Gluten Free Pumpkin Bread
Discover the perfect gluten free pumpkin bread recipe that’s moist, flavorful, and easy to make, with vegan and dairy-free options included!
Ingredients
Dry Ingredients
- 1 ½ cups Gluten-free flour
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- ¼ teaspoon Cloves
Wet Ingredients
- 1 cup Pumpkin puree
- ½ cup Granulated sugar
- ½ cup Brown sugar
- ½ cup Oil coconut or vegetable
- 2 large Eggs or flax eggs
- 1 teaspoon Vanilla extract
- ¼ cup Milk dairy or plant-based
Instructions
Preheat oven and prepare pan
- Preheat your oven to 350°F (175°C). Grease a standard loaf pan (9x5 inches) with non-stick spray or line it with parchment paper for easy removal.
Mix the Dry Ingredients
- In a large bowl, combine 1 ½ cups of gluten-free flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, and the spices (1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves).
- Tip: Sifting the flour and spices together will ensure a smoother, lump-free batter.
Prepare the Wet Ingredients
- In a separate bowl, whisk together 1 cup of pumpkin puree, ½ cup of granulated sugar, ½ cup of brown sugar, ½ cup of oil (coconut or vegetable), 2 large eggs (or 2 flax eggs for a vegan version), 1 teaspoon of vanilla extract, and ¼ cup of milk (dairy or plant-based).
- Tip: Make sure all wet ingredients are at room temperature for an even texture.
Combine the Wet and Dry Ingredients
- Gently fold dry ingredients into a wet mixture. Do not overmix. Overmixing can lead to a dense loaf. Fold in any optional add-ins, like chocolate chips or nuts, at this stage.
Bake and Cool
- Pour the mixture 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.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
