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Gluten Free Pumpkin Bread

This gluten-free pumpkin bread is a delightful way to enjoy the flavors of fall. Moist, flavorful, and easy to make, it’s perfect for breakfast, snacks, or dessert. Packed with spices and the rich flavor of pumpkin, this bread is sure to please those with gluten intolerance and lovers of baked goods alike.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 180 kcal

Equipment

  • 1 mixing bowl
  • 1 whisk
  • 1 measuring cups and spoons
  • 1 rubber spatula
  • 1 loaf pan (9x5 inches)
  • 1 parchment paper (optional)
  • 1 oven

Ingredients
  

  • 1 ½ cups gluten-free all-purpose flour Ensure it's certified gluten-free.
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 1 cup canned pumpkin puree
  • ½ cup granulated sugar
  • ½ cup brown sugar packed
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup chopped walnuts or pecans optional

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease and lightly flour the loaf pan or line it with parchment paper.
  • In a mixing bowl, whisk together the gluten-free all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until well combined.
  • In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and fully combined.
  • Gradually add the dry ingredients to the wet ingredients, stirring gently with a rubber spatula until just combined. Avoid over-mixing.
  • If using, fold in the chopped walnuts or pecans.
  • Pour the batter into the prepared loaf pan and spread it evenly.
  • Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove from the oven and allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

Store the pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate it for up to a week.
This recipe can be easily adjusted by adding chocolate chips or dried fruits for extra flavor.
Ensure that all ingredients, especially the gluten-free flour, are certified gluten-free to avoid cross-contamination.