Gluten-Free Pumpkin Bread
This moist and flavorful gluten-free pumpkin bread is perfect for fall, featuring warm spices and a rich pumpkin flavor.
Ingredients
- 1 cup pumpkin puree
- 3 large eggs
- 2/3 cup white sugar
- 2/3 cup light brown sugar
- 1/2 cup melted butter or coconut oil
- 2 teaspoons vanilla extract
- 1 1/2 cups gluten-free all-purpose baking flour
- 3 teaspoons cinnamon
- 1 teaspoon ginger
- 3/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
- In a large mixing bowl, combine pumpkin puree, eggs, white sugar, brown sugar, melted butter or coconut oil, and vanilla extract. Whisk until smooth.
- In a separate bowl, mix gluten-free flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, whisking gently until just combined. Do not over-mix.
- If desired, fold in chocolate chips or nuts.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely before slicing.
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Notes
Serve your gluten-free pumpkin bread warm or at room temperature, and enjoy!