Gluten-Free Pumpkin Spice Bread Recipe

Name: Gluten-Free Pumpkin Spice Bread
Prep time: 10 min
Cook time: 45 min
Ingredients: 1 ¼ Cup Sorghum Flour (Gluten-Free); ½ Cup Almond Flour (Gluten-Free); ¼ Cup Chickpea Flour (Gluten-Free); 1 tsp Pumpkin Spice Blend (McCormick); ¼ tsp Ground Nutmeg; ¼ tsp Clove Powder; 1 tbsp Orange Rind (Freshly grated); ¼ tsp salt (Iodized); 1 Cup Granulated White Sugar; 1¾ tsp Baking Powder (Gluten-Free); 15 oz Canned Pumpkin (Libby's); 2 Large Eggs; ⅓ Cup Vegetable oil; ½ Cup Butter (Softened)

What better way to celebrate fall than with your home-baked Gluten-Free Pumpkin Spice Bread? Made with your favorite pumpkin spice, a generous amount of pumpkin, and healthy sorghum flour this recipe gives you a deliciously moist and rich Pumpkin Spice Bread.

Jump to Recipe

Can I use Canned pumpkin for pumpkin puree in my Pumpkin Spice Bread Recipe?

Canned pumpkin and pumpkin puree are the same thing, you can use them interchangeably. If you are using a homemade pumpkin puree, make sure it isn’t too watery. If your homemade puree is watery, make sure the excess water is drained using a cheese cloth and the texture is smooth and soft.

In this recipe, I used gluten-free, canned 100% pure pumpkin from Libby’s.

How long does Pumpkin Spice Bread Last?

Pumpkin spice bread can be stored at room temperature for about 3 days. It can be stored in an air tight container in the refrigerator for upto 7 days. You may also freeze the slices and then pop them in an air fryer/ oven for about 7-10 minutes at 250 deg F for a freshly baked taste.

How to Make Pumpkin Spice Bread?

How do you avoid getting a Soggy Bottom in a Pumpkin Spice Bread?

Here are a few tips to avoid a soggy bottom on your Pumpkin spice bread:void e

1) Avoid excess amount of liquid: Make sure the puree that you’re using is not too watery.

2) Adequate amount of leavening agent: I used only baking powder in my recipe for leavening. Feel free to use a combination of baking soda and baking powder with a ratio of 1.5 tsp and 0.5 tsp respectively for baking powder and baking soda.

3) Cooling: While cooling your pumpkin spice bread, take the loaf out of the pan on a wire rack.

What ingredients do i need to make a Pumpkin Spice Bread?

Ingredients:

Flour: A combination of three gluten-free flours: sorghum flour, almond flour and chickpea flour.
Sugar: I used granulated white sugar in this recipe. For a rich flavor of brown sugar in your loaf, feel free to replace 1/4 cup of white sugar with 1/4 cup of packed brown sugar.
Spices and Flavors: An aromatic blend of greshly ground nutmeg, clove and McCormick’s signature pumpkin spice. In case you don’t have the pumpkin spice blend, you can easily make it using a combination of ginger, nutmeg, all spice, clove and cinnamon. I also added orange rind for a citric kick.
Wet Ingredients: I used canned pure pumpkin, eggs, butter, and oil.

Step by Step Process of making Gluten-Free Pumpkin Spice Bread

1. In a mixing bowl, sieve together the flours, spices, baking powder and salt. (Pic#1).

2. Add grated orange rind to the dry mix and set aside. (Pic#2)

3. In another bowl, crack the eggs and whisk. Add in softened butter and oil, sugar, and mix together. (Pic#3)

4. Make a well in the center of the dry ingredient bowl, and pour in the wet mixture in thirds and blend in. (Pic#4)

5. Add in the pumpkin puree and mix well. (Pic#5)

6. Preheat the oven to 375 deg F.

7. Spread the batter evenly in a greased loaf pan lined with parchment paper. (Pic#6)

8. Garnish with chopped pecans and pistachios. (Pic#7)

9. Bake in the oven (center rack) for about 45-50 minutes. (Pic#8)

10. Check for readiness by inserting a skewer in the center of the loaf. (Pic#9).

If the skewer comes out clean, turn off the oven. Cool the loaf on a wire rack. Enjoy your homemade pumpkin spice bread with your favorite fall drink!

Thank you for trying this recipe!