Easy Gluten Free Pumpkin Bread Recipe - Super Moist
A moist and flavorful gluten-free pumpkin bread made with a perfect balance of pumpkin puree and warm spices. Quick to prepare, it's ideal for breakfast, snacks, or even dessert.
Equipment
- - Two 9x5-inch loaf pans
- - Large mixing bowl
- - Whisk
- - Wire cooling rack
- - Measuring cups and spoons
Ingredients
- **Ingredients**
- #### **Dry Ingredients**
- - 2 cups 250 g gluten-free 1:1 baking flour (e.g., Bob's Red Mill)
- - 1 tsp baking soda
- - 1/2 tsp baking powder
- - 1/4 tsp salt
- - 2 tsp pumpkin pie spice
- #### **Wet Ingredients**
- - 1 cup 260 g pumpkin puree (100% pure)
- - 1/2 cup 100 g organic sugar
- - 3/4 cup 150 g organic light brown sugar
- - 1/3 cup 113 g cooking oil (e.g., avocado oil)
- - 3 large eggs
- #### **Optional Add-ins**
- - 1 cup chocolate chips
- - 1 cup chopped nuts e.g., walnuts or pecans
- - 1 cup dried cranberries
Instructions
- **Preheat Oven**: Preheat your oven to 350°F (175°C). Grease the loaf pans with butter or non-stick spray.
- **Mix Dry Ingredients**: In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, and pumpkin pie spice.
- **Mix Wet Ingredients**: In another bowl, combine pumpkin puree, sugar, brown sugar, oil, and eggs. Whisk until smooth.
- **Combine Mixtures**: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
- **Add Optional Mix-ins**: Fold in chocolate chips, nuts, or cranberries if using.
- **Bake**: Divide the batter evenly between the prepared loaf pans. Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
- **Cool**: Let the bread cool in the pans for 15 minutes. Then transfer to a wire rack to cool completely.