Imagine the aroma of warm spices wafting through your kitchen as you bake a loaf of gluten-free pumpkin bread.
This delightful dessert is incredibly easy to make, offering a cozy embrace with each slice.
The transformation from simple ingredients to a golden-brown loaf is nothing short of magical.
As the cinnamon, nutmeg, and cloves meld together, they create a symphony of flavors.
Let’s bring this comforting treat to life and enjoy its rich taste together.
Kitchen Tools Required
- 1 loaf pan
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 whisk
- 1 spatula
- 1 measuring cup
- 1 set of measuring spoons
Ingredients
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten-free all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Cook & Prep Time
To efficiently manage your time while preparing and baking Gluten Free Pumpkin Bread, follow this timeline:
- Preparation Time (15 minutes):
- 0:00 – 2:00: Gather all your equipment and ingredients.
- 2:00 – 5:00: Preheat the oven to 350°F (175°C) and grease the loaf pan.
- 5:00 – 10:00: In the large mixing bowl, whisk together the pumpkin puree, eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth.
- 10:00 – 13:00: In the medium mixing bowl, combine the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- 13:00 – 15:00: Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Cook Time (50 minutes):
- 15:00 – 65:00: Pour the batter into the prepared loaf pan, smoothing the top with a spatula, and place it in the oven to bake.
- While Baking: Clean up the workspace and equipment used during preparation.
- Resting Time (15 minutes):
- 65:00 – 75:00: After baking, allow the bread to cool in the pan for 10 minutes.
- 75:00 – 80:00: Transfer the bread to a wire rack and let it rest for an additional 15 minutes.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 350°F (175°C) and grease a loaf pan.
In a large mixing bowl, whisk together the pumpkin puree, eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth.
In a medium mixing bowl, combine the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.
Let it rest on the wire rack for an additional 15 minutes before slicing and serving.
Serving Tips
- Whipped Cream: Top slices with a dollop of whipped cream for a creamy contrast to the spiced bread.
- Maple Syrup Drizzle: Add a touch of sweetness with a light drizzle of maple syrup over each slice.
- Fresh Berries: Serve with a side of fresh berries to add a burst of color and a hint of tartness.
- Nut Butter Spread: Spread some almond or peanut butter on top for extra richness and protein.
- Vanilla Ice Cream: Pair with a scoop of vanilla ice cream for a delightful dessert experience.
Storage
To store gluten-free pumpkin bread, place it in an airtight container at room temperature for up to three days.
For longer storage, freeze slices individually wrapped in plastic wrap.
Freezing
To freeze gluten-free pumpkin bread, wrap it tightly in plastic wrap.
Place it in a freezer-safe bag.
Label with the date.
Freeze for up to three months.
Reheating
To reheat gluten-free pumpkin bread, wrap slices in aluminum foil and warm in a preheated 300°F oven for 10-15 minutes.
This preserves moisture and maintains texture.
Final Thoughts
This gluten-free pumpkin bread is a delicious and comforting treat that’s perfect for any occasion.
The combination of warm spices like cinnamon, nutmeg, ginger, and cloves gives the bread a delightful aroma and flavor.
It’s an ideal dessert for those who are gluten intolerant or simply looking for a tasty gluten-free option.
Enjoy it as a sweet snack or serve it as a dessert at your next gathering.
Remember to store it in an airtight container to keep it fresh for several days.
Frequently Asked Questions
Can I Substitute the Vegetable Oil With a Different Type of Oil?
You can substitute vegetable oil with equal parts coconut or olive oil. Both options maintain moisture and flavor. Confirm the coconut oil is melted before mixing. This simple switch keeps your recipe deliciously intact.
Is This Pumpkin Bread Suitable for Vegans?
No, it’s not suitable for vegans as it contains eggs. Substitute eggs with flax eggs by mixing 2 tablespoons flaxseed meal with 5 tablespoons water. Let it sit for 5 minutes. Use this mix in the recipe.
What Brand of Gluten-Free Flour Works Best for This Recipe?
You could use Bob’s Red Mill or King Arthur gluten-free all-purpose flour for best results. Make certain it’s a 1:1 substitute with xanthan gum included. If not, add 1/2 teaspoon of xanthan gum for proper texture.
How Can I Make This Bread Dairy-Free?
Substitute vegetable oil with an equal amount of melted coconut oil or a dairy-free butter alternative. Confirm your gluten-free flour is dairy-free as well. Follow the recipe steps without changing other ingredients for a delicious loaf.
Can I Use Fresh Pumpkin Puree Instead of Canned?
Yes, you can use fresh pumpkin puree. Replace canned with equal amounts of homemade puree. Make certain it’s well-drained to avoid excess moisture. Follow the same steps, checking the bread’s texture as you mix. Enjoy!
Gluten Free Pumpkin Bread
Equipment
- 1 Loaf pan
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Spatula
- 1 measuring cup
- 1 set of measuring spoons
Ingredients
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten-free all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large mixing bowl, whisk together the pumpkin puree, eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth.
- In a medium mixing bowl, combine the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.
- Let it rest on the wire rack for an additional 15 minutes before slicing and serving.
Notes
