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Gluten-Free Pumpkin Bread

Gluten-Free Pumpkin Bread with a cinnamon-sugar crust and moist golden-orange crumb, baked in a loaf pan until a toothpick tests clean. This tender loaf uses a GF flour blend with xanthan gum for structure without wheat.
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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
Ingredients Equipment Method Notes

Ingredients
  

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
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 cast iron skillet

Method
 

Prep and preheat
  1. Preheat the oven to 350F and grease a 9x5 loaf pan very well so the crust releases cleanly.
Mix the dry ingredients
  1. Whisk together the gluten-free all-purpose flour blend, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt until evenly combined.
Mix the wet ingredients
  1. Whisk the pumpkin puree, both sugars, vegetable oil, eggs, vanilla extract, and sour cream (or Greek yogurt) until smooth.
Combine batter
  1. Fold the dry ingredients into the wet ingredients until completely combined, scraping the bowl as needed for a smooth GF batter.
Bake
  1. Pour the batter into the greased loaf pan and sprinkle the cinnamon sugar topping evenly over the top.
Bake until set
  1. Bake at 350F for 65-70 minutes, until a toothpick comes out clean (GF bread may take slightly longer).
Cool and slice
  1. Cool the loaf completely in the pan before slicing so the slices hold together and the crumb finishes setting.

Notes

Pro tip: for the best GF texture, make sure the batter is smooth before baking and use a loaf pan that’s well-greased for easy release. Store tightly covered in the refrigerator up to 5 days; freeze wrapped slices up to 3 months. For a dairy-free option, use plain dairy-free Greek yogurt in the same amount.