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Gluten-Free Pumpkin Bread

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A delightful and comforting loaf of gluten-free pumpkin bread infused with warm spices, perfect for autumn gatherings and cozy breakfasts.

Ingredients

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  • 1 3/4 cups gluten-free all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 cup canned pumpkin puree
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. In a bowl, whisk together gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In another bowl, mix the pumpkin puree, sugar, brown sugar, oil, eggs, and vanilla until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  5. Pour the batter into the prepared loaf pan.
  6. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.

Nutrition

Find it online: https://www.glutenfreez.com/gluten-free-pumpkin-bread/