¼teaspoonxanthan gum(, leave out if your flour already has it in it)
1teaspooncinnamon
1tablespoonpumpkin pie spice
Instructions
Preheat oven to 350°F and spray a 9 x 5 loaf pan with gluten-free cooking spray.
In a large bowl add pumpkin, baking soda, baking powder, and salt and mix to combine.
Add in the sugar, brown sugar, pure vanilla extract and mix until fully combined and smooth.
Add the eggs and the vegetable oil to the batter and mix until smooth.
Add in the gluten-free flour, xanthan gum (leave out if your flour already has it), pumpkin pie spice, and cinnamon and mix until fully combined and smooth. The batter will be thick.
Spoon the batter into the greased loaf pan. Bake for 50-60 minutes, or until a toothpick comes out clean. Allow the bread to cool for 5-10 minutes before slicing. I like to remove the loaf from the pan after 2 minutes and cool on a cooling rack or cutting board. Enjoy!
Store leftovers in an airtight container.
The pumpkin bread can be frozen once completely cooled. Wrap the loaf with foil or plastic wrap and then place in a freezer bag. The loaf can be frozen up to 3 months.
Video
Notes
My favorite preferred gluten-free flour is Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
Store leftovers in an airtight container.
The pumpkin bread can be frozen once completely cooled. Wrap the loaf with foil or plastic wrap and then place in a freezer bag. The loaf can be frozen up to 3 months.
Defrost at room temperature for a few hours or in the refrigerator overnight.