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Pumpkin, spice, and everything nice – that’s what this gluten free pumpkin bread is made of! This is the perfect treat for your festive meal. And it’s bursting with the flavors of fall, thanks to the ultra-creamy pumpkin puree that is used.
For this recipe, feel free to use store bought gluten free flour. We’ve also included a recipe to make your own as well.
Ingredients for Gluten Free Pumpkin Bread
- 500g gluten free flour
- 1 tsp salt
- ¼ tsp turmeric powder
- 225-250ml milk
- 2tsp sugar
- 7g dried yeast
- 150g pumpkin puree
- 2tbsp olive oil
- 1 egg
You can also make your own gluten-free flour mixture for this recipe. For this, you’ll need:
- 1 + ½ cup of brown rice flour
- ½ cup potato flour/starch
- ¼ cup corn starch
- ¼ cup tapioca flour
- 2 tsp xanthan gum from Target
Materials:
- Whisk
- Spatula
- Hand mixer
- Mixing bowls
- Twine
- Baking tray
- Parchment paper
- Egg wash brush
Instructions for Gluten Free Pumpkin Bread
1. To start, sift the gluten free flour into a large mixing bowl.
2. Add the turmeric powder and mix until it is evenly incorporated into the mixture.
3. Now, warm the milk until it’s lukewarm. You can do this in the microwave or on the stovetop.
4. Add the brown sugar to the milk and whisk together.
5. Dump the yeast into the warm milk and sugar mixture. It should activate and become slightly foaming and frothy after a few minutes.
6. Into the same yeast mixture, add the pumpkin puree and stir until everything is together.
7. Finally, add the olive oil.
8. Give the wet ingredients one last mix before combining it with the flour and turmeric.
9. In the bowl, mix everything together with a mixer. Start with a whisk or spatula before moving onto an electric hand mixer.
10. After a minute or two, remove the mixer and start kneading the dough with your hands. Do this for 5 minutes or until the dough no longer sticks to the sides of the bowl.
11. It’s time to let the dough rise! Roll into a ball and cover the bowl with a kitchen cloth. Let it rest for one hour or until the dough looks as if it has doubled in size.
12. After an hour, remove the dough and knead it once more for another minute.
Work on the Dough
13. Dive the dough into 12 small sections.
14. We now need to use the kitchen twine to wrap our dough balls. Each ball will need 4 small pieces of twine. Wrap each ball with the 4 pieces of twine to create 8 wedges on the ball (the ties should all be at one end).
You don’t have to tie them too tight – they’ll create an imprint when they cook in the oven.
15. On a baking paper lined tray, place the balls knot-side down. Cover the tray with a cloth or kitchen towel and let them rest again for 45 minutes.
16. Preheat the oven to 350°F or 180°C.
17. While the oven is heating up, you can prepare the egg wash for the bread. In a small bowl, mix 1 egg yolk with 1 tbsp of milk.
18. Brush the dough with the mixture.
19. Place the dough into the oven and cook for 25 minutes.
20. When they are finished, take them out to cool for 2 or 3 minutes. Then, cut off the twine.
21. Garnish with a cinnamon stick for the stem (make sure your guests remove them before eating), and serve your delicious pumpkin buns!
Enjoy Your Bread!
Gluten free pumpkin bread is one of those recipes that will impress all your guests this holiday season. And if you’re craving even more pumpkin spice, we have a couple of other tasty recipes to try.
Like this pumpkin spice latte and pumpkin almond cake! And you can’t go wrong with the classic Pumpkin Pie! With so many delicious sweet treats, your autumn party will be a guaranteed hit!
