Gluten-Free Pumpkin Bread

Name: Gluten-Free Pumpkin Bread
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 12
Ingredients: 1 cup canned pumpkin (not pumpkin pie filling); 1 tsp baking soda; ½ tsp gluten-free baking powder; ¼ tsp salt; ¾ cup granulated sugar; ½ cup brown sugar; 2 tsp pure vanilla extract; 3 large eggs; ⅓ cup vegetable oil; 1½ cups gluten-free all-purpose flour; ¼ tsp xanthan gum (leave out if your flour already has it in it); 1 tsp cinnamon; 1 tbsp pumpkin pie spice

Prep 10 min Cook 50 min Serves 12 Source

Ingredients

1 cup canned pumpkin (not pumpkin pie filling)
1 tsp baking soda
½ tsp gluten-free baking powder
¼ tsp salt
¾ cup granulated sugar
½ cup brown sugar
2 tsp pure vanilla extract
3 large eggs
⅓ cup vegetable oil
1½ cups gluten-free all-purpose flour
¼ tsp xanthan gum (leave out if your flour already has it in it)
1 tsp cinnamon
1 tbsp pumpkin pie spice

Steps

1
Preheat oven to 350°F (177°C) and spray a 9x5 loaf pan with gluten-free cooking spray.
2
In a large bowl add pumpkin, baking soda, baking powder, and salt and mix to combine.
3
Add in the sugar, brown sugar, pure vanilla extract and mix until fully combined and smooth.
4
Add the eggs and the vegetable oil to the batter and mix until smooth.
5
Add in the gluten-free flour, xanthan gum (leave out if your flour already has it), pumpkin pie spice, and cinnamon and mix until fully combined and smooth. The batter will be thick.
6
Spoon the batter into the greased loaf pan. Bake for 50-60 minutes, or until a toothpick comes out clean. Allow the bread to cool for 5-10 minutes before slicing. I like to remove the loaf from the pan after 2 minutes and cool on a cooling rack or cutting board. Enjoy!