Description
This Gluten Free Pumpkin Bread is a moist and delicious loaf made from scratch, perfect for cozy fall mornings or as a sweet snack. It features pumpkin puree, warm cinnamon, and a hint of fresh orange zest, all combined in a gluten-free flour base for a tender crumb. Optional walnuts add a delightful crunch, making it a wholesome treat suitable for those avoiding gluten.
Ingredients
Scale
Wet Ingredients
- 1 cup pumpkin puree
- 2 large eggs
- ¼ cup fresh orange juice
- Zest of 1 orange
- ½ tsp vanilla extract
- ½ cup oil or melted butter
Dry Ingredients
- 1½ cup gluten-free flour
- 1 tsp baking powder
- ½ tsp cinnamon powder
- ¼ tsp salt
- ½ cup sugar
Optional
- ½ cup chopped walnuts
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line a loaf pan to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, eggs, sugar, fresh orange juice, orange zest, vanilla extract, and oil or melted butter. Mix until the batter is smooth and well incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking powder, cinnamon powder, and salt, ensuring all ingredients are evenly distributed.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overmixing, which can affect the bread’s texture.
- Add Walnuts: Fold in the chopped walnuts or any other optional add-ins such as raisins or chocolate chips, evenly distributing them throughout the batter.
- Transfer to Pan: Pour the batter into the prepared loaf pan, smoothing the top for an even bake.
- Bake: Place the pan in the preheated oven and bake for 45-55 minutes, or until a toothpick inserted in the center comes out mostly clean, indicating it is done.
- Cool: Once baked, allow the pumpkin bread to cool completely in the pan before removing. This ensures the bread sets properly and slices cleanly.
- Store: Wrap the cooled bread tightly in plastic wrap to keep it fresh for storage.
- Storage Tips: Store the wrapped bread at room temperature for up to 3 days, or freeze it for up to 2 months for extended freshness.
Notes
- This pumpkin bread is naturally gluten-free but always use certified gluten-free flour to avoid contamination.
- Optional add-ins like raisins or chocolate chips can be folded in along with walnuts for extra flavor.
- The baking time may vary depending on your oven; start checking around 45 minutes.
- Allowing the bread to cool completely before slicing helps maintain its moist texture.
- You can substitute oil with melted butter for a richer flavor.
- Freezing in slices can help you enjoy small portions as needed.
