This gluten-free version of a well-loved Thanksgiving pumpkin bread allows all your guests to stay true to tradition. Gluten-free all-purpose flour is a blend of alternative flours like rice, tapioca, and bean. We like King Arthur Flour's Gluten-Free Multi-Purpose Flour for this bread.

Gluten-Free Pumpkin Bread

unsalted butter, room temperature,

gluten-free all-purpose flour

gluten-free baking powder

baking soda

salt

cinnamon

nutmeg

sugar

eggs

vanilla extract

pumpkin puree

buttermilk

Preheat oven to 350 degrees. Lightly butter a 4 1/2-by-8 1/2-inch loaf pan. Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a large bowl, using a mixer, beat butter and sugar on medium-high until light and fluffy, 7 minutes. Add eggs, one at a time, beating well after each addition and scraping down bowl as needed. Beat in vanilla. With mixer on low, gradually add flour mixture and beat until just combined. Add pumpkin and buttermilk and beat until just combined.

Transfer batter to pan, smooth top, and bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 1 hour 15 minutes (cover with foil if overbrowning). Let cool in pan on a wire rack, 15 minutes. Turn out onto rack and let cool completely. (To store, wrap in plastic and keep at room temperature, up to 3 days.)

This recipe makes a super moist and tasty pumpkin bread. Next time I think I'll add some pumpkin pie spice and try it with pecans. But it was delicious. It did not give me a nice dome top but that's ok. As some reviewers said, the batter did overflow the pan so I suggest using a 9x5 loaf pan instead of 8x4. If it hadn't been for that I would have given this recipe five stars.

Hi. I followed directions exactly.  After reading reviews I was nervous so I witheld a bit of  the batter.  Bread came out perfect.  Moist and delicious.

I made this according to the directions.  It tasted great.  While it cooked it puffed up real high like a regular bread/fruit loaf.  It did end up sinking down when it cooled.  It sunk down very low in the middle.  It was a very moist cake/bread.  Odd because gluten free is usually very dry.  I think next time I will add a bit more gluten free flour and see what happens.  I will make it again, I think for Thanksgiving.

Molly, you can add vinegar to a dairy milk substitute like almond milk to create a "buttermilk". Add one tablespoon of vinegar or lemon juice to one cup of any type of "milk" (coconut, soy, almond, rice etc.) and let sit at room temp. for around 10 minutes. You can do this for any recipe calling for buttermilk. It will change the flavor a bit so experiment cooking with the different types of milks to see the one you like best.

I have a question- I am highly allergic to all dairy products, what else can I use instead of buttermilk?

I should have read the reviews first. Made mine with rice milk instead of buttermilk and used vegan butter instead of regular. I used one loaf pan and while pouring it in, thought to myself: I should split this into 2 loaf pans, but I wanted to follow the recipe. It did NOT bake all the way through even after baking for 2 hours! I will try again with 2 pans and see if it works. I ate around the middle (which just couldn't bake - it was pumpkin pie consistency in the middle). Tasted great though.

After reading the earlier reviews I split this into two loaf pans and it worked great! The loaves are a little short but it certainly would be way too much for a single loaf. I thought this recipe tasted great, super soft and fluffy. Yummy!

I made a few adjustments thinking my bread would turn out badly, but it looks like it turned out better than it should have!

I used white vinegar-milk substitute for the buttermilk, and I didn't have gluten-free flour so I used all-purpose gluten-free baking mix (thinking that would be a chalky disaster).  But maybe that's the answer - maybe the extra baking powder (in the mix) held this bread together and weighed it down a bit.  

Anyway, it was DELICIOUS! Moist and smooshy :) Loved it!

Followed the direction to a tee... and the batter overflowed the pan and ran down to the bottom of my stove. Sadly, the smoky smell prevented me from trying it to see if I even liked it. I was surprised. Usually when a bread recipe that is gluten free fills the pan like this one did, there is no rising to worry about. Very disappointing. I wonder if the recipe is supposed to make 2 loaves?

Moist and delicious, but for some reason, mine rose too much and overflowed. It is also not a pumpkin'y as I would like. I followed the recipe, so not sure where it went wrong.

First let me say THANK YOU!! I have made several attempts with gluten free recipes for Pumpkin Pecan Bread and failed. All of the recipes were just a little off. Too gooey, flakey, or just not up to par for my husband. I wanted a recipe that was almost identical to the regular pumpkin pecan bread and this was it. I just cooked two loafs and it tastes YUMMY! I am so happy right now because I do not have to make a non-gluten free recipe!

What if I don't have gluten free flour?  Can I use regular all purpose flour?

gluten-free pumpkin bread

Prep Time: 15 minutes

Total: 1 hours, 30 minutes

Author : Martha Stewart

Ingredients

Instructions

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