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Gluten-Free Pumpkin Bread

Gluten-Free Pumpkin Bread with a moist golden-orange crumb and a cinnamon sugar crust. This loaf is mixed until smooth and baked until a toothpick test comes out clean.
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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
Calories: 320
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 Dutch oven

Method
 

Prep and preheat
  1. Preheat the oven to 350F and grease a 9x5 loaf pan very well so the gluten-free loaf releases cleanly.
Mix the dry ingredients
  1. Whisk the gluten-free flour blend, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt until evenly combined and no clumps remain.
Mix the wet ingredients
  1. Whisk the pumpkin puree, both sugars, vegetable oil, eggs, vanilla extract, and sour cream or plain Greek yogurt until smooth.
Combine batter and add topping
  1. Fold the dry ingredients into the wet ingredients until completely combined, keeping the gluten-free batter smooth with no streaks.
  2. Pour the batter into the greased pan and sprinkle the cinnamon sugar topping over the top for a crisp, fragrant crust.
Bake and cool
  1. Bake at 350F for 65-70 minutes, until a toothpick comes out clean (gluten-free pumpkin bread may take slightly longer).
  2. Cool the loaf completely in the pan before slicing, since gluten-free bread slices best fully cool.

Notes

Pro tip: grease the loaf pan very well and let the bread cool completely before slicing to avoid crumbling. Store airtight at room temperature for 2-3 days or in the refrigerator for up to 5 days. Freezing is yes—wrap slices or the whole loaf and freeze up to 2 months. For a slightly lighter texture, use plain Greek yogurt in place of sour cream (amount stays the same).