Gluten Free Pumpkin Bread -

Two halves of a slice of pumpkin bread on a plate.

4.41 from 5 votes

Gluten Free Pumpkin Bread

Beautifully moist gluten free pumpkin bread also happens to be dairy-free and is the perfect way to welcome fall. A sweet and tender loaf that's packed with pumpkin and cozy spices.

Prep Time15

Cook Time1

Resting time20

Total Time1 35

Course: Breakfast, Snack

Cuisine: American

Servings:

Calories: 233kcal

Author: Nicole Spiridakis

Ingredients

1 ¼ cups oat flour (170 grams)
½ cup almond flour (60 grams)
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon fine sea salt
¾ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ cup oil, such as vegetable or olive oil
½ cup granulated sugar
¼ cup brown sugar
3 large eggs
1 cup pure pumpkin puree

US Customary - Metric

Instructions

Grease a standard loaf pan and line is with a parchment paper sling.
In a medium bowl, whisk together the oat flour, almond flour, baking powder, baking soda, salt, and ground spices.
In a large bowl, whisk the oil with the granulated sugar and brown sugar. Add the eggs one at a time and whisk well to combine. Whisk in the pumpkin. Gently add the flour mixture and stir to combine.
Pour the batter into the prepared pan. Smooth the top. Preheat the oven to 350℉, letting the batter rest in the pan while the oven preheats.
When the oven is ready, place the pan in the oven and cook for at least 60 minutes, checking after 55 minutes, until a tester inserted in the center comes out clean, the top is slightly firm when pressed, and the edges are starting to come away from the edge of the pan.
Remove the loaf from the oven and place on a wire rack to cool. Cool for about 15-20 minutes in the pan, then turn out on the rack to cool completely before cutting.
Bread will keep, well wrapped in the fridge, for up to 5 days.

Notes

Rest the batter - Let the bread batter rest for about 20 minutes, or at least while the oven preheats. This will help the gluten free flours to hydrate, which will give you a much better, less gummy crumb after baking.

Use gluten free flour - If needed, substitute the combination of oat and almond flour for 1 ¾ cups of gluten free all-purpose flour (my homemade gluten free flour blend is a nice choice).

Almond flour substitute - Use another nut flour, teff flour, or at flour for the almond flour.

Make it refined sugar-free - Easily make gluten free pumpkin bread using unrefined sugar. Swap the granulated sugar for coconut sugar and the brown sugar for maple syrup.

Nutrition