Gluten-Free Pumpkin Bread
A moist, flavorful gluten-free pumpkin bread made with warm spices, pumpkin puree, and a perfectly balanced gluten-free flour blend.
Equipment
- 9×5-inch Loaf Pan
- Mixing Bowls
Ingredients
Dry Ingredients
- 1 3/4 cups gluten-free flour blend with xanthan gum
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 tsp salt
Wet Ingredients
- 1 cup pumpkin puree not pumpkin pie filling
- 2 eggs
- 1/2 cup vegetable oil
- 2/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a bowl, whisk together gluten-free flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
- In another bowl, mix pumpkin puree, eggs, oil, brown sugar, granulated sugar, and vanilla extract until smooth.
- Gradually add dry ingredients to the wet mixture and stir until just combined.
- Pour batter into the prepared loaf pan and smooth the top.
- 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, then transfer to a wire rack to cool completely before slicing.
Notes
For extra texture, mix in chocolate chips or nuts before baking. Store in an airtight container at room temperature for up to 3 days.