Yields: 1 loaf
Prep Time: 10-15 minutes
Bake Time: 50-60 minutes
Ingredients
Dry Ingredients
- 2 cups gluten-free 1:1 baking flour (make sure it contains xanthan gum or another binder)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ½ teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- ½ cup vegetable or canola oil
- 1 (15 ounce) can pumpkin puree (make sure this is pure pumpkin puree, not pumpkin pie filling)
- 2 large eggs
- 1 teaspoon vanilla extract
Optional Add-Ins:
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chips
- ½ cup raisins
Equipment
- Two mixing bowls (medium and large)
- Whisk
- Spatula
- 9×5 inch loaf pan
- Cooking spray
Instructions
1. Prep: Preheat your oven to 350 degrees F (175 degrees C). Grease and flour your loaf pan (use a gluten-free flour).
2. Mix dry ingredients: In a medium bowl, whisk together gluten-free flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
3. Mix wet ingredients: In a large bowl, beat together sugar, oil, pumpkin puree, eggs, and vanilla extract until well combined.
4. Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined (don’t overmix).
5. Add-ins: If using, gently fold in your choice of nuts, chocolate chips, or raisins.
6. Bake: Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. Cool and enjoy: Let the bread cool in the pan for about 10-15 minutes before transferring to a wire rack to cool completely. Slice and enjoy!
Tips
Room Temperature: Ingredients blend best when they are at room temperature, especially the eggs.
Don’t Overmix: Overmixing the batter once you combine the wet and dry ingredients can make the bread tough.
Test for Doneness: Every oven is slightly different. It’s best to start checking for doneness around the 50-minute mark.
Storage: Store leftover pumpkin bread in an airtight container at room temperature for 2-3 days, or in the fridge for up to a week.
