As the leaves start to turn and the air gets crisp, it’s time to break out your pumpkin bread recipe. But what if you or someone you’re baking for can’t eat gluten? Don’t worry, we’ve got you covered with the best gluten free flour for pumpkin bread.
Gluten free baking can be daunting, but finding the right flour blend can make all the difference. Our recipe uses a combination of gluten free flours to create a moist, flavorful pumpkin bread that’s perfect for fall.
Ingredients:
- 1 ½ cups gluten free flour blend
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- 2 eggs
- 1 cup white sugar
- ¼ cup water
Instructions:
- Preheat your oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together the gluten free flour blend, baking soda, salt, cinnamon, and nutmeg.
- In a separate large bowl, mix together the pumpkin puree, vegetable oil, eggs, sugar, and water until well combined.
- Gradually stir in the dry ingredients until just combined.
- Pour the batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the pumpkin bread to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
Nutritional Information:
- Servings: 12
- Calories: 219
- Total Fat: 9.9g
- Saturated Fat: 1.2g
- Cholesterol: 31mg
- Sodium: 222mg
- Total Carbohydrates: 32.3g
- Dietary Fiber: 1.8g
- Total Sugars: 21.5g
- Protein: 2.2g
Cooking Time:
60-70 minutes
Equipment:
- 9×5 inch loaf pan
- Medium bowl
- Large bowl
- Whisk
- Wire rack
Serving Suggestions:
Enjoy a slice of this delicious pumpkin bread with a cup of hot apple cider or a pumpkin spice latte. It’s also great with a dollop of whipped cream or a drizzle of caramel sauce.
Variations:
Add some chopped nuts or chocolate chips to the batter for an extra crunch. You can also swap out the pumpkin puree for mashed sweet potato or butternut squash for a different twist on the recipe.
Substitutions:
If you don’t have a gluten free flour blend on hand, you can make your own by combining equal parts rice flour, potato starch, and tapioca flour. You can also use all-purpose flour if you don’t need the recipe to be gluten free.
Storage:
Store the pumpkin bread in an airtight container at room temperature for up to 4 days. You can also freeze it for up to 3 months.
Tips:
- Make sure to use canned pumpkin puree, not pumpkin pie filling, which has added sugar and spices.
- Don’t overmix the batter or the bread will be tough. Just mix until the ingredients are combined.
- If the top of the bread is browning too quickly, cover it with foil for the remainder of the baking time.
Notes:
This recipe can easily be doubled to make two loaves of pumpkin bread. Just be sure to use two loaf pans and adjust the baking time as needed.
Frequently Asked Questions:
- Can I use almond flour instead of gluten free flour?
- Yes, but the texture and flavor of the bread will be different. You may need to adjust the amount of liquid in the recipe to get the right consistency.
- Can I make this recipe vegan?
- Yes, you can substitute the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and use a vegan sugar alternative.
- Can I add more spices to the recipe?
- Of course! Feel free to adjust the amount of cinnamon and nutmeg to suit your taste.
Final Thoughts:
Gluten free baking doesn’t have to be a challenge, and this recipe proves it. With the right flour blend and a few simple ingredients, you can create a delicious pumpkin bread that’s perfect for fall. Whether you’re gluten intolerant or just looking to switch up your pumpkin bread recipe, give this one a try and let us know what you think!