Easy Gluten Free Pumpkin Bread {Dairy-Free Option}

This is the best gluten free pumpkin recipe! It's a classic made with raisins (which are optional) and made with full can of pumpkin. This is a fall must-make! Easy gluten free recipe from @whattheforkblog | whattheforkfoodblog.com | pumpkin recipes | gluten free bread recipes | classic pumpkin bread | gluten free baking | gluten free breakfast recipes | quick bread recipes | pumpkin puree | dairy free recipes | recipes with pumpkin

Easy Gluten Free Pumpkin Bread {Dairy-Free Option}

4.74 from 150 ratings

If you love classic pumpkin bread, this easy gluten free pumpkin bread recipe is the one you've been searching for! It's moist, dense, and full of flavor!

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: 10

By: Sharon Lachendro

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Ingredients

2 cups gluten free all-purpose flour*
1 teaspoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup raisins
1 15 oz. can pumpkin puree 1 3/4 cups
1/2 cup light brown sugar
2 large eggs room temperature
1/3 cup avocado oil or canola oil
1/4 cup milk regular or unsweetened coconut
2 teaspoons pure vanilla extract

Instructions

Preheat oven to 350 degrees and spray a 9x5 inch loaf pan with non-stick spray.
In a large bowl, whisk together the flour, xanthan gum, baking powder, baking soda, salt, granulated sugar, cinnamon, nutmeg, and cloves. Stir in the raisins, breaking up any clumps. Set aside.
In a medium bowl, whisk together the pumpkin, brown sugar, eggs, oil, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir to completely combine.
Pour the batter into the prepared loaf pan and bake at 350 degrees for 60-65 minutes or until a tester comes out clean. Cool in the pan for 10 minutes then remove and cool completely on a wire rack.
Store tightly wrapped in plastic wrap at room temperature up to 3 days. Bread can also be frozen whole or in individual pieces.

Video

Notes

*I use my nightshade free flour mix in this recipe.

The batter will come up about 1/2 an inch from the top of my bread pan before baking but does not overflow in the oven. If you live in a high altitude area, you may want to split this batter into two loaf pans and bake it for a shorter amount of time.

Measuring your GF Flour Blend tips- the correct way

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Freezing:

You can freeze it as a while loaf, or slice it up ahead of time and wrap them individually. Honestly, I prefer the second method as it takes less time to thaw out and it is sliced and ready to go to enjoy! Which ever way you choose, make sure to wrap in plastic wrap and store in a gallon sized freezer bag. It should last at least 3-4 months in your freezer.