My salted maple gluten-free pumpkin bread recipe is filled with warm spices and real pumpkin. You can top it with pepitas for a little crunch or just stick with my favorite maple glaze. My pumpkin loaf is naturally dairy-free and, of course, totally delicious.
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It is pumpkin season and I am here for it. Pumpkin soup, yes, please. Gluten-free pumpkin cookies, heck yes. But when it comes to pumpkin recipes, this easy gluten-free pumpkin bread takes the cake for me.
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📖Why My Recipe Works
- Two Types of Sugar- Brown sugar gives a rich taste thanks to the molasses. But add too much and the bread gets heavy and dense. White sugar is lighter but if you add too much the bread ends up tasting overly sweet and lacks interest.
- Make Ahead- If you want to make this recipe in advance (like for a Thanksgiving breakfast) I have included an alternate method of combining the ingredients to ensure the bread keeps it rise.
- Glaze- During the testing phase, one of the tasters commented that a glaze, like on my gluten-free lemon drizzle cake, would be a nice addition. I came up with the salted maple glaze.
🧾Ingredient Notes
- Gluten-Free Flour Blend- Use my gluten-free flour mix or any 1:1 flour blend that contains xanthan gum.
- Levening Agents- This recipe uses both baking powder and baking soda to get the proper rise.
- Spices- Cinnamon, ginger, nutmeg, and cloves combine for the ultimate blend instead of pumpkin pie spice.
- Pumpkin Puree- You can use canned or fresh roasted pumpkin puree. However, do not use pumpkin pie filling. Pumpkin pie filling has sugar and spices already added. If you need a substitute for pumpkin puree, use canned butternut squash or sweet potato puree.
- Eggs- I don't recommend flax eggs or an egg replacer for this recipe. My general rule of thumb is more than 2 eggs it doesn't work.
- Sugar- Use both brown sugar and granulated white sugar. You can also substitute 100% coconut sugar. The glaze requires confectioner sugar.
- Vegetable Oil- Any neutral oil is fine.
- Milk- You can substitute water or dairy-free milk in the maple glaze.
⏲️How to Make Gluten-Free Pumpkin Bread
When making a quick bread you mix the dry ingredients and wet ingredients separately, then combine. And that is the exact method you are going to follow.
Before starting, preheat your oven to 350 F degrees. You can make this recipe in an 8x4 inch loaf pan which will make it taller or a 9x5 loaf pan.
- Mix together the flour, baking soda and baking powder, spices, and salt. Set aside.
- Whisk together the pumpkin puree, eggs, oil, sugars, and vanilla in a large bowl.
- Add the liquid ingredients to the dry ingredients. Hand mix until combined.
- Pour the batter into your prepared loaf pan and bake for 50 to 55 minutes. Cool the pumpkin bread in the pan for 10 to 15 minutes before moving the loaf to a cooling rack.
- Glaze uses a lot of sugar compared to liquid. You can add just a pinch of salt or do the recommended salted glaze by adding the full ½ teaspoon.
- You can add the glaze when the bread is warm but not hot.
💭 Make Ahead
As with all gluten-free bread recipes, it tends to sink or fall flat after a day or two. If you want to make this recipe more than 48 hours in advance, I recommended whipping the egg whites into medium peaks and folding them into the batter.
To do this, separate the whites and yolks. Whisk the yolks into the wet ingredients and mix into the dry ingredients as the recipe states.
Then, in a clean metal or glass bowl, use a hand mixer on high speed to whip the egg whites until they form peaks. Gently fold the egg whites into the batter with a rubber spatula. Then bake per the recipe.
This is essentially the same method as making a sponge cake, which I used in my gluten-free banana cake recipe.
Then, in a clean metal or glass bowl, use a hand mixer on high speed to whip the egg whites until they form peaks. Gently fold the egg whites into the batter with a rubber spatula. Then bake per the recipe.
This is essentially the same method as making a sponge cake, which I used in our GF banana cake recipe.
Pumpkin Bread Tips
- You are going to pour the wet ingredients into the dry so use a large mixing bowl for the dry ingredients.
- Cutting into a quick bread before it is totally cool will make the center gummy. Allow the bread to cool to ensure that the moisture is evaporated.
- Adding parchment paper to make it easier to lift the bread from the pan.
- Wait for the loaf to totally cool before diving in.
- Place a wire rack on a baking sheet before pouring on the glaze.
- Sprinkle on pepitas for a festive touch.
🌡️Storing Leftovers
Once the bread is cool, wrap it tightly in plastic wrap. Store at room temperature for up to five days.
After three days, move any leftover bread to the refrigerator to prolong its life. Pumpkin bread can keep in the refrigerator for up to 7 days.
To freeze gluten-free pumpkin bread, wrap the individual pieces in plastic wrap and place them in a zip-top freezer bag. Freeze for up to 2 months.
To defrost remove the piece from the bag and sit at room temperature for one hour.
More Gluten-Free Quick Bread Recipes
💬Frequently Asked Questions
Is pumpkin puree the same as a canned pumpkin pie filling?
No, pumpkin puree and canned pie filling are not the same. Canned pumpkin pie filling contains added sugar and pumpkin pie spice.
What can I substitute for pumpkin puree?
You can substitute pureed sweet potato or butternut squash for pumpkin puree.
Can I Make this Bread into Pumpkin Muffins?
Absolutely! Use a muffin tin and fill each cup about ⅔ full to allow for rise. Bake for 20 to 22 minutes.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment. And be sure to check out more seasonal gluten-free recipes.
📖 Recipe Card
Gluten Free Pumpkin Bread with Salted Maple Glaze
Ingredients
Gluten Free Pumpkin Bread
- 2 cups gluten free flour blend
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup pumpkin puree canned or fresh
- 3 large eggs
- ⅓ cup vegetable oil
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- ¼ cup pepitas optional
Salted Maple Glaze
- ½ cup powdered sugar
- 2 Tablespoons maple syrup
- 2 Tablespoons milk or water for dairy free
- ½ teaspoon kosher salt
Instructions
- Preheat your oven to 350°F and prepare a 9"x 5" loaf pan by spraying the with oil or lining with parchment paper and set aside.
- In a large mixing bowl whisk together the GF flour, baking powder, baking soda, salt, and spices.2 cups gluten free flour blend, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves
- In a separate mixing bowl, whisk together the pumpkin puree, eggs, oil, sugar, brown sugar, and vanilla extract.1 cup pumpkin puree, 3 large eggs, ⅓ cup vegetable oil, ¾ cup brown sugar, ¾ cup granulated sugar, 2 teaspoons vanilla extract
- Pour the liquid ingredients into the dry ingredients. Using a rubber spatula, stir until combined.
- Pour the batter into the loaf pan. Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out with a moist crumb (i.e., not totally dry).¼ cup pepitas
- Cool for 10 minutes and remove the loaf from the pan.
Salted Maple Glaze (optional)
- Meanwhile, for the glaze, combine the powdered sugar, cinnamon, maple syrup, water, and vanilla in a shallow mixing bowl. Whisk to combine.½ cup powdered sugar, 2 Tablespoons maple syrup, ½ teaspoon kosher salt, 2 Tablespoons milk
- Drizzle over warm, but not hot, loaves. If using pepitas, sprinkle them over the top.
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Notes
- If your flour blend does NOT contain xanthan gum you will need to add ½ teaspoon.
- The base pumpkin bread recipe is dairy free as written, sub water or almond milk for the milk for the maple glaze.
- You can substitute 2 teaspoons of pumpkin pie spice in total for the 4 spices listed.
- To make this recipe more than 48 hours in advance, sperate the eggs and whip the egg whites to stiff peaks. Fold into the batter right before baking.
- You don't need a mixer for this recipe, a whisk works fine.
Sarah Schmidt says
Loved the taste and texture of this bread. It was moist and delicious!