the Best Gluten Free Pumpkin Bread
 
Prep time
Cook time
Total time
 
Best Gluten-Free Pumpkin Bread Author: Real Food with Dana
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
  1. Preheat the oven to 325F. Grease a small loaf pan with butter, avocado oil, or use parchment paper.
  2. In a large bowl or stand mixer, beat the butter and sugars together until fluffy.
  3. Add egg, then pumpkin. Beat until fully incorporated.
  4. Combine the dry ingredients in a small bowl: the flour, xanthan gum (if using), baking powder, baking soda, sea salt, and pumpkin pie spice.
  5. Slowly add in the dry ingredients until fully incorporated.
  6. Spoon the batter into your prepared loaf pan.
  7. 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.
  8. Allow to fully cool in the pan before taking it out to serve.
Notes
**I usually use Bob's Red Mill 1-for-1 Baking Flour. I've also used the Trader Joe's Gluten-Free flour blend, King Arthur Flour GF Measure-for-Measure flour with success! You could also substitute all-purpose flour to make this a regular gluten-containing recipe; no need for the xanthan gum.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/the-best-gluten-free-pumpkin-bread/