Gluten Free Pumpkin Loaf
It's fall, y'all, so dive into this delicious gluten free pumpkin loaf. This moist, tender quickbread is loaded with pumpkin puree and warm spices and ready in just over an hour. Serve it as a sweet addition to breakfast or an afternoon snack and enjoy all the flavors of fall.
Servings: 8
Calories: 210kcal
Equipment
Ingredients
- 1 ½ cups 1:1 gluten free flour
- 1 cup granulated sugar
- ¼ cup brown sugar
- ¼ teaspoon salt
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon cinnamon
- ¾ tbsp pumpkin spice
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ cup vegetable oil
- 3 eggs room temperature
- 1 can pumpkin puree
- ½ tablespoon vanilla bean paste
Instructions
- Preheat the oven to 350 degrees. Then, either line a 9x5 loaf pan with parchment paper or lightly grease it with coconut oil.
- Lightly whisk the pumpkin puree, baking soda, baking powder, and salt.
- Then, mix in the sugar, brown sugar, and vanilla bean paste.
- Whisk in the oil and eggs until just combined.
- Whisk the flour, cinnamon, nutmeg, cloves, and pumpkin pie spice in a bowl.
- Beat the dry ingredients into the wet ingredients on medium speed for about 30 seconds until blended. Then, scrape down the sides of the bowl and mix again until just combined.
- Pour the batter into the prepared loaf pan and bake for 55 to 65 minutes until a toothpick inserted into the center comes out clean.
- Cool the loaf in the pan for 20 to 30 minutes on a wire cooling rack. Then, turn the bread out onto the rack and slice to serve warm. Or, let it cool completely before slicing.
Video
Notes
Tips
- Double Check Your Cans: You must use pumpkin puree and not pumpkin pie filling. Double check your can because these are often sold near one another.
- Room Temperature Ingredients: As with all baked goods, bring your cold ingredients to room temperature before mixing for easier emulsification.
- Don't Overmix: Mix your wet and dry ingredients until combined, but don't overdo it! You'll end up with a dense, tough loaf.
- Use a Loaf Pan Liner: A reusable liner eliminates sticking and makes it so easy to remove your loaf. I recommend these reusable loaf pan liners.
Nutrition
Calories: 210kcal | Carbohydrates: 29g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 61mg | Sodium: 251mg | Potassium: 148mg | Fiber: 4g | Sugar: 10g | Vitamin A: 8359IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 2mg
