Ingredients
Scale
- 1 ⅓ cups (200g) gluten-free measure-for-measure flour
- 1 1/4 cups (250g) granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1 cup (230g) pumpkin puree
- 2 large eggs
- 1/3 cup (82g) milk (almond milk recommended)
- 1/2 cup (98g) neutral oil (grapeseed recommended)
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 350F. Lightly grease a 9×5 loaf pan with cooking spray.
- In a large bowl, mix together the dry ingredients.
- In a separate bowl, whisk together the wet ingredients.
- Add the wet ingredients to the dry ingredients and mix together with a rubber spatula until fully incorporated.
- Smooth batter into the prepared pan. (Optional: Run a knife about 1-inch deep lengthwise through the center of the loaf for an evenly domed top.)
- Bake for 40 minutes, then cover loosely with tin foil.
- Bake for another 20-25 minutes, until a toothpick inserted into the center comes out clean.
- Let cool for 10 minutes in the pan before transferring to a wire rack.
- Cool completely (at least 30 minutes) before slicing.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- For best texture, let the bread cool completely before slicing.
- Store leftovers wrapped at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 60-65 minutes
- Category: Bread
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg