Description
A moist and flavorful gluten-free pumpkin bread, perfect for fall or any time you crave a deliciously spiced treat. Made with a blend of gluten-free flours and warm spices, this bread is easy to make and sure to please everyone.
Ingredients
1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum included)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup canned pumpkin puree (not pumpkin pie filling)
3/4 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
1/2 cup vegetable oil
1/4 cup unsweetened almond milk
1 teaspoon pure vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
In a medium bowl, whisk together the gluten-free all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
In a large bowl, beat the eggs with the granulated sugar and brown sugar until smooth and slightly fluffy.
Add the vegetable oil, pumpkin puree, almond milk, and vanilla extract to the egg mixture. Stir until fully combined.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the bread from the oven and let it cool in the pan for 15 minutes.
Using the parchment paper overhang, lift the bread out of the pan and transfer it to a wire rack to cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes