Description
This is the best gluten free pumpkin bread you’ll ever bake! It’s wonderfully moist, perfectly spiced, and has a tender, bakery-style crumb that is simply irresistible. This is one of those essential Gluten Free Fall Desserts that you will make again and again.
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) milk (I use almond milk)
1/2 cup (98g) neutral oil of choice (I use grapeseed)
1 teaspoon vanilla
1 teaspoon lemon juice
Instructions
1. Preheat the oven to 350F. Lightly grease a 9×5 loaf pan with cooking spray.
2. In a large bowl, whisk together all the dry ingredients: gluten-free flour, sugar, baking soda, baking powder, salt, and all spices.
3. In a separate medium bowl, whisk together all the wet ingredients: pumpkin puree, eggs, milk, oil, vanilla, and lemon juice until smooth.
4. Pour the wet ingredients into the dry ingredients. Mix with a rubber spatula just until no dry streaks remain. Do not overmix.
5. Smooth the batter into the prepared pan. (Optional tip: Run a knife about 1-inch deep lengthwise through the center of the batter to help it rise evenly).
6. Bake for 40 minutes. Then, loosely tent the pan with tin foil to prevent over-browning.
7. Continue baking for another 20-25 minutes, until a toothpick inserted into the center of the loaf comes out clean.
8. Let the bread cool for 10 minutes in the pan before turning out onto a wire rack to cool completely. For best results, let cool for at least 30 minutes before slicing. Enjoy!
Notes
Flour Choice: Be sure to use a high-quality gluten-free measure-for-measure flour blend for this recipe. A flour that contains xanthan gum is essential for the structure.
Pure Pumpkin: Make sure you use 100% plain canned pumpkin puree, not pumpkin pie filling. Pie filling is pre-sweetened and spiced and will not work.
Oil for Moisture: I prefer to use oil instead of butter in this gluten-free pumpkin bread. It coats the flour more evenly and results in a consistently moist, tender crumb.
Optional Add-in: Feel free to add up to 1 cup of chocolate chips to the batter before baking!
- Prep Time: 15
- Cook Time: 65
- Category: Dessert, Bread, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg