Gluten-Free Pumpkin Bread
A moist and flavorful gluten-free pumpkin bread, packed with warm spices and the perfect balance of sweetness. Ideal for breakfast, snacks, or a cozy fall treat.
Equipment
- Mixing Bowls
- Whisk
- Loaf Pan
- Oven
- Cooling Rack
Ingredients
Dry Ingredients
- 1 3/4 cups gluten-free all-purpose flour with xanthan gum
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
Wet Ingredients
- 1 cup pumpkin puree not pumpkin pie filling
- 2 large eggs room temperature
- 1/2 cup vegetable oil or melted coconut oil
- 3/4 cup brown sugar packed
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
- In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, whisk together pumpkin puree, eggs, oil, brown sugar, and vanilla extract until well combined.
- Gradually add dry ingredients to wet ingredients, stirring gently until just combined. Do not overmix.
- Pour batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For added texture, mix in chocolate chips, nuts, or dried cranberries. Store at room temperature for 2 days or refrigerate for up to a week. Bread freezes well for up to 3 months.