My dear friend, Karen, shared this week's delicious recipe. Karen and I first met working together at a cooking magazine. Karen traveled the country teaching culinary arts to thousands.
You can trust any recipe she shares to be delicious!
Quick and Easy Gluten Free Pumpkin Bread
- 1-1/2 cups gluten free flour baking blend WITH binder (see notes)
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup vegetable oil or canola oil
- 1/4 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- Preheat oven to 350 degrees then spray a 9x5” loaf pan with nonstick spray and set aside.
- Add gluten free flour blend, baking powder, pumpkin pie spice, baking soda, salt, and cinnamon to a small mixing bowl then whisk to combine and set aside.
- Add eggs, sugar, oil, applesauce, vanilla, and pumpkin puree to a large mixing bowl then whisk until smooth and creamy, 1 minute. Add dry ingredients then whisk until smooth.
- Scoop batter into prepared loaf pan then smooth the top with the back of a spoon and bake for 60-70 minutes, or until a skewer inserted into the center comes out clean. Check on the loaf at the 20 minute mark — if the top is already browning, gently place a piece of foil on top (no need to crimp) then continue baking. Since this is a long-baking quick bread recipe, you don’t want the top to burn before the center has had a chance to fully bake through.
- Let pumpkin bread cool in the pan for 15 minutes then remove and transfer onto a cooling rack to cool completely. Store in a gallon size Ziplock bag on the counter. This bread is best served on day 2 after it has had a chance to soften.
- I tested this recipe using Bob's Red Mill Gluten Free 1 to 1 Baking Flour. Your results may vary if using a different GF flour blend.
- To freeze: cool loaf completely then wrap tightly in saran wrap followed by foil then place inside a freezer Ziplock bag. Freeze for up to 3 months.