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Gluten-Free Pumpkin Loaf

A moist and flavorful gluten-free pumpkin loaf, perfect for fall gatherings or a cozy afternoon treat.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Calories: 225
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups gluten-free all-purpose flour with xanthan gum Look for brands like Bob’s Red Mill or King Arthur Flour.
  • 1 tbsp pumpkin pie spice You can use store-bought or mix your own with cinnamon, nutmeg, and ginger.
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
Wet Ingredients
  • 1 cup pumpkin puree Canned works just fine, or roast and puree your own for fresher flavor.
  • 1 cup sugar For a healthier option, substitute half with coconut sugar.
  • 0.5 cups oil (olive, vegetable, or canola) Light olive oil works well.
  • 1 large egg Make sure it’s room temperature.
  • 1 tsp vanilla extract Use pure vanilla for the best flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Lightly coat a 9 x 5 loaf pan with cooking spray or line with parchment paper.
  3. In a large bowl, whisk together gluten-free flour, baking powder, baking soda, pumpkin pie spice, and salt until smooth.
  4. In another bowl, mix together pumpkin puree, sugar, egg, oil, and vanilla extract until smooth.
  5. Gradually add the dry mixture to the wet ingredients and mix until just combined.
  6. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake in the oven for about 1 hour, checking at the 55-minute mark for doneness.
  2. Once baked, remove from the oven and let cool in the pan for 15 minutes.
  3. Loosen the edges with a knife and transfer to a wire rack to cool completely.
Serving
  1. Once cooled, slice the loaf and enjoy it alone or with butter, cream cheese, or favorite spreads.

Notes

If browning too quickly, tent with aluminum foil. Allow to cool completely before slicing for cleaner cuts.