free Pumpkin Bread
- Wrap slices tightly in plastic wrap and place them in a freezer bag.
- It can be frozen for up to 3 months.
Reheating Gluten Free Pumpkin Bread
- Oven: Preheat to 350°F, wrap in foil, and heat for about 10-15 minutes.
- Microwave: Place a slice on a microwave-safe plate and heat for 15-20 seconds at a time until warm.
- Stovetop: Heat slices in a skillet over low heat for several minutes on each side.
Frequently Asked Questions
Here are some common questions about gluten free pumpkin bread:
What is gluten free pumpkin bread?
Gluten free pumpkin bread is a delicious alternative made without wheat flour. It uses gluten-free flour blends that provide great taste and texture.
Can I use regular flour instead?
Yes! If you don’t need it to be gluten free, you can substitute regular all-purpose flour for the gluten-free blend in this recipe.
How do I make gluten free pumpkin bread moist?
Ensure you measure your wet ingredients accurately, and consider adding a bit more oil or pumpkin puree if needed for extra moisture.
Can I customize my gluten free pumpkin bread?
Absolutely! Feel free to add nuts, chocolate chips, or dried fruit for added flavor and texture.
How long does gluten free pumpkin bread last?
When stored properly, it can last up to 5 days in the refrigerator or up to 3 months when frozen.
Final Thoughts
This gluten free pumpkin bread is not only soft and moist but also incredibly versatile. You can enjoy it as breakfast or dessert and customize it with your favorite add-ins. Give this recipe a try, and savor the warm, comforting flavors of fall!
Gluten Free Pumpkin Bread
- Total Time: 55 minutes
- Yield: Approximately 10 servings 1x
Description
Indulge in the comforting flavors of fall with this Gluten Free Pumpkin Bread. Perfectly moist and bursting with rich pumpkin spice, this delightful loaf is ideal for breakfast, a cozy snack, or even a sweet dessert. Made with wholesome ingredients, it’s an easy-to-follow recipe that welcomes customization—swap sugars or mix in your favorite nuts or chocolate chips. Whether you’re hosting a holiday gathering or enjoying a quiet weekend at home, this gluten-free treat will surely impress.
Ingredients
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup avocado oil (or preferred cooking oil)
- 1/4 cup milk (or dairy-free substitute)
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose gluten-free flour blend
- 1 cup cane sugar (or brown/coconut sugar)
- 1 tsp baking soda
- 3/4 tsp salt
- 1 tsp baking powder
- 1 tbsp pumpkin pie spice mix
Instructions
- Preheat your oven to 350°F and prepare a bread pan by greasing it or lining it with parchment paper.
- In a mixing bowl, combine pumpkin puree, eggs, avocado oil, milk, vanilla extract, and cane sugar. Mix until smooth.
- Add the gluten-free flour blend, baking soda, baking powder, salt, and pumpkin pie spice to the wet ingredients. Mix until no lumps remain.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
- Allow cooling on a wire rack before slicing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 190
- Sugar: 10g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
