Pumpkin Week:: Gluten-Free Pumpkin Bread

There’s nothing like starting a crisp fall day with an espresso and a slice of pumpkin bread, especially gluten-free pumpkin bread. This one is delicious for all the reasons you can imagine. It’s sweet. It’s seasonal. It’s festive. And it’s gluten-free.

Feel free to use your gluten-free flour of choice. You’ll get the same results no matter your choice.

Try different variations to really up the ante. Think a sprinkle of chocolate chips throughout the batter or some pumpkin seeds on top. What a perfect way to kick off the season!

Pumpkin Bread

You will need:

– 1 stick unsalted butter, room temperature
– 3/4 cup granulated sugar
– 2 eggs
– 2 cups gluten-free flour
– 1 tsp baking soda
– 1/2 t salt
– 1 1/2 cup organic pumpkin puree
– 1 tsp vanilla extract
– 1 tsp cinnamon
– 1 tsp allspice

To prepare:

Preheat oven to 350 F

Grease 9 x 5 x 3-inch loaf pan

Mix flour, soda, & salt, cinnamon, and allspice together. Cream butter and sugar together until fluffy. Add vanilla and eggs, one at a time, and beat. Alternately add dry ingredients and pumpkin puree to the butter mixture, beginning and ending with the dry (dry-wet-dry-wet-dry).

Pour mixture into greased 9″x 5″ loaf pan. Bake 50-60 min, or until cake tester comes out clean (I look for a few mini moist crumbs).

Cool in pan for 10 minutes, and then on a baking rack.

Enjoy!

xx Annette