As the Arizona temperatures finally begin to drop and we're watching Instagram feeds of far-off friends showcasing sweaters, changing leaves, and crisp autumn days, it's time to channel fall. Let the aroma of freshly baked pumpkin bread waft through your home and bring on the cozy flavors of the season.
This delicious gluten-free pumpkin bread recipe, perfect for breakfast, a snack, or dessert, is brought to you by North Peoria resident Rebecca Taig. Find gluten-free recipes, hosting inspiration, and seasonal decor at RebeccaTaig.com.
Wet Ingredients
- 1 cup (240 grams) pumpkin puree
- ¾ cup (150 grams) sugar
- ½ cup (50 grams) dark brown sugar
- 2 large eggs at room temperature
- ⅓ cup (85 grams) coconut oil, melted, refined
- ¼ cup milk, dairy or dairy-free
- 2 teaspoons lemon juice
- 2 teaspoons vanilla extract
Dry Ingredients
- 1¼ cup (170 grams) gluten-free flour Bob's Red Mill 1:1 Gluten-Free Baking Flour
- ½ cup (50 grams) almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
Instructions
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Preheat oven to 350°F. Grease a Nordic Wheat Loaf Pan or regular 8x4 or 9x5-inch loaf pan. Line the 8x4 and 9x5-inch loaf pans with parchment paper and set aside.
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In a medium bowl, whisk together gluten-free flour, almond flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
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In a large mixing bowl or stand mixer with a whisk attachment, whisk together sugar, dark brown sugar, pumpkin puree, and eggs until smooth. Add melted oil, milk, vanilla extract, and lemon juice. Mix until combined.
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Add dry ingredients to wet ingredients, mixing until the flour is just incorporated. Avoid over-mixing.
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Pour batter into prepared loaf pan. Tap the pan on the counter a few times to release any air bubbles. (If not using the Nordic pan, run a knife about 1 inch deep lengthwise through the center of the loaf to encourage the bread to dome evenly.)
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If using the Nordic pan, place it on a baking sheet. Bake for 45-50 minutes. (At 45 minutes, insert a toothpick in the center. If the toothpick comes out clean, the loaf is done.)
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Allow bread to cool in pan for 10 minutes then transfer to a wire rack to cool.