Gluten-Free Pumpkin Bread — Spiced, One Loaf

Ingredients

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• 1 3/4 cups gluten-free all-purpose flour blend (about 245 g) Shop
• 1 tsp xanthan gum (skip if your blend already contains it) Shop
• 1 tsp baking soda Shop
• 1/2 tsp gluten-free baking powder Shop
• 3/4 tsp salt
• 2 tsp ground cinnamon Shop
• 1/2 tsp ground ginger Shop
• 1/2 tsp ground nutmeg Shop
• 1/4 tsp ground cloves Shop
• 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling), about 1 3/4 cups Shop
• 1 cup granulated sugar Shop
• 1/2 cup packed light brown sugar Shop
• 1/2 cup neutral oil, such as canola or avocado
• 2 large eggs, at room temperature
• 1/4 cup milk
• 1 tsp pure vanilla extract Shop

Weighing instead of using cups, or swapping a flour or binder? Use the gluten-free flour substitution calculator.

Instructions

1. 1 Preheat the oven to 350°F (175°C) with a rack in the center. Grease a 9x5-inch loaf pan and line it with a parchment sling so the loaf lifts out easily.
2. 2 In a medium bowl, whisk together the gluten-free flour blend, xanthan gum (if using), baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves.
3. 3 In a large bowl, whisk the pumpkin puree, granulated sugar, brown sugar, oil, eggs, milk and vanilla until smooth and glossy, about 1 minute.
4. 4 Add the dry ingredients to the pumpkin mixture and stir with a spatula just until no dry streaks remain. Let the batter rest for 10 minutes while the oven finishes heating so the flour blend can absorb the liquid.
5. 5 Scrape the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, until a skewer inserted in the center comes out clean or with a few moist crumbs. If the top darkens before the center is done, lay a sheet of foil loosely over the pan for the last 15-20 minutes.
6. 6 Cool the loaf in the pan for 15 minutes, then lift it out by the parchment and cool completely on a wire rack before slicing. Wrap leftovers and keep them at room temperature for up to 3 days.

Tips & Notes

• Measure the flour blend by spooning it into the cup and leveling it, or weigh 245 g. Packed flour makes a dry, dense pumpkin loaf.
• Blot very wet pumpkin puree with a paper towel before measuring. Some cans are much looser than others, and extra water makes the center of the loaf gummy.
• Slice the pumpkin bread only once it has cooled completely. The rice-based flour blend firms up as it cools, so warm slices can seem underbaked even when the loaf is done.

Common questions