Gluten-Free Pumpkin Bread
A moist and flavorful gluten-free pumpkin bread that’s perfect for fall or any time you crave a cozy treat. Made with warm spices and a tender crumb, this bread is easy to make and naturally gluten-free.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8
Ingredients
1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum included)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup canned pumpkin puree
3/4 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
1/2 cup vegetable oil
1/4 cup unsweetened applesauce
1 teaspoon pure vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang for easy removal.
In a medium bowl, whisk together the gluten-free flour blend, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
In a large bowl, whisk the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, applesauce, and vanilla extract until smooth and fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Remove the bread from the oven and let it cool in the pan for 15 minutes.
Using the parchment paper overhang, lift the bread out of the pan and transfer it to a wire rack to cool completely before slicing.