Description
Indulge in the rich, autumnal flavors of this Gluten Free Pumpkin Bread. Perfectly moist and infused with warm spices, this easy-to-make recipe is a must-try for your fall baking repertoire.
Ingredients
– 1 1/2 cups gluten-free all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 3 large eggs
– 1 cup granulated sugar
– 1 cup pumpkin puree
– 1/2 cup vegetable oil
– 1 teaspoon vanilla extract
Instructions
1. 1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with non-stick cooking spray or butter.
2. 2. In a medium bowl, whisk together the gluten-free flour, baking soda, salt, cinnamon, ginger, and nutmeg.
3. 3. In a large bowl, beat the eggs and sugar together until light and fluffy, about 2-3 minutes.
4. 4. Add the pumpkin puree, vegetable oil, and vanilla extract to the egg mixture and mix until well combined.
5. 5. Gradually fold the dry ingredients into the wet ingredients, mixing just until no dry pockets remain.
6. 6. Pour the batter into the prepared loaf pan and smooth the top.
7. 7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. 8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
For a more decadent treat, top the cooled bread with a cream cheese frosting. You can also add chopped pecans or walnuts to the batter for extra texture and flavor.
- Prep Time: 10
- Cook Time: 55
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American