Some of our cherished gluten-free bread recipes that bring immense joy include:

• Fluffy Gluten-Free White Bread (Dairy-Free)
• Soft & Fluffy Buckwheat Bread (Gluten-Free, Dairy-Free)
• Wholesome Brown Rice Bread (Gluten-Free, Dairy-Free)
• Tender Sorghum Bread (Gluten-Free, Dairy-Free)
• Delicious Millet Bread (Gluten-Free, Dairy-Free)
• Nutty Teff Bread (Gluten-Free, Dairy-Free)
• Artisan No-Knead Bread (Gluten-Free, Dairy-Free)

Embracing the Flavors of Fall: It’s Pumpkin Season!

As the leaves begin to change and the air turns crisp, there’s an undeniable excitement for all things fall. And for me, fall truly signifies the glorious arrival of pumpkin season! The vibrant orange squash, with its earthy sweetness and warm spice-loving nature, becomes the star of my kitchen. I find myself eagerly diving into a myriad of pumpkin recipes, from sweet treats to savory dishes. There’s something inherently comforting about incorporating pumpkin into our meals during this time of year, transforming everyday ingredients into seasonal delights.

Pumpkin not only adds a beautiful color but also contributes a natural moisture and subtle sweetness to baked goods, making it perfect for both quick breads and yeast breads. Its versatility is truly remarkable, allowing for a wide array of delicious creations that capture the essence of autumn. This year, my focus has been on exploring new and exciting ways to enjoy this seasonal favorite. Here are just a few of the pumpkin recipes that have become firm favorites in our household during this enchanting time of year:

• Fluffy Gluten-Free Pumpkin Bagels (Dairy-Free)
• Moist Gluten-Free Pumpkin Bars (Dairy-Free)
• Savory Pumpkin Cornbread (Gluten-Free, Dairy-Free)
• Easy Crustless Pumpkin Pie (Gluten-Free, Dairy-Free)
• Soft, Chewy Gluten-Free Pumpkin Cookies (Dairy-Free)
• Simple Gluten-Free Pumpkin Muffins (Vegan)

The Secret to Success: Why This Gluten-Free Pumpkin Bread Recipe Shines

You might be wondering what makes this particular pumpkin yeast bread so special, especially given the common challenges of gluten-free baking. Let me share the key reasons why this recipe is an absolute winner and why it consistently produces such fantastic results:

• Simple, Accessible Ingredients: One of the biggest advantages of this recipe is its reliance on readily available ingredients. You won’t need to hunt for obscure or expensive specialty items. All the components required for this incredibly delicious gluten-free pumpkin bread can be found easily at your local grocery store. We believe that exceptional baking shouldn’t require extraordinary effort in sourcing ingredients.
• Remarkably Easy to Make (No Kneading!): Forget about the arduous task of kneading dough for endless minutes! This recipe is designed with simplicity in mind. Making this fluffy pumpkin yeast loaf involves nothing more complicated than thoroughly mixing the dry ingredients with the wet ingredients to form a cohesive dough. After that, a simple rise is all it takes before baking it to a beautiful golden perfection. The “no-knead” aspect truly sets this homemade bread recipe apart, making it approachable for even novice bakers.
• Unbelievable Texture and Flavor: Prepare your taste buds for an amazing experience. This pumpkin bread is exquisitely soft, wonderfully fluffy, and boasts a tender crumb that is simply divine. It’s perfect for enjoying on its own, allowing the subtle pumpkin flavor and delicate texture to shine through. Alternatively, toast a slice and spread it with your favorite fruit jam, apple butter, or our suggested pumpkin butter for an extra layer of seasonal delight. Its versatility makes it suitable for any time of day.
• Completely Gluten-Free and Dairy-Free for Everyone to Enjoy: Perhaps the most significant aspect of this recipe is its commitment to inclusivity. This healthy pumpkin bread is 100% gluten-free and entirely dairy-free. This means that individuals with Celiac disease, gluten sensitivities, lactose intolerance, or those simply adhering to a gluten-free and dairy-free diet can indulge in this homemade goodness without any concerns. The thoughtful combination of ingredients ensures that you get all the flavor and texture of traditional bread, without any of the common allergens.

• Pumpkin Puree: During the peak of pumpkin season, I wholeheartedly recommend making your own homemade pumpkin puree. It’s surprisingly easy, yields superior flavor, and is free from any preservatives. However, if convenience is key, feel free to use canned pumpkin. Just be absolutely sure you’re grabbing 100% pure pumpkin puree and NOT pumpkin pie filling, which contains added spices and sugar.
• Eggs: Eggs are crucial in this recipe as they act as a binder, helping to hold the gluten-free ingredients together and contributing to the bread’s structure and moisture. If you prefer to avoid egg yolks, you can use four egg whites in place of two whole eggs. While I haven’t personally tested an egg-free version of this specific recipe, if you have an egg allergy, you might explore using aquafaba (the liquid from a can of chickpeas) or a commercial egg-replacer. If you successfully make this recipe egg-free, please share your experience in the comments below – I’d love to hear how it turns out!
• Warm Water: The temperature of your water is critical for activating the yeast. Ensure the water is comfortably warm, ideally between 105°F to 115°F (40°C to 46°C). Water that’s too cold won’t activate the yeast, while water that’s too hot will kill it, preventing your dough from rising. For a richer flavor, you can substitute the warm water with warm unsweetened dairy-free milk, such as homemade almond milk, creamy cashew milk, light rice milk, versatile soy milk, or comforting oat milk. If dairy isn’t an issue for you, feel free to use warm whole milk instead.
• Sunflower Oil: I typically use sunflower oil because it’s a neutral-flavored oil I always have on hand. It adds essential moisture and tenderness to the bread. You can easily substitute it with melted vegan butter for a richer taste, or another mild-flavored vegetable oil like light olive oil, melted coconut oil (ensure it’s refined if you don’t want a coconut flavor), or healthy avocado oil. If you are not avoiding dairy, melted butter or ghee are also excellent options.
• Gluten-Free All-Purpose Flour: The quality of your gluten-free flour blend makes a significant difference in the final texture of your bread. I strongly recommend using a high-quality gluten-free all-purpose flour blend composed primarily of lighter flours and starches. Look for blends that include ingredients like rice flour, tapioca starch, corn starch, or potato starch. These lighter components contribute to a notably fluffier and more tender texture. Conversely, I advise against using gluten-free flour blends that heavily feature denser, heavier flours (such as garbanzo bean flour or chickpea flour), as these tend to result in a significantly denser and sometimes gummy final texture.
• Xanthan Gum: In gluten-free baking, xanthan gum acts as a vital gluten substitute. It provides elasticity and structure to the dough, preventing it from crumbling. It’s crucial to add it if your chosen gluten-free flour blend does not already list it as an ingredient. Check your flour packaging carefully!
• Psyllium Husk Powder: Psyllium husk powder is a fantastic addition that greatly enhances the structure and binding capacity of gluten-free bread, giving it a better rise and a more satisfying crumb. It truly makes a noticeable difference in how the bread holds its shape and achieves that desirable domed top. Be sure to use the fine powder form for the best results. If you only have access to whole psyllium husks, you can easily grind them into a very fine powder using a coffee grinder or a high-speed blender.
• Instant Yeast: I prefer working with instant yeast because it streamlines the process – no pre-activation time is needed, allowing you to mix it directly with the other dry ingredients. If you only have active dry yeast, you’ll need to activate it first. To do this, mix the active dry yeast with the warm water and sugar, then let it sit in a warm, draft-free spot for about 5-10 minutes until the mixture becomes visibly foamy. This indicates the yeast is alive and ready to work!
• Sugar: Beyond adding a touch of sweetness, sugar plays a crucial role as “food” for the yeast. The yeast feeds on the sugar to become activated and produce carbon dioxide gases, which are essential for the dough to rise and create that airy, fluffy texture. I used standard white sugar, but you can also opt for light brown sugar or dark brown sugar if you desire a deeper, more molasses-like flavor profile.
• Baking Powder: In addition to the yeast, baking powder provides an extra lift, helping the dough to rise even further and achieve a lighter crumb. If you have Celiac disease or are gluten-intolerant, always ensure you’re using certified gluten-free baking powder.

Dish by Dish Tips & Tricks for the Best Pumpkin Yeast Bread

Enhance your gluten-free pumpkin yeast bread baking experience with these extra tips and clever tricks, ensuring a perfect loaf every time:

• Master the Art of Homemade Pumpkin Puree: Seriously, once you experience the freshness and superior flavor of making your own pumpkin puree, you might find store-bought canned pumpkin a distant memory! It’s surprisingly simple and yields a more vibrant taste and color for your bread.
• No Pumpkin Puree? No Problem! If pumpkin puree isn’t available or you’re simply looking for an alternative, you can easily substitute it with an equal amount of butternut squash puree or sweet potato puree. Both offer a similar sweetness, texture, and beautiful color. You can also use plain mashed potatoes to create a wonderfully fluffy gluten-free potato bread, showcasing the versatility of this recipe’s base.
• Boost the Fiber Content: For an added nutritional boost and a slightly heartier texture, consider substituting up to 1/2 cup of the gluten-free all-purpose flour with a whole grain gluten-free flour. Excellent choices include brown rice flour, nutrient-rich sorghum flour, mildly sweet millet flour, wholesome oat flour, or earthy buckwheat flour. This small change adds complexity and health benefits without compromising the delightful texture.
• Optional Toppings for Extra Appeal: To give your bread an extra layer of visual appeal and a delightful crunch, feel free to sprinkle some pumpkin seeds or your preferred choice of seeds (like sunflower or sesame seeds) on top of the dough just before it goes into the oven for baking.
• Sweet Add-Ins for a Decadent Touch: If you’re a fan of chocolate and pumpkin, you’re in for a treat! You can fold in about 1/2 to 3/4 cup of your favorite chocolate chips (dairy-free if needed) into the dough before transferring it to the loaf pan. This adds pockets of melty chocolate goodness to every slice, elevating your pumpkin bread to a truly decadent treat.

To maintain its freshness and delightful texture, ensure the gluten-free pumpkin yeast bread has cooled completely to room temperature. Once cooled, place the loaf in an airtight container or wrap it tightly in plastic wrap. Store it in the refrigerator, where it will stay fresh and delicious for up to 5 days. For longer storage, see the freezing instructions below.

Absolutely! This gluten-free pumpkin yeast bread freezes beautifully, allowing you to enjoy homemade bread anytime. To freeze, first ensure the loaf is completely cooled. Then, wrap it securely in several layers of plastic wrap, followed by a layer of aluminum foil (or place it in a freezer-safe bag) to prevent freezer burn. It can be frozen for up to 2 months. When you’re ready to enjoy it, simply transfer the frozen loaf to the refrigerator and let it thaw completely overnight before slicing and serving.