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Gluten-Free Pumpkin Bread

Gluten-Free Pumpkin Bread with a tender, moist golden-orange crumb and a cinnamon sugar top. This easy one-loaf recipe bakes until a toothpick comes out clean, with a smooth batter for a traditional-bread feel.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup gluten-free all-purpose flour blend (with xanthan gum)
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
Wet ingredients
  • 15 oz pumpkin puree 1 can (15 oz)
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 0.5 cup vegetable oil
  • 3 eggs extra egg helps GF bread bind
  • 1 tsp vanilla extract
  • 0.25 cup sour cream or plain Greek yogurt
Cinnamon sugar topping
  • 2 tbsp sugar
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prepare the pan and preheat
  1. Preheat the oven to 350F and grease a 9x5 loaf pan very well for easy release.
Mix the dry ingredients
  1. In a bowl, whisk together the gluten-free all-purpose flour blend, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt until evenly combined.
Mix the wet ingredients
  1. In a separate bowl, whisk the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and sour cream or Greek yogurt until smooth.
Combine batter
  1. Fold the dry ingredients into the wet ingredients until completely combined, keeping the batter smooth.
Fill and top
  1. Pour the batter into the prepared loaf pan and sprinkle the cinnamon sugar topping evenly over the top.
Bake
  1. Bake at 350F for 65-70 minutes, until a toothpick comes out clean (gluten-free bread may take slightly longer).
Cool and slice
  1. Cool the loaf completely in the pan before slicing so the slices hold together.

Notes

Pro tip: grease the loaf pan very well (especially corners) since gluten-free loaves can cling; for best texture, let the bread cool fully before slicing. Store airtight at room temperature for up to 3 days or refrigerate up to 5 days. Freeze in slices or the full loaf for up to 2 months. For a dairy-free swap, use dairy-free plain Greek yogurt or sour cream in place of sour cream/Greek yogurt.