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:
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1 ⅓ cups (200g) gluten-free measure-for-measure flour
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1 1/4 cups (250g) granulated sugar
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1 teaspoon baking soda
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1/4 teaspoon baking powder
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1 teaspoon salt
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2 teaspoons ground cinnamon
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1/2 teaspoon ground nutmeg
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1/2 teaspoon ground ginger
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1/4 teaspoon ground cloves
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1/4 teaspoon allspice
Wet Ingredients:
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1 cup (230g) pumpkin puree
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2 large eggs
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1/3 cup (82g) almond milk (or any milk of choice)
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1/2 cup (98g) neutral oil (like grapeseed)
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1 teaspoon vanilla extract
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1 teaspoon lemon juice
Instructions
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Preheat your oven to 350°F (175°C).
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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).
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In another bowl, combine the wet ingredients: pumpkin puree, eggs, almond milk, oil, vanilla extract, and lemon juice. Mix well until smooth.
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Gradually mix the wet ingredients into the dry mixture, stirring until just combined (do not overmix).
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Pour the batter into a greased loaf pan and smooth the top.
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Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
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Let cool before serving.
Notes
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For a sweeter variation, consider adding chocolate chips or nuts such as walnuts or pecans.
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Feel free to experiment with different spices for extra warmth, such as additional nutmeg or ginger.
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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