Gluten Free Pumpkin Bread
Description
The quintessential fall recipe. This is the only Pumpkin Bread recipe you will ever need! It is full of pumpkin flavor and fall spices with a perfectly moist and tender crumb. Not only does this pumpkin bread taste great, but your house will smell incredible! And did I mention, it’s SO easy and leftover slices freeze beautifully. Enjoy this classic and scrumptious treat!
- Gluten Free
- Vegetarian
- 15 minutes prep time
- 60 minutes cook time
- 75 minutes Total Time
Recipe
3/4 cup butter, softened
1 cup (200g) granulated sugar
3/4 cup (150g) brown sugar
2 eggs, room temperature
15 ounces pure pumpkin
2 cups (250g) gluten free flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1. Preheat oven to 325° F. Spray two 8×4” loaf pans with non-stick cooking spray and dust with flour. Set aside.
2. In large bowl cream softened butter, granulated sugar and brown sugar until well incorporated.
3. Add room temperature eggs and beat until light and fluffy.
4. Add pumpkin and beat until fully combined. It might look curdled or separated, don’t worry!
5. Add gluten free flour, salt, baking soda, baking powder, ginger, cinnamon and nutmeg. Beat until just combined.
6. Divide batter evenly between the two prepared pans.
7. Bake on rack in the middle of the oven at 325°F for 1 hour or until toothpick inserted into the center comes out clean.
8. Allow pumpkin bread to cool in the loaf pans for 10 minutes, then cool completely on wire baking rack.
9. Slice and Enjoy! Leftover slices and be individually wrapped and sealed in the freezer for up to 3 months.
3/4 cup butter, softened
1 cup (200g) granulated sugar
3/4 cup (150g) brown sugar
2 eggs, room temperature
15 ounces pure pumpkin
2 cups (250g) gluten free flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1. Preheat oven to 325° F. Spray two 8×4” loaf pans with non-stick cooking spray and dust with flour. Set aside.
2. In large bowl cream softened butter, granulated sugar and brown sugar until well incorporated.
3. Add room temperature eggs and beat until light and fluffy.
4. Add pumpkin and beat until fully combined. It might look curdled or separated, don’t worry!
5. Add gluten free flour, salt, baking soda, baking powder, ginger, cinnamon and nutmeg. Beat until just combined.
6. Divide batter evenly between the two prepared pans.
7. Bake on rack in the middle of the oven at 325°F for 1 hour or until toothpick inserted into the center comes out clean.
8. Allow pumpkin bread to cool in the loaf pans for 10 minutes, then cool completely on wire baking rack.
9. Slice and Enjoy! Leftover slices and be individually wrapped and sealed in the freezer for up to 3 months.