This super soft gluten free pumpkin bread was a show stopper at our recent gathering. It is extra moist thanks to the olive oil, which makes it naturally dairy free as well. It is all made in just a few steps and makes your house smell heavenly!
This recipe came about because I wanted the perfect slice of pumpkin bread to welcome fall. I made our gluten free pumpkin cupcakes and my brother who always says he isn't a fan of gluten free things, ate 12 of them! So that's where I started. After all, finding a gluten free pumpkin bread recipe that is so good it will fool gluten eaters can be hard. But we've done it!
When you serve it up with our non alcoholic mulled wine for crockpot apple cider, you have the perfect combination. I even love it for a cool weather breakfast along with this gluten free hash brown casserole.
Here's how we fooled him...
- Made them extra moist: I found that the combination of olive oil and pumpkin in this recipe make it so super soft. It will have you questioning why every other bread can't be the same. And the good news? It also makes it naturally dairy free just like our gluten free pumpkin cookies!
- Perfect crumb texture and lift: The combination of baking soda with just a bit of baking powder gives this bread the nice high lift it gets and tender crumb that makes each bite a treat.
- Long lasting: This bread stays soft like it was the first day for 3-4 days following. When kept in an airtight container, you can enjoy it for days to come. Though it likely won't last that long...
Pro Tip: If you want to add a crumb topping, you can mix ½ cup gluten free flour, ½ cup brown sugar, 1 teaspoon cinnamon together then cut ¼ cup cold butter, cubed into it with a fork until course crumbs form. Then sprinkle it on top of the batter in the pan before you bake it.
KEY INGREDIENTS
- GF Flour - King Arthur's gluten free all purpose flour is my favorite and the one used to test this recipe. There are others out there but this is the one I recommend.
- Pumpkin - Make sure you use pure pumpkin puree and not pumpkin pie filling. There is a difference and it will make a difference in your results.
- Sugar - You'll need white sugar and brown sugar for this recipe. I love the warmth the brown sugar gives to this bread.
- Oil - I like to use olive oil for this recipe. It makes it super soft and gives it more moisture than butter ever could in my opinion.
- Spices - You'll need pumpkin pie spice and a pinch of salt for that perfect fall flavor. Don't forget the bit of salt, it does make a difference.
Turn on the You've Got Mail soundtrack and let's start that fall baking...
MORE Pumpkin RECIPES YOU'LL LOVE
These layered gluten free pumpkin bars are so pretty and deliciously creamy. Also, my mom used to make cream delight growing up so this pumpkin cream delight is a take on that which everyone will love.
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Super Soft Gluten Free Pumpkin Bread
Ingredients
Cupcake Ingredients
- 2 eggs (room temperature)
- ½ cup sugar
- ¼ cup light brown sugar
- 1 cup pumpkin puree
- ½ cup olive oil
- 1 teaspoon gluten free vanilla
- 1 ¼ cup gluten free all purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine sugars, oil, pumpkin, eggs and vanilla. Mix on medium speed for 30 seconds.
- In another bowl, add flour, pumpkin pie spice, baking soda, baking powder and salt. Use whisk to combine.
- With the mixer on low-medium speed, slowly add dry ingredients to wet ingredients until fully incorporated.
- Allow batter to rest for 15 minutes then bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15 minutes, when removed from the oven, then transfer to wire rack to cool completely before slicing
Tana Besendorfer says
It is so yummy! Moist and full of fall flavors!