Quick and Easy Gluten Free Pumpkin Bread

Quick and Easy Gluten Free Pumpkin Bread is soft, tender, perfectly moist, and full of warming spices. Celebrate fall in the most delicious way!

Prep Time 10

Cook Time 1 5

Total Time 1 15

Course Snack

Cuisine American

Keyword dairy free, gluten free, vegetarian

Method Baking

Servings

Calories 265kcal

Preheat the oven to 350 degrees then spray a 9x5” loaf pan with nonstick spray and set aside.
To a medium-size mixing bowl, add the gluten free flour blend, baking powder, pumpkin pie spice, baking soda, salt, and cinnamon then whisk to combine and set aside.
To a large mixing bowl, add the pumpkin puree, sugar, eggs, oil, applesauce, and vanilla extract then whisk until smooth. Add the dry ingredients then whisk until smooth.
Scoop the batter into the prepared loaf pan then smooth the top with the back of a spoon and bake for 60-70 minutes, or until a skewer inserted into the center comes out clean. Check on the loaf at the 20 minute mark — if the top is already browning, gently place a piece of foil on top (no need to crimp) then continue baking. Since this is a long-baking quick bread recipe, you don’t want the top to burn before the center has had a chance to fully bake through.
Let the pumpkin bread cool in the pan for 15 minutes then remove and transfer onto a cooling rack to cool completely. Store in a gallon size Ziplock bag on the counter. This bread is best served on day 2 after it has had a chance to soften.

I tested this recipe using Bob's Red Mill Gluten Free 1 to 1 Baking Flour. Your results may vary if using a different GF flour blend.
To freeze: cool loaf completely then wrap tightly in saran wrap followed by foil then place inside a freezer Ziplock bag. Freeze for up to 3 months.