Kneading gluten-free bread can feel daunting, but your bread machine makes it wonderfully simple! We’ve gathered 26 delicious recipes that promise soft, flavorful loaves without the gluten. From hearty sandwich breads to sweet cinnamon swirls, discover how easy and rewarding homemade gluten-free baking can be. Dive into our roundup and find your new favorite—your machine (and taste buds) will thank you!
Classic Gluten Free White Bread
Diving into gluten-free baking can feel daunting, but this classic white bread recipe breaks it down into manageable steps, ensuring a soft, reliable loaf every time. By following these methodical instructions, you’ll master the techniques needed to create a bread that’s perfect for sandwiches or toast, even if you’re new to gluten-free cooking.
Serving: 1 loaf | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 2 cups gluten-free all-purpose flour
– 1 tbsp xanthan gum
– 1 tsp salt
– 1 tbsp sugar
– 1 packet (2 1/4 tsp) active dry yeast
– 1 1/4 cups warm water (110°F)
– 2 tbsp olive oil
– 1 large egg
– Cooking spray
Instructions
1. In a large mixing bowl, combine 2 cups gluten-free all-purpose flour, 1 tbsp xanthan gum, 1 tsp salt, and 1 tbsp sugar, whisking until evenly blended to prevent clumps.
2. Dissolve 1 packet of active dry yeast in 1 1/4 cups of warm water at 110°F, letting it sit for 5 minutes until frothy to ensure proper activation.
3. Add the yeast mixture, 2 tbsp olive oil, and 1 large egg to the dry ingredients, mixing with a spoon until a sticky dough forms, which should take about 2 minutes.
4. Grease a standard 9×5-inch loaf pan with cooking spray, then transfer the dough into the pan, smoothing the top with wet hands to avoid sticking.
5. Cover the pan loosely with a clean kitchen towel and let the dough rise in a warm place for 1 hour, or until it doubles in size for optimal texture.
6. Preheat your oven to 375°F, then bake the bread for 40 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
7. Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely, which prevents sogginess.
Buttery and tender, this bread boasts a light crumb and subtle sweetness that pairs wonderfully with jam or avocado. For a creative twist, slice it thick, toast until crisp, and top with ricotta and honey for a delightful snack that highlights its versatile texture.
Savory Rosemary Garlic Bread
Delightfully aromatic and satisfyingly crisp, this savory rosemary garlic bread transforms a simple loaf into a fragrant, golden masterpiece perfect for any meal. By following these methodical steps, even a beginner baker can achieve professional results with ease, creating a versatile side that pairs beautifully with soups, salads, or pasta dishes. Let’s walk through the process together, focusing on precision and technique to ensure your bread turns out perfectly every time.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 loaf French bread
– 1/2 cup unsalted butter
– 4 cloves garlic
– 2 tbsp fresh rosemary
– 1/4 tsp salt
Instructions
1. Preheat your oven to 375°F to ensure it reaches the correct temperature before baking.
2. Slice the French bread loaf in half lengthwise using a serrated knife for clean cuts.
3. Place the bread halves cut-side up on a baking sheet lined with parchment paper.
4. Mince the garlic cloves finely to release their full flavor, avoiding large chunks.
5. Chop the fresh rosemary leaves, discarding the tough stems for a smoother texture.
6. Melt the unsalted butter in a small saucepan over low heat until fully liquid, about 2-3 minutes.
7. Stir the minced garlic, chopped rosemary, and salt into the melted butter until well combined.
8. Brush the garlic-rosemary butter mixture evenly over the cut sides of both bread halves using a pastry brush.
9. Bake the bread in the preheated oven for 20-25 minutes, or until the edges are golden brown and crisp.
10. Remove the bread from the oven and let it cool on a wire rack for 5 minutes before slicing.
11. Slice the bread into 1-inch pieces using a sharp knife for serving.
Just out of the oven, this bread boasts a crisp exterior that gives way to a soft, buttery interior infused with the earthy aroma of rosemary and the pungent kick of garlic. For a creative twist, try serving it alongside a creamy tomato bisque or topping it with shredded mozzarella for a quick, cheesy garlic bread variation.
Sweet Cinnamon Raisin Loaf
Gently warming your kitchen with the nostalgic aroma of cinnamon and sweet raisins, this loaf is a comforting treat perfect for breakfast or an afternoon snack. It’s a straightforward recipe that yields a tender, lightly sweet bread, ideal for beginners to master with a methodical approach. You’ll be guided through each step to ensure success, from mixing to baking.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1 tbsp baking powder
– 1 tsp salt
– 1 tbsp ground cinnamon
– 1 cup milk
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 tsp vanilla extract
– 1 cup raisins
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tbsp baking powder, 1 tsp salt, and 1 tbsp ground cinnamon until fully combined.
3. In a separate medium bowl, whisk 1 cup milk, 1/4 cup melted unsalted butter, 1 large egg, and 1 tsp vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined, being careful not to overmix to keep the loaf tender.
5. Fold in 1 cup raisins evenly throughout the batter.
6. Transfer the batter to the prepared loaf pan and spread it evenly with the spatula.
7. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the loaf to cool in the pan for 10 minutes, then remove it and place it on a wire rack to cool completely before slicing to prevent crumbling.
Creating this loaf results in a moist, soft texture with bursts of sweet raisins and a warm cinnamon flavor throughout. Consider toasting slices lightly and spreading with cream cheese for a delightful twist, or enjoy it fresh as a simple, satisfying treat.
Hearty Multigrain Sandwich Bread
Savor the wholesome goodness of homemade bread with this hearty multigrain sandwich loaf—it’s surprisingly simple to make and yields a tender, flavorful crumb perfect for everyday sandwiches and toast. Let’s walk through each step together to ensure your baking success.
Serving: 1 loaf | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1 ½ cups warm water (110°F)
– 2 ¼ teaspoons active dry yeast
– 1 tablespoon honey
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1 cup whole wheat flour
– 1 cup bread flour
– ½ cup rolled oats
– ¼ cup sunflower seeds
– ¼ cup flax seeds
Instructions
1. In a large mixing bowl, combine 1 ½ cups warm water (110°F), 2 ¼ teaspoons active dry yeast, and 1 tablespoon honey; let sit for 5 minutes until foamy.
2. Add 2 tablespoons olive oil and 1 teaspoon salt to the yeast mixture, stirring gently to incorporate.
3. Gradually mix in 1 cup whole wheat flour, 1 cup bread flour, ½ cup rolled oats, ¼ cup sunflower seeds, and ¼ cup flax seeds until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size.
6. Punch down the dough to release air bubbles, then shape it into a loaf and place it in a greased 9×5-inch loaf pan.
7. Cover the pan with the damp towel again and let the dough rise for 45 minutes until it crests just above the pan rim.
8. Preheat your oven to 375°F while the dough completes its second rise.
9. Bake the loaf at 375°F for 30–35 minutes, until the top is golden brown and the loaf sounds hollow when tapped.
10. Remove the bread from the pan and let it cool completely on a wire rack for at least 1 hour before slicing.
Most notably, this bread boasts a soft, chewy texture with a nutty flavor from the seeds and oats, making it ideal for hearty sandwiches or simply toasted with butter. For a creative twist, slice it thick and use it as a base for avocado toast or a robust grilled cheese.
Soft and Fluffy Potato Bread
Venturing into homemade bread can feel daunting, but this soft and fluffy potato bread is surprisingly forgiving and yields a tender crumb that’s perfect for sandwiches or toast. Let’s walk through each step together, focusing on technique to ensure success even if you’re new to baking.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 35 minutes
Ingredients
– 1 cup mashed russet potato
– 1 ¼ cups whole milk, warmed to 110°F
– ¼ cup granulated sugar
– 2 ¼ teaspoons active dry yeast
– 4 cups all-purpose flour
– 1 teaspoon salt
– ¼ cup unsalted butter, softened
– 1 large egg
– 1 tablespoon olive oil
Instructions
1. In a large bowl, combine the warmed milk, sugar, and yeast, then let it sit for 5 minutes until foamy.
2. Add the mashed potato, flour, salt, butter, and egg to the bowl, stirring until a shaggy dough forms.
3. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic, adding flour as needed to prevent sticking.
4. Place the dough in a greased bowl, coat it with olive oil, cover with a damp towel, and let it rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough to release air, then divide it into two equal portions and shape each into a loaf.
6. Place the loaves into greased 9×5-inch loaf pans, cover with the towel again, and let rise for 45 minutes until puffy.
7. Preheat your oven to 375°F while the dough rises for the second time.
8. Bake the loaves for 30-35 minutes, until the tops are golden brown and sound hollow when tapped.
9. Remove the bread from the pans immediately and let it cool completely on a wire rack before slicing.
Soft and pillowy with a subtle sweetness from the potato, this bread stays moist for days and makes excellent French toast or grilled cheese. Store any leftovers in an airtight container to maintain its fluffy texture.
Quick and Easy Banana Bread
Perfect for using up those overripe bananas on your counter, this quick and easy banana bread is a classic comfort food that comes together with minimal fuss. Let’s walk through the simple steps to create a moist, flavorful loaf that’s ideal for breakfast or a snack.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– 3 medium overripe bananas
– 1/3 cup melted unsalted butter
– 1/2 cup granulated sugar
– 1/4 cup packed light brown sugar
– 1 large egg
– 1 tsp vanilla extract
– 1 1/2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 1/2 tsp ground cinnamon
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, mash the 3 medium overripe bananas with a fork until mostly smooth, leaving a few small lumps for texture.
3. Add the 1/3 cup melted unsalted butter, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 1 large egg, and 1 tsp vanilla extract to the mashed bananas.
4. Whisk the wet ingredients together until fully combined and creamy.
5. In a separate medium bowl, whisk together the 1 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, and 1/2 tsp ground cinnamon.
6. Tip: For a lighter texture, sift the dry ingredients to prevent lumps in the batter.
7. Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until no flour streaks remain to avoid overmixing.
8. Pour the batter into the prepared loaf pan and smooth the top with the spatula.
9. Bake in the preheated oven at 350°F for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
10. Tip: Check for doneness at 55 minutes; if the top browns too quickly, loosely tent it with aluminum foil.
11. Remove the pan from the oven and let the banana bread cool in the pan for 10 minutes.
12. Tip: Cooling in the pan helps the bread set and makes it easier to remove without breaking.
13. Transfer the loaf to a wire rack to cool completely before slicing.
Outcome: This banana bread emerges with a tender, moist crumb and a sweet, banana-forward flavor enhanced by warm cinnamon notes. Serve it warm with a pat of butter for breakfast, or enjoy it as is for a simple, satisfying treat that stores well for days.
Cheesy Jalapeño Cornbread
Delightfully balancing spicy, savory, and sweet flavors, this cheesy jalapeño cornbread is a comforting side dish perfect for chilly evenings or backyard barbecues. Developed with beginners in mind, this recipe walks you through each step to ensure a moist, flavorful result every time.
Serving: 9 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup yellow cornmeal
– 1 cup all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1 cup buttermilk
– 1/2 cup unsalted butter, melted
– 1/4 cup granulated sugar
– 2 large eggs
– 1 cup shredded cheddar cheese
– 2 jalapeños, seeded and finely chopped
Instructions
1. Preheat your oven to 375°F and grease an 8×8-inch baking pan with butter or cooking spray.
2. In a large mixing bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt until fully combined.
3. In a separate medium bowl, whisk 1 cup buttermilk, 1/2 cup melted unsalted butter, 1/4 cup granulated sugar, and 2 large eggs until smooth.
4. Tip: For extra moist cornbread, ensure the melted butter has cooled slightly before mixing to prevent curdling the eggs.
5. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; do not overmix.
6. Fold in 1 cup shredded cheddar cheese and 2 finely chopped jalapeños until evenly distributed throughout the batter.
7. Tip: Wear gloves when handling jalapeños to avoid skin irritation from the oils.
8. Transfer the batter to the prepared baking pan and spread it evenly with the spatula.
9. Bake at 375°F for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
10. Tip: Check for doneness at 20 minutes to prevent overbaking, as ovens can vary.
11. Remove the cornbread from the oven and let it cool in the pan for 10 minutes before slicing.
12. Serve warm or at room temperature.
Rich with melted cheddar and a subtle kick from fresh jalapeños, this cornbread boasts a tender, crumbly texture that pairs beautifully with chili or soups. For a creative twist, try drizzling it with honey or serving it alongside grilled meats for a hearty meal.
Herbed Focaccia with Olive Oil
Warm, fragrant, and surprisingly simple to make, this herbed focaccia is the perfect project for a cozy afternoon. With just a few basic ingredients and some patience, you’ll create a golden, olive oil-rich bread that’s crisp on the outside and wonderfully soft within. Let’s walk through each step together to ensure success.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 3 1/2 cups all-purpose flour
– 1 1/2 cups warm water (110°F)
– 2 1/4 tsp active dry yeast
– 1 tsp granulated sugar
– 1 tsp kosher salt
– 1/4 cup extra virgin olive oil, plus more for drizzling
– 1 tbsp fresh rosemary, chopped
– 1 tbsp fresh thyme leaves
Instructions
1. In a large mixing bowl, combine 1 1/2 cups warm water (110°F), 2 1/4 tsp active dry yeast, and 1 tsp granulated sugar. Let the mixture sit for 5 minutes until it becomes frothy.
2. Add 3 1/2 cups all-purpose flour, 1 tsp kosher salt, and 1/4 cup extra virgin olive oil to the yeast mixture.
3. Stir the ingredients with a wooden spoon until a shaggy dough forms, then knead by hand on a lightly floured surface for 8 minutes until smooth and elastic. Tip: If the dough sticks to your hands, add a tablespoon of flour at a time, but avoid over-flouring to keep the bread tender.
4. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm spot for 1 hour or until doubled in size.
5. Preheat your oven to 425°F and lightly grease a 9×13-inch baking pan with olive oil.
6. Punch down the risen dough to release air bubbles, then transfer it to the prepared pan.
7. Gently press and stretch the dough to fill the pan evenly, using your fingertips to create dimples across the surface.
8. Drizzle 2 tablespoons of olive oil over the dough, then sprinkle 1 tbsp fresh rosemary and 1 tbsp fresh thyme leaves evenly on top. Tip: For deeper flavor, let the herbed dough rest for 10 minutes before baking to allow the oils to infuse.
9. Bake the focaccia in the preheated oven for 20-25 minutes, until the top is golden brown and the edges pull away from the pan. Tip: Check for doneness by tapping the bottom—it should sound hollow when fully baked.
10. Remove the focaccia from the oven and let it cool in the pan for 5 minutes before transferring to a wire rack.
Know that this focaccia emerges with a crisp, golden crust that gives way to a soft, airy interior, infused with the earthy aroma of rosemary and thyme. Serve it warm, torn into pieces and dipped in more olive oil, or use it as a base for sandwiches to add a gourmet touch to any meal.
Cranberry Nut Breakfast Bread
Now, let’s bake a delightful Cranberry Nut Breakfast Bread that’s perfect for cozy mornings. This recipe combines tart cranberries and crunchy nuts in a tender, sweet loaf that’s surprisingly simple to make, even for beginners. Follow these methodical steps to ensure success from mixing to baking.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 cup buttermilk
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 tsp vanilla extract
– 1 cup fresh cranberries
– 1/2 cup chopped walnuts
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan with butter or cooking spray.
2. In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until fully combined.
3. In a separate medium bowl, whisk 1 cup buttermilk, 1/2 cup melted unsalted butter, 2 large eggs, and 1 tsp vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined, being careful not to overmix to keep the bread tender.
5. Fold in 1 cup fresh cranberries and 1/2 cup chopped walnuts until evenly distributed throughout the batter.
6. Transfer the batter to the prepared loaf pan, spreading it evenly with the spatula.
7. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean, checking at 55 minutes to avoid overbaking.
8. Remove the bread from the oven and let it cool in the pan on a wire rack for 10 minutes.
9. Tip: Run a knife around the edges of the pan to loosen the bread before inverting it onto the rack to cool completely, which helps prevent sticking.
10. Once cooled, slice the bread with a serrated knife for clean cuts and serve.
Resulting in a moist, slightly tangy loaf with bursts of tart cranberries and crunchy walnuts, this bread is ideal for breakfast or a snack. Try toasting slices lightly and spreading with cream cheese for an extra indulgent treat, or enjoy it as is with a cup of coffee for a comforting start to your day.
Sun-Dried Tomato and Basil Loaf
Baking a savory loaf at home is easier than you might think, and this sun-dried tomato and basil version delivers big Mediterranean flavors with minimal fuss. Let’s walk through each step together to ensure your loaf turns out perfectly moist and aromatic every time.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 50 minutes
Ingredients
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup sun-dried tomatoes, chopped
– 1/4 cup fresh basil, chopped
– 1 cup milk
– 1/4 cup olive oil
– 2 large eggs
– 1/2 cup grated Parmesan cheese
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan with olive oil or non-stick spray.
2. In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1/4 teaspoon black pepper until fully combined.
3. Add 1/2 cup chopped sun-dried tomatoes and 1/4 cup chopped fresh basil to the dry ingredients, stirring gently to distribute them evenly.
4. In a separate medium bowl, whisk 1 cup milk, 1/4 cup olive oil, and 2 large eggs until smooth and well-blended.
5. Pour the wet ingredients into the dry ingredients, mixing just until no flour streaks remain—overmixing can make the loaf tough.
6. Fold in 1/2 cup grated Parmesan cheese until evenly incorporated into the batter.
7. Transfer the batter to the prepared loaf pan, spreading it evenly with a spatula.
8. Bake at 350°F for 50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
9. Remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10. Slice the loaf with a serrated knife for clean cuts, serving it warm or at room temperature.
Enjoy the tender, moist crumb studded with tangy sun-dried tomatoes and fragrant basil. Each slice offers a savory balance that pairs wonderfully with soups or salads, or try toasting it lightly for a crispy edge that enhances the Parmesan flavor.
Vegan Seeded Sandwich Bread
Let’s bake a wholesome, nutrient-packed loaf that’s perfect for sandwiches, toast, or simply enjoying with a spread. This vegan seeded sandwich bread is surprisingly simple to make, requiring just a handful of pantry staples and a bit of patience for a tender, sliceable result. We’ll walk through each stage methodically, from mixing to cooling, ensuring success even for first-time bakers.
Serving: 1 loaf (about 12 slices) | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 ½ cups warm water (105–110°F)
– 2 ¼ teaspoons active dry yeast
– 1 tablespoon maple syrup
– 3 ½ cups bread flour
– 1 ½ teaspoons salt
– ¼ cup sunflower seeds
– ¼ cup pumpkin seeds
– 2 tablespoons flax seeds
– 2 tablespoons olive oil
Instructions
1. In a large mixing bowl, combine the warm water, active dry yeast, and maple syrup. Let it sit for 5–10 minutes until foamy.
2. Add the bread flour and salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Tip: If the dough sticks, add a tablespoon of flour at a time, but avoid over-flouring to keep the bread tender.
4. In a small bowl, mix the sunflower seeds, pumpkin seeds, and flax seeds. Set aside 2 tablespoons for topping.
5. Flatten the dough into a rectangle, sprinkle the remaining seed mixture evenly over it, then fold and knead for 2–3 minutes to incorporate the seeds throughout.
6. Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1–1 ½ hours until doubled in size.
7. Punch down the dough, shape it into a loaf, and place it in a greased 9×5-inch loaf pan. Tip: For an even rise, gently tuck the ends under to create tension on the surface.
8. Brush the top of the loaf with olive oil and sprinkle the reserved seeds evenly over it. Cover and let rise for 30–45 minutes until it crests the pan.
9. Preheat the oven to 375°F. Bake the loaf for 40–45 minutes until the top is golden brown and the internal temperature reaches 190°F when tested with a thermometer. Tip: If the top browns too quickly, tent it with foil halfway through baking.
10. Remove the bread from the pan and let it cool completely on a wire rack for at least 2 hours before slicing.
Expect a hearty, slightly dense crumb speckled with crunchy seeds, offering a nutty flavor that pairs beautifully with avocado or hummus. Enjoy it toasted with a smear of almond butter for a satisfying breakfast, or use it for sturdy sandwiches that hold up well without sogginess.
Moist Pumpkin Spice Loaf
Just as the crisp autumn air settles in, nothing beats the comforting aroma of a freshly baked pumpkin spice loaf filling your kitchen. This moist, tender loaf is packed with warm spices and pumpkin flavor, making it the perfect treat for cozy mornings or afternoon snacks. Follow these simple steps to create a bakery-worthy loaf at home.
Serving: 10 | Pre Time: 15 minutes | Cooking Time: 65 minutes
Ingredients
– 1 3/4 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 1 1/2 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground cloves
– 1/4 tsp ground ginger
– 1 1/2 cups granulated sugar
– 1/2 cup vegetable oil
– 2 large eggs
– 1 cup canned pumpkin puree
– 1/3 cup water
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan with non-stick spray or butter.
2. In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, and 1/4 tsp ground ginger until well combined.
3. In a large mixing bowl, combine 1 1/2 cups granulated sugar, 1/2 cup vegetable oil, and 2 large eggs, whisking vigorously for 2 minutes until the mixture is smooth and slightly pale.
4. Add 1 cup canned pumpkin puree and 1/3 cup water to the sugar mixture, stirring until fully incorporated with no streaks remaining.
5. Gradually add the dry flour mixture to the wet ingredients, folding gently with a spatula just until combined—overmixing can lead to a tough loaf.
6. Pour the batter into the prepared loaf pan, spreading it evenly with the spatula to ensure it bakes uniformly.
7. Bake at 350°F for 60-65 minutes, or until a toothpick inserted into the center comes out clean with no wet batter clinging to it.
8. Remove the loaf from the oven and let it cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before slicing—this prevents it from crumbling.
9. For best results, wrap the cooled loaf in plastic wrap and let it sit overnight; this allows the flavors to meld and the texture to become even more moist.
Enjoy the rich, spiced aroma as you slice into this tender loaf, revealing a moist crumb that pairs perfectly with a cup of coffee or tea. Each bite offers a balanced blend of pumpkin and warm spices, making it ideal for breakfast or as a dessert topped with cream cheese frosting. For a creative twist, try toasting slices lightly and serving them with a dollop of whipped cream or a drizzle of caramel sauce.
Conclusion
Savor the freedom of baking with these 26 gluten-free bread machine wonders! Whether you’re new to gluten-free living or a seasoned pro, there’s a perfect loaf waiting for you. We’d love to hear which recipes become your favorites—please leave a comment below and share this roundup on Pinterest to spread the joy of homemade, gluten-free bread. Happy baking!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
