If you're a fan of all things fall, you're going to love my easy recipe for Gluten-Free Pumpkin Bread. it's tender, sweet, and jam-packed with autumnal goodness!For best results, measure the flour by weighing or spoon and leveling it. Scooping the flour can increase the flour in the recipe by up to 30%!
½cup115g unsalted butter, softened to room temperature
¾cupor 165g packed brown sugar (light or dark)
⅔cupor 145g granulated sugar
2large eggs
⅓cupor 79 ml plain Greek yogurt or sour cream (2%, 4% or full-fat)
1 ¾cup414 mL canned pure pumpkin puree
1teaspoonor 5ml pure vanilla extract
2 ½cupsor 312g 1-to-1 gluten-free flour blend
1teaspoonor 6g baking soda
¼teaspoonor 1.25g salt
1teaspoonor 2.5g ground cinnamon
2teaspoons5g pumpkin pie spice
Instructions
Preheat the oven to 350 degrees and prepare a loaf pan with non-stick spray.
In a mixing bowl with a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream the unsalted butter, brown sugar, and sugar together until combined. The mixture may look a little dry but that’s ok. Scrape down the sides of the bowl while mixing as needed.
Mix the eggs into the creamed butter until smooth and creamy, and a light yellow/orange color.
Mix in the Greek yogurt or sour cream, pumpkin puree, and vanilla extract. Scrape down the sides of the bowl as needed. Note: the batter will look curdled at this point, but it's okay.
In a small mixing bowl, whisk together the gluten-free flour, baking soda, salt, cinnamon, and pumpkin pie spice until combined.
Slowly mix the flour into the batter, just until the streaks of flour disappear.
Pour the batter into the prepared baking pan. Bake the bread for 60-75 minutes, or until a toothpick inserted into the center of the bread comes out clean. Cool the bread on a wire cooling rack and enjoy!
Notes
Bread keeps covered wrapped in an airtight container or plastic wrap in the refrigerator for 3-4 days. It also can be frozen in a freezer-safe container for 2-3 months.
Make this bread dairy-free by substituting ½ cup coconut oil for the butter and ⅓ cup mayonnaise (avocado, olive oil, or light mayonnaise also work) for the Greek yogurt or sour cream. Follow the rest of the recipe instructions as listed.
Make this bread with traditional flour: just substitute 2 ½ cups (or 312g) all-purpose flour for the gluten-free flour blend to make a loaf of traditional pumpkin bread!