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Dry Ingredients
Gluten-free flour blend (e.g., rice flour, tapioca flour, xanthan gum)
Almond flour, coconut flour, or oat flour (as variations)
Baking soda
Baking powder
Salt
Warm spices: cinnamon, nutmeg, ginger, cloves
Wet Ingredients
Pumpkin puree (unsweetened)
Eggs (or flax/chia egg for vegan)
Oil or melted butter
Plant-based milk (for dairy-free)
Maple syrup, honey, or sugar (as a sweetener)
Preheat the oven to the correct temperature and prepare a loaf pan by greasing it or lining it with parchment paper.
In a large bowl, mix the dry ingredients : gluten-free flour blend, baking powder, baking soda, salt, and spices.
In another bowl, combine the wet ingredients : pumpkin puree, eggs, oil, sweetener, and milk. Mix until smooth.
Gradually fold the dry ingredients into the wet ingredients. Avoid overmixing to maintain a fluffy texture.
Pour the batter into the loaf pan and spread it evenly.
Bake until a toothpick inserted into the center comes out clean (check after 45-60 minutes).
Let the bread cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
Notes
Texture Tip : If the batter is too thick, add a splash of plant-based milk. If it’s too thin, add a small amount of gluten-free flour.Avoid Overmixing : Overmixing the batter can result in dense bread.Oven Temperature : Make sure your oven temperature is accurate using an oven thermometer.Storage :
Room temperature: Up to 3 days in an airtight container.
Refrigerated: Up to 1 week.
Freezing: Wrap the bread in plastic wrap and store it in a freezer-safe bag for up to 3 months. Thaw at room temperature.
