This gluten free pumpkin bread celebrates the flavors of Fall and the change of seasons! It is great for breakfast, served for brunch or simply eaten as a snack.
There is nothing better than the smells of warm bread baking in the oven, particularly when it is full of cinnamon and nutmeg! When Fall rolls around, I love to make all of the seasonal goodies. This gluten free bread recipe can be made into a full loaf, mini loaves or made as muffins.
What You’ll Need:
- gluten free all-purpose flour
- baking powder
- baking soda
- sea salt
- ground cinnamon
- ground nutmeg
- sugar
- unsalted butter
- eggs
- pure vanilla extract
- pure pumpkin puree
- buttermilk
Making the Recipe:
To make this recipe, first you’ll start by preheating the oven and greasing a loaf pan or muffin pan with some butter.
While the oven preheats, combine all of the dry ingredients in a large bowl and mix well.
Next, you’ll melt the butter. Once you’ve done that, add the butter to a separate bowl.
Whisk the eggs and add them to the butter along with the vanilla, pumpkin puree and the buttermilk. Stir all of the ingredients together.
Add the wet ingredients to the dry ingredients and mix well to incorporate all of the flour and seasoning until it forms a smooth batter.
Pour the batter into the greased pans and bake for 30-40 minutes. If you are making mini loaves or muffins, they will take less time to cook. Set your timer for 20-25 minutes and check them to see if they are done cooking. You can insert a toothpick in the center of the loaf or muffins. If it comes out clean, the cooking is done! If not, check them again in 5 minutes.
Once the bread or muffins are done cooking, let them cool completely before storing in a bag or container. Enjoy!
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Gluten Free Pumpkin Bread
- Prep Time: 15 minutes
- Cook Time: 30-45 minutes
- Total Time: 0 hours
- Yield: 10–12 slices 1x
- Category: breakfast
- Method: oven
Description
This gluten free pumpkin bread celebrates the flavors of Fall and the change of seasons! It is great for breakfast, served for brunch or simply eaten as a snack.
Ingredients
- 1 3/4 cups all-purpose flour, gluten free
- 1 1/2 tsp. baking powder, gluten free
- 1/2 tsp. baking soda
- 3/4 tsp. sea salt
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1 cup cane sugar, organic
- 1 stick unsalted butter, grass-fed organic
- 3 large eggs, whisked
- 2 tsp. pure vanilla extract
- 1 1/4 cup pure pumpkin puree
- 3/4 cup buttermilk
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a large loaf pan or several small loaf pans with a little butter. Set. aside.
- Combine the dry ingredients in a large mixing bowl and stir well to combine.
- Soften the butter in the microwave or let it set out on your counter several hours to soften.
- Whisk the eggs and add them to the butter, along with the vanilla, pumpkin puree and buttermilk.
- Fold the wet ingredients into the dry ingredients and stir until it forms a smooth batter.
- Pour the batter into the loaf pan(s) and bake for 30-40 minutes. Small loaf pans will take less time overall than a large loaf of bread. Insert a toothpick in the center of the bread. If it comes out clean, your bread is done. If not, cook for another 5 minutes and retest. Repeat until the bread is cooked through.
- Remove the bread from the oven and let it cool before removing the bread from the pan.
Notes
- You could choose to make muffins instead of a loaf of bread. Reduce the cooking time to 25-30 minutes. Use parchment muffin liners to cut down on clean up too!
- Feel free to add some chopped nuts (pecans or walnuts) and some chocolate chips to the batter, if you like.