This recipe is wholesome, delicious, and perfect for fall. Enjoy this easy, moist pumpkin bread recipe with a surprise cinnamon swirl inside.
Need for another gluten-free breakfast recipe? Try gluten-free biscotti next (perfect with coffee!).
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This easy gluten free pumpkin bread will always be a hit. Whether you're making it for out of town Thanksgiving guests or a casual fall breakfast for the kiddos, everyone loves the cozy spices and warm melted butter on top.
Ingredient Notes
- Gluten free 1:1 baking flour: make sure the brand you choose includes xanthum gum.
- Pumpkin pie spice: this blend of cinnamon, ground cloves, ginger and nutmeg makes it easy to measure only one ingredient. However, you can make your own if that's what you have on hand.
- Leaveners: we're using both bakingpowder and bakingsoda to make this loaf rise.
- Salt: this helps balance some of the sweetness!
- Eggs: this is a great binder for the pumpkin bread, but if you want to keep them vegan, try using a couple flax eggs or JUST egg.
- Butter: you can opt for a traditional unsalted butter or a plant-based butter to make it dairy-free (like Miyokos).
- Vanilla: go for a pure vanilla (no imitation!).
- Pumpkin puree: this is what gives the recipe so much more pumpkin flavor and color.
- Brown sugar: pack the brown sugar well or you can opt for coconut sugar. We tested this both ways and it worked well!
A Guide to Gluten-Free Flour
The recipe notes mention the need for xanthum gum in your gluten free flour mix. That's because we rely on xanthum gum for elasticity and stickiness in our batter. It helps mimic the structure of traditional flour. Here are our favorite gluten-free flour blends:
How To Make this Gluten-Free Pumpkin Bread Recipe
- Make the batter: whisk together the wet ingredients then add the dry ingredients and mix well until just combined.
- Swirl: Pour half of the batter evenly into the bottom of a greased loaf pan. Add a thick layer of cinnamon sugar then finish with the rest of the batter. Use a knife to swirl the batter back and forth a few times. Top with additional cinnamon sugar.
- Bake: bake for about an hour at 350°F until a toothpick comes out clean.
- Serve: Allow them to cool slightly then slice into thick pieces and top with the salted maple butter if desired.
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How to Make Them Into Muffins
Line a 12 count muffin tin with paper liners and spray with non stick spray. Follow the same instructions, filling them halfway and swirling the middle. Bake at 350°F for 20-22 minutes or until a toothpick inserted in the center comes out clean.
How to freeze gluten-free pumpkin bread
Allow the bread to cool completely. You can cut the loaf into slices or leave it whole. Tightly wrap it in plastic wrap, foil or a beeswax wrap. Place in an air tight container for up to 2 months. Thaw overnight in the fridge and warm up in the microwave when you're ready to serve.
More Gluten-Free Pumpkin Recipes To Try!
- Gluten free pumpkin chocolate chip muffins
- Easy pumpkin pie oatmeal
- Healthy pumpkin pancakes
- Gluten free pumpkin cobbler
- Dairy free gluten free pumpkin pie
- Healthy pumpkin cookies
Cinnamon Swirl Gluten Free Pumpkin Bread
Ingredients
For the bread
- 1 ½ cups pumpkin puree
- ½ cup 1 stick melted butter or plant based butter
- 1 cup light brown sugar packed (or coconut sugar)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 ¾ cup 1:1 gluten free flour with xanthum gum
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt
For the cinnamon swirl
- 3 teaspoons cinnamon
- ⅓ cup granulated sugar or coconut sugar
For the salted maple butter (optional)
- ½ cup 1 stick unsalted butter or vegan butter
- 3 tablespoons pure maple syrup
- 1 teaspoon kosher salt or sea salt
Instructions
- Preheat the oven to 350°F and grease a loaf pan with cooking spray.
- Whisk the together the pumpkin puree, melted butter, brown sugar, eggs, and vanilla in a large bowl. Add the gluten free flour, bakingpowder, bakingsoda, pumpkin pie spice and salt, mix until just combined.
- Mix together the cinnamon swirl ingredients in a small bowl.
- Spoon half the pumpkin batter into the prepared loaf pan. Sprinkle it with the cinnamon sugar, reserving 2 tablespoons of sugar for topping the loaf. Add the remaining batter over the sugar. Run a knife down the center of the loaf 1-2 times to gently swirl the sugar. Sprinkle the remaining cinnamon sugar over top of the batter.
- Bake in the preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean. Begin checking it at 50 minutes and tent the bread with foil if the top is starting to look too brown.
- Remove from the oven and allow it to cool in the pan for 10 minutes then remove it from the pan and finish cooling on a wire rack.
- While it's cooling, whip together the butter, syrup and salt, if using. Serve the bread warm with the salted maple butter.
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