Go Back
gluten free pumpkin bread loaf with chocolate chips optional

Gluten free Biscuits Recipe

This blog post celebrates the delightful world of gluten-free pumpkin bread, offering insights into its appeal, health benefits, and tips for baking success. With its tender crumb and rich pumpkin flavor, gluten-free pumpkin bread is a beloved autumn treat that's perfect for enjoying during the fall season. The recipe provided is simple yet delicious, allowing readers to create bakery-quality pumpkin bread at home using wholesome ingredients. Whether enjoyed as a breakfast staple, a cozy snack, or a festive dessert, gluten-free pumpkin bread brings warmth and comfort to any occasion. Embracing the essence of fall, this homemade treat invites readers to slow down and savor life's simple pleasures with each delicious bite.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 1 hour 25 minutes
Servings 10

Ingredients
  

Ingredients:

  • 1 3/4 cups gluten-free flour blend
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract

Instructions
 

Instructions:

  • Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  • In a medium bowl, whisk together the gluten-free flour blend, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  • In a separate large bowl, beat the eggs with a whisk until frothy. Add the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and vanilla extract, and whisk until well combined.
  • Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. OPTIONAL ADD 1/2 CUP OF CHOCOLATE CHIPS
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the pumpkin bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.