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Gluten Free Pumpkin Bread

Gluten Free Pumpkin Bread
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Ingredients

Dry Ingredients:

  • 1 ¾ cups gluten free flour - I like to use Outrageous Brand.
  • 1/4 teaspoon salt
  • ½ teaspoon ground nutmeg
  • 1.5 teaspoons of cinnamon
  • 1 teaspoon baking soda

Wet Ingredients:

  • 1 cup cane sugar
  • ½ cup light brown sugar
  • ½ cup 2% milk
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 can of 15-ounce pumpkin puree, not pie filling

Equipment

  • 5x9-inch loaf pan - metal, glass or tin foil preferred
  • 2 mixing bowls
  • whisk

Instructions 

  • Preheat your oven to 350 degrees.
  • Grease a standard 5x9-inch loaf pan (I use butter) Set aside.
  • Grab 2 medium sized mixing bowls. Combine the dry ingredients in to 1 of the mixing bowls. This includes, gluten free flour, salt, baking soda, cinnamon, and your nutmeg.
  • In your second bowl, combine your cane sugar, brown sugar, milk, vegetable oil, eggs, vanilla extract, and pumpkin puree. Whisk the wet ingredients until well blended.
  • Next, you'll combine the wet and dry ingredients together. Gently whisk until all lumps are gone and a batter forms.
  • Pour your batter into the loaf pan.
  • Add chocolate chips to the top if you’d like.
  • Bake for 50-55 minutes or until the center of the pumpkin bread is fully cooked through.
  • To make two smaller loaves, split the bread between two 3x8 inch foil baking tins. (make sure the foil tins are greased before adding the batter.)