Gluten Free Easy Pumpkin Bread

Total time1 hr 35 min

Prep time10 min

Cook time1 hr 5 min

This cozy loaf is packed with real pumpkin purée and warm layers of cinnamon, ginger, and nutmeg, giving every slice that deep autumn flavor. Brown sugar keeps the crumb moist and rich, while a fold of toasted walnuts or pecans adds a satisfying crunch against the soft, spiced interior. The batter comes together in one bowl and bakes into a beautifully domed top with a tender, well-structured slice that holds up whether you eat it plain or toasted with butter. It's an easy, no-fuss bake that fits neatly into a gluten free kitchen, whether you're making it for a weekend brunch or slicing it up for an afternoon snack. Let it cool fully before cutting for the cleanest slices and best texture.

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Ingredients

10 servings

1 ½ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp baking soda
½ tsp baking powder
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
½ tsp salt
1 cup canned pumpkin purée
¾ cup packed light brown sugar
¼ cup granulated sugar
2 large eggs
½ cup vegetable oil
¼ cup whole milk
1 tsp vanilla extract
½ cup chopped walnuts or pecans (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with oil or nonstick spray, then line the bottom with a strip of parchment paper for easy release.
2
In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt until evenly combined.

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