Low Sugar Gluten Free Pumpkin Bread

Total time2 hr 20 min

Prep time15 min

Cook time1 hr 5 min

Warm spices carry this loaf from the first bite — cinnamon, ginger, nutmeg, and cloves layered into a batter built on real pumpkin purée for moisture and deep color. Eggs and a touch of oil keep the crumb tender and rich, while a splash of vanilla rounds out the flavor without any single note overpowering the rest. Fold in chopped walnuts or pecans if you want extra texture against that soft, cake-like interior. The batter comes together in two bowls and bakes low and slow until the top turns deep golden and springs back to the touch, so there's no fussy technique standing between you and a good slice. It's the kind of loaf that keeps well on the counter for easy snacking, and it fits neatly into a lower-added-sugar routine.

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Ingredients

10 servings

1 ¾ cups gluten free flour blend
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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1 tsp baking soda
½ tsp baking powder
½ tsp xanthan gum (omit if your flour blend already contains it)
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
½ tsp salt
1 cup canned pumpkin purée
¾ cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
¼ cup packed light brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
2 large eggs
½ cup neutral oil (such as canola oil or vegetable oil)
¼ cup 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 and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
2
In a large bowl, whisk together the gluten free flour blend, baking soda, baking powder, xanthan gum, cinnamon, ginger, nutmeg, cloves, and salt until evenly combined.

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