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
For the best results, ensure all your ingredients are at room temperature before mixing, which helps in achieving a consistent batter. If you prefer a sweeter bread, consider adding a handful of chocolate chips or chopped nuts to the batter. Additionally, storing the bread in an airtight container at room temperature will keep it fresh for several days.
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