Pumpkin Bread, GF

By MaryEllen

My easy gluten free pumpkin bread recipe is also simple to double (hint: you’re gonna want more). Most canned pumpkin purées are, conveniently enough, sold in 15-ounce cans, so it’s easy to use almost the whole can and make two loaves to share if you’re so inclined. Hey, did I mention it was easy?

Ingredients

• Ingredients
• 7 oz. pumpkin purée (canned or fresh, cooked)
• 2 eggs (or substitute)
• 1/2 cup vegetable or liquid coconut oil
• 1/3 cup water
• 1 1/4 cups sugar
• 2 cups gfJules™ All-Purpose Gluten-Free 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

Preparation

Step 1

Instructions

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

Oil and lightly flour (with gluten-free flour) one 8×4.5 or 9×5 loaf pan, metal or glass.

Stir pumpkin, eggs, oil, water, and sugar together in a large mixing bowl.

In a separate bowl, whisk together gfJules 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. Makes 1 loaf or 3-4 small loaves or 16 muffins.