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Ingredients
- Ingredients
- 2 1/2 cups (350 g) all purpose gluten free flour
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- 3/4 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 2/3 cup (133 g) sugar
- 6 tablespoons (84 g) unsalted butter, at room temperature
- 2 eggs (120 g, out of shell) at room temperature, beaten
- 2/3 cup (160 g) sour cream, at room temperature (can replace with an equal amount plain Greek-style yogurt)
- 6 ounces pumpkin butter, at room temperature
Preparation
Step 1
Preheat your oven to 350°F. Grease a standard 9-inch x 5-inch loaf pan and set it aside.
In a large bowl, place the flour, xanthan gum, salt, baking powder, baking soda, pumpkin pie spice and sugar, and whisk to combine well. Create a well in the center of the dry ingredients, and add the butter, eggs, sour cream and pumpkin butter, mixing to combine after each addition. The batter will be thick and scoopable.
Scrape the batter into the prepared pan, pressing it into all corners of the pan. With wet fingers and/or a wet spatula, smooth the top of the batter into an even layer.
Place the loaf pan in the center of the preheated oven and bake until the top is domed, an even, lightly golden brown and a toothpick inserted in the center comes out with no more than a few moist crumbs attached (nothing gooey at all!), between 45 and 55 minutes. Remove the pan from the oven and allow to cool in the pan for 10 minutes before turning out the bread onto a wire rack to cool completely. Slice and serve once cool.