This gluten-free version of a well-loved Thanksgiving pumpkin dish allows all of 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 multipurpose flour for this bread. To store, wrap in plastic wrap and keep at room temperature, up to 3 days.


Recipe Summary

1 hr 15 mins
30 mins
2 hrs
15 mins
1 loaf


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly butter an 8 1/2x4 1/2-inch loaf pan.

  • Whisk flour, baking powder, baking soda, cinnamon, salt, and nutmeg in a bowl.

  • Beat sugar and butter using an electric mixer in a large bowl on medium-high speed until light and fluffy, about 7 minutes. Add eggs, 1 at a time, beating well after each addition and scraping down the bowl as needed. Beat in vanilla extract. Add flour mixture gradually while beating on low speed; beat until just combined. Add pumpkin and buttermilk and beat until just combined.

  • Transfer batter to the prepared loaf pan and smooth the top.

  • Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached, about 1 hour and 15 minutes.

  • Remove from the oven and let cool in the pan on a wire rack for 15 minutes. Turn loaf out onto the rack and let cool completely, 15 to 30 minutes more.

Cook's Notes:

Cover loaf with aluminum foil during baking if overbrowning.

Change up this seasonal, quick bread by picking a mix-in. Gently fold in 1/4 cup diced crystallized ginger or 1/2 cup chopped chocolate or dried cranberries before transferring batter to the loaf pan. To dress up a simple slice of this pumpkin bread, top it with a dollop of whipped cream.

Nutrition Facts

378 calories; protein 6.7g; carbohydrates 58.4g; fat 14.7g; cholesterol 101.2mg; sodium 544.1mg. Full Nutrition