By / Last Modified On September 20, 2023
Whether it's the cozy autumn season or any time of the year, this easy and quick gluten-free pumpkin bread recipe will satisfy your cravings. With just a handful of ingredients, you'll create a tender and flavorful gluten-free pumpkin bread filled with pumpkin flavor. Get ready to indulge in a slice of this delicious bread that perfectly captures the essence of pumpkin goodness!
If you love pumpkin, you'll want to check out my Gluten-Free Pumpkin Roll recipe, Paleo Pumpkin Muffins or this Paleo Pumpkin Bread. If you are more of a muffin person, you will swoon over my Gluten-Free Pumpkin Muffins. You can also check out my post on Best Gluten-Free Pumpkin Recipes.
You'll find more gluten-free recipes like this one in my Gluten-Free Breads and Muffins section.
Embark on a culinary journey to master the art of crafting gluten-free artisan breads by enrolling in this course on Udemy, where you'll uncover the secrets and techniques to create irresistible gluten-free bread.
Gluten-Free Pumpkin Bread Recipe
Do you like to bake with wholesome products? I love using stable flour blends and blends that are whole grain and healthy for my family.
We've been using RYZE Gluten-Free Flour recently and love the flavors and textures RYZE adds to recipes.
This Gluten-Free healthy Pumpkin Bread works well with Ryze, my gluten-free flour blend, or Bob's Red Mill 1-to-1.
If you start with a good flour blend and add healthy ingredients like pumpkin and spices, you'll end up with an amazing and healthy baked treat like this Gluten-Free Pumpkin Bread!
This gluten-free pumpkin bread was a huge hit with my family and friends. Everyone was eager to test and taste it as the wonderful smells filled our home.
Some of us ate this pumpkin bread plain, while others dressed it up with dairy-free butter and honey - divine. After the butter and honey taste test, we moved into more of a savory path and spread some almond butter on it, followed shortly by sunflower seed butter.
I'm happy to report it was wonderful, plain, and delicious with spreads, so go give it a try (some even suggested pumpkin butter, too!) and let us know your favorite spreads!
Why You’re Going to Love These Gluten-Free Pumpkin Bread
Delightful pumpkin flavor and texture - This gluten-free bread recipe delivers a wonderful combination of flavors and textures you would expect in a good GF pumpkin bread.
Moist and long-lasting freshness - The loaf stays moist for days, ensuring you can enjoy it over an extended period without compromising its taste and texture.
Versatile serving options - Whether enjoyed plain or dressed up with spreads like dairy-free butter, honey, almond butter, or sunflower seed butter, this GF pumpkin bread is delicious and versatile in its serving options.
Healthier option - Made with wholesome ingredients like pumpkin and spices, this gluten-free pumpkin bread is not overly sweet, making it a healthier baked treat choice than some quick breads that leave a sugar film in your mouth.
Ingredients in Gluten-Free Pumpkin Bread
Pumpkin - For this gluten-free pumpkin loaf recipe, you'll want to use pureed pumpkin, not pumpkin pie filling. You can use store-bought or make your own pumpkin puree for this quick bread. The pureed pumpkin adds moisture, flavor, and natural sweetness to the bread, making it moist and delicious.
Gluten-free flour blend - The gluten-free flour blend provides structure and texture to the bread, ensuring it holds together and has a pleasant crumb.
Rolled oats - The addition of certified gluten-free rolled oats adds a slight chewiness and texture to the bread, enhancing its overall mouthfeel.
Spices (cinnamon and pumpkin spice) - These spices infuse the bread with warm and aromatic flavors, complementing the pumpkin and adding a delightful taste to every bite. You can use your own pumpkin pie spice if you like.
Eggs - The eggs act as a binding agent, helping to hold the ingredients together and contribute to the structure of the bread.
Avocado oil (or oil of choice) - The oil adds moisture to the bread, keeping it tender and preventing it from becoming dry.
Almond milk - Almond milk adds moisture and helps to create a creamy texture in the bread.
Granulated sugar - The sugar adds sweetness to the bread, balancing the flavors and enhancing the overall taste.
Baking soda and baking powder - These leavening agents help the bread to rise and create a light and fluffy texture.
Salt - Salt enhances the flavors in the bread and helps to balance the sweetness.
Equipment Needed for This Gluten-Free Pumpkin Bread
Metal loaf pan - So, what is the best baking pan to use? I like to use a metal loaf pan for baking this gluten-free bread. It provides even heat distribution and helps the bread bake evenly.
Hand mixer - A hand mixer is used to blend the wet ingredients together until creamy, ensuring a smooth batter.
Mixing bowls - You will need a large mixing bowl for combining the wet ingredients and a medium mixing bowl for mixing the dry ingredients.
Wire rack - A wire rack is used for cooling the baked bread. It allows air to circulate around the bread, preventing it from becoming soggy on the bottom.
Spatula or wooden spoon - A spatula or wooden spoon is needed for mixing the dry and wet ingredients together.
If you have any questions about making Gluten-Free Pumpkin Bread, please comment, and we will get back to you as soon as possible.
How to Make Gluten-Free Pumpkin Bread
- Preheat the oven and lightly grease a metal loaf pan; set aside
- Place the pumpkin, eggs, oil, and almond milk in a large mixing bowl. Using a hand mixer, blend until creamy.
- In a medium mixing bowl, mix the flour, oats, sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
- Add the dry ingredients to the wet, and mix thoroughly until smooth.
- Pour the batter into your prepared loaf pan. If desired, sprinkle the top with rolled oats or pumpkin seeds.
- Bake for 50 to 60 minutes or until a toothpick inserted comes out dry and the center is set. Allow to cool in the pan before removing to a wire rack. Slice when completely cooled.
For the list of ingredients and complete directions, please see the recipe card below.
Tips for Making the Best Gluten-Free Pumpkin Bread
Room temperature ingredients - While not required, using ingredients at room temperature can help ensure even mixing and better incorporation of flavors in the bread.
High-quality flour blend - Opt for a reliable and high-quality gluten-free flour blend like Ryze or Bob's Red Mill 1-to-1 to achieve the best texture and results in your gluten-free pumpkin bread.
Proper flour measurement - When measuring flour, spoon it into the measuring cup and then level it off. Avoid scooping the cup directly into the flour, as it can lead to an excessive amount of flour in the recipe, resulting in dry and dense bread.
Pumpkin puree, not pie filling - Be sure to use pure pumpkin puree, not pumpkin pie filling, as the latter contains added sugars and spices that may alter the texture and taste of the bread.
Milk options - You can use regular milk or dairy-free alternatives like almond milk or oat milk in this recipe, depending on your dietary preferences or restrictions. Either option will work well and contribute to the moistness of the bread.
Frequently Asked Questions
How Do I Store Gluten-Free Pumpkin Bread?
To store gluten-free pumpkin bread, ensure it is completely cooled before handling. Once cooled, you can wrap the bread tightly in plastic wrap or place it in an airtight container. Store it at room temperature for up to 3-4 days. If you live in a hot or humid climate, it's best to store the bread in the refrigerator to maintain its freshness. Properly stored, the gluten-free pumpkin bread will stay moist and flavorful.
Can I Freeze Gluten-Free Pumpkin Bread?
Yes, you can freeze gluten-free pumpkin bread for longer storage. To freeze, make sure the bread has cooled completely. Wrap the loaf tightly in plastic wrap, followed by aluminum foil, or place it in a freezer-safe bag. Label the package with the date and freeze it for up to 3 months. When ready to enjoy, thaw the bread at room temperature or in the refrigerator. To refresh the texture, you can warm individual slices in a toaster or microwave.
Can You Make This Gluten-Free Pumpkin Bread Ahead of Time?
Yes, and you must! Prepare the bread as instructed and allow it to cool completely. Once cooled, store it following the storage guidelines mentioned above. Making the bread ahead of time is convenient, as it allows you to have a freshly baked loaf on hand for breakfast, snacks, or gatherings without the need for last-minute preparation.
What Substitutions / Replacements Can I Make in This Gluten-Free Pumpkin Bread?
While the recipe is already gluten-free, there are a few substitutions or replacements you can consider:
Flour blend - If you don't have access to the recommended gluten-free flour blends like Ryze or Bob's Red Mill 1-to-1, you can experiment with other gluten-free flour blends available in your area. It's essential to use a blend specifically formulated for baking to achieve the desired texture and structure.
Oil - Avocado oil is used in the recipe, but you can substitute it with another neutral-flavored oil, such as vegetable or melted coconut oil.
Milk - The recipe calls for almond milk, but you can use any type you prefer, such as cow's milk, soy milk, or oat milk.
Can I make gluten-free, vegan pumpkin bread?
While I haven't tested this recipe with egg substitutes to make it vegan, it is dairy-free. If you need egg-free or vegan, Beaming Baker has an incredible Gluten-Free Vegan Pumpkin Bread.
I will test this gluten-free pumpkin bread recipe with flax egg, and when I do, I'll come back and update this post.
Pumpkin is such a wonderful squash. It has tons of health benefits and makes almost anything taste better.
I love adding pumpkin to my baked goods and smoothies and will sneak it into other dishes when no one is looking.
One of the many things I love about this particular gluten-free pumpkin bread recipe is that it is light, moist (but not wet), and not too sugary. Some quick breads leave a sugar film in your mouth, but not this one.
What nuts go well with gluten-free pumpkin bread?
This gluten-free pumpkin bread recipe doesn't call for nuts, but I LOVE adding pumpkin seeds to top of the occasional ½ cup of chopped pecans or walnuts.
The mild flavors of each of these nuts add a delicious touch without taking away from the pumpkin.
Gluten-Free Pumpkin Bread Mix
If you are looking for a quick gluten-free pumpkin bread mix to keep on hand, you can either stir the dry ingredients for this gluten-free pumpkin bread recipe and store it for future use or purchase a store-bought gluten-free pumpkin bread mix.
Here are some popular and flavorful gluten-free pumpkin bread mixes available on the market:
- Trader Joes Gluten-Free Pumpkin Bread Mix
- King Arthur Flour Gluten-Free Pumpkin Bread Mix
- Simple Mills - Naturally Gluten-Free Muffin & Bread Almond Flour Mix Pumpkin
- Sun Flour Mills Gluten-Free Pumpkin Cake and Pumpkin Bread Mix
- Pamela's Pumpkin Bread Mix
- Williams Sonoma (Gluten-Free) Spiced Pecan Pumpkin Quick Bread
- Sur La Table Gluten-Free Pumpkin Spice Quick Bread
More Gluten-Free Pumpkin Recipes:
- Gluten-Free Pumpkin Pancakes
- Gluten-Free Pumpkin Cake
- Gluten-Free Maple Pecan Pumpkin Muffins
- Healthy Sweet Potato - if you can't do pumpkin
Gluten-Free Pumpkin Bread
Super Easy Gluten-Free Pumpkin Bread! Gluten-Free Pumpkin bread is great any time of the year. This easy, quick, gluten-free pumpkin bread recipe uses only a handful of ingredients and is tender and delightfully flavorful.
Ingredients
- 1 cup puréed pumpkin (not pumpkin pie filling)
- 2 eggs, room temperature
- ⅓ cup avocado oil (or oil of choice)
- ⅓ cup almond milk
- 1 ¼ cups gluten-free flour blend (I've tested with Ryze, and Bob's Red Mill 1-to1)
- [[[½ cup certified gluten-free rolled oats (and some for sprinkling on top) ]]]
- ¾ cups granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon pumpkin spice
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease a metal loaf pan; set aside
- Place the pumpkin (1 cup, NOT one can), eggs, oil, and almond milk in a large mixing bowl. Using a hand mixer, blend until creamy.
- In a medium mixing bowl, mix the flour, oats, sugar, baking soda, baking powder, salt, cinnamon and pumpkin pie spice.
- Add the dry ingredients into the wet, and mix thoroughly until smooth. Pour the batter into your prepared loaf pan. If desired sprinkle the top with rolled oats.
- Bake for 50 to 60 minutes or until a toothpick inserted comes out dry and center is set. Allow to cool in the pan before removing to a wire rack. Slice when completely cooled.
Notes
- It's best to start with ingredients at room temperature, but not required.
- This recipes call for 1 CUP of pumpkin, not one can of pumpkin.
- Use a high quality flour blend. I've tested this recipe with Ryze, my homemade flour blend, and Bob's Red Mill 1-to-1 Gluten-Free Flour Blend.
- When measuring the flour, spoon the flour into the measuring cup, then level. Never scoop your measuring cup into the flour, it add too much flour.
- Use pumpkin puree, not pumpkin pie filling.
- You can use a regular milk, or dairy-free milk in this recipe.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.
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Good Cook 7428419185195 8 Inch x 4 Inch Loaf Pan (8 x 4 Inch (2 Pack), Stainless -
Hamilton Beach 6-Speed Electric Hand Mixer with Whisk, Traditional Beaters, Snap-On Storage Case, White
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Anchor Hocking Glass Mixing Bowls, Mixed, Set of 10, 22 oz
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Checkered Chef Cooling Rack - Set of 2 Stainless Steel, Oven Safe Grid Wire Cookie Cooling Racks for Baking & Cooking - 8” x 11 ¾"
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ChefAide 4 Pieces Silicone Spatula Set, Food Grade Rubber Spatula, Upgrade Strong Handle with Ergonomic Grip, Heat Resistant Up to 600°F for Nonstick Cookware, Cooking Baking Mixing
Nutrition Information:
Yield:
10Serving Size:
1 sliceAmount Per Serving: Calories: 155Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 37mgSodium: 184mgCarbohydrates: 19gFiber: 0gSugar: 16gProtein: 2g
This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
Missy
Made this yesterday & it was such a hit made 2 more loafs today!! Thanks for making baking fun & easy!!
chrystal
Awe, I am so glad you love it. Thank you for letting me know.
Best,
Chrystal
Michelle R
Thank you for your amazing GF pumpkin bread! I have made many loaves in the last month. I’ve been making it with the America’s Test Kitchen All-Purpose GF flour blend that comes out perfect. Even my non-GF family members thought it was better than the regular pumpkin bread that I have made for years. This will be my go to recipe from now on.
chrystal
I am so glad you loved it. Thank you for letting me know.
Best,
Chrystal
Ashley
Can I use almond flour ?
chrystal
Hi Ashley,
Not in this recipe but you can use my paleo pumpkin bread recipe. It calls for almond flour. https://www.glutenfreepalate.com/paleo-pumpkin-bread/
Best,
Chrystal
Eleyn Isaak
Oh my goodness. I have one more tiny bite left of the first slice. This is so delicious!!! I was going to make your pumpkin pancakes, but I thought of muffins and found this recipe! I used another 1 to 1 gf flour called “Extra White Gold” and quick oats. I don’t know how it was supposed to turn out with the original suggested ingredients, but this loaf is AMAZING! None of your recipes I have made have failed, so I am not surprised at how perfect this one is! Thank you! Have a happy New Year!!
Morgan
I tried making this today and the middle came out mushy. I followed the instructions exactly (aside from using lactose free milk rather than dairy free) and cooked for the amount of time listed, then an additional 10 minutes on top of that when the toothpick didn’t come out clean. When it was finished cooling, I cut it and found the inside mushy almost like it was undercooked, so I put it back in the oven for another 15 minutes but that didn’t seem to help. Any idea what I might be doing wrong?
Wendy Stoltz
Hi Morgan,
I have not tried the recipe with lactose free milk, so that could perhaps be the reason.
Kate
This looks great, can't wait to make it! Do you happen to know what size can you used (in ml or ounces)? Thanks so much 🙂
chrystal
It only uses 1 cup which is about 1/2 a 15oz can. Many of my readers like to make two loaves and use the entire can.
Best,
Chrystal
Maria
Sounds great. Does it freeze well?
chrystal
Yes, it freezes well.
Best,
Chrystal
Eileen
Can I use glass loaf pan
chrystal
Yes, you can use a glass loaf pan. I like to line mine with parchment paper.
Best,
Chrystal
Learning GF
This recipe looks delicious, but hubby can't have oats. Suggestions?
chrystal
My pumpkin muffins don't use oats. Will those work for you?
Best,
Chrystal
Wendy
So yummy! Deliciously moist and the addition of the pumpkin seeds on top adds such a nice change in texture. Will defo be making again. Only thing is that I made it thinking it was going to be ‘bread’ but it’s not bread at all, it’s a loaf cake.
chrystal
I am so glad you loved it. Thank you for letting me know.
Best,
Chrystal
Sarah
My kids and I are very disappointed. We tried to make this today, using Bob Red Mill 1 to 1, and it just wouldn’t bake all the way through. I ended up putting it in for almost double the time...the outside burned and the inside was still sticky and just a mushy mess. Had to toss it. What did I do wrong? We followed the recipe.
chrystal
Hi Sarah,
I'll try to help you figure out what happened. Was your pumpkin cold? Did you use 1 CAN of pumpkin?
Best,
Chrystal
Cyllene
Is your baking time for an 8 inch or 9 inch loaf pan?
chrystal
An 8-inch pan.
Best,
Chrystal
Ester
Hi, I made it both your original recipe and another with egg substitute, almond milk and coconut sugar and both were delish. This is the 3rd week I make them since I found your recipe. My hubby is addicted to it. Thank you!
Alurell
Hi, I’m allergic to almond. Can I substitute the almond milk?
chrystal
Yes, you can use any milk or dairy-free milk that you like except buttermilk.
Best,
Chrystal
Coriander
What egg substitute did you use for this, Ester? I haven't been very successful subbing for two eggs in baked goods like this.
Joanne
Is the pumpkin spice in recipe ( gf pumpkin bread)the same as pumpkin pie spice?
chrystal
Yes.
April Turner
Ok, I’ve attempted this twice so far. The second one was a complete bust, but that was my fault, I forgot to add the eggs until I was putting it in the oven ♀️ But the first time, the bottom was still gummy. This last one is gummy all the way through. Everything was room temp but the almond milk, I’m not using pumpkin pie filling, oven is at 350, & I cooked this one for almost a hour & 40 mins with the rack in the middle of the oven, traditional bake not convection bake. What am I doing wrong? Can you mix it too much?
chrystal
Hi April,
I might have an idea of what is going on, but can you tell me the exact flour brand and blend you are using?
Best,
Chrystal
chrystal
Can you tell me, did you use 1 CUP of pumpkin, or 1 CAN of pumpkin?
Best,
Chrystal
Pat
Has anyone used coconut sugar in place of granulated sugar?
chrystal
Hi Pat,
Coconut sugar should work. Please note the recipe calls for 1 cup of pumpkin, not 1 can 🙂
Best,
Chrystal
Olivia Stone
Yes!! Worked Perfectly!
Morgan Gray
Can Iadd chocolate chips to this recipe?
Morgan Gray
add*
chrystal
Yes, I often add a 1/2 cup of chocolate chips.
Best,
Chrystal
Lesley White
Fabulous recipe!!!! I substituted brown sugar instead of granulated, and used less than what recipe calls for. This recipe also doubles well!!! Made many times!!! Thank-you!
Tara
Hi crystal,
I used date sugar ,very healthy and delicious.and I baked it in middle Rake for only 40 mins .it came perfect
Thank you
Jana
I used 1 can instead of 1 cup...it wouldn’t cook through my fault, but I am super bummed, is there any way to save it?
chrystal
I'm sorry Jana, I am not sure if there is anything you can do since it's almost double the pumpkin. Maybe make bread pudding out of it? Or slice it, bake it a little longer to pull some of the moisture and turn it into French toast?
Mari Fran
I just made this today for the first, but definitely not the last time. It’s amazing! My daughter’s boyfriend thought we got it at a store! I made honey butter for it but my husband ate it with Nutella. No wrong way with this pumpkin bread! Thanks so much!!! I love recipes that you serve to people who eat gluten, they love it, and then you tell them it’s gluten free!
chrystal
You are very welcome. I am so glad you both liked it.
Best,
Chrystal
Marty
Can I use Bob's Red Mill quick cooking steel cut oats?
chrystal
Hi Marty,
Not in this recipe. It won't absorb enough of the liquid ingredients.
Best,
Chrystal
Heather
This is the best gluten free bread I have ever made! I didn’t have oats but I bulked the bread up with walnuts and chocolate chips. I coated my pan with sugar so it makes that really good crunch on the outside. So so good!
chrystal
I am so glad. Thank you for letting me know.
Best,
Chrystal
Ashley
This was absolutely amazing. I’m going to make more tomorrow. Thank you so much
chrystal
I am so glad you like it. Thank you for letting me know.
Best,
Chrystal
Callan
Delicious!!! I doubled the recipe and used half the battery to make muffins and the other half went into the loaf pan. I haven't pulled the loaf out of the oven yet, but I just scarfed down a muffin. It was divine!!! So light and moist! I plan to freeze these so I have quick breakfasts on hand. I added chopped walnuts and extra cinnamon to the mix, and can guarantee you I'll be making them again! I used half Pillsbury gf flour and half Trader Joe's gf flour blend. I found the muffin to be a tiny bit more crumbly than I would prefer, so next time I'll make sure to have all the flour with xanthan gum in the mixture, as I suspect that's the issue. Thank you so much!!!
Erica Witherow
Hi Chrystal! I made this yesterday with Bobs GF baking flour because it’s what I had on hand. My bread came out a little dry, and I pulled it out right at 50 minutes, but I also live at about 5400 feet altitude. Are there any adjustments you would recommend for high altitude? Next time I will make sure to try it with Bobs 1:1.
chrystal
Hi Erica,
Did you use the red bag, the all purpose? That blend doesn't work well in my most my recipes. If it was the blue blad, make sure you spoon the flour into the measuring cup and then level it. Also, omit the baking powder, but still use the baking soda, and see if that does the trick.
Best,
Chrystal
Christina
Great recipe.
Best with roasted and chopped pecans added.
chrystal
Ooh, I love adding roasted nuts.
Best,
Chrystal
Tori
This recipe was a hit with my friends and (picky) partner! I made a few subs based on what I had on hand - olive oil, oat milk, and light brown sugar. Still tasted delicious, will definitely be a go-to recipe for me!
Olivia Stone
Hi! I just made this and it was incredible. I used half almond flour & half gluten free flour so I used 1.5 cups of flour total. I also used Swerve as an alternative to Sugar and it baked perfectly. I added 1/2 cup of pecan and wow. Thanks for a great recipe!
Julie
Can I use oat flour in this recipe?
chrystal
I haven't tried it in this recipe.
Best,
Chrystal
Elizabeth R.
I'm disappointed because the chocolate cake was so effortless but this recipe refuses to work for me and I've tried it three times today. I used one cup of pumpkin puree the first time, 3/4 the second and 1/2 cup plus 1/4 cup extra milk the third time. The only substitution I made was to use the Bob's egg replacer. Is that what is causing this to not cook through? It is so... gummy. Do I need to use your flour bend and not the Bob's 1 to 1? I'm so lost.
chrystal
Hi Elizabeth,
I do think it's the egg replacer. I haven't tested this pumpkin bread with egg replacer and I can imagine that bob's red mill egg replacer doesn't mix well with pumpkin. It does work well with other quick breads, like zucchini bread.
Best,
Chrystal
Ellen
Should the oats be quick cooking or regular or does it matter? I may try a mix of both and hope for the best!
Do you have a recipe for pumpkin pie spice by chance? I don’t have any, though I do have cinnamon, cloves, nutmeg, ginger and allspice on hand. I see several recipes for pumpkin pie spice on the Internet but they are all different combinations! And if I try one of them, I’m wondering if I would still add the extra cinnamon.
chrystal
Hi Ellen,
You use regular oats for cooking. I do have a recipe for pumpkin spice. https://www.glutenfreepalate.com/pumpkin-spice/
Best,
Chrystal
Deb
I see at least one person did muffins with this instead of a loaf. On other bread mixes that give recipes for both loaves and muffins, the baking time is like 16-20 minutes when it's a muffin as opposed to 40-50 minutes for baking a loaf - and sometimes the temperature is a little different, also, between the two. Would you happen to have advice about how long and how hot to bake if doing muffins instead of a loaf? Also, I see it serves 10 - not sure if that'd also make 10 muffins, or perhaps more. I'm going to try it out now either way - being able to take single serving items for church functions that don't require plates or forks is a plus.
chrystal
Hi Deb,
You can spoon the batter into 12 muffin tins and if they are too small for you, you can make 10 next time. For the bake time, start with 16-20 minutes.
Best,
Chrystal
Deb
Thank you! Funny I hadn't realized you responded - I was just copying the interesting information from the links into a Word document to print out your recipe for a gf friend from church who said "I must have this recipe - can you make a printout for me?"! (with your info in it, for sure). I did indeed make 12 and they were just a bit on the small side - I may make 10 or 11 the next time [then again, they are probably going to be a little larger as I'm going to add the chocolate chips mentioned above!]. Also I increased the temperature to 375 following a general guide I found about how to convert loaf recipes to muffin recipes, and that worked well. I think I ended up baking them about 24 minutes in our oven, that usually is done on the early side of a range of baking minutes. One other thing to note - I lightly sprayed the muffin paper cups with cooking spray, when I went to remove a muffin hot much of the crust stuck - but the hot muffin with butter melting on it was of course, fabulous. The next day after the muffins had cooled the paper peeled off effortlessly - just thought that might be useful for people to know. I'm looking forward to making a double recipe again this weekend - I gave so many away, none is left!
chrystal
I am so glad everyone loved them. Thank you for sharing what you did.
Best,
Chrystal
TAnders
This was a great recipe and I added chopped pecans, 1 tsp lemon juice, Oatmilk instead of whole milk and I frosted it. And I used parchment paper in the pans. Everyone loved it.
chrystal
I am so glad everyone love it. Thank you for letting me know.
Best,
Chrystal
Judy
This bread is a big hit with my daughter! She called this morning to thank me and tell me how moist it is. Question: my favorite pumpkin bread recipe has sherry in it, which takes it to another level. How would I add sherry to this recipe?
chrystal
Hi Judy,
I am so glad she likes it. I haven't tried working with sherry in baked goods yet, so I'm not sure. I'm sorry I can't be more help with it.
Best,
Chrystal
Judy Macauley
Thanks anyway! When I get brave, I’ll give it a go.