Gluten Free Pumpkin Loaf
Embrace the cozy flavors of fall with this moist and tender Gluten Free Pumpkin Loaf, a delightful treat perfect for seasonal gatherings or a comforting snack with your morning coffee. Bursting with warm spices like cinnamon, nutmeg, and ginger, this recipe combines the richness of pumpkin puree with the sweetness of brown and granulated sugars for a perfectly balanced flavor. Made with gluten-free all-purpose flour, this loaf is ideal for those with dietary restrictions but delivers the same fluffy texture you’d expect from a traditional pumpkin bread. Simple to prepare with just 15 minutes of prep time, this loaf bakes to golden perfection in under an hour. Serve it plain, or elevate it with a smear of butter or cream cheese for an indulgent twist. A must-try gluten-free fall recipe that’s sure to become a household favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Pumpkin puree
- 1.5 cups Gluten-free all-purpose flour
- 2 large Eggs
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar
- 0.5 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and well combined.
In a separate bowl, mix the gluten-free all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as it could affect the texture of the loaf.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Allow the pumpkin loaf to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
Slice and serve as-is, or enjoy with a spread of butter or cream cheese. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.6 g | 158% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 1868 mg | 81% | |
| Total Carbohydrate | 355.3 g | 129% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 179.8 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 228 mg | 18% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 752 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
