Gluten-Free Pumpkin Bread with Pecans
Last fall, I puréed fresh pumpkin and froze it for later use. Frozen pumpkin purée will keep for several months and works well in pies, breads and muffins.
I prefer fresh or frozen pumpkin purée, but plain canned pumpkin also works in this recipe. Be sure to use pure pumpkin rather than canned pumpkin pie filling, which already contains sugar and spices.
It took several attempts to get this recipe right. The key was finding the correct combination of flours. White rice flour and tapioca flour create a tender but substantial crumb that closely resembles wheat-based pumpkin bread.
I could not tell the difference, and a gluten-intolerant neighbor said it was the best pumpkin bread she had ever tasted.
The complete recipe and detailed instructions are at the end of this post. You will need unsalted butter, granulated sugar, eggs, pumpkin purée, water, white rice flour, tapioca flour, xanthan gum, baking soda, baking powder, cinnamon, cloves, nutmeg and pecans.
Cream the Butter and Sugar
In a stand mixer fitted with the paddle attachment, beat the butter and sugar until the mixture becomes light and sandy.
Because this recipe contains considerably more sugar than butter, the mixture will not look like a typical creamed butter mixture.
Add the eggs and continue mixing until they are fully incorporated.
Add the Pumpkin and Dry Ingredients
Add the pumpkin purée and water, then mix only until combined.
Fresh, frozen or canned pumpkin purée can be used. If using canned pumpkin, make sure it is plain pumpkin and not pre-sweetened pumpkin pie filling.
Add the white rice flour, tapioca flour, xanthan gum, baking soda, baking powder, cinnamon, cloves and nutmeg. Mix until the batter is smooth and evenly combined.
Add the Pecans and Fill the Pan
Fold in the chopped pecans until they are evenly distributed.
The pecans can be omitted or replaced with walnuts or another preferred nut.
Pour the batter into a greased loaf pan lined with parchment paper. The parchment makes the finished loaf easier to remove, although it is not essential.
Bake and Cool the Pumpkin Bread
Bake at 350°F (180°C) for approximately 70 to 80 minutes.
The top should spring back when touched, and a tester inserted into the center should come out without wet batter. Because pumpkin bread is dense and moist, check the center carefully before removing it from the oven.
A loaf that is underbaked in the middle cannot be fully corrected by returning it to the oven after it has cooled.
Let the bread cool on a wire rack before removing it from the pan.
Gluten-Free Pumpkin Bread
A moist, warmly spiced pumpkin loaf made with white rice flour, tapioca flour and chopped pecans.
Ingredients
- 2.7 ounces unsalted butter, at room temperature (75 grams)
- 10.6 ounces granulated sugar (300 grams)
- 3 large eggs
- 8 ounces plain pumpkin purée (227 grams)
- 1/3 cup water (79 milliliters)
- 5 ounces white rice flour (142 grams)
- 2.4 ounces tapioca flour or tapioca starch (68 grams)
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 2.7 ounces pecans, chopped (75 grams)
Instructions
- Prepare the oven and pan. Preheat the oven to 350°F (180°C). Grease a loaf pan and line it with parchment paper.
- Cream the butter and sugar. In a stand mixer fitted with the paddle attachment, mix the butter and sugar until light and sandy in texture.
- Add the eggs. Mix until fully incorporated, scraping the bowl as necessary.
- Add the pumpkin. Mix in the pumpkin purée and water until just combined.
- Add the dry ingredients. Add the white rice flour, tapioca flour, xanthan gum, baking soda, baking powder, cinnamon, cloves and nutmeg.
- Mix the batter. Blend until smooth and no dry pockets remain.
- Add the pecans. Fold them into the batter until evenly distributed.
- Fill the pan. Pour the batter into the prepared loaf pan and smooth the top.
- Bake. Bake for approximately 70 to 80 minutes, or until the top springs back and a tester inserted into the center comes out without wet batter.
- Cool. Let the loaf cool on a wire rack before removing it from the pan.
Recipe Notes
- The original ingredient list paired 10.6 ounces of sugar with 30 grams. Since 10.6 ounces equals approximately 300 grams, the metric measurement has been corrected.
- Use plain pumpkin purée, not pumpkin pie filling.
- Thaw frozen pumpkin purée completely and stir it well before measuring.
- If the pumpkin purée is unusually watery, drain off excess liquid before using it.
- Tapioca flour and tapioca starch are generally the same product in this recipe.
- Xanthan gum helps replace some of the structure normally provided by gluten.
- Pecans may be replaced with walnuts or omitted entirely.
- Check the center carefully before removing the loaf from the oven because the outside may appear done before the middle is fully baked.
- If the top browns too quickly, cover it loosely with aluminum foil during the final portion of baking.
- For anyone with celiac disease or significant gluten sensitivity, verify that every packaged ingredient is certified gluten-free and avoid cross-contact during preparation.
Gluten-Free Pumpkin Bread FAQs
Can I use canned pumpkin in this recipe?
Yes. Use plain canned pumpkin purée rather than pumpkin pie filling, which contains added sugar and spices.
Can frozen pumpkin purée be used?
Yes. Thaw it completely, stir it well and drain any excess liquid before measuring.
Why are both white rice flour and tapioca flour used?
White rice flour provides structure while tapioca flour contributes tenderness and elasticity. Together they produce a texture that closely resembles traditional wheat-based pumpkin bread.
What does xanthan gum do?
Xanthan gum provides structure and binding that gluten would normally supply in traditional quick breads.
Can I substitute a commercial gluten-free flour blend?
Possibly, but results may vary because commercial blends contain different proportions of flours, starches and gums. If your blend already contains xanthan gum, do not add additional xanthan gum unless recommended by the manufacturer.
Why is my pumpkin bread gummy in the center?
The loaf may be underbaked, the pumpkin purée may contain excess moisture or the bread may have been sliced before cooling completely.
How do I know when the loaf is finished baking?
The top should spring back lightly when touched, and a tester inserted into the center should come out without wet batter. A few moist crumbs are acceptable.
Can I leave out the pecans?
Yes. The pecans are optional and may be omitted or replaced with chopped walnuts.
Why did my pumpkin bread sink after baking?
The center may not have been fully baked, too much leavening may have been used or the oven door may have been opened before the loaf had finished setting.
Can this recipe be baked as muffins?
Yes. Divide the batter among lined muffin cups and begin checking for doneness after approximately 20 minutes.
How should gluten-free pumpkin bread be stored?
Store the cooled loaf tightly wrapped at room temperature for a couple of days or refrigerate it for longer storage.
Can gluten-free pumpkin bread be frozen?
Yes. Wrap the cooled loaf or individual slices tightly and freeze them in an airtight container. Thaw at room temperature before serving.
What equipment do I need for this recipe?
Recommended equipment: Stand mixer (opens Amazon in a new tab), Paddle attachment (opens Amazon in a new tab), Parchment paper (opens Amazon in a new tab), Cooling racks (opens Amazon in a new tab), Loaf pan (opens Amazon in a new tab).
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What is the estimated nutrition per serving?
Estimated nutrition per serving: Calories: 266 calories; Carbohydrates: 39.3 g; Protein: 4 g; Fat: 10.9 g; Saturated Fat: 4 g; Unsaturated Fat: 6.7 g; Trans Fat: 0.2 g; Cholesterol: 60 mg; Sodium: 19 mg; Fiber: 1.1 g; Sugar: 25.4 g.
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