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Gluten-Free Pumpkin Bread

Gluten-Free Pumpkin Bread with a moist, golden-orange crumb and a cinnamon-sugar crust on top. Baked until a toothpick tests clean, with simple mixing and a smooth GF batter for reliable slicing.
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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: 410
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
  • 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 loaf pan

Method
 

Prep the oven and pan
  1. Preheat the oven to 350F and grease a 9x5 loaf pan very well so the loaf releases cleanly after baking.
Mix the dry ingredients
  1. Whisk the gluten-free flour blend, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt until evenly combined with no visible dry pockets.
Mix the wet ingredients
  1. Whisk the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and sour cream (or Greek yogurt) until smooth and glossy.
Combine batter
  1. Fold the dry ingredients into the wet ingredients until completely combined, keeping the gluten-free batter smooth and thick with no streaks.
Bake with cinnamon sugar topping
  1. Pour the batter into the prepared loaf pan, then sprinkle the cinnamon sugar topping over the surface in an even layer.
Bake to a clean toothpick
  1. Bake at 350F for 65-70 minutes until a toothpick comes out clean, noting gluten-free bread may take slightly longer.
Cool before slicing
  1. Cool completely in the pan before slicing, since gluten-free bread slices best when fully cool.

Notes

For the best texture, keep the batter smooth before baking and avoid overmixing once the dry ingredients are added. Store the loaf wrapped at room temperature for up to 3 days or refrigerated for up to 5 days; freeze slices in a freezer-safe bag for up to 2 months. For a dairy-light swap, use plain lactose-free Greek yogurt in place of sour cream or yogurt (texture remains close).