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Gluten free pumpkin spice bread that’s irresistibly moist!

Gluten free pumpkin spice bread
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A deliciously moist gluten-free pumpkin spice bread that is perfect for fall.

Ingredients

Scale
  • 1 ½ cups gluten-free all-purpose flour
  • 1 cup pumpkin puree
  • ¾ cup sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ginger
  • ¼ tsp cloves
  • ½ tsp salt

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, mix together the pumpkin puree, sugar, and vegetable oil.
  3. Add the eggs one at a time, mixing well after each addition.
  4. In another bowl, whisk together the gluten-free flour, baking soda, baking powder, spices, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Pour the batter into a greased loaf pan.
  7. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • Store leftovers in an airtight container for up to 3 days.
  • This bread can be frozen for up to 3 months.
  • For added flavor, consider adding nuts or chocolate chips.

Nutrition

Find it online: https://millerecipes.com/gluten-free-pumpkin-spice-bread-recipe/