Best 13 Gluten Free Pumpkin Bread Recipes

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Indulge in the delectable flavors of autumn with our gluten-free pumpkin bread recipes. These delightful treats are not only a celebration of the harvest season but also a testament to the boundless possibilities of baking without gluten. Our collection features three irresistible variations, each offering a unique taste experience.

The classic pumpkin bread recipe captures the essence of this beloved fall staple. With its moist and tender crumb, rich pumpkin flavor, and warm spices, it's a comforting and nostalgic treat. For those seeking a touch of indulgence, the cream cheese swirl pumpkin bread adds a luscious layer of creamy sweetness that perfectly complements the pumpkin spice. If you prefer a healthier option, the low-carb pumpkin bread recipe offers a guilt-free indulgence with its reduced sugar and almond flour base. No matter your preference, our gluten-free pumpkin bread recipes promise a delightful culinary journey that will warm your heart and satisfy your sweet tooth.

Here are our top 13 tried and tested recipes!

GLUTEN-FREE PUMPKIN BREAD



Gluten-Free Pumpkin Bread image

This recipe for gluten-free pumpkin bread gives you moist loaves that are full of flavor.

Provided by antally

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h25m

Yield 10

Number Of Ingredients 13

1 cup pumpkin puree
¾ cup white sugar
2 eggs, beaten
¼ cup canola oil
¼ cup applesauce
1 ¾ cups gluten-free multi-purpose flour (such as Mixoflour)
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ cup raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
  • Mix pumpkin puree, sugar, eggs, oil, and applesauce together in a large bowl. Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a separate bowl; add to pumpkin mixture and stir until just blended into a batter. Gently fold raisins through the batter; pour into prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 146.1 calories, Carbohydrate 21.2 g, Cholesterol 37.2 mg, Fat 6.7 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 0.8 g, Sodium 374.1 mg, Sugar 19 g

RAISIN PUMPKIN BREAD GLUTEN FREE



Raisin Pumpkin Bread Gluten Free image

I have to eat gluten free. My husband doesn't have to but he does. When I make the food homemade it is so much like what we have always known that it isn't a hardship. This is a lovely, moist pumpkin raisin bread. I use Better Batter® Gluten-Free all-purpose flour. I measure by weight and that has made all the difference! I refuse to use bean flour mixes; who wants bean flavor in their sweets? Let it cool completely or it will not hold together. Once it is cooled you can slice and serve. Enjoy!

Provided by Stephanie Power Bergeron

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h10m

Yield 16

Number Of Ingredients 14

¾ cup packed brown sugar
¼ cup butter, softened
1 cup canned pumpkin
2 eggs
½ cup low-fat buttermilk
¼ cup maple syrup
2 cups gluten-free all-purpose flour (such as Better Batter®)
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon baking soda
¼ teaspoon ground cloves
½ cup raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5x3-inch loaf pan.
  • Beat brown sugar and butter together in a mixing bowl. Add pumpkin, eggs, buttermilk, and maple syrup; beat into the sugar mixture. Stir flour, baking powder, salt, cinnamon, nutmeg, baking soda, and cloves together in a separate bowl; blend into the pumpkin mixture. Fold raisins into the resulting batter; pour into prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 108.6 calories, Carbohydrate 19 g, Cholesterol 28.5 mg, Fat 3.6 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 2.1 g, Sodium 230.6 mg, Sugar 16.6 g

PUMPKIN BREAD (GLUTEN-FREE)



Pumpkin Bread (Gluten-Free) image

A tasty and moist gluten-free pumpkin bread!

Provided by mattdegasperi

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h10m

Yield 24

Number Of Ingredients 11

1 ¾ cups gluten-free all-purpose baking flour (such as Bob's Red Mill®)
⅔ cup white sugar
2 teaspoons baking powder
1 ½ teaspoons xanthan gum
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon baking soda
1 cup canned pumpkin
2 eggs, beaten
⅓ cup butter, softened
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  • Sift flour, sugar, baking powder, xanthan gum, cinnamon, salt, and baking soda together in a large mixing bowl. Beat pumpkin, eggs, and butter together in a separate bowl; add to flour mixture and beat until the mixture blends into a batter. Stir walnuts through the batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Nutrition Facts : Calories 104.4 calories, Carbohydrate 14.6 g, Cholesterol 22.3 mg, Fat 4.9 g, Fiber 1.9 g, Protein 2 g, SaturatedFat 1.9 g, Sodium 158.1 mg, Sugar 6.3 g

GLUTEN-FREE PUMPKIN BREAD



Gluten-Free Pumpkin Bread image

This gluten-free version of a well-loved Thanksgiving pumpkin bread allows all your guests to stay true to tradition. Gluten-free all-purpose flour is a blend of alternative flours like rice, tapioca, and bean. We like King Arthur Flour's Gluten-Free Multi-Purpose Flour for this bread.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h30m

Number Of Ingredients 12

1 stick unsalted butter, room temperature, plus more for pan
1 3/4 cups gluten-free all-purpose flour (spooned and leveled)
1 1/2 teaspoons gluten-free baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/4 cups sugar
3 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups pure pumpkin puree
3/4 cup buttermilk

Steps:

  • Preheat oven to 350 degrees. Lightly butter a 4 1/2-by-8 1/2-inch loaf pan. Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a large bowl, using a mixer, beat butter and sugar on medium-high until light and fluffy, 7 minutes. Add eggs, one at a time, beating well after each addition and scraping down bowl as needed. Beat in vanilla. With mixer on low, gradually add flour mixture and beat until just combined. Add pumpkin and buttermilk and beat until just combined.
  • Transfer batter to pan, smooth top, and bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 1 hour 15 minutes (cover with foil if overbrowning). Let cool in pan on a wire rack, 15 minutes. Turn out onto rack and let cool completely. (To store, wrap in plastic and keep at room temperature, up to 3 days.)

Nutrition Facts : Calories 405 g, Fat 14 g, Fiber 4 g, Protein 7 g, SaturatedFat 8 g

GLUTEN FREE PUMPKIN BREAD



Gluten Free Pumpkin Bread image

Make and share this Gluten Free Pumpkin Bread recipe from Food.com.

Provided by Taitertot

Categories     Quick Breads

Time 1h15m

Yield 1 Loaf, 10 serving(s)

Number Of Ingredients 9

1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1 (15 ounce) can pumpkin
2 cups gluten-free flour, blend (recipe below)
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • Pre-heat oven to 325 degrees, and lightly grease a bread pan.
  • Cream butter and sugar until light and fluffy. Add eggs, mixing well after each one. Add Vanilla and pumpkin and mix until well-blended.
  • In a separate bowl, mix remaining dry ingredients. Gradually add flour mixture to the pumpkin mixture and stir until combined. Do not over-mix.
  • Pour into prepared bread pan and bake one hour to one hour and ten minutes.
  • Gluten Free Flour Mix for Quick Bread: 1.5 cups white rice flour,1.5 cups sorghum flour, .5 cups tapioca starch, 4 tsp baking powder, 2 tsp xanthan gum.

Nutrition Facts : Calories 186.2, Fat 10.2, SaturatedFat 6.2, Cholesterol 61.6, Sodium 338.2, Carbohydrate 23.1, Fiber 0.2, Sugar 20.7, Protein 1.8

GLUTEN-FREE PUMPKIN BREAD



Gluten-Free Pumpkin Bread image

Gather everyone around the table to enjoy this moist and delicious pumpkin bread. Made with no nuts, no dairy, no eggs, and no gluten--no kidding!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h10m

Yield 16

Number Of Ingredients 8

1 box Betty Crocker™ Gluten Free yellow cake mix
1 can (15 oz) pure pumpkin
1/2 cup canola oil
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 teaspoons gluten-free vanilla
1/2 cup gluten-free semisweet chocolate chips (dairy- and nut-free)

Steps:

  • Heat oven to 350°F. Grease bottom only of 9x5-inch or 8x4-inch loaf pan with oil.
  • In large bowl, stir all ingredients except chocolate chips until well mixed. Stir in chocolate chips. Spread evenly in pan.
  • Bake 9-inch loaf 55 to 65 minutes, 8-inch loaf 60 to 70 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack. Cool about 2 hours before slicing.

Nutrition Facts : Calories 200, Carbohydrate 29 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 14 g, TransFat 0 g

GLUTEN FREE PUMPKIN BANANA BREAD



Gluten Free Pumpkin Banana Bread image

This bread is so moist, you'd never know it's gluten free! The recipe is based off of Shelley Albeluhn's Banana Banana Bread recipe here on Zaar.

Provided by DreamoBway

Categories     Quick Breads

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 11

2 cups all-purpose gluten-free flour (I use Bob's Red Mill)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cup brown sugar
2 eggs
1 cup mashed ripe banana
1 cup canned pumpkin
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°.
  • Lightly grease 9 x 5 loaf pan.
  • In large bowl, combine the flour, baking soda and salt.
  • In separate bowl, cream together butter and brown sugar.
  • Stir in eggs, mashed bananas, pumpkin, spices, and vanilla until well blended.
  • Stir banana mixture into flour mixture; stir just to moisten.
  • Pour batter into prepared loaf pan. Allow to rest 30 minutes before baking.
  • Bake in preheated oven for 60-65 minutes until a toothpick inserted into center of loaf comes out clean.

Nutrition Facts : Calories 151.8, Fat 8.6, SaturatedFat 5.2, Cholesterol 51.3, Sodium 285.9, Carbohydrate 18.3, Fiber 1, Sugar 15.6, Protein 1.5

CRANBERRY PUMPKIN BREAD (GLUTEN-FREE)



Cranberry Pumpkin Bread (Gluten-Free) image

I had some leftover canned pumpkin that I wanted to use up. This recipe fit the bill. From here: http://www.grouprecipes.com/92330/gluten-free-cranberry-pumpkin-bread.html The taste is pretty good, but it came out rather dense as a 5x9 loaf. Maybe next time I'll make it into mini loaves. *The flour mixture I used is Bette Hagman's Bean mix: 2 parts garfava bean flour, 1 part sorghum flour, 3 parts cornstarch, and 3 parts tapioca flour. Feel free to experiment with your own.

Provided by Andrew Mollmann

Categories     < 4 Hours

Time 1h15m

Yield 18 slices, 9 serving(s)

Number Of Ingredients 15

1 3/4 cups flour (gluten-free*)
1/4 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon xanthan gum
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 pinch ginger
1/3 cup butter (or nondairy margarine)
1 1/3 cups light brown sugar
1/3 cup warm milk (of choice, soy, almond, whatever)
2 large eggs
1 cup pumpkin puree
1/2 cup fresh cranberries, chopped
1/2 cup toasted pecans, chopped (optional)

Steps:

  • Preheat oven to 350 degrees. Lightly grease and flour a loaf pan or a 12-cup muffin tin.
  • Mix gluten-free flour blend, baking powder, baking soda, xanthan gum, cinnamon, clove, nutmeg and ginger together. Set aside.
  • In a large bowl, cream butter until white. Add brown sugar and milk and beat for another 5 minutes. Add eggs one at a time. Stir in pumpkin puree.
  • Add dry ingredients to wet mixture. Fold in cranberries and chopped nuts, if desired.
  • Pour batter in prepared loaf pan or muffin tin. Bake in preheated over for 45 minutes to 1 hour for the loaf, 15 to 18 minutes for muffins.

GLUTEN-FREE PUMPKIN OAT BREAD



Gluten-Free Pumpkin Oat Bread image

Another recipe I have "de-glutened" for my son...a yummy way for us to celebrate Autumn. I found that this particular bread batter bakes better in the small (disposable) foil loaf pans rather than regular sized loaf pans. The perfect gift for neighbors, teachers, friends. I live in the Mile High City, so those not at altitude might need to tweak the leavening (baking soda, baking powder, salt) a bit.

Provided by gemini jodi

Categories     Quick Breads

Time 1h5m

Yield 6 small loaves, 24-30 serving(s)

Number Of Ingredients 18

4 eggs
1 1/2 cups brown sugar
15 ounces pumpkin, or
2 cups pumpkin puree
1 cup applesauce
1/2 cup canola oil
1 cup gluten-free oats
1/2 cup liquid (apple juice, milk, water, your choice)
4 cups gluten-free baking mix (I swear by Pamela's)
2 teaspoons baking soda
2 teaspoons xanthan gum
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 1/2 teaspoons ginger
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1 cup pecans, chopped (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Spray or prep 6 small loaf pans.
  • In small bowl, combine oats and liquid (I prefer apple cider), set aside.
  • In large mixing bowl, mix first 5 ingredients together: eggs, brown sugar, pumpkin, applesauce, oil. I mix for 2 minutes.
  • In another bowl, mix dry ingredients: baking mix, baking soda, xanthan gum, baking powder, salt, spices.
  • Slowly add dry ingredients to wet ingredients, mix until well combined.
  • Divide batter equally into 6 prepped loaf pans.
  • Bake 30-40 minutes.

DAIRY-FREE & GLUTEN-FREE PUMPKIN BREAD



Dairy-Free & Gluten-Free Pumpkin Bread image

Moist, tender, and full of flavor, this pumpkin bread is scrumptious for everyone - and just happens to be both gluten-free and dairy-free.

Provided by Kare for Kitchen Treaty

Time 55m

Number Of Ingredients 13

1 cup 125 g brown rice flour
1 cup 100 g almond flour
1/2 cup dark brown sugar
1/2 cup coconut sugar (can substitute dark brown sugar, but I highly recommend the coconut sugar for amazing flavor)
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
1/2 cup melted coconut oil (can substitute melted butter for dairy version)
1 cup pumpkin puree - canned or homemade
3 large eggs
3 tablespoons raw unsalted pepitas (pumpkin seeds (optional))

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch by 5-inch loaf pan with coconut oil or an oil mister and set aside.
  • In a large bowl, whisk together the brown rice flour, almond flour, brown sugar, coconut sugar, baking soda, baking powder, cinnamon, cloves, and salt.
  • In a medium bowl, whisk together the coconut oil, pumpkin, and eggs.
  • Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or spatula until well-incorporated. The batter will be very thick.
  • Spread the batter evenly in the pan. Sprinkle the pepitas over the top if using. Bake until golden brown, the bread lifts away from the edges of the pan a bit, and toothpick inserted into the center comes out clean, 35-44 minutes (you may need to allow for a little more time if using butter).
  • Let cool in the pan on a wire rack for about 10 minutes, then remove from pan and let cool completely on a wire rack.
  • To store, wrap tightly with plastic wrap or foil and keep at room temperature. Keeps well for 3-4 days.

GLUTEN-FREE PUMPKIN BREAD



Gluten-Free Pumpkin Bread image

When the weather grows cold and the evenings grow dark early, a slice of moist pumpkin bread makes everything better. You can roast a pumpkin and puree the flesh for this pumpkin bread. Or, you could use the old pureed pumpkin in a can. It works wonderfully here too.

Provided by Shauna Ahern

Time 1h30m

Yield 8 servings

Number Of Ingredients 13

210 grams gluten-free all-purpose flour mix
1 1/2 teaspoons psyllium husk
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 cup pumpkin puree
2 eggs
1/2 cup brown sugar
1/2 cup sugar
100 grams oil
1 teaspoon vanilla extract

Steps:

  • Preparing to bake. Heat the oven to 350 degrees F. Grease and flour a 9-by 5-inch loaf pan.
  • Mixing the dry ingredients. Whisk together the flour mix, psyllium husk, baking soda, kosher salt, cinnamon, nutmeg, and cloves. Set aside.
  • Mixing the wet ingredients. Put the pumpkin puree into the bowl of a stand mixer. (You can also stir this by hand.) With the mixer running on low speed, add 1 egg. When it is fully incorporated into the puree, add the second egg. When it is incorporated, add the brown sugar and white sugar. When they have disappeared into the puree, add the oil and vanilla extract. Stir until combined.
  • Finishing the batter. With the mixer running, add the flour mixture, a bit at a time, until the flour is fully incorporated. Keep the mixer running on medium speed and let the batter grow airy.
  • Pour the batter into the prepared pan.
  • Baking the pumpkin bread. Slide the loaf pan into the oven. Bake until the edges of the pumpkin bread are starting to come away from the edges of the pan and a toothpick inserted into the center of the pumpkin bread comes out clean, 45 to 50 minutes.
  • Allow the bread to cool in the pan for 20 minutes then turn it out onto a cooling rack. Do not slice the pumpkin bread until it has cooled to room temperature.

GLUTEN-FREE PUMPKIN BREAD WITH PEPITA STREUSEL



Gluten-Free Pumpkin Bread with Pepita Streusel image

Pumpkin bread made with Betty Crocker™ Gluten Free rice flour blend lets you enjoy the favorite flavors of autumn--pumpkin, cinnamon and ginger--in a moist and delicious quick bread.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 4h35m

Yield 12

Number Of Ingredients 16

3 tablespoons packed brown sugar
1 tablespoon Betty Crocker™ Gluten Free all-purpose rice flour blend
1 tablespoon butter, softened
3 tablespoons pumpkin seeds (pepitas)
1 can (15 oz) pumpkin (not pumpkin pie mix)
3/4 cup granulated sugar
3/4 cup packed brown sugar
3/4 cup vegetable oil
2 teaspoons gluten-free vanilla
2 eggs
2 cups Betty Crocker™ Gluten Free all-purpose rice flour blend
2 teaspoons gluten-free baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • Heat oven to 350°F. Grease or spray bottom only of 9x5x3-inch loaf pan. In small bowl, mix 3 tablespoons brown sugar and 1 tablespoon rice flour blend; cut in butter. Set aside.
  • In large bowl, place pumpkin, granulated sugar, 3/4 cup brown sugar, the oil, vanilla and eggs; mix well. In medium bowl, mix 2 cups rice flour blend, the baking powder, cinnamon, ginger, baking soda and salt. Stir flour mixture into pumpkin mixture until blended; pour into pan. Sprinkle pepitas over top; press lightly into batter. Spoon streusel mixture over pepitas in pan.
  • Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan. Cool completely, streusel-side up, on cooling rack, about 3 hours.

Nutrition Facts : Calories 360, Carbohydrate 51 g, Cholesterol 35 mg, Fat 3, Fiber 2 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Slice, Sodium 350 mg, Sugar 31 g, TransFat 0 g

GLUTEN-FREE PUMPKIN BREAD AND CREAM CHEESE ICING



Gluten-Free Pumpkin Bread and Cream Cheese Icing image

It is the best GF bread I have ever made.

Provided by dm5533

Categories     Breakfast and Brunch     Breakfast Bread Recipes

Time 1h10m

Yield 16

Number Of Ingredients 13

3 cups white sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
4 eggs
⅔ cup water
2 cups gluten-free all-purpose baking flour (such as Bob's Red Mill®)
1 cup gluten-free baking mix (such as Bisquick® Gluten Free®)
2 ½ teaspoons pumpkin pie spice
2 teaspoons baking soda
½ teaspoon baking powder
1 (8 ounce) package cream cheese, softened
½ cup confectioners' sugar
¼ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
  • Mix white sugar, pumpkin puree, vegetable oil, eggs, and water together in a large bowl until smooth. Whisk baking flour, baking mix, pumpkin pie spice, baking soda, and baking powder together in a separate bowl; stir into pumpkin mixture until batter is just blended. Pour batter into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.
  • Beat cream cheese, confectioners' sugar, and milk together in a bowl using an electric mixer until icing is smooth. Spread icing over pumpkin bread.

Nutrition Facts : Calories 382.1 calories, Carbohydrate 49 g, Cholesterol 62.2 mg, Fat 20.1 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 5.3 g, Sodium 297.7 mg, Sugar 42.8 g

Tips:

  • Use fresh pumpkin puree: For the best flavor, use fresh pumpkin puree instead of canned. You can make your own pumpkin puree by roasting a pumpkin and then pureeing it in a food processor or blender.
  • Don't overmix the batter: Overmixing the batter will make the bread tough. Mix just until the ingredients are combined.
  • Bake the bread in a loaf pan: A loaf pan will help the bread to rise evenly and prevent it from becoming too dense.
  • Let the bread cool completely before slicing: This will help the bread to hold its shape and prevent it from crumbling.

Conclusion:

This gluten-free pumpkin bread is a delicious and easy-to-make treat that is perfect for fall. With its moist texture and flavorful pumpkin spice, this bread is sure to be a hit with everyone. You can also get creative with this recipe by adding in different mix-ins, such as nuts, seeds, or dried fruit.

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