Description
A moist and aromatic gluten-free pumpkin bread featuring warm autumn spices and a tender crumb. Perfect for breakfast or a seasonal snack.
Ingredients
Scale
- 2 cups gluten-free 1-to-1 flour blend
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 3/4 cup brown sugar, packed
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- Whisk together gluten-free flour, baking soda, salt, cinnamon, and nutmeg in a bowl.
- In a separate larger bowl, beat eggs and brown sugar until smooth.
- Stir the pumpkin puree and vegetable oil into the egg mixture until well combined.
- Fold the dry ingredients into the wet ingredients using a spatula until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then move to a wire rack to cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American