3 ½cupsgluten-free all-purpose flourKing Arthur Gluten-Free Measure For Measure recommended for best results. For a regular version, just substitute with unbleached all-purpose flour
½teaspoonnutmeg*You can also substitute 2 teaspoon pumpkin pie spice for the cinnamon and nutmeg, but I prefer more cinnamon flavor
1cupgrapeseed oilyou can also use avocado oil or canola oil
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.