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Quick and Easy Gluten Free Pumpkin Bread

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A simple and delicious gluten-free pumpkin bread, perfect for a fall treat or any time you crave something comforting and easy to bake.

Ingredients

Scale
  • 1 3/4 cups gluten-free all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a large bowl, beat the eggs, pumpkin puree, oil, sugar, and vanilla extract until smooth and well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Pour the batter into the prepared loaf pan and spread it evenly.
  6. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • For an extra flavor boost, you can add 1/2 cup of chopped walnuts or pecans to the batter.
  • This bread can be stored at room temperature for up to 3 days, or wrapped and frozen for up to 3 months.
  • If you prefer a sweeter bread, feel free to increase the sugar by 1/4 cup.

Nutrition

Keywords: Gluten free pumpkin bread, easy pumpkin bread, fall bread recipe, gluten free baking

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