Description
This Gluten Free Pumpkin Bread is a moist and flavorful loaf that’s perfect for fall or any time of the year. Easy to prepare and full of warm spices, it’s a delicious way to enjoy pumpkin.
Ingredients
Scale
- 1 cup pumpkin puree
- 3 large eggs
- ⅔ cup white sugar
- ⅔ cup light brown sugar
- ½ cup melted butter or coconut oil
- 2 teaspoons vanilla extract
- 1 ½ cups gluten free all purpose baking flour
- 3 teaspoon cinnamon
- 1 teaspoon ginger
- ¾ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a mixing bowl, combine the pumpkin puree, eggs, white sugar, brown sugar, melted butter or coconut oil, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the gluten free flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For added flavor, consider folding in chocolate chips or nuts. Store leftovers wrapped at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Bread, Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260 kcal
- Sugar: 25 g
- Sodium: 220 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 75 mg
Keywords: Gluten Free Pumpkin Bread, pumpkin bread, gluten free baking, fall recipes