Gluten Free Pumpkin Bread Recipe

I think a truly decadent gluten free pumpkin bread recipe should feel like a cozy hug on a crisp autumn morning.

This recipe delivers exactly that, combining the warm spices of homemade pumpkin bread with a rich, gooey ribbon of salted caramel. The key to this version is preventing the caramel from sinking, ensuring you get a beautiful swirl in every slice.

While many gluten-free loaves can be dry, this family-friendly version stays incredibly moist thanks to the use of oil and a specific layering technique. Get ready to bake a gluten free pumpkin bread recipe that will impress everyone who tries it.

Ingredients

Salted Caramel Layer

• 150 g (3/4 cup) granulated sugar: The base for a classic caramel sauce.
• 60 ml (1/4 cup) water: Helps dissolve the sugar initially for even cooking.
• 120 ml (1/2 cup) heavy cream, warmed: Adding warm cream prevents the caramel from seizing when combined.
• 55 g (1/4 cup) unsalted butter, cubed and at room temperature: Creates a creamy, rich sauce.
• 2.5 ml (1/2 teaspoon) alcohol-free vanilla extract: Adds depth of flavor.
• 2 g (1/2 teaspoon) flaky sea salt, plus extra 1 g (1/4 teaspoon) for garnish: Balances the sweetness of the caramel and pumpkin bread.

Dry Ingredients

For a successful gluten free pumpkin bread recipe, choose an all-purpose blend specifically labeled for baking that contains xanthan gum for structure.

• 250 g (2 cups) gluten-free all-purpose flour blend (with xanthan gum): Provides the necessary structure for the loaf.
• 5 g (1 teaspoon) baking soda: Leavening agent.
• 4 g (1 teaspoon) baking powder: Leavening agent.
• 5 g (1 teaspoon) ground cinnamon: The primary spice for fall flavor.
• 2 g (1/2 teaspoon) ground nutmeg: Adds warmth.
• 2 g (1/2 teaspoon) ground ginger: Provides a subtle bite.
• 1 g (1/4 teaspoon) ground cloves: Adds depth and complexity to the spice blend.
• 3 g (1/2 teaspoon) salt: Enhances all the flavors.

Wet Ingredients

The combination of oil and brown sugar helps ensure this gluten free pumpkin bread recipe stays moist and tender.

• 200 g (1 cup) granulated sugar: Provides sweetness.
• 100 g (1/2 cup, packed) light brown sugar: Adds moisture and a deeper, molasses flavor.
• 425 g (15 ounces / about 1 and 3/4 cups) canned pumpkin puree: Ensure it’s pure pumpkin, not pumpkin pie filling.
• 2 large eggs: Binds the ingredients together.
• 120 ml (1/2 cup) neutral oil (canola or sunflower): Contributes to the moist texture and prevents the bread from drying out quickly.
• 5 ml (1 teaspoon) alcohol-free vanilla extract: Boosts overall flavor.

Instructions

1. Prepare the Salted Caramel: In a medium saucepan, combine the 150 g granulated sugar and 60 ml water. Cook over medium-high heat without stirring, gently swirling the pan occasionally, until the sugar melts and turns a deep amber color, about 8-10 minutes. Immediately and carefully pour in the warmed heavy cream (it will bubble vigorously). Stir until smooth. Remove from heat, stir in the cubed unsalted butter, vanilla extract, and 2 g flaky sea salt until butter is melted. Pour into a heatproof bowl and let cool to room temperature, stirring occasionally, until thickened but still pourable. Reserve about 30 ml (2 tablespoons) for garnish. If the caramel hardens too much, gently warm it again to bring it back to a pourable consistency before swirling.
2. Preheat Oven and Prepare Pan: Preheat your oven to 175°C (350°F). Grease and flour a 23 x 13 cm (9 x 5 inch) loaf pan using gluten-free flour, or line with parchment paper leaving an overhang on the long sides for easy removal.
3. Combine Dry Ingredients: In a large bowl, whisk together the gluten-free all-purpose flour blend, baking soda, baking powder, ground cinnamon, nutmeg, ginger, cloves, and 3 g salt. The spices should be fragrant and evenly distributed throughout the flour blend.
4. Combine Wet Ingredients: In a separate medium bowl, whisk together the 200 g granulated sugar, 100 g light brown sugar, canned pumpkin puree, large eggs, neutral oil, and 5 ml vanilla extract until well combined and smooth.
5. Mix Batter: Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Do not overmix; a few small lumps of flour are fine and will ensure a tender loaf. This step is crucial to avoid a gummy texture in your finished gluten free pumpkin bread recipe.
6. Layer and Swirl: Pour half of the pumpkin bread batter into the prepared loaf pan. Drizzle half of the cooled salted caramel (about 60 ml / 1/4 cup) over the batter. Using a knife or skewer, gently swirl the caramel into the batter, taking care not to scrape the bottom of the pan. Pour the remaining batter over the swirled layer, then drizzle the remaining caramel (excluding the reserved portion for garnish) on top. Swirl again gently. I find using a small skewer creates a much better ribbon than trying to use a large knife.
7. Bake: Bake for 55-65 minutes, or until a wooden skewer inserted into the center of the bread (avoiding a large caramel pocket) comes out clean. The top will be golden brown and the edges slightly pulled away from the pan when finished.
8. Cool and Serve: Let the bread cool in the pan on a wire rack for 15 minutes. Then, carefully lift it out using the parchment overhang and transfer to the wire rack to cool completely before slicing. Slicing this gluten free pumpkin bread recipe is easiest once it has cooled completely. For serving, rewarm the reserved caramel slightly and drizzle over the sliced bread, finishing with a sprinkle of flaky sea salt.

Tips for a Super Moist Gluten-Free Loaf

Achieving a super-moist texture in gluten-free baking requires a few key techniques. Unlike traditional wheat-based breads, gluten-free flours lack the natural elasticity of gluten, so we have to use specific methods to ensure the loaf stays tender and doesn’t crumble.

• Don’t Overmix: The key to a soft gluten-free texture is to mix the batter just until the ingredients are combined. Overworking the flour blend can result in a gummy texture because starches develop too much. A few small lumps in the batter are acceptable.
• Use Quality Gluten-Free Flour: Choose a reputable all-purpose blend specifically labeled for baking, preferably one that already contains xanthan gum. This gum mimics gluten’s elasticity, preventing the bread from crumbling and giving it a proper crumb structure.
• The Power of Oil and Brown Sugar: This gluten free pumpkin bread recipe uses oil rather than butter in the batter, which keeps the crumb exceptionally moist for longer. The brown sugar also adds moisture retention, ensuring a tender loaf.

Make-Ahead and Storage Tips

• Storing the Loaf: Store the cooled gluten free pumpkin bread recipe in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, freeze slices wrapped tightly in plastic wrap and foil for up to 3 months. To reheat, thaw in the refrigerator overnight or heat a slice gently in the microwave for 30-45 seconds.
• Preparing Caramel Ahead: The salted caramel sauce can be made up to a week in advance and stored in the refrigerator in an airtight jar. To use in this gluten free pumpkin bread recipe, rewarm it slightly to ensure it’s pourable and not too thick, then cool it back to room temperature before swirling into the batter.

FAQs

Can I substitute the neutral oil with melted butter?

You can substitute melted butter for a richer flavor, but using oil generally results in a moister loaf that stays soft longer. Oil is particularly effective in gluten-free baking because it coats the starches and prevents them from drying out, which keeps this specific gluten free pumpkin bread recipe exceptionally moist.

Why did my caramel sink to the bottom instead of creating a ribbon?

This typically happens if the caramel is too hot or too thin when drizzled onto the batter. Make sure the caramel has cooled to room temperature and thickened slightly before adding it to get the perfect swirl in this gluten free pumpkin bread recipe. For a reliable swirl, I like to let my caramel cool for at least 30 minutes until it’s thick but still drips slowly from a spoon.

Can I make this recipe as muffins?

Yes, this batter works well as muffins. Pour batter into muffin liners, layer with caramel, top with remaining batter, and swirl gently. Bake for approximately 20-25 minutes at the same temperature, or until a skewer inserted in the center comes out clean.

What kind of canned pumpkin puree should I use?

Use 100% pure canned pumpkin puree, not pumpkin pie filling. Pie filling has added spices and sugars that will change the final texture and flavor of the bread.

Can I use a different gluten-free flour blend?

Yes, as long as it contains xanthan gum. If your gluten free pumpkin bread recipe blend does not have xanthan gum, add 1/2 teaspoon to the dry ingredients. Be aware that blends vary in absorbency, so you may need to add a tablespoon or two of milk if the batter seems overly thick.

Is this suitable for other dietary needs?

This gluten free pumpkin bread recipe is naturally dairy-free if you use a non-dairy heavy cream alternative (like full-fat coconut cream) for the caramel. Ensure your gluten-free flour blend is free from other allergens as needed.

Conclusion

This gluten free pumpkin bread recipe with a salty caramel swirl offers a truly special treat that’s perfect for the fall season. The combination of moist pumpkin bread and gooey caramel makes it an instant family favorite. Save this delicious and healthy eating recipe to Pinterest for later and share it with friends to spread the cozy vibes!

gluten free pumpkin bread recipe

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• Author: Tessa Monroe
• Total Time: 85 minutes
• Yield: 1 loaf (10 servings) 1x
• Diet: Gluten-Free

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Description

This gluten-free pumpkin bread features a rich, gooey ribbon of salted caramel swirled through the moist pumpkin batter. The use of oil and specific layering ensures a tender texture, while the salted caramel balances the warm fall spices.

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Ingredients

Scale 1x2x3x

• 250g gluten-free all-purpose flour blend (with xanthan gum)
• 5g (1 teaspoon) baking soda
• 4g (1 teaspoon) baking powder
• 5g (1 teaspoon) ground cinnamon
• 2g (1/2 teaspoon) ground nutmeg
• 2g (1/2 teaspoon) ground ginger
• 1g (1/4 teaspoon) ground cloves
• 3g (1/2 teaspoon) salt
• 350g (1 3/4 cups) granulated sugar, divided
• 100g (1/2 cup) light brown sugar, packed
• 425g (1 3/4 cups) canned pumpkin puree
• 2 large eggs
• 120ml (1/2 cup) neutral oil (canola or sunflower)
• 7.5ml (1 1/2 teaspoons) vanilla extract, divided
• 60ml (1/4 cup) water
• 120ml (1/2 cup) heavy cream, warmed
• 55g (1/4 cup) unsalted butter, cubed and room temperature
• 2g (1/2 teaspoon) flaky sea salt, plus extra 1g (1/4 teaspoon) for garnish

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Instructions

1. Prepare Salted Caramel: Combine 150g granulated sugar and water in a medium saucepan. Cook over medium-high heat until sugar melts and turns deep amber, gently swirling the pan occasionally. Carefully add warmed heavy cream; stir until smooth. Remove from heat and stir in butter, vanilla extract, and 2g flaky sea salt until melted. Cool to room temperature until thickened but still pourable. Reserve about 30ml (2 tablespoons) for garnish.
2. Preheat Oven and Prep Pan: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
3. Mix Dry Ingredients: Whisk together the flour blend, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and 3g salt in a large bowl.
4. Mix Wet Ingredients: In a separate bowl, whisk together the remaining 200g granulated sugar, light brown sugar, pumpkin puree, eggs, neutral oil, and 5ml vanilla extract until smooth.
5. Combine Batter: Pour wet ingredients into dry ingredients and mix with a spatula until just combined. Do not overmix; a few small lumps are acceptable.
6. Layer and Swirl: Pour half of the batter into the prepared loaf pan. Drizzle half of the cooled caramel (about 60ml) over the batter. Swirl gently using a knife or skewer. Pour remaining batter over the top, then drizzle with the rest of the caramel (excluding the garnish portion) and swirl again gently.
7. Bake Loaf: Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean (avoiding large caramel pockets).
8. Cool and Serve: Let the bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Drizzle with reserved caramel and sprinkle with flaky sea salt before slicing and serving.

Notes

To ensure a tender texture, do not overmix the batter; a few small lumps of flour are fine. For best results, allow the salted caramel sauce to cool to room temperature before swirling it into the batter. This prevents the caramel from sinking during baking. Store the cooled bread in an airtight container for up to 3 days at room temperature or up to 5 days in the refrigerator.

• Prep Time: 25 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 385 kcal
• Sugar: 43 g
• Sodium: 320 mg
• Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 53 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 50 mg