Description
A delicious, moist, and aromatic gluten-free pumpkin bread that captures the essence of autumn. Perfect for family gatherings, brunches, or simply enjoying with a warm cup of coffee. It’s versatile and can be customized with nuts, chocolate chips, or additional spices.
Ingredients
Dry Ingredients:
1 ⅓ cups (200g) gluten-free measure-for-measure flour
1 1/4 cups (250g) granulated sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon allspice
Wet Ingredients:
1 cup (230g) pumpkin puree
2 large eggs
1/3 cup (82g) almond milk (or any milk of choice)
1/2 cup (98g) neutral oil (like grapeseed)
1 teaspoon vanilla extract
1 teaspoon lemon juice
Instructions
Preheat your oven to 350°F (175°C).
In a large bowl, whisk together the dry ingredients: gluten-free flour, granulated sugar, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, ginger, cloves, and allspice).
In another bowl, combine the wet ingredients: pumpkin puree, eggs, almond milk, oil, vanilla extract, and lemon juice. Mix well until smooth.
Gradually mix the wet ingredients into the dry mixture, stirring until just combined (do not overmix).
Pour the batter into a greased loaf pan and smooth the top.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Let cool before serving.
Notes
For a sweeter variation, consider adding chocolate chips or nuts such as walnuts or pecans.
Feel free to experiment with different spices for extra warmth, such as additional nutmeg or ginger.
This bread can be stored at room temperature for 3-5 days or refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal
- Sugar: 18 g
- Sodium: 160 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 35 mg
Keywords: gluten-free pumpkin bread, autumn, fall recipe, pumpkin loaf, gluten-free baking, healthy dessert, seasonal treat