Gluten Free Pumpkin Gingerbread is moist, tender, and perfectly spiced. It combines all your favorite, cozy, holiday flavors in one perfect loaf!
What are some scents that always make you think of the holidays? For us gingerbread tops the list! Nothing compares to the nostalgic blend of sweet cinnamon, warming spices, and rich molasses that are so reminiscent of wintertime. Today, we're bringing things up a notch with this Gluten Free Pumpkin Gingerbread. Rich, moist, and perfectly spiced, Santa may ditch his Christmas cookies for a slice! We hope you and your family love this recipe as much as we do.
Why You'll Love This Recipe
It is MADE for the holidays
This bread is filled with the warm, delicious spices of the holiday season and combines the best parts of pumpkin pie and gingerbread in one. Enjoy each fall and winter holiday and anytime the craving hits!
Easy to make
This recipe is incredibly easy to make and the batter is more forgiving than traditional mixes.
It's gluten and dairy free (for those that need it)
We understand that not navigating the holidays with food allergies and intolerances can be tricky. This recipe delivers a gluten-and-dairy-free option that makes no sacrifice in texture or flavor. We've been told by many friends without restrictions that this is their go-to recipe.
Some Key Ingredients
Gluten-Free Flour Blend
Grab your favorite gluten free flour blend and ensure it has xanthan gum in the ingredient list. Xantham gum serves as a binder and provides the elasticity and texture traditionally given by wheat flours. Our go-to gluten free blends include Bob's Red Mill 1-to-1 and Trader Joe's Gluten Free All Purpose Flour.
We LOVE baking with almond meal. It's the star of these Fudgy Almond Flour Brownies and works for most diet types. It adds texture and flavor and boosts the nutritional content of baked goods. Each ½ cup adds a whopping 12 grams of protein plus heart healthy fats and fiber! Almond flour also keeps baked goods moist. When purchasing almond flour, look for "super fine" texture and be sure to grab almond FLOUR and not almond MEAL.
Pumpkin adds moisture and rich texture to this recipe and boosts the nutritional profile. We add just enough to get that pumpkin pie flavor while still allowing the gingerbread spices to come through.
Molasses is essential for that quintessential gingerbread flavor. We recommend light (also called "fancy" or mild) or dark molasses for this loaf. Blackstrap molasses, while richest in vitamins and minerals, is a bit heavy for this particular recipe. We round out the sweetness with some maple syrup and balance with salt.
Cinnamon, ginger, allspice, cloves, and nutmeg make up the gingerbread spice mix. We use this particular blend in all our gingerbread creations, like baked oats and our Gingerbread Cashew Butter. In a pinch, you can replace cloves with allspice.
We like to dress our loaf with a simple powdered sugar icing. We've enjoyed this recipe both with and without icing and can genuinely say we love it both ways.
How To Make Pumpkin Gingerbread
This Gluten Free Pumpkin Gingerbread comes together in just a few easy steps!
We start by combining our dry ingredients and mixing well to enure our spices get evenly distributed!
Next, we combine our wet ingredients and whisk together until completely smooth.
Now, we combine our wet and dry ingredients and fold together to combine.
Once mixed, pour batter into a baking pan. We like to line ours with parchment paper for easy removal and cleanup!
Finally, it's time to add the icing (if using). Be sure to let your loaf cool fully before adding.
Gluten Free Pumpkin Gingerbread
- 1 cup gluten free flour blend can sub with whole wheat pastry flour
- 1 cup super fine almond flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ teaspoon ground cinnamon
- 1 ½ teaspoon ground ginger
- ⅛ teaspoon each, ground allspice, cloves, and nutmeg
- ¾ cup pumpkin purée
- 2 eggs
- ¼ cup light molasses
- ⅓ cup maple syrup
- 2 teaspoon vanilla extract
- 2 tablespoon avocado oil
Simple Icing - Optional
- 2 cups powdered sugar
- 3-4 tablespoon milk of choice
- ½ teaspoon vanilla extract
- To a large mixing bowl, add flours, salt, baking powder, and spices and mix well.
- To another bowl, add all remaining ingredients and whisk together until completely smooth.
- Add wet ingredients to dry and fold together until combined.
- Pour batter into a greased or lined loaf pan and bake at 350 degrees for 50-55 minutes (52 minutes was our sweet spot).
- Let cool for 15 minutes. Then carefully remove loaf from pan and transfer to a cooling rack. Let cool fully.
- While gingerbread cools, add powdered sugar, milk, and vanilla extract to a small bowl. Whisk together until completely smooth. NOTE: for a thicker icing, reduce milk.
- Once loaf has completely cooled, drizzle icing over the top.