Gluten Free Pumpkin Loaf
This incredibly moist and flavorful Gluten Free Pumpkin Loaf is perfect for fall gatherings and offers a taste of nostalgia with every slice.
Ingredients
Dry Ingredients
- 1 ½ cups gluten free all-purpose flour with xanthan gum Use a high-quality blend for best results.
- 1 tbsp pumpkin pie spice For that perfect fall flavor!
- 1 tsp baking powder Leavening agent.
- ½ tsp baking soda Leavening agent.
- ½ tsp salt
Wet Ingredients
- 1 cup pumpkin puree Can be store-bought or homemade.
- 1 cup sugar Feel free to substitute with coconut sugar.
- ½ cup oil Olive, vegetable, or canola recommended.
- 1 large egg Use room temperature.
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Coat a 9 x 5 loaf pan lightly with cooking spray or line it with parchment paper.
- In a large mixing bowl, whisk together the gluten-free flour, pumpkin pie spice, baking powder, baking soda, and salt.
- In another bowl, combine pumpkin puree, sugar, egg, oil, and vanilla extract. Mix until smooth.
- Add the dry ingredients to the wet ingredients and mix until just combined. A few lumps are okay!
- Spread the batter evenly into the prepared loaf pan, smoothing the top.
Baking
- Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.
- Remove from oven and transfer to a wire rack. Allow cooling for 15 minutes before loosening sides with a knife.
- Let the loaf cool completely on wire racks before slicing.
Notes
For the best results, use a high-quality gluten-free flour blend that contains xanthan gum. Store the loaf wrapped tightly in plastic wrap at room temperature for up to 3 days, or in the refrigerator for up to 1 week.