Gluten-Free Pumpkin Bread: A Cozy Fall Classic Made Allergen-Friendly

 There's something magical about the aroma of freshly baked pumpkin bread wafting through your kitchen on a crisp autumn day. This gluten-free version delivers all the warm, spicy comfort of traditional pumpkin bread while being accessible to those with gluten sensitivities. The result is a moist, tender loaf that's perfect with your morning coffee or as an afternoon treat.

The Secret to Perfect Texture

The key to achieving the perfect texture in gluten-free pumpkin bread lies in the careful blend of alternative flours. By combining rice flour, almond flour, and tapioca starch, we create a mix that mimics the structure and tenderness of wheat flour while adding subtle nutty notes that complement the pumpkin perfectly.

Ingredients

For the bread:

• 1½ cups gluten-free all-purpose flour blend
• ½ cup almond flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 15-ounce can pumpkin puree
• 2 large eggs, room temperature
• ½ cup vegetable oil
• 1 cup brown sugar, packed
• ¼ cup maple syrup
• 1 teaspoon vanilla extract

For the optional topping:

• ¼ cup pumpkin seeds
• 2 tablespoons turbinado sugar

Instructions

1. Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
2. In a medium bowl, whisk together the gluten-free flour blend, almond flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined.
3. In a large bowl, combine the pumpkin puree, eggs, oil, brown sugar, maple syrup, and vanilla extract. Mix until smooth and well incorporated.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix – this can lead to a dense final product.
5. Pour the batter into your prepared loaf pan. If using the topping, sprinkle the pumpkin seeds and turbinado sugar evenly over the surface.
6. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly cracked.
7. Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Storage and Serving

This gluten-free pumpkin bread stays fresh at room temperature, wrapped tightly in plastic wrap, or stored in an airtight container, for up to 3 days. For longer storage, slice and freeze for up to 3 months.

Serve slices plain or lightly toasted with a pat of butter. For an extra special treat, try it with a schmear of cream cheese or a drizzle of maple syrup.

Recipe Notes

• Make sure all your ingredients are certified gluten-free if you're baking for someone with celiac disease or severe gluten sensitivity.
• Don't substitute regular canned pumpkin pie filling for the pure pumpkin puree – the spices and sugar levels are carefully balanced for plain pumpkin.
• The texture might seem slightly gummy while the bread is still warm. Allow it to cool completely for the best texture.
• If your bread starts to brown too quickly on top, tent it with aluminum foil for the remainder of the baking time.

With this recipe, you'll create a loaf that's so delicious, that  no one will guess it's gluten-free. The warm spices, tender crumb, and rich pumpkin flavor make it a perfect addition to your fall baking repertoire, whether you're gluten-free or not.