Best Gluten-Free Pumpkin Bread Recipe

Fall is the season for everything pumpkin these days. This humble orange hued squash has become the season's produce superstar. And that's fine with us. The first recipe we bake each autumn is this one- our favorite gorgeous pumpkin tea bread. Be sure and use a large loaf pan for this recipe, preferably ceramic, like this one, for even, steady baking through and through. And if you don't care for walnuts, use pecans. Or just omit. This bread is delicious without nuts, too.

Best Gluten-Free Pumpkin Bread Recipe

Ingredients:

1 cup sorghum flour
1 cup potato starch or cassava flour
1/2 cup hazelnut or almond flour
1/2 cup corn flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
2 teaspoons gelatin or 1 teaspoon xanthan gum
2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1 cup golden brown sugar
1/4 cup cane sugar
1/2 cup organic expeller pressed canola oil
3 organic free-range eggs, beaten
1 rounded cup canned pumpkin
1 tablespoon bourbon vanilla
3/4 cup chopped walnuts* see notes below for options

Instructions:

Preheat the oven to 375ºF.

Line a large loaf pan - preferably a 9-inch ceramic loaf pan- with a piece of parchment paper; the length of the parchment should be above both sides, with enough to grip (this makes it super easy to get the baked loaf out of the pan).

In a large mixing bowl, whisk together the flours, starches, baking powder, baking soda, sea salt, xanthan gum, spices and sugars.

Add in the oil, egg, pumpkin and vanilla. Beat for two minutes till the batter is smooth and fluffy.

Fold in the walnuts by hand, using a big spoon or spatula.

Scoop the batter into the lined loaf pan. Smooth out the top. Add a few walnut halves for decoration, if desired.

Feel the pan. If the batter feels cold- allow it to rest for a few minutes and come up to room temperature- this will help with the rise.

Place the pan in the center of the oven and set the timer for 15 minutes.

At 15 minutes, lower the temperature to 350ºF. Bake for 45 to 55 more minutes, until the top is firm and set, and a cake tester inserted into the center emerges clean.

*This is a large loaf- so it takes a good hour, at least, to bake. Every oven is different, and if you are baking in hot weather, your loaf may cook through faster than mine did. As always- keep an eye on it. Test. And get to know your oven (does it run a tad warm- or cool?).

Additional Info:

Makes a large 9-inch loaf.

Remember- a warm loaf is a fragile loaf.

Slice with a serrated bread knife. We grilled our leftover slices in a dab of vegan butter.

I froze half the loaf to have on hand. It freezes beautifully. This would be lovely to make ahead for Thanksgiving.

I prefer sorghum flour for its soft texture. If you must substitute, perhaps millet flour or certified gluten-free oat flour would be a good choice- if your family eats gluten-free oats (not every celiac can handle oats). I am shying away from brown rice flour for several reasons- including the latest info on arsenic levels in brown rice. If you choose to sub with brown rice flour, the result may be a tad crumbly.

For those not using hazelnut flour, try almond flour or chestnut flour.

I imagine this might work without eggs, but using a replacer may produce a tougher, or denser loaf- and need a different baking time.

Option: Cut walnuts to one half cup (or omit). Add in one half cup of dried cherries or cranberries for extra holiday flair.

For more substitution help, please see my guide to baking with substitutions here.

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