This time of year it seems there is no shortage of fun things to make with pumpkin. Pumpkin pie, pumpkin scones, pumpkin donuts, even pumpkin soup!
But who can forget the classic pumpkin delight? A nice slice of pumpkin bread.
One of the great things about pumpkin bread, and many other quick breads for that matter, is that they freeze really well. So whenever a baking mood strikes, double the recipe and freeze what you don’t eat. The next time Aunt Jane is in town and stops by for a quick visit, you can easily pull out some of your quick breads and show off your baking know-how.
And this is one bread you’ll definitely want to have in the mix…
It’s the perfect balance of firm and delicate, spiced with just the right amount of cinnamon and ginger. Double the recipe and enjoy a loaf now and save a loaf for later. And best of all, its gluten free, but loaded with taste!
Gluten-free Spiced Pumpkin Bread
1½ cups canned, 100% pure pumpkin
¾ cup granulated sugar
½ cup vegetable oil
2 large eggs
2 teaspoons pure vanilla extract
1¾ cups gluten-free baking mix, such as our mix How to Make a Gluten Free Bread Flour Mix
2 teaspoons ground cinnamon
¼ teaspoon ground ginger
½ teaspoon salt
Make sure your oven rack is positioned in the center of your oven. Preheat the oven to 350°F. Spray a 9- by 5-inch loaf pan with vegetable oil spray and dust it with rice flour. Set the loaf pan aside.
In a large bowl or the bowl of a stand mixer, place the pumpkin, sugar, oil, eggs, and vanilla. Beat with hand mixer or with your stand mixer on low-medium speed until mixed and smooth, about 1 minute.
Set the pumpkin mixture aside.
In a small mixing bowl, place the gluten free baking mix, cinnamon, ginger, and salt. Stir to combine.
Add the dry ingredients to the pumpkin mixture and beat with the electric mixer on low speed until the dry ingredients are just combined, which is about 1 minute.
The batter will be thick.
Spoon the batter into the prepared loaf pan and place the loaf pan in the oven.
Bake the pumpkin bread for 45 – 55 minutes, or until a toothpick inserted in the middle comes out clean.
Transfer the loaf pan to a wire rack and let the bread cool in the pan for about 5 minutes.
Run a knife around the edges of the pan to loosen it.
Turn the pumpkin bread onto a wire rack to continue cooling completely, for about one hour before slicing.
Enjoy it with a nice, steaming cup of coffee or tea.
And if you’re feeling adventurous, add a smear of walnut cream cheese to it.
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