Quick and Easy Gluten Free Pumpkin Bread

Quick and easy gluten free pumpkin bread made with pumpkin purée, gluten free flour blend, applesauce, and warm spices. This moist pumpkin bread recipe is simple to prepare and perfect for breakfast, snacks, or fall baking. A reliable gluten free quick bread with a soft texture and classic pumpkin flavor, ideal for anyone looking for an easy homemade gluten free dessert or loaf cake.

Ingredients

• 1½ cups gluten-free baking flour blend with binder
• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• 1 cup pumpkin purée (not pumpkin pie filling)
• 1 cup granulated sugar
• 2 large eggs
• ¼ cup vegetable oil or canola oil
• ¼ cup unsweetened applesauce
• 2 teaspoons vanilla extract

---

Instructions

1. Preheat the oven to 350°F (180°C). Lightly grease a 9×5-inch loaf pan with nonstick spray and set aside.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, pumpkin pie spice, baking soda, salt, and cinnamon.
3. In a large bowl, whisk the pumpkin purée, sugar, eggs, oil, applesauce, and vanilla until smooth.
4. Add the dry ingredients to the wet ingredients and whisk just until the batter is fully combined and smooth.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 60–70 minutes, or until a skewer inserted into the center comes out clean. Check the bread after 20 minutes; if the top is browning too quickly, loosely cover with foil and continue baking.
7. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
8. Store at room temperature in an airtight bag or container. The texture improves on the second day.

---

Tips

• Use a gluten-free flour blend that already contains a binder such as xanthan gum for best structure.
• Measure flour using the spoon-and-level method to avoid a dense loaf.
• Allow the bread to cool fully before slicing for clean cuts.

Variations and Substitutions

• Replace granulated sugar with light brown sugar for deeper flavor.
• Add dairy-free chocolate chips or chopped nuts for texture.
• Swap vegetable oil for melted coconut oil if desired.

FAQs

Can I freeze gluten free pumpkin bread?
Yes. Wrap slices tightly and freeze for up to 3 months.

Why is gluten free pumpkin bread better the next day?
Moisture redistributes as it rests, resulting in a softer crumb.

Can I make this recipe into muffins?
Yes. Divide into a muffin tin and bake for 20–25 minutes.

Serving Suggestions

• Serve plain or lightly spread with butter or cream cheese.
• Pair with coffee or tea for breakfast or a snack.
• Toast slices lightly for added texture.

Why You’ll Love This Recipe

• Simple ingredients and easy preparation
• Moist, tender texture without gluten
• Reliable results with minimal effort
• Perfect for fall baking and everyday enjoyment