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Gluten Free Pumpkin Loaf

A delightful and moist gluten-free pumpkin loaf that's perfect for cozy gatherings and family celebrations, infused with warm spices and sweet pumpkin goodness.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Brunch, Dessert, Snack
Cuisine: American, Gluten-Free
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups gluten free all-purpose flour with xanthan gum Recommended brands include Bob’s Red Mill or King Arthur.
  • 1 tbsp pumpkin pie spice You can make your own blend using cinnamon, nutmeg, ginger, and allspice.
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
Wet Ingredients
  • 1 cup pumpkin puree Can use canned or homemade; fresh roasted pumpkin adds extra flavor.
  • 1 cup sugar Coconut sugar is a great substitute for a healthier option.
  • 0.5 cup oil Olive, vegetable, or canola oil all work well; light olive oil is preferred.
  • 1 large egg Room temperature for best results.
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) for an even bake.
  2. Lightly coat a 9 x 5 loaf pan with cooking spray or line with parchment paper.
  3. In a large mixing bowl, whisk together gluten-free flour, baking powder, baking soda, pumpkin pie spice, and salt until well combined.
  4. In another bowl, combine pumpkin puree, sugar, egg, oil, and vanilla extract, whisking until smooth.
  5. Gradually add the dry ingredients to the wet mixture, stirring until you have a thick batter.
  6. Transfer the batter to the prepared loaf pan, smoothing out the top.
Baking
  1. Bake in the preheated oven for about 1 hour, or until a toothpick inserted comes out clean.
  2. If necessary, cover the top with aluminum foil if it browns too quickly.
  3. Remove from the oven and let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Store in an airtight container at room temperature for up to 3 days, in the fridge for about a week, or freeze individual slices for up to 3 months. For a dairy-free version, substitute the egg with unsweetened applesauce.