Gluten-Free Pumpkin Bread
Halloween is TOMORROW, you guys! Can you believe how October flew by? If you’re looking for a Fall-inspired treat for tomorrow’s festivities, or just planning ahead for Thanksgiving… I’ve got you covered.
This pumpkin bread is incredible - I took a bite and then pulled the bag of King Arthur’s gluten-free flour out of the trash can to triple-check that this pumpkin bread is truly gluten-free.
It is, and you need it in your life.
It’s perfectly moist, not too sweet, and not too pumpkin-y. It is the perfect balance of ingredients, and no one will ever know it’s gluten-free unless you tell them. The recipe uses an entire can of pumpkin, and makes a lot of pumpkin bread - so be ready to share the love! And did I mention it’s dairy-free, too?!
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Gluten-Free Pumpkin Bread
Prep Time: 10 minutes
Cook Time: 55 minutes
You will need:
1 15oz can pumpkin puree
4 eggs
1 cup olive oil
2/3 cup water
3 cups of cane sugar
3 1/2 cups gluten-free 1:1 flour ($9.99 on Thrive Market for 3lbs + 25% off and free shipping!)
2 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon
Pinch nutmeg, cloves, and ginger
Instructions:
1. Preheat oven to 350 degrees Fahrenheit, and spray three bread pans with non-stick spray (make sure it’s gluten-free!). Set aside.
2. Mix together pumpkin, eggs, olive oil, and sugar. Set aside.
3. In a separate bowl, whisk together the gluten-free flour, baking soda, salt, and spices.
4. Stir the dry ingredients into the wet mixture, until there are no clumps of flour remaining - I used an electric whisk.
5. Pour into bread pans.
6. Bake for 55 minutes or until a fork comes out clean.
7. Enjoy!
Let me know what you think of this incredible pumpkin bread! Do people believe it’s gluten-free?
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