Gluten-Free Pumpkin Bread
A moist and flavorful gluten-free pumpkin bread made with warm spices and a tender crumb. Perfect for fall or any time you crave a delicious, allergy-friendly treat.
- 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 (ensure it contains xanthan gum)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons 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
1/2 cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup unsweetened almond milk
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
Add the dry ingredients to the wet ingredients and stir gently until just combined.
Pour in the almond milk and fold it in until the batter is smooth and uniform.
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.
Remove the bread from the oven and let it cool in the pan for 15 minutes.
Transfer the bread to a wire rack to cool completely before slicing.