Gluten-Free Pumpkin Bread

A family recipe for the most delicious gluten-free pumpkin bread I've ever eaten.

Course Bread, Breakfast, Snack

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 224kcal

Author Amee

Sift or whisk together:
3 1/2 cups gluten-free all-purpose flour King Arthur Gluten-Free Measure For Measure recommended for best results. For a regular version, just substitute with unbleached all-purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg *You can also substitute 2 tsp pumpkin pie spice for the cinnamon and nutmeg, but I prefer more cinnamon flavor
Beat together:
4 eggs
1 cup brown sugar
1 cup white sugar
1 cup grapeseed oil you can also use avocado oil or canola oil
2 cups pureed pumpkin

Add dry ingredients to wet ingredients until just blended. Do not over mix.
Evenly divide the batter between 6 mini loaf pans and bake for 30-35 minutes or until a toothpick comes out clean, or two regular loaf pans for 45 minutes, or until a cake tester or toothpick in the center comes out clean.
Brush the tops with melted butter, if desired, and cool completely before slicing.

Not all gluten-free flour blends are the same. King Arthur brand Measure for Measure gluten-free flour works perfectly for me every time as it is a smooth substitute for regular flour and also contains xanthan gum which helps create a texture that is just like regular flour.
When mixing the ingredients, be sure not to overmix, this could create a texture that is too dense in the bread.
Do not scoop the flour out of the bag with the measuring cup. Spoon the flour into a dry measuring cup and level it off with a knife.
Make sure you're using pumpkin puree -NOT pumpkin pie filling as the filling already contains spices and sugar.
Make sure to follow the storage tips below for best taste and texture.