Description
Indulge in the warm, comforting flavors of this Gluten Free Pumpkin Bread, a perfect addition to your fall baking repertoire. With its moist texture and rich taste, this loaf is delightful for breakfast, snacks, or even as a dessert. Made from wholesome ingredients like pumpkin puree and avocado oil, this easy recipe can be whipped up by bakers of any skill level. Enjoy it plain, slathered with butter, or topped with cream cheese for a cozy treat that captures the essence of autumn. Whether you’re hosting a gathering or enjoying a quiet evening at home, this gluten-free pumpkin bread is sure to impress everyone with its inviting aroma.
Ingredients
Scale
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup avocado oil
- 1/4 cup milk (or dairy-free substitute)
- 1 tsp vanilla extract
- 1 3/4 cups gluten-free flour blend
- 1 cup cane sugar
- 1 tsp baking soda
- 3/4 tsp salt
- 1 tsp baking powder
- 1 tbsp pumpkin pie spice mix
Instructions
- Preheat your oven to 350°F and prepare a loaf pan by greasing or lining it.
- In a large mixing bowl, combine pumpkin puree, eggs, avocado oil, milk, vanilla extract, and cane sugar. Mix until smooth.
- Add gluten-free flour blend, baking soda, salt, baking powder, and pumpkin pie spice to the wet mixture. Stir until well combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, remove from the oven and let cool on a wire rack before slicing.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg