This delightful pumpkin bread is a perfect treat for the fall season. It's moist, flavorful, and completely gluten-free. Whether you enjoy it for breakfast, as a snack, or even as a dessert, this pumpkin bread is sure to become a favorite in your household.
When preparing this recipe, you might need to pick up a few specific items from the supermarket. Pumpkin puree is essential and can usually be found in the baking aisle. Make sure to get gluten-free flour, which is often located in the health food section. Additionally, ground cinnamon and ground nutmeg are key spices that add warmth and depth to the bread.
Ingredients For Best Gluten-Free Pumpkin Bread Recipe
Pumpkin puree: This provides the rich pumpkin flavor and moisture to the bread.
Sugar: Adds sweetness to balance the spices and pumpkin.
Vegetable oil: Keeps the bread moist and tender.
Eggs: Help bind the ingredients together and add structure.
Gluten-free flour: The base of the bread, ensuring it's suitable for those with gluten sensitivities.
Baking soda: Acts as a leavening agent to help the bread rise.
Salt: Enhances the overall flavor of the bread.
Ground cinnamon: Adds a warm, spicy note that complements the pumpkin.
Ground nutmeg: Provides a subtle, earthy spice that enhances the flavor profile.
Technique Tip for This Recipe
When combining the dry ingredients with the wet ingredients, be careful not to overmix. Overmixing can lead to a denser texture in your pumpkin bread. Mix until just combined to ensure a light and fluffy loaf.
Suggested Side Dishes
Alternative Ingredients
pumpkin puree - Substitute with sweet potato puree: Sweet potato puree has a similar texture and sweetness, making it a great alternative.
sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.
vegetable oil - Substitute with coconut oil: Coconut oil provides a similar fat content and adds a subtle coconut flavor.
eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This mixture acts as a binder and is suitable for vegan diets.
gluten-free flour - Substitute with almond flour: Almond flour is also gluten-free and adds a nutty flavor and moist texture.
baking soda - Substitute with baking powder: Use 3 times the amount of baking powder, but reduce any acidic ingredients to balance the recipe.
salt - Substitute with sea salt: Sea salt has a more complex flavor and can be used in the same quantity.
ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other spices like nutmeg and cloves, enhancing the flavor profile.
ground nutmeg - Substitute with allspice: Allspice has a similar warm, spicy flavor and can be used in the same quantity.
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How To Store / Freeze Your Pumpkin Bread
- To keep your pumpkin bread fresh and moist, wrap it tightly in plastic wrap or aluminum foil. Store it at room temperature for up to 3 days.
- For longer storage, place the wrapped pumpkin bread in an airtight container or a resealable plastic bag. This will extend its shelf life to about a week.
- If you want to enjoy your pumpkin bread over a longer period, freezing is an excellent option. First, let the bread cool completely to room temperature.
- Slice the pumpkin bread into individual servings. This makes it easier to thaw only what you need.
- Wrap each slice tightly in plastic wrap, then place the wrapped slices in a resealable freezer bag. Make sure to squeeze out as much air as possible before sealing.
- Label the freezer bag with the date, so you know how long it has been stored. The pumpkin bread can be frozen for up to 3 months.
- When you're ready to enjoy a slice, remove it from the freezer and let it thaw at room temperature for about 1-2 hours. For a quicker option, you can microwave it on a low setting for 20-30 seconds.
- To refresh the texture of the pumpkin bread, you can warm it in the oven at 300°F (150°C) for about 10 minutes. This will bring back its delightful, freshly-baked quality.
How To Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Wrap the pumpkin bread in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until warmed through. This method helps maintain the bread's moist texture and enhances the flavors.
Microwave Method: Place a slice of pumpkin bread on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds. Check if it's warm enough; if not, continue in 10-second intervals. This is a quick and convenient method, especially for individual slices.
Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Wrap the pumpkin bread in foil and place it in the toaster oven. Heat for about 10 minutes. This method is great for reheating smaller portions without using a full-sized oven.
Steaming Method: If you have a steamer, place the pumpkin bread in a heatproof dish and steam for about 5-7 minutes. This method keeps the bread incredibly moist and is perfect if you want to avoid any risk of drying out.
Skillet Method: Heat a non-stick skillet over low heat. Place a slice of pumpkin bread in the skillet and cover with a lid. Heat for about 2-3 minutes on each side. This method can give the bread a slightly crispy exterior while keeping the inside soft and warm.
Essential Tools for This Recipe
Oven: Used to bake the pumpkin bread at a consistent temperature of 350°F (175°C).
Loaf pan: The container in which the pumpkin bread batter is poured and baked.
Mixing bowl: Used to combine the wet ingredients (pumpkin puree, sugar, vegetable oil, and eggs).
Mixing bowl: Used to combine the dry ingredients (gluten-free flour, baking soda, salt, cinnamon, and nutmeg).
Whisk: Used to mix the wet ingredients together until they are well combined.
Spatula: Used to gradually fold the dry ingredients into the wet ingredients, ensuring everything is mixed evenly.
Measuring cups: Used to measure out the pumpkin puree, sugar, vegetable oil, and gluten-free flour accurately.
Measuring spoons: Used to measure out the baking soda, salt, cinnamon, and nutmeg precisely.
Toothpick: Used to check if the bread is fully baked by inserting it into the center of the loaf.
Wire rack: Used to cool the bread completely after it has been baked and removed from the loaf pan.
How to Save Time on Making This Recipe
Use canned pumpkin puree: Save time by using canned pumpkin puree instead of making it from scratch.
Pre-measure ingredients: Measure out all ingredients before starting to streamline the process.
One-bowl method: Mix wet ingredients and dry ingredients in the same bowl to reduce cleanup time.
Use a stand mixer: A stand mixer can speed up the mixing process and ensure even blending.
Preheat oven early: Start preheating your oven before you begin mixing to save waiting time later.
Line loaf pan: Line the loaf pan with parchment paper for easy removal and less cleanup.
Best Gluten-Free Pumpkin Bread Recipe
Ingredients
Main Ingredients
- 1 cup Pumpkin Puree
- 1 cup Sugar
- ½ cup Vegetable Oil
- 4 unit Eggs
- 1 ½ cups Gluten-Free Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Nutmeg
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan.
- In a mixing bowl, whisk together the pumpkin puree, sugar, vegetable oil, and eggs.
- In another bowl, combine the gluten-free flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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