Gluten-Free Pumpkin Bread
A moist and flavorful gluten-free pumpkin bread that's perfect for any season, loaded with warm spices and great for breakfast, snacks, or dessert.
Ingredients
Dry Ingredients
- 1 cup canned pumpkin Make sure it’s not pumpkin pie filling.
- 1 teaspoon baking soda
- 1/2 teaspoon gluten-free baking powder
- 1/4 teaspoon salt
- 1 1/2 cups gluten-free all-purpose flour Contains xanthan gum.
- 1/4 teaspoon xanthan gum
- 1 teaspoon cinnamon
- 1 tablespoon pumpkin pie spice
Wet Ingredients
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons pure vanilla extract
- 3 large eggs
- 1/3 cup vegetable oil
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare a 9 x 5 loaf pan by greasing it with gluten-free cooking spray.
- In a large mixing bowl, combine the canned pumpkin, baking soda, gluten-free baking powder, and salt. Mix until fully blended.
- Add the granulated sugar, brown sugar, and vanilla extract. Stir until smooth and well combined.
- Add the eggs one at a time, then drizzle in the vegetable oil. Mix until integrated into a smooth batter.
- Add the gluten-free all-purpose flour, xanthan gum, pumpkin pie spice, and cinnamon. Mix until just combined; avoid overmixing.
Baking
- Spoon the batter into the greased loaf pan, ensuring it's evenly distributed.
- Bake for about 50 to 60 minutes, checking for doneness with a toothpick; it should come out clean.
Cooling
- Allow the bread to cool for 5 to 10 minutes in the pan. Carefully remove the loaf and cool on a wire rack.
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Notes
For serving, enjoy plain, with butter, cream cheese spread, toasted, or as a sandwich. This bread stays fresh in an airtight container for 3 to 4 days at room temperature, up to a week in the fridge, or can be frozen for up to 3 months.