Happy Tuesday, friends! I hope your week is off to a great start! As promised, I’m back today with my gluten free pumpkin bread recipe. I have legit been making this recipe forever, but I have modified it over the years to work better with dietary restrictions and to try and cut a bit of the sugar out. Don’t get me wrong, it’s still full of sugar and goodness, but I really wanted to try and cut some of it out and also to make it gluten free.
Take a Peek at the Best Gluten Free Pumpkin Bread Recipe, you’ll love it!
Gluten Free Pumpkin Bread Recipe
The best gluten free pumpkin bread recipe!
- 1 cup white sugar
- 1 can pumpkin puree
- 2 large eggs
- 1/2 cup applesauce (can sub vegetable or nut oil)
- 1 3/4 cup gluten free all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
Preheat an oven to 350°F. Grease a 9-by-5-inch loaf pan (I use butter)
In a bowl, whisk together the sugar, pumpkin puree, eggs and oil until smooth.
In another bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg. Add the flour mixture to the pumpkin mixture and beat until smooth and well combined, 1 to 2 minutes. The batter will be thick-Do not overmix. Pour the batter into the prepared pan.
Bake until the top is browned and crusty and develops a long center crack, 60 to 70 minutes. A toothpick inserted into the center of the loaf should come out clean. Each oven is different, so you may need more or less time. I usually check it after 45 minutes to determine how much longer it needs.
Let bread cool for 10 minutes. Take your gluten free pumpkin bread out of the pan and let cool completely. Makes one 9-by-5-inch loaf.
*can also be used for muffins. the cooking time will be way less, usually about 20 min, but watch them to be sure they don’t overcook.
What’s your favorite pumpkin bread recipe? See more gluten free recipes here!
Have a happy Tuesday! XO!