Description
Enjoy the cozy, spiced flavors of this easy gluten free pumpkin bread. Moist, tender, and bursting with pumpkin and warm autumn spices, it’s the perfect comfort food for the fall season.
Ingredients
– 1 cup pumpkin puree
– 3 eggs
– 1/2 cup maple syrup
– 1/4 cup melted coconut oil
– 1 tsp vanilla extract
– 2 cups gluten-free all-purpose flour
– 1 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
Instructions
1. 1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with non-stick cooking spray or line it with parchment paper.
2. 2. In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, melted coconut oil, and vanilla extract until well combined.
3. 3. In a separate bowl, mix the gluten-free flour, baking soda, cinnamon, ginger, nutmeg, and salt.
4. 4. Slowly add the dry ingredients to the wet ingredients and stir until just combined, being careful not to overmix.
5. 5. Pour the batter into the prepared loaf pan and spread it evenly.
6. 6. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
7. 7. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
– For a sweeter bread, you can add 1/2 cup of chocolate chips or chopped pecans to the batter.
– This bread can be stored at room temperature for up to 4 days, or frozen for up to 3 months.
- Prep Time: 10
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American