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Gluten Free Pumpkin Bread

Enjoy a slice of this comforting Gluten Free Pumpkin Bread, perfect for cool fall days and gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree (canned or fresh cooked) Provides moisture and flavor.
  • 3 large eggs Bind the ingredients together.
  • 1 cup granulated sugar Adds sweetness.
  • 1/2 cup vegetable oil Keeps the bread moist.
  • 1 teaspoon vanilla extract Enhances flavor.
Dry Ingredients
  • 1 1/2 cups gluten-free all-purpose flour Base for the bread.
  • 1 teaspoon baking powder Helps the bread rise.
  • 1 teaspoon baking soda Leavening agent.
  • 1/2 teaspoon salt Enhances flavor.
  • 1 teaspoon cinnamon Classic spice for flavor.
  • 1/2 teaspoon nutmeg (optional) Adds depth of flavor.
  • 1/2 teaspoon ginger (optional) Warm spice to add.
Add-Ins
  • 1/2 cup chopped walnuts or pecans For added crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. In a large mixing bowl, combine the pumpkin puree, eggs, sugar, vegetable oil, and vanilla extract. Whisk until smooth.
  3. In another bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Be careful not to overmix.
  5. Fold in the nuts if you’re using them.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  2. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted in the center comes out clean.
  3. Once baked, let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Store in an airtight container. For variations, consider adding chocolate chips, changing spices, or creating mini loaves.