Description
This Gluten-Free Pumpkin Loaf is a delicious fall treat perfect for breakfast or as a snack. It’s moist, flavorful, and easy to make.
Ingredients
Dry Ingredients:
- 1 1/2 cups 1:1 gluten-free flour
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 tsp salt
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp cinnamon
- 3/4 tbsp pumpkin spice
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
Wet Ingredients:
- 1/4 cup vegetable oil
- 3 eggs (room temperature)
- 1 can pumpkin puree
- 1/2 tbsp vanilla bean paste
Instructions
- Prep: Preheat the oven to 350 degrees. Line a 9×5 loaf pan with parchment paper or grease with coconut oil.
- Whisk the Pumpkin: Lightly whisk pumpkin puree, baking soda, baking powder, and salt.
- Add Sugar and Vanilla: Mix in granulated sugar, brown sugar, and vanilla bean paste.
- Add Oil and Eggs: Whisk in vegetable oil and eggs until just combined.
- Mix the Dry Ingredients: Whisk gluten-free flour, cinnamon, nutmeg, cloves, and pumpkin pie spice in a bowl.
- Mix the Batter: Beat dry ingredients into wet ingredients on medium speed for about 30 seconds. Scrape down sides of the bowl and mix again until just combined.
- Bake: Pour batter into the prepared loaf pan. Bake for 55 to 65 minutes until a toothpick inserted into the center comes out clean.
- Cool: Cool loaf in the pan for 20 to 30 minutes on a wire rack. Turn the bread out onto the rack and slice to serve warm or let it cool completely before slicing.
Notes
- This loaf freezes well, so you can make an extra to enjoy later.
- For added texture and flavor, you can fold in some chopped nuts or chocolate chips into the batter.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 25g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
