The aroma of this deliciously spiced GF Pumpkin Bread brings autumn into your kitchen. With just the right amount of spices and sweetness, this quick bread recipe will become a fall favorite.
Get it while it lasts! We always have to slice some of this loaf up right out of the oven. It may not make the cleanest slices warm, but it’s too good to wait!
Simply Delicious
No fancy tools or methods needed for this recipe. You can use a stand mixer or mix it by hand in a single bowl if you like.
I make a lot of quick breads (like this pumpkin bread or gf banana bread) when we travel, so I’ve improvised mixing methods and ingredients a lot. For today’s rendition, I used a single bowl and it turned out perfectly!
Quick, one-bowl mixing method works, too!
Special Additions
I like to make this loaf with chopped pecans, but you can mix in your favorite nuts, seeds, or dried fruit. Walnuts, dried cranberries, sunflower seeds, chocolate chips, or raisins make great additions.
Chopped pecans are a classic companion to this pumpkin bread. Sprinkle some on top, too!A handful of sunflower seeds and dried cranberries make this GF Pumpkin Bread extra delicious.
Many Ways to Bake
This recipe works beautifully in a large loaf pan, two mini loaves, or 12-16 muffins.
A final dusting of powdered sugar makes a beautiful finish on the loaf, if you’d like.
Sift powdered sugar through a fine mesh colander or sieve for a perfect dusting.
Cold Cut!
Truth be told, I can never wait to cut into any loaf of bread, whether it’s GF Banana Bread or this GF Pumpkin Bread. But it slices much more beautifully when chilled. You can see the the difference in the photo below.
Seriously. This GF Pumpkin Bread lasts about 1 hour in our house. Perfect after school snack.
My secret is to bake two small loaves instead of one large one, that way, I can eat one immediately and chill the other.
If this delicious bread survives more than one day, we like to eat our leftover GF Pumpkin Bread toasted with a spread of cream cheese. Sweet, tangy, delicious!
Mix flours, spices, baking soda, baking powder, and salt in a large mixing bowl.
Mix butter, eggs, sugar, and pumpkin puree together in a small mixing bowl.
Stir the wet ingredients into the dry ingredients until well combined.
Fold in the chopped pecans (or other additions).
Pour batter into greased or parchment lined loaf pan and bake for 50-55 minutes.
Remove from oven and check for doneness by inserting a knife into the center of the loaf. If it’s mostly clean, allow the loaf to rest. If not, return to the oven for 2-3 minutes at a time.
Run a knife around edges of the loaf to loosen and turn the loaf out onto a cooling rack.
Allow loaf to cool before slicing (if you can wait:)
Notes
For mini loaves, bake approximately 30 minutes.
For muffins, bake 18-20 minutes.
If using a stand mixer, mix the wet ingredients in the bowl of the mixer. In a separate bowl, combine the dry ingredients, then stir into the wet ingredients. Mix thoroughly, scraping the bottom of the bowl, before folding in the pecans.
