There is something about the Fall season that brings out the baker in us, even in the most unlikely times. A random Tuesday or Thursday night might have cookies or this delicious gluten free pumpkin bread baking in the oven, as if tempting us to save room for an after dinner treat. Maybe it’s the cooler weather or maybe it’s the thought of fresh baked breads, rolls and muffins that are just undeniably Fall. Add in the smell of pumpkin and you have a delightful treat not just for your nose, but for your taste buds too.
This tender gluten free pumpkin bread recipe is one of the best ways to celebrate the Fall season. It’s tender, not loaded with fat and contains no oil. Make it even healthier by swapping out the eggs with egg beaters. But one look at the ingredients and you’ll see that nothing in it is particularly hard to find. That might be why we like this recipe so much. Nothing too complicated. Just simple, tender gluten free pumpkin bread. As it should be.
Gluten Free Pumpkin Bread
2 cups gluten free all purpose baking flour mix
2 teaspoons pumpkin pie spice
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
4 tablespoons butter, room temperature
1 cup packed brown sugar
2 large eggs
1 cup canned pumpkin
¼ cup buttermilk
2 teaspoons vanilla extract
½ cup chopped pecans (optional, but a great addition)
Preheat your oven to 350°F. Spray a 9-by-5-inch loaf pan evenly with cooking spray. Set aside.
In a medium bowl, measure the gluten free flour mix, pumpkin pie spice, baking powder, baking soda and salt. Lightly mix it together with a whisk. Set aside.
In the bowl of a stand mixer or a hand held mixer, add the butter and brown sugar and beat well, about 1 minute. Stop the machine and add the eggs, one at a time, beating for 30 seconds after each addition.
In with the sugar mixture, add the pumpkin, buttermilk and vanilla. Beat until the mixture is combined.
The mixture will look like orange batter. (And smell divine!)
All at once, add the flour mixture to the orange batter. Mix the flour mixture in until combined, about 1 minute.
Using a rubber spatula, fold in the pecans, if using.
Using the same rubber spatula, scrape the batter into the prepared pan. Smooth out the top slightly.
Bake in the preheated over until a toothpick inserted in the center comes out clean.
Start checking it at about 50 minutes in. The gluten free pumpkin bread could take up to 1 hour and 15 minutes, so extra time is not uncommon. Let this tender loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Although it will be tough, try to wait the full cooling time!
Slice the loaf using a serrated knife and get a cup of your favorite beverage ready. Whether you smear it with butter or eat it plain, this simple, tender gluten free pumpkin bread will be one of your favorite recipes.
Hint: Make a few extras of this bread – you’ll love it and they make great gifts too!
Check out Gluten Free Italian Herb Bread Machine Bread next!