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Gluten Free Pumpkin Bread

Gluten Free Pumpkin Bread Recipe

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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups 1:1 gluten free baking flour
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup pumpkin puree
  • 1/2 cup neutral oil
  • 2 large eggs
  • 1 tsp vanilla extract

Method
 

  1. Preheat the oven to 350°F. Whisk the flour, pumpkin pie spice, baking soda, and salt in a large bowl.
  2. Add both sugars, oil, pumpkin, eggs, and vanilla to the bowl. Stir with a spatula until no dry flour remains.
  3. Fold the batter gently until uniform, scraping the sides.
  4. Scrape the batter into a greased and parchment-lined 9x5-inch loaf pan. Bake for 60–70 minutes, until a tester comes out with moist crumbs.
  5. Cool in the pan 10 minutes, then lift out and cool completely on a rack. Slice and serve warm or at room temperature.

Notes

The total time does not include cooling, which takes about an hour. If you cut the loaf while it is still hot, the slices will be gummy. Let it cool fully for clean slices, or serve it warm and slightly crumbly, which is how I like it.