Gluten Free Pumpkin Bread
Moist, tender gluten free pumpkin bread made with real pumpkin puree and warm fall spices. This simple, one-bowl loaf is soft, richly spiced, and completely wheat-free, perfect for breakfast, snacking, or dessert all season long.
Ingredients
- 1 3/4 cups gluten free all-purpose flour blend with xanthan gum
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1 1/2 cups pumpkin puree
- 2 large eggs
- 1/2 cup melted coconut oil or butter
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F and grease a 9x5-inch loaf pan, or line it with parchment paper.
- In a large bowl, whisk together the gluten free flour blend, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, whisk the pumpkin puree, eggs, melted coconut oil, brown sugar, granulated sugar, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing.
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