Gluten-Free Pumpkin Spice Bread
This Gluten-Free Pumpkin Spice Bread is the perfect autumn treat, full of warm spices and rich pumpkin flavor. With a soft, moist texture and a deliciously aromatic blend of cinnamon, nutmeg, and cloves, it’s a must-bake for anyone craving a cozy fall dessert or snack. This easy-to-make bread is naturally gluten-free, making it an excellent choice for those with dietary restrictions, without sacrificing flavor or texture. Whether enjoyed with a cup of coffee in the morning or as an afternoon snack, this pumpkin spice bread is sure to impress.
Equipment
- 1 loaf pan (9x5 inches)
- 1 Mixing Bowl (Large)
- 1 Mixing Bowl (Medium)
- 1 whisk
- 1 Spatula
- 1 Toothpick (for testing)
- 1 Measuring Cup (for liquid ingredients)
- 1 Measuring Spoon (for dry ingredients)
Ingredients
- 1 3/4 cups 220g Gluten-Free Flour Blend
- 1 1/2 teaspoons Pumpkin Spice
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup 240g Canned Pumpkin Puree
- 2 Large Eggs
- 3/4 cup 150g Brown Sugar
- 1/4 cup 50g Granulated Sugar
- 1/2 cup 120ml Vegetable Oil
- 1 teaspoon Vanilla Extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- Mix Wet Ingredients: In a large bowl, whisk together the canned pumpkin puree, eggs, both sugars, vegetable oil, and vanilla extract until smooth.
- Combine Dry Ingredients: In a separate medium bowl, sift together the gluten-free flour, pumpkin spice, baking powder, baking soda, and salt.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix.
- Pour into Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake: Place the pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve: Slice and serve once cooled. Enjoy!
Notes
- For a richer flavor, substitute part of the vegetable oil with melted coconut oil.
- You can add 1/2 cup of chopped walnuts or pecans to the batter for a delightful crunch.
- If you prefer a dairy-free version, use dairy-free butter or oil and ensure that the vanilla extract is alcohol-free.
- Make sure to measure the gluten-free flour carefully; spoon the flour into the measuring cup and level it off for the most accurate measurement.
- The bread will stay fresh for up to 3 days when stored in an airtight container at room temperature. For longer storage, freeze slices and thaw as needed.