Description
This moist and deeply comforting gluten-free pumpkin bread is a seasonal staple that perfectly balances the natural sweetness of pumpkin with aromatic warming spices. Specifically engineered to avoid the dry, crumbly texture often associated with wheat-free baking, this loaf stays soft for days. It is an ideal, safe treat for those with celiac disease or gluten sensitivities, offering a rich flavor profile that everyone at the table will enjoy.
Ingredients
1 can (15 oz) pumpkin puree
2 cups gluten-free flour blend with xanthan gum
3 large eggs, room temperature
1.5 cups granulated white or light brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Grease a 9×5-inch loaf pan with non-stick spray or coconut oil.
Whisk the eggs and sugar in a large bowl until the mixture looks pale and smooth.
Add the pumpkin puree to the wet mixture and stir until fully incorporated.
Sift the gluten-free flour, baking soda, and cinnamon into the wet ingredients.
Stir the batter until no dry clumps remain, being careful not to overmix.
Pour the thick batter into your prepared loaf pan.
Bake until cooked through and a toothpick inserted into the center comes out clean.
Cool the loaf in the pan for ten minutes before transferring to a wire rack to cool completely.
Notes
Ensure you use plain pumpkin puree and not pumpkin pie filling, as the latter contains pre-added sweeteners and spices. For the best texture, use a high-quality gluten-free flour blend that specifically includes xanthan gum. If your blend does not contain xanthan gum, add 1 teaspoon to the recipe to help with binding.
- Prep Time: 15
- Cook Time: 60
- Category: Trending
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 28g
- Sodium: 180mg
- Fat: 2g
- Saturated Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg
