Fluffy Gluten Free Pumpkin Sandwich Bread with Cinnamon Swirl

❤️ Recipe Summary

Welcome, fellow bakers! This Gluten Free Pumpkin Sandwich Bread is not just a seasonal treat; it’s the kind of fluffy, soft, and sturdy bread you’ve been searching for. The secret is a precise blend of gluten-free flours, the perfect amount of pumpkin purée for moisture and flavor, and a hint of warm spices. It holds up beautifully to slicing and toasting, making it ideal for everything from a turkey sandwich to a French toast breakfast. Plus, the optional cinnamon-brown sugar swirl adds a layer of irresistible sweetness!

Ingredient Notes and Easy Swaps:

• Pumpkin Puree: Use pure canned pumpkin, not pumpkin pie filling, as the latter contains added sugar and spices.
• Gluten-Free Flour Blend: This recipe works best with a high-quality blend that contains xanthan gum. If your blend does not contain it, add 1/2 teaspoon per cup of flour.
• Milk: Any non-dairy milk (like almond or oat) works perfectly as a 1:1 swap for traditional dairy milk.
• Yeast: We use active dry yeast. Make sure it’s fresh for the best rise!
• Raisins/Mix-ins: Feel free to swap raisins for chopped walnuts, pecans, or chocolate chips.

Testing Notes From My Kitchen

I tested this recipe with three different popular gluten free flour blends. The best results came from a blend with a higher rice flour component, yielding a lighter, fluffier crumb. I also found that a low and slow bake temperature 350 was key to ensuring the center cooked completely without burning the top, which can be a common issue with high-moisture gluten-free loaves.

How to Make Gluten Free Pumpkin Raisin Bread (Step-By-Step)

1. Activate the Yeast: Warm your milk to between 105F to 115F. Stir in the yeast and a pinch of sugar. Let it sit until foamy (about 5-10 minutes).

1. Combine Wet Ingredients: In a large bowl, mix the activated yeast mixture with the pumpkin purée, melted butter, egg, and vanilla.

1. Mix Dry Ingredients: Whisk together the flour blend, sugar, salt, and spices in a separate bowl.

1. Form the Dough: Gradually add the dry ingredients to the wet ingredients. Mix until just combined. The dough will be very sticky—more like a thick batter than a traditional wheat dough. Stir in the raisins/mix-ins last.

1. First Rise (Proofing): Transfer the dough to a greased 9 \times 5 inch loaf pan. Cover and let rise in a warm, draft-free place until it has almost doubled in size (this can take 60-90 minutes).
2. Add Swirl (Optional): If using, gently spread the brown sugar swirl mixture over the top before the final rise or right before baking.

1. Bake: Bake in a preheated oven (see instructions below for temperature and time).

Tips For Success:

• Don’t Overmix: Overmixing develops starch structure, leading to a gummy texture. Mix only until the flour is fully incorporated.
• Use the Right Pan: A light-colored metal loaf pan is best. A dark pan can cause the edges to over-brown before the center is done.
• Check Temperature: The bread is done when the internal temperature reaches 205F to 210F. Use a probe thermometer for accuracy!

Frequently Asked Questions:

Question	Answer
Why is my bread gummy?	Usually, this is due to overmixing or not baking the bread long enough. Use a thermometer to ensure it reaches the correct internal temperature.
Can I make this in a bread machine?	Yes, this can be adapted for a bread machine on the Gluten-Free or Basic setting. Follow your machine’s manual for the wet/dry ingredient order.
How do I store the leftovers?	Store cooled bread tightly wrapped at room temperature for up to 3 days, or slice and freeze for up to 3 months.

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Fluffy Gluten Free Pumpkin Raisin Bread

Equipment

• 9 \times 5 inch loaf pan
• Large mixing bowls
• Whisk and spatula
• Measuring cups and spoons

Ingredients

Item	Quantity (1x)
Gluten-Free All-Purpose Flour Blend (with xanthan gum)	3cups
Milk (dairy or non-dairy)	1 \ 1/4 cups
Active Dry Yeast	2 \ 1/4 teaspoons
Granulated Sugar	1/4 cup + 1 teaspoon
Salt	1teaspoon
Pumpkin Purée	1/2cup
Melted Butter (or oil)	3 tablespoons
Egg	1 large
Pumpkin Pie Spice	1 teaspoon
Raisins (optional)	1/2 cup

Optional Brown Sugar Swirl

• Brown Sugar: 1/4 cup
• Cinnamon: 1teaspoon
• Melted Butter: 1 tablespoon

Instructions

1. Proof Yeast: Combine warmed milk 105celcius and 1 teaspoon sugar in a bowl. Sprinkle yeast over the top and let sit for 5 minutes until foamy.
2. Wet Mix: Whisk in the pumpkin purée, melted butter, and egg into the yeast mixture.
3. Dry Mix: In a separate bowl, combine the flour, remaining sugar, salt, and pumpkin pie spice.
4. Combine: Gradually add the dry ingredients to the wet mixture, mixing until a thick, sticky batter forms. Stir in raisins if using.
5. Pan and Rise: Spoon the dough into a greased 9 \times 5 inch loaf pan. Cover with a kitchen towel and let rise in a warm place for 60-90 minutes, or until the dough almost reaches the top of the pan.
6. Bake: Preheat oven to 350 celcius. Bake for 45-55 minutes, or until the internal temperature is 205 F.

Optional Cinnamon Swirl:

1. Mix the brown sugar, cinnamon, and melted butter until crumbly.
2. Once the dough is in the pan and before the rise, sprinkle the cinnamon swirl mixture evenly over the top.
3. Bake as directed in Step 6.

Notes

• For the softest crumb, use a scale to weigh the flour (360 grams).
• Cool completely before slicing to prevent a gummy texture.

SPECIAL NOTE

This recipe is intentionally designed to be a “sandwich bread” consistency—slightly sturdier and less cake-like than typical quick breads.

Nutrition

Item	Value
Calories	150 per slice (estimated)
Fat	4g
Carbohydrates	28g
Protein	4g

Nutrition Disclaimer

Nutritional information is an estimate based on ingredients used and does not include the optional swirl. Use a nutrition calculator for precise data based on your specific ingredients.