The ULTIMATE Gluten-Free Pumpkin Bread!
Moist and flavorful gluten-free pumpkin bread made with real canned pumpkin and a blend of sugars for perfect sweetness.
Ingredients
- 1 cup canned pumpkin (not pumpkin pie filling)
- 1 tsp baking soda
- ½ tsp gluten-free baking powder
- ¼ tsp salt
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 tsp pure vanilla extract
- 3 large eggs
- ⅓ cup vegetable oil
- 1 ½ cups gluten-free all-purpose flour
Instructions
- Preheat oven to 350°F (177°C) and spray a 9x5 loaf pan with gluten-free cooking spray.
- In a large bowl add pumpkin, baking soda, baking powder, and salt and mix to combine.
- Add in the sugar, brown sugar, pure vanilla extract and mix until fully combined and smooth.
- Add the eggs and the vegetable oil to the batter and mix until smooth.
- Add in the gluten-free flour and mix until fully combined and smooth. The batter will be thick.
- Spoon the batter into the greased loaf pan. Bake for 50-60 minutes, or until a toothpick comes out clean. Allow to cool before slicing and enjoy!
Notes
- Ensure you use pure pumpkin puree, not pumpkin pie filling.
- Don't overmix the batter once the flour is added to keep the bread tender.
- For a richer flavor, add 1 tsp of pumpkin pie spice along with the flour. Allergens: Eggs, Milk, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overmix the batter once the flour is added to keep the bread tender.
- For a richer flavor, add 1 tsp of pumpkin pie spice along with the flour. Allergens: Eggs, Milk, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.