Gluten-Free Pumpkin Bread

Name: Gluten-Free Pumpkin Bread
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 24
Cuisine: American
Ingredients: 3 ½ cup Gluten-Free All-Purpose Flour (3 1/2 cups gluten-free all-purpose flour King Arthur Gluten-Free Measure For Measure recommended for best results. For a regular version, just substitute with unbleached all-purpose flour); 2 tsp Bicarbonate of Soda (2 tsp baking soda); 1 ½ tsp Table Salt (1 1/2 tsp salt); 1 ½ tsp Cinnamon (1 1/2 tsp cinnamon); ½ tsp Nutmeg (1/2 tsp nutmeg *You can also substitute 2 tsp pumpkin pie spice for the cinnamon and nutmeg, but I prefer more cinnamon flavor); 4 pieces Egg (4 eggs); 1 cup Brown Sugar (1 cup brown sugar); 1 cup Granulated Sugar (1 cup white sugar); 1 cup Grapeseed Oil (1 cup grapeseed oil you can also use avocado oil or canola oil); 2 cup Pumpkin (2 cups pureed pumpkin)

A moist, gluten-free pumpkin bread spiced with cinnamon and nutmeg, baked in loaf pans and optionally brushed with butter.

55 minAmerican

Servings24

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Vegetarian
Pescatarian
Halal
Kosher

Steps

1Add dry ingredients to wet ingredients until just blended. Do not over mix.
2Evenly divide the batter between 6 mini loaf pans and bake for 30-35 minutes or until a toothpick comes out clean, or two regular loaf pans for 45 minutes, or until a cake tester or toothpick in the center comes out clean.
3Brush the tops with melted butter, if desired, and cool completely before slicing.