Pumpkin Bread

By gmbeckett

Ingredients

• 1 stick unsalted butter, room temperature
• 1 3/4 cups gluten free all purpose flour
• 1 1/2 tsp gluten free baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 1/4 cups sugar
• 3 large eggs
• 2 tsp pure vanilla extract
• 1/14 cups pure pumpkin puree
• 3/4 cup buttermilk

Preparation

Step 1

Preheat oven to 350F. Lightly butter a loaf pan. Whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg. In a large bowl, using a mixer, beat butter and sugar on medium-high until light and fluffy, 7 minutes. Add eggs, one at a time, beating well after each addition and scraping down bowl as needed. Beat in vanilla. With miner on low, gradually add flour mixture and beat until just combined. Add pumpkin and buttermilk and beat until just combined.

Transfer batter to pan, smooth top, and bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 1 hour 15 minutes (cover with foil if browning). Let cool in pan on a wire rack, 15 minutes. Turn out onto rack and let cool completely.