Gluten Free Pumpkin Bread | Best Ever Recipe

Treat yourself this Pumpkin Season with this awesome recipe!!

Ingredients

Method

Preheat the oven to 350 deg F/180 deg C. Grease a 9” X 5” or 8” x 4” Loaf tin with coconut oil and line it with parchment paper.
In a bowl add the Gluten Free All-Purpose Baking flour, Baking Soda, Baking Powder, salt, Cinnamon powder, Allspice and Nutmeg powder. Whisk together until well combined.
In a separate larger bowl add the vegetable oil and sugar. Whisk well.
Then add the eggs, vanilla extract and whisk. Follow with the pumpkin puree and whisk it all together.
Then add the dry ingredients to the bowl with the wet ingredients and whisk it all together. Finally add the almond milk and whisk well again. Scrape the sides of the bowl with a spatula to ensure that batter is well combined.
Transfer the batter to the greased loaf tin and bake in the preheated oven for 50-60 minutes or until a toothpick inserted in the middle comes out clean.
Let the bread cool in the tin for 10-15 and then invert it on to a cooling rack. Let it cool completely before cutting into it.
This pumpkin bread will stay well refrigerated in an airtight container for up to a week. Just microwave it for 20-30 seconds before eating it.
This hands down the best Gluten Free Pumpkin bread. Don’t believe me? Serve it to your Gluten eating family & friends and they won’t even know the difference.

To Note

Use plain pumpkin puree (the ingredients should say 100% pumkin) and not the pre made pumpkin pie filling.
You can use any of the gluten free baking flours available. My personal favourite is Bob’s Red Mill.
Eliminate the Xanthan gum if your gluten free flour already has the Xanthan gum in it.
If you like a cracked top on your pumpkin bread then use a 8” x 4” loaf tin but if you prefer a smoother top then go for the 9” x 5” tin. I personally like the cracked top and that’s why I use the smaller tin.