The BEST Gluten-Free Pumpkin Bread (1 Bowl!)
The ULTIMATE gluten-free pumpkin bread: FLUFFY, tender, spice-filled, and so classic! Dairy-free, simple methods, and just 1 bowl required for this nostalgic fall dessert.
Servings 12 (Slices)
Ingredients
- 1/2 cup avocado oil (use a brand with a neutral flavor — typically clear in color // or sub other neutral oil or melted butter — dairy-free as needed)
- 1 ¼ cup organic cane sugar*
- 3 large eggs* (pasture raised, organic when possible)
- 1 (15 oz) can pumpkin purée (we like Libby’s // 1 can yields ~1 ¾ cups or 425 g)
- 2/3 cup almond flour* (we like Wellbee’s)
- 1 ⅓ cup MB 1:1 GF Blend*
- 1 ½ tsp baking soda
- 1 tsp sea salt
- 1 ½ tsp ground cinnamon
- 1 tsp pumpkin pie spice (or sub an extra 1/2 tsp cinnamon and 1/4 tsp each ground nutmeg and ginger)
Instructions
- Position oven rack in the center of the oven, preheat oven to 325 degrees F (162 C), and line a loaf pan with parchment paper*. Leave enough parchment sticking up around the sides of the pan to lift/remove the loaf later.
- In a large mixing bowl, combine the avocado oil, cane sugar, and eggs. Whisk well until evenly combined and silky. Add the pumpkin purée and mix until fully incorporated, then the dry ingredients: almond flour, gluten-free flour blend, baking soda, salt, cinnamon, and pumpkin pie spice, and whisk once more until smooth.
- Transfer batter to the prepared loaf pan and bake on the center rack of the oven for 75-90 minutes or until a toothpick/skewer inserted all the way into the center comes out completely clean. Poke a few spots to ensure it’s fully baked. The outside of the bread will get dark in color, but it shouldn’t burn (you can cover with foil if it is).
- Remove from the oven and let the bread cool for ~10 minutes in the loaf pan, then use the edges of the parchment paper to lift the loaf out of the pan and place on a cooling rack. For best texture, we recommend letting the loaf cool completely before slicing, ~2-3 hours. You can encourage the cooling process by placing it by a cool window or turning on a fan.
- Once fully cooled, slice and enjoy! Leftover bread keeps for 2-3 days at room temperature, or in the refrigerator for up to 1 week. It’s delicious reheated in an oven or toaster oven! The loaf can also be frozen (sliced or whole) for up to 1 month.
Video
Notes
*For an egg-free/vegan version, check out our 1-Bowl Pumpkin Bread (V + GF).
*Coconut sugar works in place of cane sugar, but is less sweet, denser, and darker in color.
*We developed this recipe using our 1:1 Gluten-Free Flour Blend. Our DIY GF Blend (or a similar store-bought blend such as Bob's Red Mill 1:1 Baking Flour) should also work well, but you may need slightly more flour — reference the texture in the video. We also tested with 2/3 cup (100 g) brown rice flour and 2/3 cup (100 g) potato starch and it worked well, but we slightly preferred the texture of the 1:1 blend.
*If nut-free, you could try subbing more gluten-free blend instead, but it's more absorbent, so you will likely only need about 1/3 cup to replace the 2/3 cup almond flour. We haven't tested with this modification and can't guarantee it will turn out as well.
*We prefer using parchment paper for easy removal from the pan, but greasing and flouring the pan will also be fine.
*Nutrition information is a rough estimate.
*Coconut sugar works in place of cane sugar, but is less sweet, denser, and darker in color.
*We developed this recipe using our 1:1 Gluten-Free Flour Blend. Our DIY GF Blend (or a similar store-bought blend such as Bob's Red Mill 1:1 Baking Flour) should also work well, but you may need slightly more flour — reference the texture in the video. We also tested with 2/3 cup (100 g) brown rice flour and 2/3 cup (100 g) potato starch and it worked well, but we slightly preferred the texture of the 1:1 blend.
*If nut-free, you could try subbing more gluten-free blend instead, but it's more absorbent, so you will likely only need about 1/3 cup to replace the 2/3 cup almond flour. We haven't tested with this modification and can't guarantee it will turn out as well.
*We prefer using parchment paper for easy removal from the pan, but greasing and flouring the pan will also be fine.
*Nutrition information is a rough estimate.
Nutrition (1 of 12 servings)
Serving: 1 slice Calories: 286 Carbohydrates: 39.1 g Protein: 3.8 g Fat: 13.9 g Saturated Fat: 1.7 g Polyunsaturated Fat: 2.3 g Monounsaturated Fat: 9 g Trans Fat: 0 g Cholesterol: 46 mg Sodium: 373 mg Potassium: 192 mg Fiber: 2.2 g Sugar: 22.6 g Vitamin A: 986 IU Vitamin C: 0.7 mg Calcium: 34 mg Iron: 0.9 mg