Description
Delicious gluten-free pumpkin bread perfect for the fall season.
Ingredients
Scale
- 1 1/3 cups (200g) gluten-free measure-for-measure flour, high-quality blend with xanthan gum
- 1 1/4 cups (250g) granulated sugar, standard white sugar
- 11/2 teaspoon baking soda, fresh
- 1/41/2 teaspoon baking powder, fresh
- 11/2 teaspoon salt
- 21/2 teaspoons ground cinnamon
- 1/21/2 teaspoon ground nutmeg
- 1/21/2 teaspoon ground ginger
- 1/41/2 teaspoon ground cloves
- 1/41/2 teaspoon allspice
- 1 cup (230g) pumpkin puree, pure pumpkin
- 2 large eggs, at room temperature
- 1/3 cup (82g) milk, almond milk recommended
- 1/2 cup (98g) neutral oil, grapeseed suggested
- 11/2 teaspoon vanilla extract, pure
- 11/2 teaspoon lemon juice
Instructions
- Cream Wet Ingredients: Start by creaming together the oil, sugar, and eggs until everything is well combined and smooth. You will notice the mixture feels slightly thick and glossy. Do not overmix to prevent a dense texture.
- Add Dry Ingredients Slowly: Carefully whisk in the gluten-free flour, baking powder, and spices until just combined. Enjoy the sweet scent of pumpkin spice in your kitchen. Avoid stirring too much to keep a fluffy texture.
- Fold in Pumpkin Puree: Gently fold in the pumpkin puree until everything is just blended. The mixture should get thicker and have a beautiful orange hue. Be careful not to overfold.
- Pour into Loaf Pan: Transfer the batter into the greased loaf pan, smoothing the top to level it out. Ensure the pan is well greased to prevent sticking.
- Bake Time!: Pop the loaf into the oven at 350 degrees F and let it bake until golden brown and a toothpick comes out clean. If it browns too quickly, cover it with foil halfway through.
- Cool Before Slicing: Once baked, let the loaf cool in the pan for a bit before transferring it to a wire rack. Cooling is important to prevent crumbling.
Notes
- Storage Tips: Store leftover pumpkin bread in an airtight container at room temperature for up to five days, or freeze for up to three months wrapped tightly in plastic wrap and foil.
- Expert Tips: Use a high-quality gluten-free flour blend with xanthan gum for the best texture. Use all granulated white sugar for a bakery-style texture. Run a knife lengthwise through the loaf before baking for an even dome.
- Troubleshooting: If the bread feels wet in the center after baking, increase the baking time by 5-10 minutes until a toothpick comes out clean. If the loaf does not rise much, check the freshness of your baking powder and soda, and oven temperature. If the crust becomes too dark but the inside is undercooked, tent the loaf with foil halfway through baking.
- Reheating Instructions: To reheat, place slices in a microwave for about 20-30 seconds, or until warm.
- Serving Suggestions: Serve with cream cheese frosting for a treat. Pair with a warm cup of chai or coffee. Slice and serve as a festive gift during holidays.
- Recipe Variations: Add 1 cup of chocolate chips for a sweet twist. Incorporate chopped nuts for crunch. Drizzle with caramel sauce before serving.
- Ingredient Notes: Select pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices. For a lighter touch, consider substituting almond milk with oat or soy milk. Choosing high-quality spices will enhance the flavors significantly.
Nutrition
- Serving Size: 1 slice
- Calories: 278
- Sugar: 27g
- Sodium: 359mg
- Fat: 13g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 34mg