Gluten Free Pumpkin Bread Recipe

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Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 1 hr 30 mins Servings: 8 gluten free pumpkin bread

Ingredients Ingredient Checklist 1 stick unsalted butter, room temperature, plus more for pan 1 3/4 cups gluten-free all-purpose flour (spooned and leveled) 1 1/2 teaspoons gluten-free baking powder 1/2 teaspoon baking soda 3/4 teaspoon fine salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 1/4 cups sugar 3 large eggs 2 teaspoons pure vanilla extract 1 1/4 cups pure pumpkin puree 3/4 cup buttermilk

Cook’s Notes Change up this seasonal quick bread by picking a mix-in. Gently fold in 1/4 cup diced crystalized ginger or 1/2 cup chopped chocolate or dried cranberries before transferring batter to pan. To dress up a simple slice of this pumpkin bread, top it with a dollop of whipped cream.

Gallery Read the full recipe after the video.

Recipe Summary prep: 15 mins total: 1 hr 30 mins Servings: 8 gluten free pumpkin bread

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 15 mins total: 1 hr 30 mins Servings: 8

Recipe Summary

prep: 15 mins total: 1 hr 30 mins

Servings: 8

prep: 15 mins

total: 1 hr 30 mins

prep:

15 mins

total:

1 hr 30 mins

Servings: 8

gluten free pumpkin bread

Ingredients

1 stick unsalted butter, room temperature, plus more for pan 1 3/4 cups gluten-free all-purpose flour (spooned and leveled) 1 1/2 teaspoons gluten-free baking powder 1/2 teaspoon baking soda 3/4 teaspoon fine salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 1/4 cups sugar 3 large eggs 2 teaspoons pure vanilla extract 1 1/4 cups pure pumpkin puree 3/4 cup buttermilk

Directions

Preheat oven to 350 degrees. Lightly butter a 4 1/2-by-8 1/2-inch loaf pan. Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a large bowl, using a mixer, beat butter and sugar on medium-high until light and fluffy, 7 minutes. Add eggs, one at a time, beating well after each addition and scraping down bowl as needed. Beat in vanilla. With mixer on low, gradually add flour mixture and beat until just combined. Add pumpkin and buttermilk and beat until just combined.

Transfer batter to pan, smooth top, and bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 1 hour 15 minutes (cover with foil if overbrowning). Let cool in pan on a wire rack, 15 minutes. Turn out onto rack and let cool completely. (To store, wrap in plastic and keep at room temperature, up to 3 days.)

Cook’s Notes

Change up this seasonal quick bread by picking a mix-in. Gently fold in 1/4 cup diced crystalized ginger or 1/2 cup chopped chocolate or dried cranberries before transferring batter to pan. To dress up a simple slice of this pumpkin bread, top it with a dollop of whipped cream.

Reviews (14)

 Add Rating & Review     455 Ratings   5 star values:        53    4 star values:        70    3 star values:        201    2 star values:        112    1 star values:        19

Load More Reviews

Reviews (14)

Add Rating & Review     455 Ratings   5 star values:        53    4 star values:        70    3 star values:        201    2 star values:        112    1 star values:        19

Add Rating & Review

455 Ratings 5 star values: 53 4 star values: 70 3 star values: 201 2 star values: 112 1 star values: 19

5 star values: 53 4 star values: 70 3 star values: 201 2 star values: 112 1 star values: 19

Martha Stewart Member     Rating: 4 stars       09/30/2017   This recipe makes a super moist and tasty pumpkin bread. Next time I think I'll add some pumpkin pie spice and try it with pecans. But it was delicious. It did not give me a nice dome top but that's ok. As some reviewers said, the batter did overflow the pan so I suggest using a 9x5 loaf pan instead of 8x4. If it hadn't been for that I would have given this recipe five stars.  

Martha Stewart Member     Rating: Unrated       05/20/2016   Hi. I followed directions exactly. After reading reviews I was nervous so I witheld a bit of the batter. Bread came out perfect. Moist and delicious.  

Martha Stewart Member     Rating: 4 stars       11/16/2015   I made this according to the directions. It tasted great. While it cooked it puffed up real high like a regular bread/fruit loaf. It did end up sinking down when it cooled. It sunk down very low in the middle. It was a very moist cake/bread. Odd because gluten free is usually very dry. I think next time I will add a bit more gluten free flour and see what happens. I will make it again, I think for Thanksgiving.  

Martha Stewart Member     Rating: Unrated       11/18/2013   Thank you Blake, I will try it .  

Martha Stewart Member     Rating: Unrated       11/16/2013   Molly, you can add vinegar to a dairy milk substitute like almond milk to create a "buttermilk". Add one tablespoon of vinegar or lemon juice to one cup of any type of "milk" (coconut, soy, almond, rice etc.) and let sit at room temp. for around 10 minutes. You can do this for any recipe calling for buttermilk. It will change the flavor a bit so experiment cooking with the different types of milks to see the one you like best.  

Martha Stewart Member     Rating: Unrated       11/14/2013   I have a question- I am highly allergic to all dairy products, what else can I use instead of buttermilk?  

Martha Stewart Member     Rating: Unrated       10/07/2013   I should have read the reviews first. Made mine with rice milk instead of buttermilk and used vegan butter instead of regular. I used one loaf pan and while pouring it in, thought to myself: I should split this into 2 loaf pans, but I wanted to follow the recipe. It did NOT bake all the way through even after baking for 2 hours! I will try again with 2 pans and see if it works. I ate around the middle (which just couldn't bake - it was pumpkin pie consistency in the middle). Tasted great though.  

Martha Stewart Member     Rating: Unrated       10/06/2013   After reading the earlier reviews I split this into two loaf pans and it worked great! The loaves are a little short but it certainly would be way too much for a single loaf. I thought this recipe tasted great, super soft and fluffy. Yummy!  

Martha Stewart Member     Rating: Unrated       09/15/2013   I made a few adjustments thinking my bread would turn out badly, but it looks like it turned out better than it should have! I used white vinegar-milk substitute for the buttermilk, and I didn't have gluten-free flour so I used all-purpose gluten-free baking mix (thinking that would be a chalky disaster). But maybe that's the answer - maybe the extra baking powder (in the mix) held this bread together and weighed it down a bit. Anyway, it was DELICIOUS! Moist and smooshy :) Loved it!  

Martha Stewart Member     Rating: Unrated       09/08/2013   Followed the direction to a tee... and the batter overflowed the pan and ran down to the bottom of my stove. Sadly, the smoky smell prevented me from trying it to see if I even liked it. I was surprised. Usually when a bread recipe that is gluten free fills the pan like this one did, there is no rising to worry about. Very disappointing. I wonder if the recipe is supposed to make 2 loaves?  

Martha Stewart Member     Rating: Unrated       04/18/2013   Moist and delicious, but for some reason, mine rose too much and overflowed. It is also not a pumpkin'y as I would like. I followed the recipe, so not sure where it went wrong.  

Martha Stewart Member     Rating: Unrated       01/09/2013   First let me say THANK YOU!! I have made several attempts with gluten free recipes for Pumpkin Pecan Bread and failed. All of the recipes were just a little off. Too gooey, flakey, or just not up to par for my husband. I wanted a recipe that was almost identical to the regular pumpkin pecan bread and this was it. I just cooked two loafs and it tastes YUMMY! I am so happy right now because I do not have to make a non-gluten free recipe!  

Martha Stewart Member     Rating: Unrated       11/18/2012   What if I don't have gluten free flour? Can I use regular all purpose flour?

Martha Stewart Member

Rating: 4 stars 09/30/2017

This recipe makes a super moist and tasty pumpkin bread. Next time I think I’ll add some pumpkin pie spice and try it with pecans. But it was delicious. It did not give me a nice dome top but that’s ok. As some reviewers said, the batter did overflow the pan so I suggest using a 9x5 loaf pan instead of 8x4. If it hadn’t been for that I would have given this recipe five stars.

Rating: 4 stars

Rating: Unrated 05/20/2016

Hi. I followed directions exactly. After reading reviews I was nervous so I witheld a bit of the batter. Bread came out perfect. Moist and delicious.

Rating: Unrated

Rating: 4 stars 11/16/2015

I made this according to the directions. It tasted great. While it cooked it puffed up real high like a regular bread/fruit loaf. It did end up sinking down when it cooled. It sunk down very low in the middle. It was a very moist cake/bread. Odd because gluten free is usually very dry. I think next time I will add a bit more gluten free flour and see what happens. I will make it again, I think for Thanksgiving.

Rating: Unrated 11/18/2013

Thank you Blake, I will try it .

Rating: Unrated 11/16/2013

Molly, you can add vinegar to a dairy milk substitute like almond milk to create a “buttermilk”. Add one tablespoon of vinegar or lemon juice to one cup of any type of “milk” (coconut, soy, almond, rice etc.) and let sit at room temp. for around 10 minutes. You can do this for any recipe calling for buttermilk. It will change the flavor a bit so experiment cooking with the different types of milks to see the one you like best.

Rating: Unrated 11/14/2013

I have a question- I am highly allergic to all dairy products, what else can I use instead of buttermilk?

Rating: Unrated 10/07/2013

I should have read the reviews first. Made mine with rice milk instead of buttermilk and used vegan butter instead of regular. I used one loaf pan and while pouring it in, thought to myself: I should split this into 2 loaf pans, but I wanted to follow the recipe. It did NOT bake all the way through even after baking for 2 hours! I will try again with 2 pans and see if it works. I ate around the middle (which just couldn’t bake - it was pumpkin pie consistency in the middle). Tasted great though.

Rating: Unrated 10/06/2013

After reading the earlier reviews I split this into two loaf pans and it worked great! The loaves are a little short but it certainly would be way too much for a single loaf. I thought this recipe tasted great, super soft and fluffy. Yummy!

Rating: Unrated 09/15/2013

I made a few adjustments thinking my bread would turn out badly, but it looks like it turned out better than it should have! I used white vinegar-milk substitute for the buttermilk, and I didn’t have gluten-free flour so I used all-purpose gluten-free baking mix (thinking that would be a chalky disaster). But maybe that’s the answer - maybe the extra baking powder (in the mix) held this bread together and weighed it down a bit. Anyway, it was DELICIOUS! Moist and smooshy :) Loved it!

Rating: Unrated 09/08/2013

Followed the direction to a tee… and the batter overflowed the pan and ran down to the bottom of my stove. Sadly, the smoky smell prevented me from trying it to see if I even liked it. I was surprised. Usually when a bread recipe that is gluten free fills the pan like this one did, there is no rising to worry about. Very disappointing. I wonder if the recipe is supposed to make 2 loaves?

Rating: Unrated 04/18/2013

Moist and delicious, but for some reason, mine rose too much and overflowed. It is also not a pumpkin’y as I would like. I followed the recipe, so not sure where it went wrong.

Rating: Unrated 01/09/2013

First let me say THANK YOU!! I have made several attempts with gluten free recipes for Pumpkin Pecan Bread and failed. All of the recipes were just a little off. Too gooey, flakey, or just not up to par for my husband. I wanted a recipe that was almost identical to the regular pumpkin pecan bread and this was it. I just cooked two loafs and it tastes YUMMY! I am so happy right now because I do not have to make a non-gluten free recipe!

Rating: Unrated 11/18/2012

What if I don’t have gluten free flour? Can I use regular all purpose flour?

All Reviews for Gluten-Free Pumpkin Bread

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Gluten-Free Pumpkin Bread

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest

Gallery#

Recipe Summary#

Ingredients#

Directions#

Cook’s Notes#

Reviews (14)#

All Reviews for Gluten-Free Pumpkin Bread#

Gallery

Recipe Summary

Ingredients

Directions

Cook’s Notes

Reviews (14)

All Reviews for Gluten-Free Pumpkin Bread