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Gluten Free Pumpkin Bread

Gluten Free Pumpkin Bread

Gluten Free Pumpkin Bread

One bowl of batter is all that stands between you and this, the Cadillac of classic gluten free pumpkin bread. One bowl. Set your wet ingredients out to come to room temperature, measure out the dry, mix ’em up and bake. There’s another recipe for pumpkin bread on page 196 of my first cookbook, and that was the one I always made. You puree prunes for the batter and it has a more complex flavor. Kind of sophisticated and stuff. This one? Simple, classic pumpkin bread. Basic ingredients, in the oven before you know it.

Gluten Free Pumpkin Bread

I’m working on a paleo pumpkin bread, and I’m getting close. But this one isn’t it. This one is light and fluffy and moist and easy, though. That, it is.

Gluten Free Pumpkin Bread

The batter is smooth and scoopable—not pourable. It’s mere minutes from concept to loaf pan. Minutes!

Gluten Free Pumpkin Bread

Slice it thickly. Be generous. Take a backlit photo of it. Oh, wait. That’s what I do. Your job is to enjoy. And if you really want to be kind to yourself, spread it with a generous pat of salted butter. Go on. You deserve it. You work so hard!

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Prep time: Cook time: Yield: 1 loaf pumpkin bread


2 1/2 cups (350 g) all purpose gluten free flour

1 teaspoon xanthan gum (omit if your blend already contains it)

3/4 teaspoon kosher salt

1 teaspoon baking powder

1/2 teaspoon baking soda

2 teaspoons pumpkin pie spice

2/3 cup (133 g) sugar

6 tablespoons (84 g) unsalted butter, at room temperature

2 eggs (120 g, out of shell) at room temperature, beaten

2/3 cup (160 g) sour cream, at room temperature (can replace with an equal amount plain Greek-style yogurt)

6 ounces pumpkin butter, at room temperature



  • Preheat your oven to 350°F. Grease a standard 9-inch x 5-inch loaf pan and set it aside.

  • In a large bowl, place the flour, xanthan gum, salt, baking powder, baking soda, pumpkin pie spice and sugar, and whisk to combine well. Create a well in the center of the dry ingredients, and add the butter, eggs, sour cream and pumpkin butter, mixing to combine after each addition. The batter will be thick and scoopable.

  • Scrape the batter into the prepared pan, pressing it into all corners of the pan. With wet fingers and/or a wet spatula, smooth the top of the batter into an even layer.

  • Place the loaf pan in the center of the preheated oven and bake until the top is domed, an even, lightly golden brown and a toothpick inserted in the center comes out with no more than a few moist crumbs attached (nothing gooey at all!), between 45 and 55 minutes. Remove the pan from the oven and allow to cool in the pan for 10 minutes before turning out the bread onto a wire rack to cool completely. Slice and serve once cool.



P.S. Join the Gluten Free Bread Revolution! It’s gonna be peaceful, but still very dramatic.

  • Donia Robinson

    Looks awesome! I think my family will absolutely love it. Butter and maple syrup, on top possibly…

  • WTFPinterest.com

    I have been very sick in bed with a nasty flu. This morning I am feeling decidedly more human, saw this recipe, and now my house smells like Autumn instead of Hospital, due to the pumpkin butter cooking on the stove in anticipation of baking this pumpkin bread. Thanks, Nicole!

    • Oh no, Allison! I’m really glad you’re on the mend, and pumpkin butter is definitely the cure whatever the ailment this time of year!
      xoxo Nicole

  • Lori

    Darn! My mouth was watering until I read the ingredient list and saw sour cream or yogurt. Bummer being Gluten and Diary intolerant.

    • Linda

      Me too. I just use plain coconut yogurt in most recipes that call for yogurt. I haven’t made this particular recipe, but it seems to have worked for me in other recipes.

      • I understand that there is Greek-style coconut yogurt now. Or you could just strain regular coconut yogurt.

        • Lori

          One more dumb question. I have not done a lot of gf/df baking except for peanut butter cookies. What does xanthan gum do for the baking process and what would happen if you baked something without it?

          • Carol

            It will be crumbly and most likely fall apart.

          • Lori

            Thanks, Carol.

    • Donia Robinson

      I’ve made quite a few of Nicole’s recipes dairy-free with a lot of success. I imagine they turn out a little different than hers, but still very tasty!

      • Lori

        Thanks Donia, Linda and Nicole. I am kind of new into the Dairy Free cooking. I use almond milk in place of milk but I did not know what to do in place of sour cream or yogurt. I did not know there was a coconut yogurt, but I will definitely look for it soonest!

        • Donia Robinson

          I recommend you be brave in experimenting. I think you’ll find that most things that don’t have a ton of dairy in them can still be made by us dairy-freers. I don’t have any solution for cheesecake, however. :( I guess cashew “cream”.

  • Jennifer Sasse

    Love pumpkin!!! love bread!!! love pumpkin bread!!! thank you so much!

  • Anneke

    Haven’t even had time to read the blog post, but am so excited!! Love, love, love pumpkin bread and will try to find time to whip this up later today! After I actually read the recipe and directions, of course . . .

  • GF in Maine

    I just want to use pureed pumpkin instead of pumpkin butter- what’s the amount to use to substitute? and what about the sugar- sub suggestions? thanks! your site is my favorite!

    • You can’t use pumpkin puree instead of pumpkin butter in this recipe, as it has considerably more moisture, GF in Maine. I haven’t tested this recipe with any substitutions, so feel free to experiment!

  • Linda

    Nicole, is the pumpkin butter a necessity or can an equivalent amount of canned pumpkin be used instead?

    • Yes, Linda, it is a necessity in this recipe. The recipe in my cookbook for pumpkin bread uses simple puree, if you’d prefer to use that one.

      • Linda

        Thanks Nicole! Your lovely recipes are always so welcome in my household! I’ve found ways to make them dairy and soy free for our household issues with quite a high success rate too!

  • Doreen J

    Nicole, I can’t wait to try this! I made your pumpkin butter this morning while baking a batch of your cheesecake cookies. As soon as I tasted those cookies I ordered two of your cookbooks! I am trying to limit the amount of gluten in my diet and your site and recipes are just what I need to help me get started! Thanks so much.

  • Yet another clue that you have spies… This morning as my daughter ate the last slice of banana bread, she says, mom why don’t we make pumpkin bread next? And now your recipe arrives, so thank you, Nicole, and your ability to read the minds of Gfers like us :) Can’t wait to make this!

  • Rachel

    I have fructose malabsorption and therefore cannot have apple anything. Is there a way to make the pumpkin butter without apple cider/juice? Would plain water or maybe coconut water work?

  • Nicki Schroder ツ

    I made this tonight and it’s awesome!

  • Stefanie Hale

    I made this last night and both of kids had it for snack and breakfast this morning! Absolutely delicious!!! Thanks for the recipe :)

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  • Drew

    Hi, I was wondering if you have experimented with creating your own GF flour mix? Also have you tried substituting xanthan gum with anything? e.g. ground flaxseed or chia seed, or anything else?
    And lastly, will buckwheat flour be a suitable high protein replacement for oat flour?

    • Drew

      I found the DIY GF flour blog, a bit hasty with the questions sorry

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