Pumpkin Bread - GF Option
Pumpkin Bread is one of those things that we can always count on being soft, full of spice, and hitting on all the cozy vibes.
Ingredients
- 1 cup pumpkin puree homemade or canned
- ¾ cup granulated sugar organic cane
- ½ cup brown sugar
- 3 large eggs
- ⅓ cup avocado oil
- 2 teaspoons vanilla extract
- 1½ cups 1:1 gluten-free flour blend or AP if you don't have allergies
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
Instructions
- Preheat oven to 350°F. Prepare a 9x5 loaf pan by lining it with parchment paper so that the sides are covered, then butter the ends.
- In a large bowl, mix the pumpkin puree with the sugars and the vanilla extract until it is well combined. Add the eggs and vegetable oil and whisk until smooth.
- Add the flour, baking soda, baking powder, salt, cinnamon, cloves, and ginger. Mix until fully combined and smooth.
- Spoon the batter into the prepared loaf pan. Bake for 50-60 minutes until a toothpick comes out clean. My loaf pans are slightly smaller so it always takes 1 hour and 10 minutes.
- Let cool for about 5 minutes, then using the sides of the parchment paper, lift it out of the loaf pan and onto a wire rack to cool. For best results when cutting, let it cool at least 30 minutes. It's hard to wait!
- Store in an airtight container.
Notes
You can bake this in mini loaves and they make great gifts, or small portions for households with fewer people. Check after 30 minutes baking time to see if they are done or not.
This recipe also freezes nicely! Which is great because you can get two loaves from one #1 can of pumpkin puree. And if you bake small loaves and don't give them away, you can also freeze the extras! Just wrap them in parchment paper, then put in a freezer bag and don't forget to label it! They'll last about 3 months in the freezer so set a reminder on your phone or write a note in your planner. :)
Tried this recipe?Let us know how it was!