Go Back
Print Recipe

Gluten Free Pumpkin Bread

This one-bowl easy perfect pumpkin bread is ultra moist, with a secret ingredient or two!
Prep Time15 minutes
Cook Time1 hour
Cooling time15 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Gluten Free
Keyword: autumn, easy, fall, pumpkin, pumpkin bread, quick bread, thanksgiving
Servings: 1 Loaf
Calories: 200kcal
Author: Amelia Farber

Equipment

  • 1 8x4 loaf pan (you can use a 9x5 loaf with adjusted baking time!)
  • electric mixer or whisk

Ingredients

  • 2 large eggs
  • 1/2 Cup white sugar 130g
  • 1/4 Cup packed dark brown sugar 66g
  • 1/2 Cup olive oil (light or medium) 120ml
  • 1 Cup pumpkin puree 270g
  • 1/2 tsp vanilla extract
  • 3/4 Cup gluten free 1-1 flour mix 155g
  • 1/2 tsp xanthan gum (omit if your 1-1 mix already has this in it)
  • 1/2 Cup packed blanched almond flour 90g
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg

Instructions

  • Preheat the oven to 350° Fahrenheit (Celsius: 180°/160° with fan ). Grease the 8x4 loaf pan (or 9x5 if that's what you have! adjusted bake times below) with salted butter. I recommend adding a wide strip of parchment paper to line the pan so that it's easy to lift out the loaf but it's not required.
  • In a large bowl, use either an electric mixer or a hand-held whisk to beat together the eggs, white sugar, and brown sugar. Add the olive oil, pumpkin puree, and vanilla and beat to combine. Add all of the remaining ingredients (flour, almond flour, xanthan gum, salt, baking powder and soda, and spices), and whisk or beat until smooth (about 30 seconds).
  • Pour the batter into your prepared loaf pan and then bake for 55-65 minutes (I highly recommend getting and using an oven thermometer because each oven varies wildly in how hot it actually gets when you set the temperature!) until a skewer or knife inserted into the center of the bread comes out clean. If you're using a 9x5 loaf pan, monitor the time from about 45 minutes and check if your loaf is done, then add time as needed). Let cool about 15 minutes before tipping it out and serving!