Gluten Free Cinnamon Mini Pumpkin Bread
This gluten-free cinnamon pumpkin bread is baked in a mini loaf pan and made with a simple mix of oat and almond flour. It’s soft, full of fall spices, and finished with a crunchy cinnamon-sugar top that gives every slice a bakery-style texture.
You’ll Never Know This Pumpkin Bread Is Gluten Free
It’s true — it’s that good. After the success of my popular cinnamon sugar small batch pumpkin bread, I made this gluten free version, in mini form as well. And while it’s hard to replace the original version of anything, this pumpkin bread can sit proudly next to its recipe idol.
Like all of the Butter and Bliss small batch and gluten free recipes, my goal is to make sure it’s hard to detect that it’s actually gluten free. And with a combination of oat flour, sweet rice flour, and almond flour, I’ve accomplished just that with this fall bread.
The flours themselves actually taste good (and they should – if you don’t have oat flour, you can make your own by whizzing oats in a blender). So combining them assures the result will be delicious. And, I have tested this pumpkin bread enough times to make sure it stays moist beyond the day it is baked.
But what may be the most iconic feature of this bread is the cinnamon sugar swirled on top that turns crunchy when baked. In my mind, the only way to make pumpkin bread. Yes, it adds flavor and sweetness, but the texture is pretty incredible against the soft bread.
And let’s not overlook the sweet little size — I mean, quick bread doesn’t get any cuter!
And just in case you want to test just how good gluten free can taste, try my gluten free small batch pumpkin whoopie pies and the gluten free small batch pumpkin cupcakes next. Everything I’ve promised here – is true with those recipes as well!
Helpful Ingredient Notes
You’ll get the full gist of the recipe in the actual recipe card, but a couple of things as you gather your ingredients:
- Use the flours I recommend, because that’s what I’ve tested to be successful. Gluten free flours behave very differently and trying to swap on of the single flours for something else probably won’t yield the same result.
- Pumpkin pie filling is not a great substitution. If you look at the ingredients in the can, there are a lot of fillers that can change the taste and texture of the pumpkin bread.
- You can probably swap the coconut oil for another neutral oil. Just be sure it’s not one that has a strong flavor that will overpower the pumpkin + spice!
My Top Tips For Gluten Free Pumpkin Bread
- Whisk the dry ingredients together first – I’m guilty of just wanting to dump all the ingredients into the mixing bowl and stir. And while this may work, I do think it is wise to mix the dry ingredients together first. This way you get good incorporation and a chance to break up any lumps.
- Let the batter rest before baking – As with all my recipes that use sweet rice flour, I find the flour needs time to hydrate so it will bake soft and tender.
- Gluten free takes a little longer to bake – Even if the toothpick comes out clean, you want to make sure that the edges of the bread look baked. So, if they still seem a little pale, bake 3 to 5 minutes longer.
- Cool completely – This is my personal opinion, but I find that gluten free baked goods taste much better when they have had a chance to cool.
Did You Make It? Let’s Hear About It!
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Your comments and reviews help others find my recipe, and I love to hear when you’ve baked one of my treats! So let me know in the comments below — did you love the pumpkin bread? Did you share it?
Gluten Free Cinnamon Small Batch Pumpkin Bread
by Erin Cernich
This recipe may contain affiliate links. See my disclosure policy.Equipment
Ingredients
- 6 tablespoons gluten free oat flour (or rolled oats ground to flour)
- 3 tablespoons sweet white rice flour
- 2 tablespoons blanched almond flour
- 1 tablespoon tapioca flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 2 tablespoons cold pressed refined coconut oil, melted
- ¼ cup organic cane sugar (or granulated sugar)
- 3 tablespoons light brown sugar
- ⅓ cup pure canned pumpkin
- 1 large egg
- ½ teaspoon vanilla extract
- 2 to 3 teaspoons cinnamon sugar (for the topping)
Instructions
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Lightly grease the pan, then line with a piece of parchment paper long enough so it hangs over the sides of the pan.
- In a small mixing bowl, whisk together the oat flour, sweet rice flour, almond flour, tapioca flour, baking powder, salt, and pumpkin pie spice.6 tablespoons gluten free oat flour, 3 tablespoons sweet white rice flour, 2 tablespoons blanched almond flour, 1 tablespoon tapioca flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1 teaspoon pumpkin pie spice
- In a medium mixing bowl, add the melted coconut oil and sugars. Whisk to combine. Then add the pumpkin, egg, and vanilla extract and whisk until smooth.2 tablespoons cold pressed refined coconut oil, melted, 1/4 cup organic cane sugar, ⅓ cup pure canned pumpkin, 1 large egg, ½ teaspoon vanilla extract, 3 tablespoons light brown sugar
- Sprinkle the dry ingredients over the wet ingredients and whisk until no dry streaks remain. Let the loaf rest for 5 minutes before baking. This allows the gluten free flours time to hydrate so the bread bakes tender and moist.2 to 3 teaspoons cinnamon sugar
- Pour the batter into the prepared pan. Sprinkle the cinnamon sugar over the top of the batter and swirl around – just on top of the batter, not into the batter – with a knife, offset spatula, or toothpick.
- Bake the pumpkin bread for 34 to 36 minutes, or until a toothpick inserted in the middle comes out clean, and the edges of the bread are brown and pulling away from the sides of the pan.
- Cool the bread in the pan set on a wire cooling rack for at least 10 minutes. Then, using the parchment paper overhang, carefully lift the bread out of the pans and allow to cool on the wire rack completely. Note – I find gluten free baked goods taste better when they have had a chance to cool completely.
Notes
- Pumpkin – Depending on the brand, canned pumpkin can have different names, but is the same thing: Pumpkin Puree, Pure Pumpkin, 100% Pumpkin, Organic Pure Pumpkin. Just be sure it is not Pumpkin Pie Filling.
- Leftover Pumpkin – You will have leftover pumpkin, regardless of the size can you use. Check out my other pumpkin recipes to make another batch of pumpkin treats!
- Serving Size – I have only tested this recipe as a small batch. For doubling the recipe, I can’t say for certain how it would turn out, but if you try it, let me know!
- Substitutions – The recipe has only been tested with the ingredients listed. You could try to swap a Paleo flour blend 1:1. However, I don’t recommend an all purpose gluten free 1:1 blend as I find it to be much drier. The cane sugar can be swapped for white granulated sugar.
- Brown Sugar – I recommend light brown sugar because dark may add too much moisture to the bread and make it too dense.
- Cinnamon Sugar – To make your own with the cane sugar, I use the ratio of 1 teaspoon ground cinnamon to every 1 tablespoon of sugar.
- Storing and Freezing – Store the bread covered at room temperature for up to 3 days. It can also be wrapped tightly in plastic wrap and placed in a ziploc bag, and frozen for up to 3 months. Thaw at room temperature.
Nutrition Estimates
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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