The Ultimate Gluten-Free Pumpkin Bread
A delightful gluten-free pumpkin bread recipe bursting with autumn spices, perfect for cozy gatherings or a warm treat.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 1 loaf (about 10 slices) 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 1 ½ cups gluten-free all-purpose flour
- 1 cup canned pumpkin puree
- ½ cup sugar
- ¼ cup vegetable oil
- 2 large eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- ½ tsp salt
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9×5-inch loaf pan by greasing it lightly or lining it with parchment paper.
- Mix the canned pumpkin puree, sugar, vegetable oil, and eggs in a large mixing bowl until smooth.
- Combine the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a separate bowl.
- Blend the dry ingredients into the wet mixture, folding gently until just combined.
- Pour the batter into your prepared loaf pan and smooth the top.
- Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Experiment with mix-ins like chocolate chips, nuts, or dried fruit for added flavor and texture. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: pumpkin bread, gluten-free, fall recipes, baking, cozy treats