As a busy mom, finding time to make something special for friends can be a challenge, especially when dietary restrictions come into play.
My dear friend has celiac disease, and I wanted to create something she could enjoy without worry during our mommy playdate.
With pumpkin season in full swing, I decided to bake a gluten-free pumpkin bread that would be the perfect snack for us to share while our little ones played.
The result? A loaf so good, you’d never guess it’s gluten-free!
Let me show you how I made this simple gluten-free pumpkin bread for us:
Simple Gluten-Free Pumpkin Bread Recipe
I am so happy that it turned out AMAZING! The only difference is that it is a little denser than my traditional recipe; however, the flavors are just the same!
This recipe makes 2 GF pumpkin bread loaves, so you can eat one ASAP and freeze the other for later.
I started by gathering all my ingredients, making sure everything was ready before diving in. One of the first things I always do is preheat my oven to 350 degrees so it’s ready to go once the batter is mixed.
For a slightly healthier twist, I used applesauce instead of oil and whisked it together with sugar and eggs until smooth and creamy in a large mixing bowl.
Then, I added the pumpkin puree and water, stirring until everything was well combined. The mixture looked and smelled like fall in a bowl, and I couldn’t wait to see how it would turn out.
In a separate bowl, I mixed the dry ingredients: gluten-free flour blend (Red Mill was the brand I picked), cinnamon, salt, nutmeg, baking soda, and baking powder. If you’re using fresh spices, you’ll really notice the difference in flavor.
Slowly, I added the dry ingredients to the wet mixture, stirring until the batter was smooth and free of lumps. The key here is to mix just until everything is combined; overmixing can make the bread a bit too dense.
I poured the batter into two greased loaf pans. I don’t recommend using just one larger loaf pan or a cake dish, as it will take much longer to cook and could overcook the outside while the inside is finishing.
At this point, I decided to add a handful of chocolate chips to one of the loaves. It’s completely optional, but chocolate and pumpkin are a match made in heaven, and I knew the kids would love it.
The loaves were in the oven for about 75 minutes. Gluten-free bread often needs a little more time to ensure it’s fully baked.
To check if it’s done, I use the trusty toothpick test—if it comes out clean, the bread is ready.
When the loaves were finally out of the oven, the smell was absolutely divine! I let them cool for a few minutes before slicing into the first loaf.
The texture was perfect; GF bread is just a bit denser than regular pumpkin bread, but still soft and moist with a rich pumpkin flavor that I knew my friend would appreciate.
The Seasoning- DIY Pumpkin Pie Spice Mix
If you love Pumpkin, check out my homemade pumpkin pie spice recipe.
It’s SO much cheaper than buying a store-bought spice bottle, and you can use it for this bread for an extra flavorful loaf or some tasty pumpkin pie filling!
Here’s a quick run-down of my own pumpkin pie spice if you don’t want to check out the whole article:
Ingredients
- 1.5 TBSP cinnamon
- 1 TSP ground Ginger
- 1 TSP ground nutmeg
- 3/4 TSP ground allspice
- 3/4 TSP ground cloves
Instructions
-
Mix together and store in an old spice jar or class jar.
Ingredients
- 2 cups sugar
- 1 cup applesauce or vegetable oil/other oil you prefer
- 3 eggs
- 2/3 cup water
- 1 can pumpkin puree (15 oz.) or around 2 cups if using fresh pumpkin
- 3 cups Gluten-Free flour
- 2 tsp. cinnamon
- 1 1/2 tsp. salt
- 1 tsp. nutmeg
- 2 tsp. baking soda
- 1 Tbsp. baking powder
Instructions
- Preheat oven to 350 degrees
- Combine sugar, applesauce (or oil), and eggs. Then add pumpkin and water and stir until combined.
- In a separate mixing bowl add all the dry ingredients together.
- Add dry ingredients to the pumpkin mixture slowly; combine until smooth.
- Pour into (2) greased loaf pans.
- Bake at 350 for 75 minutes or until bread tests are done.
- I like to add a cup of chocolate chips but that is optional!
Nutrition
How to Properly Freeze Gluten-Free Pumpkin Bread
If you want to save one loaf or some slices for later, freezing is a great option to keep your gluten-free pumpkin bread fresh. Here’s how to do it:
- Cool Completely: First, make sure the bread has cooled completely to room temperature. This prevents excess moisture from forming, which can lead to freezer burn.
- Slice or Keep Whole: You can choose to freeze the bread as a whole loaf or slice it beforehand. Slicing makes it easier to grab just what you need without having to thaw the entire loaf.
- Wrap Tightly: If freezing the whole loaf, wrap it tightly in plastic wrap, followed by a layer of aluminum foil for extra protection. For slices, place a small piece of parchment paper between each slice before wrapping them together. This way, the slices won’t stick together, and you can easily separate them when needed.
- Label and Store: Place the wrapped loaf or slices in a freezer-safe bag, removing as much air as possible before sealing. Label the bag with the date, and you’re good to go!
- Thawing: When you’re ready to enjoy the bread, simply thaw it at room temperature. You can also pop slices directly into a toaster or microwave for a quick warm-up.
Properly stored, your gluten-free pumpkin bread can last up to 3 months in the freezer, maintaining its delicious flavor and texture.
FAQs
Can I substitute the applesauce with something else?
Yes, you can use any oil you prefer, such as vegetable oil or even melted coconut oil.
I like using applesauce as a healthier alternative, but oil will give the bread a slightly richer texture.
Is there a specific type of gluten-free flour you recommend?
I usually use a gluten-free all-purpose flour blend that contains xanthan gum, which helps give the bread a better structure.
If your flour blend doesn’t include xanthan gum, you might want to add about 1/2 teaspoon to the dry ingredients.
Can I use fresh pumpkin instead of canned?
Absolutely! If you have fresh pumpkin on hand, just make sure to cook and puree it until smooth. You’ll need about 2 cups of fresh pumpkin puree for this recipe.
How do I store the pumpkin bread?
Once cooled, wrap the loaves tightly in plastic wrap or store them in an airtight container.
They’ll stay fresh at room temperature for about 3 days, or you can refrigerate them for up to a week.
You can also freeze the loaves for up to 3 months—just make sure to wrap them well before freezing.
Can I add nuts or other mix-ins?
Definitely! Walnuts or pecans would be a great addition. You can also play around with other mix-ins like dried cranberries or white chocolate chips to make it your own.
Final Thoughts
We didn’t miss the gluten at all as we sat down to enjoy this special homemade treat.
The girls had a blast playing together, and it felt so good to share something delicious that my friend could enjoy without any worries.
This gluten-free pumpkin bread has quickly become a favorite in our house, and I hope it becomes one in yours, too.
Whether you’re baking for someone with dietary restrictions or just looking for a tasty fall treat, this bread is sure to hit the spot!
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