Gluten-Free Pumpkin Bread

Gluten-Free Pumpkin Bread is a delightful treat perfect for autumn. This quick bread is loaded with warm spices like nutmeg, cinnamon, and cloves, making it an ideal addition to any fall gathering or cozy family breakfast. Not only is it gluten-free, but it’s also a crowd-pleaser that can be enjoyed by those with dietary restrictions. Whether served plain or with gluten-free chocolate chips, this pumpkin bread offers a comforting taste of the season.

Why You’ll Love This Recipe

• Delicious Flavor: The combination of spices creates a rich, aromatic profile that makes each bite irresistible.
• Easy to Make: With simple steps and readily available ingredients, this recipe is perfect for bakers of all skill levels.
• Versatile Options: Enjoy it plain, or add gluten-free chocolate chips for an extra treat.
• Perfect for Any Occasion: This pumpkin bread is suitable for breakfast, snacks, or dessert during fall festivities.
• Family-Friendly: Everyone will love this comforting loaf, making it a hit at family gatherings.

Tools and Preparation

Having the right tools makes baking easier and more enjoyable. Here’s what you’ll need to prepare your Gluten-Free Pumpkin Bread.

Essential Tools and Equipment

• loaf pans
• mixing bowls
• measuring cups
• whisk
• rubber spatula

Importance of Each Tool

• Loaf pans: These are essential for shaping the bread correctly and ensuring even cooking.
• Mixing bowls: Having multiple sizes helps in organizing the ingredients efficiently during preparation.
• Rubber spatula: This tool is great for scraping down the sides of bowls and ensuring all ingredients are well combined.

Ingredients

Gluten-Free Pumpkin Bread – a quick bread that is deliciously spiced with nutmeg, cinnamon, & cloves. This fall treat is a family favorite.

Ingredients:
– 3 1/2 cups gluten-free flour (I use Bob’s Red Mill 1-to-1 gluten free flour)
– 2 teaspoons baking soda
– 1/2 teaspoon salt
– 1 teaspoon cinnamon
– 1 teaspoon nutmeg
– 1 teaspoon ground cloves
– 4 eggs
– 2/3 cup water
– 2 cups pumpkin (I use canned pumpkin. Make sure that it is gluten-free if you are intolerant)
– 2 cups sugar
– 1 cup brown sugar
– 1 cup oil
– 1 cup gluten-free chocolate chips (optional)

How to Make Gluten-Free Pumpkin Bread

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease three 8-inch loaf pans or two larger loaf pans to prevent sticking.

Step 2: Mix Dry Ingredients

In a large mixing bowl:
1. Combine all dry ingredients: gluten-free flour, baking soda, salt, cinnamon, nutmeg, and ground cloves.
2. Set aside once mixed well.

Step 3: Combine Wet Ingredients

In another bowl:
1. Add eggs and beat them until frothy.
2. Mix in water, pumpkin, sugar, brown sugar, and oil until fully incorporated.

Step 4: Combine Mixtures

Add the dry ingredients mixture into the wet mixture:
1. Stir until everything is well combined. The batter will be thick but smooth without lumps of flour remaining.

Step 5: Pour and Bake

Pour the batter evenly into your prepared loaf pans:
1. Bake in the preheated oven for about one hour.
2. Check doneness by inserting a toothpick into the center; it should come out clean when done.

Cooking time may vary based on your oven type and size of pans used.

Now you’re ready to enjoy your fresh-baked Gluten-Free Pumpkin Bread!

How to Serve Gluten-Free Pumpkin Bread

Gluten-Free Pumpkin Bread is versatile and can be enjoyed in numerous ways. Whether you prefer it simple or dressed up, here are some delightful serving suggestions.

Toasted with Butter

• Spread a generous layer of butter on warm slices for a rich flavor that enhances the spices in the bread.

With Cream Cheese Frosting

• Top your pumpkin bread with cream cheese frosting for a sweet and tangy twist that makes it feel like dessert.

Served with Tea or Coffee

• Enjoy slices alongside your favorite tea or coffee. The warm beverages complement the spices beautifully.

As a Breakfast Sandwich

• Create a unique breakfast by using slices as sandwich bread, filling them with eggs and avocado for a hearty meal.

Paired with Whipped Cream

• Serve warm slices topped with whipped cream for an indulgent treat, perfect for fall gatherings.

With Nut Butters

• Spread almond or peanut butter on your pumpkin bread for added protein and a delicious nutty flavor.

How to Perfect Gluten-Free Pumpkin Bread

Perfecting gluten-free pumpkin bread is all about technique and attention to detail. Here are some tips to achieve the best results.

• Use quality flour: Choose a good gluten-free flour blend, like Bob’s Red Mill 1-to-1, to ensure great texture.
• Don’t over-mix: Mix until just combined; over-mixing can result in dense bread.
• Check doneness accurately: Use a toothpick to test if the center is baked through. It should come out clean.
• Let it cool completely: Allow the loaves to cool in the pans before transferring them to wire racks for perfect slicing.
• Store properly: Keep leftovers in an airtight container to maintain freshness and moisture.

Best Side Dishes for Gluten-Free Pumpkin Bread

Gluten-Free Pumpkin Bread pairs wonderfully with various side dishes that enhance its flavors. Here are some tasty options to consider.

1. Apple Cider: A warm cup of apple cider complements the spices in the pumpkin bread perfectly.
2. Cranberry Sauce: The tartness of cranberry sauce balances out the sweetness of the bread, making it a great accompaniment.
3. Roasted Vegetables: Seasonal roasted vegetables bring out earthy flavors that pair well with this sweet treat.
4. Salad Greens: A light salad with vinaigrette offers a refreshing contrast to the richness of pumpkin bread.
5. Yogurt Parfait: Layer yogurt with fruits and nuts for a nutritious side that adds creaminess and crunch.
6. Cheese Platter: A selection of cheeses provides savory notes that enhance every bite of your pumpkin bread.
7. Pumpkin Soup: Pairing your bread with creamy pumpkin soup creates a comforting, autumn-inspired meal.
8. Spiced Nuts: A small bowl of spiced nuts offers crunch and complements the warm spices found in the pumpkin bread.

Common Mistakes to Avoid

When making Gluten-Free Pumpkin Bread, it’s easy to run into some common pitfalls. Here’s how to avoid them.

• Using the wrong flour – Not all gluten-free flours are created equal. Stick to a blend like Bob’s Red Mill 1-to-1 for the best results.
• Skipping measurements – Baking is a science. Be precise with your ingredient measurements for a successful loaf.
• Overmixing the batter – Mixing too much can lead to dense bread. Blend until just combined for a lighter texture.
• Not checking doneness – Relying solely on time can be misleading. Always check with a toothpick; it should come out clean.
• Ignoring cool down time – Letting your bread cool in the pan can affect its texture. Transfer it to a wire rack after baking.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 5 days to keep it fresh.
• Place parchment paper between slices to prevent sticking.

Freezing Gluten-Free Pumpkin Bread

• Wrap individual slices or whole loaves tightly in plastic wrap and then foil.
• Freeze for up to 3 months for optimal flavor and texture.

Reheating Gluten-Free Pumpkin Bread

• Oven – Preheat to 350°F, place bread on a baking sheet, and heat for about 10-15 minutes.
• Microwave – Warm slices in 15-second intervals until heated through. Be cautious not to overdo it!
• Stovetop – Heat on medium-low in a skillet, covered, flipping occasionally until warmed through.

Frequently Asked Questions

Here are some common questions about making Gluten-Free Pumpkin Bread that you might find helpful.

Can I make this Gluten-Free Pumpkin Bread dairy-free?

Yes! Replace any dairy ingredients with suitable alternatives like almond milk or coconut oil.

How do I enhance the flavor of Gluten-Free Pumpkin Bread?

Consider adding nuts, dried fruits, or even spices like ginger or allspice for more depth of flavor.

What is the best way to serve Gluten-Free Pumpkin Bread?

It’s delicious on its own but pairs wonderfully with cream cheese or butter spread on top.

Can I use pumpkin puree instead of canned pumpkin?

Absolutely! Just ensure your homemade puree is thick enough for the recipe.

How can I customize this Gluten-Free Pumpkin Bread recipe?

Try adding chocolate chips, seeds, or even swapping out spices based on your preferences!

Final Thoughts

Gluten-Free Pumpkin Bread is not only delicious but also versatile. This recipe is perfect for fall gatherings or cozy breakfasts at home. Feel free to customize it with your favorite mix-ins like nuts or chocolate chips. Enjoy experimenting with flavors!

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Gluten-Free Pumpkin Bread

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• Author: Jennifer
• Total Time: 1 hour 15 minutes
• Yield: Approximately 12 servings 1x

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Description

Indulge in the warm flavors of autumn with this delightful Gluten-Free Pumpkin Bread. This moist and spiced loaf is made with a blend of gluten-free flour and aromatic spices like cinnamon, nutmeg, and cloves, making it perfect for fall gatherings or cozy family breakfasts.

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Ingredients

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• 3 1/2 cups gluten-free flour (such as Bob’s Red Mill 1-to-1)
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon ground cloves
• 4 eggs
• 2 cups canned pumpkin (gluten-free)
• 2/3 cup water
• 2 cups sugar
• 1 cup brown sugar
• 1 cup oil
• Optional: 1 cup gluten-free chocolate chips

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Instructions

1. Preheat your oven to 350°F (175°C) and grease your loaf pans.
2. In a large bowl, mix together all dry ingredients: gluten-free flour, baking soda, salt, cinnamon, nutmeg, and ground cloves.
3. In another bowl, beat the eggs until frothy. Add water, pumpkin, both sugars, and oil; mix well.
4. Combine the wet and dry mixtures until just blended—avoid over-mixing.
5. Pour the batter into the prepared pans and bake for about one hour or until a toothpick inserted in the center comes out clean.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (approximately 85g)
• Calories: 290
• Sugar: 22g
• Sodium: 180mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 55mg