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Gluten Free Pumpkin Bread

This is my first attempt at creating a gluten free pumpkin bread. I used my gluten-free flour blend that I have used successfully on 3 other cakes now, however, the top center never would cook thoroughly, but was just as yummy. I was really afraid the rest would dry out if I cooked it much longer, but you’re welcome to give it a try. I couldn’t wait until it cooled completely before I cut into it, which is no-no, but well worth it. This gluten free pumpkin bread is just as moist as my gluten free banana bread, and the best pumpkin bread recipe I’ve ever had gluten free, or not! Enjoy and let me know how yours turns out. I bet these would make perfect muffins.

Read the comments at the bottom of this page to learn what others think of this recipe.

UPDATE: It freezes really well, and was perfect after defrosting at room temperature.

Gluten-Free Pumpkin Bread

Prep Time: 30 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 30 minutes

Yield: 1 loaf

A gluten free pumpkin bread which improves with age! Freezes well, too.

Ingredients:

1 3/4 cups Carla's Gluten-free Cake Flour Blend Recipe
1-1/2 tablespoons pumpkin pie spice*
4 tablespoons (1/2 stick) unsalted butter, softened
2/3 cup granulated sugar
1 cup + 2 tablespoons (less than a 15 ounce can) 100% pure pumpkin
2 eggs, at room temperature
1 egg white, at room temperature
1/2 cup high-protein milk (cow's, almond)
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Oil, for pan

Instructions:

Preheat the oven to 350°F. Oil a 9 x 5-inch loaf pan; set aside.
In a medium-size bowl, whisk together the self-rising flour blend and pumpkin spice; set aside.
In the bowl of your mixer, cream together the butter and sugar on medium speed until thoroughly combined, scraping sides of bowl as needed.
Add pumpkin, eggs, egg white, milk, vanilla, and salt. Beat on medium speed until creamy.
Add flour mixture to wet mixture and blend on medium-low speed until thoroughly incorporated. (The batter should be the consistency of cake batter or a little thicker.)
Pour batter into loaf pan; distribute evenly.
Place in oven on center rack. Bake for about 60 - 65 minutes or until no longer wet to the touch in the cracked area and a toothpick inserted near the center comes out clean.
Carefully remove the pan from the oven. Place on a wire rack to cool completely. Slice with a serrated knife and serve. Store leftovers at room temperature up to 2 days or freeze individual slices.

Tips

*Some companies add a gluten-containing anti-caking ingredient to their spice blends, not usually to pure spices. To make your own pumpkin pie spice blend, combine 1 teaspoon ground cinnamon, 1/4 ground nutmeg, 1/8 teaspoon ground cloves, and 1/8 teaspoon ground ginger.

3.1

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View Comments

Mary says:

September 14, 2015 at 12:40 pm

Can you use brown sugar instead of cane sugar?
- Gluten Free Recipes says:
  
  September 14, 2015 at 1:19 pm
  
  Mary,
  
  I haven't tried it, but suggest using half brown sugar and half granulated/white. This recipe is already moist. Using all brown sugar will make it way too moist.
  
  Carla
michelle k says:

September 5, 2015 at 2:25 pm

What a fabulous loaf. It turned out so moist. I love anything pumpkin.
Joyce McDowell says:

October 25, 2014 at 7:31 pm

The recipe says In bowl add pumpkin or allspice to flour blend and whisk well. The recipe didn't call for allspice. Where did that come from and are you suppose to add allspice to the flour blend?
- Gluten Free Recipes says:
  
  October 26, 2014 at 9:59 am
  
  Joyce,
  
  The recipe is now updated. No allspice needed. Sorry about that!
  
  Carla
Janelle F. says:

October 29, 2013 at 3:33 pm

I made this yesterday & it tastes very good. However, when I took it out of the oven after 60 min. of baking (toothpick tested clean), it looked beautiful & then a little bit later it was sunken. What causes this to happen? When I sliced & ate it, 3/4 of it looks nice, the way bread should look & the bottom 1/4 doesn't look right, like it's not baked or something.
- Gluten Free Recipes says:
  
  October 29, 2013 at 3:40 pm
  
  Hi Janelle,
  
  Before I go ahead and give you advice, let me find out what flour you used. When people have problems with my recipes that call for my gluten-free cake flour blend recipe, it is usually because they did not use "superfine" rice flour. So, just let me know if you used the correct flour or not. Then we can go from there.
  
  Thanks,
  Carla
Diane S says:

October 10, 2012 at 6:49 pm

This was delicious! Not doughy at all. Added chocolate chips. Pure heaven!
- Gluten Free Recipes says:
  
  October 10, 2012 at 7:01 pm
  
  So glad you enjoyed it, Diane! If it weren't for my pumpkin allergies I could eat this 24/7!
  
  Carla
Wanda says:

September 15, 2012 at 9:54 am

Mmmmm....sounds good. I'm looking forward to trying this. I may make muffins and freeze part. I'm betting they will be really good for a grab and go breakfast.
- Gluten Free Recipes says:
  
  September 15, 2012 at 10:23 am
  
  Wanda, sounds like a great plan. Send me some, will you? LOL!
  
  Enjoy,
  Carla
Chris says:

November 5, 2011 at 6:51 pm

I followed your recipe to the letter and it cameout as flat as a pancake, almost. Not bread-like at all--completely gooey and flat. Why do you not use something to raise the dough? Eggs are not enough to raise this bread.

Bummer!

CG
- Gluten Free Recipes says:
  
  November 5, 2011 at 7:07 pm
  
  Hi Chris, if you click on the link to Carla's Gluten Free Cake Flour Blend, you'll see that it contains baking powder and baking soda. Did you substitute Carla's Gluten Free Cake Flour Blend with an all purpose flour?
Gluten Free Recipes says:

October 12, 2011 at 10:47 am

Facebook Comment:

Thanks for the recipe! I made it this morning and it's a hit! I love pumpkin anything.

I cooked it for 60 min. in my oven and nope, not wet just moist. The top is nice and crusty but not too crusty.

I added a few chocolate chips in hopes that the kids might eat it.

A.D.