Best Gluten-Free Pumpkin Bread Author: Real Food with Dana
Dana: Real Food with Dana
Serves: 1 small loaf
Ingredients
Wet ingredients
65g brown sugar (1/2c)
100g cane sugar (1c)
6 Tbsp butter, room temperature
1 egg
t tsp vanilla extract
212g canned pumpkin (7.5oz - half a standard can)
Dry ingredients
125g gluten-free flour blend**
1 Tbsp pumpkin pie spice
1 tsp baking soda
1 tsp xanthan gum (if your gluten-free flour blend doesn't already have it)
½ tsp baking powder
½ tsp sea salt
Directions
Preheat the oven to 325F. Grease a small loaf pan with butter, avocado oil, or use parchment paper.
In a large bowl or stand mixer, beat the butter and sugars together until fluffy.
Add egg, then pumpkin. Beat until fully incorporated.
Combine the dry ingredients in a small bowl: the flour, xanthan gum (if using), baking powder, baking soda, sea salt, and pumpkin pie spice.
Slowly add in the dry ingredients until fully incorporated.
Spoon the batter into your prepared loaf pan.
Bake for 60-70 minutes, until a knife inserted in the center comes out clean. If you have a larger loaf pan, it will take less time and not rise as much - test it around 45 minutes.
Allow to fully cool in the pan before taking it out to serve.