Savory, sun-kissed flavors come to life in this moist and spiced gluten-free pumpkin bread delight! There’s something about the rich, velvety texture of pumpkin puree mingled with a symphony of warm fall spices that just feels like a cozy hug in loaf form. Whether you’re slicing into it for a lazy weekend breakfast, enjoying it as a mid-afternoon snack with your favorite mug of tea, or serving it as a simple yet comforting dessert, this pumpkin bread has a way of bringing people together. The golden hue flecked with cinnamon and nutmeg hints at the seasonal magic within, and every bite is a tender crumb bursting with homemade goodness. As an easy recipe that even beginners can master, it’s perfect for anyone looking to dive into fall baking with minimal fuss but maximum flavor.
This beginner-friendly, gluten-free recipe is a true crowd-pleaser, and I promise it will fill your kitchen with irresistible aromas—even if you’re not supposed to mention them outright, you’ll know they’re there! In about 15 minutes of prep time plus 55–65 minutes in the oven and a quick 10-minute rest, you’ll have a loaf that yields roughly 12 slices, each around 200 calories. It works wonders as a sweet treat for breakfast, a cozy afternoon snack, or even a light dessert when dinner calls for a touch of homemade warmth. Embrace the balance of granulated and brown sugar, velvety vegetable oil, and just enough almond milk to keep things dairy-free-friendly, all rounded out by those signature spices—cinnamon, nutmeg, cloves, and ginger. This is fall baking at its finest: simple, delicious, and downright satisfying.
KEY INGREDIENTS IN SPICED GLUTEN-FREE PUMPKIN BREAD
Every great loaf starts with thoughtfully chosen ingredients that work in harmony to create the perfect texture, flavor, and aroma. Below, you’ll find each component explained so you understand its role and how it contributes to this easy, homemade gluten-free delicacy.
- Canned pumpkin puree: Provides that signature moist, tender crumb and deep orange color. It’s full of fiber and natural sweetness, acting as the base that ties all the spices together.
- Granulated sugar: Adds sweetness and helps with the tender structure of the loaf. It dissolves easily into the batter, lifting the flavors of pumpkin and spice.
- Packed brown sugar: Infuses a subtle caramel note and extra moisture. The molasses content deepens the overall flavor profile and keeps every slice soft.
- Vegetable oil: Ensures a rich, moist texture without any buttery heaviness. Oil stays liquid at room temperature, which helps maintain that soft crumb day after day.
- Almond milk (or any preferred milk): Acts as a gentle binder to adjust batter consistency, perfect for a dairy-free or vegan twist. Swap in soy or oat milk as you like.
- Large eggs: Create structure and stability, helping the loaf rise nicely. They bind the wet and dry ingredients for a uniform, fluffy texture.
- Vanilla extract: Enhances the overall flavor with a sweet, floral note that complements the spices. A little goes a long way in rounding out the aroma.
- Gluten-free all-purpose flour blend: Serves as the foundation, replacing regular flour. Look for a blend with xanthan gum included for the best results.
- Baking soda: Provides leavening power, reacting with the acidic pumpkin and brown sugar to create lift and a tender crumb.
- Baking powder: Works alongside baking soda for extra rise, ensuring the loaf isn’t too dense and has just enough spring.
- Salt: Balances sweetness and enhances all the other flavors. Even in sweet breads, a pinch of salt is key.
- Ground cinnamon: Imparts warm, earthy spice with a hint of sweetness—an essential note in every fall-inspired treat.
- Ground nutmeg: Adds depth and a slightly nutty sweetness. Use sparingly or freshly grated for the best intensity.
- Ground cloves: Offers a bold, aromatic punch that elevates the spice blend. A little goes a long way in handcrafted breads.
- Ground ginger: Brings a gentle zing and bright nuance that contrasts beautifully against the sweeter spices.
- Chopped walnuts (optional): Introduce a crunchy texture and a toasty, nutty flavor. Toast briefly in a dry pan for an extra layer of depth.
- Raisins or chocolate chips (optional): Provide bursts of sweetness or melty pockets of chocolate, making each bite a delightful surprise.
HOW TO MAKE SPICED GLUTEN-FREE PUMPKIN BREAD
Let’s dive into the simple, step-by-step method that transforms these everyday pantry staples into a golden loaf of spiced bliss. Follow along and you’ll see just how easy fall baking can be, even if you’re new to the gluten-free world.
1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly or line it with parchment paper for effortless removal of that perfect loaf shape.
2. In a large bowl, whisk together the canned pumpkin puree, granulated sugar, brown sugar, vegetable oil, almond milk, eggs, and vanilla extract until the mixture is smooth and well combined.
3. In another medium bowl, stir together the gluten-free all-purpose flour blend, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger. Make sure each spice is evenly distributed throughout the dry mix.
4. Gradually fold the dry ingredients into the wet pumpkin mixture using a spatula or a wooden spoon. Stir gently until there are no visible streaks of flour, being careful not to overmix.
5. If you’re feeling adventurous, gently fold in the chopped walnuts and raisins or chocolate chips until they’re evenly spread throughout the batter.
6. Pour the batter into the prepared loaf pan, then smooth the top with a spatula so the surface is even.
7. Bake in the preheated oven for 55–65 minutes. The bread is done when a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs clinging to it.
8. Allow the bread to cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely before slicing to maintain its structure and achieve the best texture.
SERVING SUGGESTIONS FOR SPICED GLUTEN-FREE PUMPKIN BREAD
When it comes to serving this loaf, the possibilities are as inviting as a crisp autumn day. Whether you prefer bold, contrasting flavors or prefer your pumpkin bread simply dressed, these ideas will elevate every slice and make you look forward to each serving occasion.
- Cream Cheese Spread: Slather a generous layer of smooth, tangy cream cheese over a warm slice. The richness cuts through the sweet spices, creating a luxurious balance.
- Honey Butter Drizzle: Whip softened butter with a spoonful of honey until light and fluffy, then spread or drizzle it over the bread. This combo adds a golden sheen and sweet, buttery note.
- Toasted Nut Crunch: Scatter a handful of toasted pecans or walnuts over a slice, optionally drizzling with maple syrup. The extra crunch and nutty aroma provide satisfying texture contrast.
- Cozy Coffee or Tea Pairing: Serve slices alongside a steaming mug of chai tea, pumpkin spice latte, or bold coffee. The warm spices in the bread complement aromatic drinks, making every bite even more comforting.
HOW TO STORE SPICED GLUTEN-FREE PUMPKIN BREAD
Proper storage ensures your pumpkin bread stays just as moist and flavorful as the moment it comes out of the oven. With a little care, you can savor this homemade treat for days or even weeks.
When fully cooled, wrap the loaf tightly in plastic wrap or place slices in an airtight container to lock in moisture. Store at room temperature for up to three days, keeping it away from direct heat or sunlight. For longer enjoyment, slice the bread and layer pieces between parchment paper inside a freezer-safe bag. Press out excess air before sealing, then freeze for up to three months. When you’re ready, simply thaw individual slices at room temperature or pop them into the toaster for a quick warm-up. If you prefer a chilled treat, refrigerate wrapped bread for up to five days, though be aware the crumb may firm up slightly. To revive its soft texture after refrigeration, briefly microwave slices in 10-second intervals or toast them lightly. With these methods, each slice remains bursting with bold pumpkin flavor and warm spice, ready whenever your craving strikes.
CONCLUSION
This Spiced Gluten-Free Pumpkin Bread has everything you want in an easy, homemade fall baking adventure: simple ingredients, straightforward steps, and unbeatable flavor. From the first moist slice bursting with warmly spiced pumpkin to the final crumb, it’s a treat that feels both comforting and special. You’ve learned how to blend pantry staples—canned pumpkin puree, gluten-free flour blend, a medley of spices, and the sugars that keep things sweet—to craft a loaf perfect for breakfast, dessert, or an anytime snack. The streamlined prep and baking times make it ideal for both novice cooks and seasoned bakers looking for a fuss-free recipe. Plus, with options for walnuts, raisins, or chocolate chips, you can customize each loaf to your preferences or dietary needs.
Feel free to print this article, save it for later, or tuck it into your recipe binder. Below, you’ll find a handy FAQ section to answer any lingering questions you might have. If you try this recipe (or put your own spin on it), I’d love to hear how it turns out! Leave a comment with your substitutions, stories, or even challenges you faced in the kitchen—let’s chat about what worked, what surprised you, and any tips you have for fellow home cooks. Your feedback helps this recipe grow and makes our homemade baking community even stronger. Happy baking!
Spiced Gluten-Free Pumpkin Bread
Description
This pumpkin bread is bursting with warm spices, a tender crumb, and a hint of sweetness, perfect for cozy mornings or as a delightful snack any time of day.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper for easier removal.
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In a large bowl, whisk together the canned pumpkin puree, granulated sugar, brown sugar, vegetable oil, almond milk, eggs, and vanilla extract until well combined.
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In another bowl, stir together the gluten-free all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Ensure the spices are evenly distributed.
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Gradually fold the dry ingredients into the wet ingredients using a spatula or a wooden spoon. Mix until there are no visible streaks of flour.
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If using, gently fold in the chopped walnuts and raisins or chocolate chips into the batter.
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Pour the batter into the prepared loaf pan and smooth the top with the spatula.
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Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the bread comes out clean.
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Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Note
- This bread can be stored in an airtight container at room temperature for up to 3 days.
- For added flavor, try adding a pinch of cardamom or a teaspoon of pumpkin pie spice.
- This recipe can be doubled to make two loaves; one for now and one to freeze for later.
- Try serving slices with a spread of cream cheese or honey butter for an extra-special treat.
