Gluten Free Pumpkin Bread
Delicious pumpkin bread that is soft, not too sweet and a little spicy.
Equipment
- Loaf pan
Ingredients
- 2 cups gluten free flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1½ tsp pumpkin spice
- 1 tsp cinnamon
- ⅔ cup granulated sugar
- 3½ tbsp coconut oil (room temperature)
- 2 eggs
- 1 cup (230gr) pumpkin puree (room temperature)
Instructions
- Preheat oven to 350ºF/180ºC/gas 4. Grease a bread loaf pan and set aside.
- First mix the dry ingredients. In a bowl whisk the flour, baking powder, baking soda, pumpkin spice, cinnamon and granulated sugar until combined well.
- In a separate bowl, place the eggs, coconut oil and pumpkin puree. Stir until the mixture is smooth.
- Now mix the dry ingredients and the wet ingredients together and stir. The batter should feel a little thick but not too dry. Whisk until smooth.
- Transfer the batter to the loaf pan and put it in the center of the oven. After 50 minutes check the bread with a toothpick. It should have just a few crumbs attached to the stick when you take it out.
- Let the pumpkin bread cool for about 10 minutes on a rack. Serve it with milk, thee or coffee. Some people like to put butter on it or frosting. I think it tastes just fine the way it is.
Notes
To keep the bread moist, cover it with a damp kitchen towel or parchment paper when the bread is still warm. To store the pumpkin bread, use plastic wrap or a ziplock bag.