Description
Indulge in the rich, moist, and spice-infused goodness of this homemade Gluten Free Pumpkin Bread. With its comforting autumnal flavors and easy-to-make recipe, it’s the perfect treat to bake up for cozy gatherings or as a nourishing snack.
Ingredients
– 1 15oz can pumpkin puree
– 3 large eggs
– 1/2 cup vegetable oil
– 1 cup brown sugar
– 2 cups gluten-free all-purpose flour
– 1 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground cloves
– 1/4 tsp salt
Instructions
1. 1. Preheat oven to 350°F. Grease a 9×5 inch loaf pan with nonstick cooking spray.
2. 2. In a large bowl, whisk together the pumpkin puree, eggs, vegetable oil, and brown sugar until well combined.
3. 3. In a separate bowl, whisk together the gluten-free flour, baking soda, cinnamon, nutmeg, cloves, and salt.
4. 4. Gradually fold the dry ingredients into the wet ingredients, mixing just until combined (do not overmix).
5. 5. Pour the batter into the prepared loaf pan and smooth the top.
6. 6. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
7. 7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For extra moisture and flavor, you can add 1/2 cup chopped pecans or walnuts to the batter. The bread can be stored at room temperature for up to 4 days or frozen for up to 3 months.
- Prep Time: 10
- Cook Time: 55
- Category: Breads & Beverages
- Method: Baking
- Cuisine: American