Ingredients
- 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)
Instructions
- 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.