{Gluten Free} Pumpkin Bread

Just one bite of this moist Gluten Free Pumpkin Bread and you'll be hooked!

I don't consider myself to be a "baker" by any means. But every year when fall rolls around, I get that itch to bake anything and everything in sight. My kitchen suddenly turns into a mess of flour, sugar, pumpkin spice and everything nice.

But, however big the mess, I will happily bake this Gluten Free Pumpkin Bread over and over again, because it is THAT good.

Full of pumpkin flavor and rich pumpkin spice, this moist pumpkin bread is a fall staple! Perfect with coffee on a cool fall morning or served for guests at Thanksgiving or Christmas. 

HOW DO I MAKE GLUTEN FREE PUMPKIN BREAD?

Start by preheating the oven to 325 degrees F.

In a large bowl, whisk together gluten free flour, baking powder, baking soda, pumpkin pie spice and salt. (I personally buy my own pumpkin pie spice, because I'm lazy...but if you want to make your own. Go for it! More power to ya!)

In a separate bowl, combine oil, eggs, sugars, and vanilla until you have a creamy consistency.  Then, add pumpkin puree (make sure you use pure pumpkin, not pumpkin pie puree).

Slowly combine pumpkin mixture with dry ingredients until smooth.

Pour batter into a prepared loaf pan. Top with pumpkin seeds. (I prefer to line my loaf pan with parchment paper. It makes removal THAT much easier).

Bake for approximately 50-55 minutes (or until inserted toothpick comes out clean). Remove and allow the bread to cool completely.

You can store it in an airtight container at room temperature for up to 5 days. After 5 days, store it in the refrigerator for up to 5 additional days.

If you want to freeze the pumpkin bread, allow it to cool completely and store it in a freezer-safe container or ziplock bag. Pumpkin bread can be frozen for up to 3 months.  Thaw it overnight in the refrigerator.

If you haven't yet, stock up on canned pumpkin because this is the best pumpkin bread ever!

Gluten Free Pumpkin Bread

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Ingredients

• 1 ½ cup gluten free flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 teaspoon pumpkin pie spice
• ¼ teaspoon salt
• ⅔ cup vegetable oil
• ¾ cup white sugar
• ¼ cup light brown sugar
• 1 teaspoon vanilla
• 3 eggs
• 1 cup pumpkin puree
• 4 tablespoon pumpkin seeds (optional)

Instructions

1. Preheat the oven to 325 degrees F
2. Whisk together flour, baking powder, baking soda, pumpkin pie spice and salt.
3. In a separate bowl, combine oil, eggs, sugars, and vanilla until you have a creamy consistency.  Add pumpkin puree.
4. Slowly combine pumpkin mixture with dry ingredients until smooth.
5. Pour batter into a prepared loaf pan. Top with pumpkin seeds, if desired.
6. Bake for approximately 50-55 minutes (or until inserted toothpick comes out clean). Remove and let cool.