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Gluten-Free Pumpkin Bread

Gluten-Free Pumpkin Bread with a moist golden-orange crumb and a cinnamon sugar crust. This loaf is baked until a toothpick comes out clean, then fully cooled in the pan for clean slices.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Gluten-free loaf dry ingredients
  • 2 cup gluten-free all-purpose flour blend (with xanthan gum)
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
Gluten-free loaf wet ingredients
  • 1 can (15 oz) pumpkin puree
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 0.5 cup vegetable oil
  • 3 eggs (extra egg helps GF bread bind)
  • 1 tsp vanilla extract
  • 0.25 cup sour cream or plain Greek yogurt
Cinnamon sugar topping
  • 2 tbsp sugar
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat the oven to 350F, then grease a 9x5 loaf pan very well so the gluten-free loaf releases cleanly.
Mix dry ingredients
  1. Whisk the gluten-free all-purpose flour blend, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt until evenly distributed.
Mix wet ingredients
  1. Whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and sour cream or plain Greek yogurt until smooth.
Combine batter
  1. Fold the dry ingredients into the wet ingredients until completely combined; the gluten-free batter should be smooth with no dry pockets.
Bake
  1. Pour the batter into the pan, sprinkle the cinnamon sugar topping evenly over the top, and bake at 350F for 65–70 minutes until a toothpick comes out clean (gluten-free pumpkin bread may take slightly longer).
Cool and slice
  1. Cool the gluten-free pumpkin bread completely in the pan before slicing so the loaf sets and slices better.

Notes

For the best bind in gluten-free pumpkin bread, use a blend that includes xanthan gum and whisk the wet mixture until fully smooth before combining. Store tightly wrapped at room temperature up to 3 days or refrigerate up to 5 days; freeze slices up to 2 months for easy thaw-and-toast. For a dairy-light option, swap the sour cream/Greek yogurt for plain nonfat Greek yogurt if you want similar tang and moisture.