Gluten-Free Pumpkin Bread
Indulge in the warm, comforting flavors of fall with this gluten-free pumpkin bread. This recipe combines the rich taste of pumpkin with a blend of spices to create a moist, flavorful loaf that’s perfect for those following a gluten-free diet. Ideal for breakfast, snacks, or as a dessert, this bread is easy to make and customizable with your favorite add-ins, such as chopped nuts or chocolate chips.
Equipment
- Mixing bowls (large and medium)
- Measuring cups and spoons
- Whisk
- Spatula or mixing spoon
- Loaf pan
- Parchment paper or non-stick spray
- Wire cooling rack
- Oven
Ingredients
- 1 ½ cups gluten-free flour blend
- 1 cup pumpkin puree
- ½ cup brown sugar or coconut sugar
- 2 large eggs or flaxseed substitute
- ¼ cup oil coconut or grapeseed
- 1 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- ¼ tsp cloves
- ½ tsp salt
- Optional: ½ cup of nuts or chocolate chips chopped
Instructions
- Preheat Oven: First, set your oven to 350°F (175°C) and prepare a loaf pan with parchment paper or oil.
- Combine Dry Ingredients: In a medium bowl, mix the gluten-free flour, baking powder, baking soda, salt, and spices.
- Mix Wet Ingredients: Meanwhile, in a separate bowl, whisk together the pumpkin puree, sugar, eggs, and oil until smooth.
- Mix: Slowly incorporate the dry ingredients into the wet mixture, stirring gently until just blended. As a rule of thumb, avoid over-mixing, as this can make the bread dense.
- Add Extras (Optional): If desired, fold in nuts or chocolate chips for added flavor and texture.
- Bake: Transfer the batter into the loaf pan you've prepared. Next, bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes, then move it to a wire rack to cool fully before slicing.
Notes
- Storage Tip: Wrap the cooled loaf in plastic wrap or store it in an airtight container at room temperature for up to 3 days to maintain freshness. To store for an extended period, slice the bread and freeze it for up to 2 months.
- Moisture Tip: If you prefer extra moist bread, add an additional tablespoon of pumpkin puree or a touch more oil.
- Vegan Option: Substitute the eggs with flaxseed meal mixed with water to create a vegan-friendly version of this bread.
- Add-Ins: Feel free to customize your bread by folding in chopped nuts or chocolate chips for added texture and flavor.