Simple Recipes for Pumpkin Bread Gluten Free with Simple Ingredients

Updated
2 min read

Pumpkin bread gluten free –Who knew that gluten-free pumpkin bread could taste so good? With the aroma of spices wafting through your kitchen, you’ll surely have everyone coming back for seconds! This isn’t just any ordinary pumpkin bread; it’s a loaf of joy that’s dairy-free and gluten-free—perfect for everyone at your table!

Gluten-Free Pumpkin Bread

Get ready to have your taste buds dancing because this pumpkin bread is about to take center stage. You’ll want to gather your ingredients and preheat that oven to 350°F (175°C). Let’s dive into the deliciousness!

Gluten-Free Pumpkin Bread

Ingredients

  • 1 can (15 oz) pumpkin puree
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 1/2 cup maple syrup (or honey)
  • 1/4 cup brown sugar
  • 3 large eggs
  • 1 1/2 cups gluten-free all-purpose flour (make sure it has xanthan gum)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup chopped nuts or chocolate chips (optional)

Instructions

  1. In a large mixing bowl, combine the pumpkin puree, vegetable oil, maple syrup, and brown sugar. Mix until well blended.
  2. Crack in the eggs and whisk until the mixture is smooth and creamy. There’s no grumpy batter allowed here!
  3. In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Oh, the delightful smells are already starting!
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. If you want to add nuts or chocolate chips, now’s their time to shine!
  5. Pour the batter into a greased 9×5-inch loaf pan. Smooth out the top, and give it a little shake to settle the batter.
  6. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Don’t forget to resist the urge to peek too often; a peek can deflate our lovely loaf!
  7. Once baked, let it cool for about 10 minutes in the pan before transferring to a wire rack. Your patience will be rewarded!

Slice it up, slather on some dairy-free butter, and wow your friends with this delightful pumpkin masterpiece. Happy baking!