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Gluten Free Pumpkin Bread

A comforting gluten-free pumpkin bread that combines the flavors of pumpkin puree and fragrant spices, perfect for any autumn gathering.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups gluten-free all-purpose flour Use blends that include xanthan gum.
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt Enhances sweetness.
  • 2 tsp pumpkin spice Or mix 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/2 tsp ginger.
Wet Ingredients
  • 1 cup canned pumpkin puree Not pumpkin pie filling.
  • 3/4 cup granulated sugar Can substitute with coconut sugar.
  • 1/2 cup vegetable oil Can substitute with melted coconut oil.
  • 3 large eggs For perfect structure.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. In a bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and pumpkin spice.
  3. In a separate bowl, blend the sugar and oil, then add the pumpkin puree and eggs. Mix well until smooth.
  4. Gradually add the dry ingredients to the pumpkin mixture, stirring until combined. Be careful not to overmix.
  5. Pour the batter into the prepared loaf pan and smooth out the top.
Baking
  1. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Notes

Feel free to customize the recipe by adding chocolate chips or nuts. Store in an airtight container for up to 3 days or freeze for up to 3 months.