Classic gluten free pumpkin bread, made simply with just the right spices in one bowl. A moist, tender celebration of fall!
One bowl of batter is all that stands between you and this purely classic gluten free pumpkin bread. Set your wet ingredients out to come to room temperature, measure out the dry, mix—and bake.
The brilliant color of the loaf comes from the pumpkin (of course), and the pumpkin pie spice. That’s just a simple, fall-like blend of cinnamon, ginger, allspice, cloves and nutmeg.
The batter for this pumpkin bread is very thick, but wet. It reminds me of the old-style gluten free yeast bread doughs, the kind you “shape” in a loaf-style with wet hands. I, for one, am not nostalgic for that ritual, but it does make me think that you might be able to shape this loaf to bake outside a loaf pan. Just a thought!
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. This one is a simple, classic pumpkin bread, made with basic ingredients, and it’s in the oven before you know it.
Have you ever made or purchased pumpkin butter? It has more flavor and less moisture than pure packed canned pumpkin, so it’s perfect for baking. I generally make my own (recipe here), but I do purchase it from time to time at Trader Joe’s. It’s also delicious spread on some toast.
This pumpkin bread recipe is only lightly sweet, and very satisfying. The spices make it smell like fall, and the pumpkin butter make for the perfect rich, fall taste and tender texture. Serve it for breakfast, instead of those fake pumpkin “flavored” cereals in the grocery store. I don’t even want to know what is in those!
1 teaspoon xanthan gum (omit if your blend already contains it)
1/4 cup (36 g) cornstarch (or try arrowroot)
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
2 tablespoons (28 g) packed light brown sugar
6 tablespoons (84 g) unsalted butter, at room temperature
2 eggs (100 g, weighed out of shell) at room temperature, beaten
2/3 cup (5 1/3 fluid ounces) buttermilk, at room temperature
5 ounces pumpkin butter, homemade or store bought, at room temperature
*To make your own pumpkin pie spice, combine 1 teaspoon ground cinnamon + 1/2 teaspoon ground ginger + 1/4 teaspoon ground allspice, 1/4 teaspoon ground cloves + 1/8 teaspoon ground nutmeg.
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, cornstarch, salt, baking powder, baking soda, pumpkin pie spice and sugars, and whisk to combine well, breaking up any lumps in the brown sugar. Create a well in the center of the dry ingredients, and add the butter, eggs, buttermilk and pumpkin butter, mixing to combine after each addition. The batter will be very thick.
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 and lightly golden brown in color, and a toothpick inserted in the center comes out with no more than a few moist crumbs attached (nothing gooey at all!) (45 to 55 minutes). Remove the pan from the oven and allow to cool for 10 minutes before turning out onto a wire rack to cool completely. Slice and serve once cool.
First published on the blog in 2013. Photos all new, recipe tweaked only slightly.