Gluten-Free Pumpkin Bread
This gluten-free pumpkin bread is moist, flavorful, and packed with warm spices. Perfect for breakfast, snacks, or dessert!
Equipment
- Mixing bowl
- Whisk
- Loaf Pan
- Oven
Ingredients
Dry Ingredients
- 1 3/4 cups gluten-free all-purpose flour with xanthan gum
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp pumpkin spice or homemade blend of cinnamon, nutmeg, ginger, and cloves
Wet Ingredients
- 1 cup Libby’s 100% pure pumpkin or homemade pumpkin puree
- 2 eggs room temperature
- 1/2 cup coconut oil melted (or vegetable oil)
- 3/4 cup brown sugar or coconut sugar
- 1 tsp vanilla extract
- 1/4 cup milk dairy or non-dairy alternative
Instructions
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, whisk together gluten-free flour, baking soda, baking powder, salt, and pumpkin spice.
- In a separate bowl, whisk together pumpkin puree, eggs, melted coconut oil, brown sugar, vanilla extract, and milk.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Pour the batter into the greased loaf pan and smooth the top.
- Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
- Allow the pumpkin bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For extra texture, add 1/2 cup of chopped walnuts or chocolate chips to the batter before baking. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for a week.