Gluten-Free Pumpkin Bread: A Fall Favorite Reimagined

Pumpkins are a celebration of the spirit of Fall and what better way to celebrate than to bake our moist Gluten Free Pumpkin Bread! It’s not just deliciously gluten free, but can be made dairy and egg free too! 

The arrival of fall brings with it the unmistakable aroma of pumpkin-spiced everything. From lattes to pies, pumpkin reigns supreme. And in the world of baked goods, nothing speaks more of autumn than a moist, flavorful slice of pumpkin bread. But for those on a gluten-free dairy free, even egg free diet, indulging in this seasonal delight can be challenging. That’s where our gluten free pumpkin bread recipe comes in.

When I first started my gluten-free journey, one of the things I missed most was quick breads. They’re called ‘quick’ for a reason; they’re easy to make and even easier to devour. But going gluten-free doesn’t mean bidding goodbye to these treats. It means reimagining them.

Ingredients Matter

The first thing to note is the importance of choosing the right ingredients. Not all gluten-free flour blends are created equal. For our gluten free pumpkin bread, selecting a high-quality gluten-free flour blend is crucial. We have our fav’s and we always share them in the recipe ☺. 

Xanthan Gum as a stabilizer in gluten free baking.

IF you’re flour blend contains the food additive xanthan gum, no need to worry unless you know it doesn’t work for you. It’s been known to cause gas and bloating for some people. If you choose not to use this added ingredient which acts as a stabilizer, binding or thickening agent in many gluten free products and gluten free baking flours.  I personally do not use it regularly and if you wish to omit it from your baking that is ok too.  Another thickener for baking that also adds structure, is tapioca flour. Both xanthan gum and guar gum have similar purposes in baking.  Xanthan, Guar gum and tapioca flour acts as binding agents in the absence of gluten, ensuring your breads or cakes are not crumbly. Is xanthan gum good for us? An interesting fact how it affects our gut microbiome.  I personally do not use it in this recipe or most of our baking. Our Gluten free pumpkin bread was moist in texture and not crumbly without it.  You can choose to add it or leave it out.

Sugar is essential in baking. Which to use?

Adding sweetness to your baked goods is an essential aspect of baking and in our pumpkin bread. Choose the right sugar for you and if adding less sugar is important, here’s Peg’s scoop on which sugars to use. In the recipe she used maple syrup vs brown or white sugar, however coconut sugar or golden monk fruit vs brown sugar is her go-to when making this a low sugar treat. The low amount of maple syrup in our Gluten Free Pumpkin Bread enhances the pumpkin’s natural sweetness, bringing out a deeper flavor profile without it spiking blood sugar levels. 

Beth’s Blend, Grain Free dairy free and vegan option

Pumpkin- Fresh vs. Canned

Fresh pumpkin is amazing! But it takes work! If you don’t mind, buy a sugar pumpkin. Halve it, scoop out seeds and bake it for 45-60 minutes at 350-degrees or until it’s soft and a knife goes in easily. Then measure out 15oz or just shy of 2 cups. For convenience, organic pumpkin is also amazing! But look carefully at your can – you want pure organic pumpkin puree and not pumpkin pie filling. There’s a difference. Pumpkin puree is pure pumpkin, while pie filling contains added sugars and spices.

Storing and Savoring

Quick breads like our gluten free pumpkin loaf are best enjoyed fresh. This bread will stay moist for up to a week. However, if you do have leftovers, keep them fresh in an airtight container or wrap it in plastic to retain their moisture. You can refrigerate them for a week or freeze for longer shelf life.

The Making of the Perfect Loaf

For our gluten free pumpkin bread, begin by preheating your oven and generously greasing your loaf pan with coconut oil. This step ensures that your bread doesn’t stick and comes out perfectly clean every time. Make sure you cool it down first before removing it from the pan. 

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FAQs

Can I replace brown sugar with regular sugar in the gluten free pumpkin bread recipe?

While you can use white sugar, brown sugar offers a richer taste because of its molasses content.

Is xanthan gum necessary?

Xanthan gum acts as a binding agent, giving the bread its structure in the absence of gluten. If your gluten-free flour blend doesn’t contain it, consider adding it or try using tapioca flour for another option.

Can I add other mix-ins apart from chocolate chips?

Absolutely!  We added shredded apple, but you can add shredded carrot or zucchini. Nuts like walnuts or pecans can add a delightful crunch to your bread.

How do I know my bread is fully baked?

Apart from the toothpick test, a well-baked bread will have a beautiful golden-brown crust, and you’ll notice it slightly pulling away from the sides of the pan. It also won’t jiggle in the pan.

Why is my bread too moist or dense?

Ensure your wet to dry ingredient ratio is balanced. Too much pumpkin puree can make your bread dense. Also, ensure your baking soda and baking powder are fresh for a good rise.

Are you a pumpkin lover like us? Try these other Curry Girls Kitchen recipes to tantalize your taste buds and warm the heart of everyone in your family! 

• Pumpkin Pie Spiced Smoothie
• Pumpkin Muffins
• Pumpkin Pie
• Roasted Pumpkin and Carrot Soup
• Pumpkin Squares
• Vegan Pumpkin Red Lentil Soup

In conclusion, gluten free pumpkin bread is not just a treat, it’s a celebration of the spirit of fall. Each slice is a reminder that no matter your dietary preferences or conditions, it won’t translate to flavor restrictions. 

Happy baking!

Love,

Pegs and Megs