When I shared this quick bread with a group of dubious tween-agers, I knew I had nothing to worry about. There is something about this moist, sweet loaf that no one can refuse, no matter how gourd-phobic they are.
This bread could actually be served for dessert, but we tend to love it for breakfast, maybe even with a schmear of homemade apple butter on top … it’s got all the fall flavors wrapped up into one!
This easy recipe is also easily doubled. Most canned pumpkin purées are, conveniently enough, sold in 15-ounce cans, so it’s easy to use almost the whole can and easily make two loaves to share, if you’re so inclined. Hey, did I mention it was easy?
Super Easy Gluten-Free Pumpkin Bread
- 7 oz. pumpkin purée (canned or fresh, cooked)
- 2 eggs
- 1/2 cup vegetable or coconut oil
- 1/3 cup water
- 1 1/4 cups sugar
- 2 cups Jules Gluten Free™ All Purpose Flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 1 tsp. ground cinnamon
- 2 tsp. pumpkin pie spice
Preheat oven to 350° F (static) or 325° F (convection).
Oil and lightly flour (with gluten-free flour) one 8×4.5 or 9×5 loaf pan, metal or glass.
Stir pumpkin, eggs, oil, water and sugar together in a large mixing bowl. In a separate bowl, whisk together flour, baking powder, baking soda, salt and spices. Slowly add the dry ingredients into the bowl with the pumpkin, stirring until smooth.
Pour into prepared pan(s) and bake for 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Remove to a wire rack to cool for 15-30 minutes, then invert gently to remove the loaf. Return to the wire rack to fully cool before slicing. Seal in a zip-top bag when fully cooled and store on the counter or freezer.
Note: if baking in small loaf pans, begin testing for doneness at 35 minutes; for muffins, test at 20 minutes. Makes 1 loaf or 3-4 small loaves or 16 muffins.