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Gluten Free Pumpkin Bread

5 from 3 reviews
  • Author: Sarah Fennel | Broma Bakery
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 16 servings 1x
  • Category: bread
  • Method: baked
  • Cuisine: american
  • Author: Sarah Fennel | Broma Bakery
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 16 servings 1x
  • Category: bread
  • Method: baked
  • Cuisine: american
Scale:
  • Author: Sarah Fennel | Broma Bakery
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 16 servings 1x
  • Category: bread
  • Method: baked
  • Cuisine: american

Ingredients

  • 1 1/2 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
  • 1/2 cup coconut sugar (or brown sugar)
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 1/2 teaspoon cloves
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla
  • 2 eggs (or flax eggs)
  • 1 cup pumpkin puree
  • 1/3 cup almond milk
  • 1/2 cup coconut oil, melted

Instructions

  1. Preheat oven to 350°F and line a standard size loaf pan with parchment paper or spray with cooking spray. Set aside.
  2. In a large bowl, mix together Bob’s Red Mill Gluten Free 1-to-1 Baking Flour flour, sugar, baking soda, baking  powder, salt, nutmeg, cinnamon, and cloves until combined.
  3. Make a well in the center of your dry ingredients. Pour in eggs, maple syrup, coconut oil, milk, vanilla, and pumpkin puree. Whisk together the wet ingredients for about 30 seconds, then fold them into the dry ingredients until just combined.
  4. Pour the batter into your prepared pan and bake for 30 minutes, then cover the pan loosely with tin foil. This prevents excess browning of the top of your loaf. Bake for an additional 15 minutes, or until a knife inserted in the center of the loaf comes out clean.

Keywords: easy, gluten free, healthy, quick, easy, one bowl