Easy Gluten-Free Pumpkin Quick Bread

By weavincanuck

Ingredients

• 7 oz. pumpkin purée (canned or fresh)
• 2 eggs
• 1/2 cup vegetable or coconut oil
• 1/3 cup water
• 1 1/2 cups sugar
• 2 cups Jules Gluten Free™ All Purpose Flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. sea salt
• 1 tsp. ground cinnamon
• 2 tsp. pumpkin pie spice

Details

Servings 1
Adapted from blog.julesglutenfree.com

Preparation

Step 1

This easy recipe is also easily doubled. Most canned pumpkin purées are conveniently enough, sold in 15 ounce cans, so it’s easy to use almost the whole can and easily make two loaves to share, if you’re so inclined. Hey, did I mention it was easy?

Preheat oven to 350° F (static) or 325° F (convection).

Stir pumpkin, eggs, oil, water and sugar together in a large mixing bowl.  In a separate bowl, whisk together flour, baking powder, baking soda, salt and spices.  Slowly add the dry ingredients into the bowl with the pumpkin, stirring until smooth.

Pour into prepared pan(s) and bake for 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

Remove to a wire rack to cool for 15-30 minutes, then invert gently to remove the loaf. Return to the wire rack to fully cool before slicing. Seal in a zip-top bag when fully cooled and store on the counter or freezer.

Note: if baking in small loaf pans, begin testing for doneness at 35 minutes; for muffins, test at 20 minutes.