Gluten-Free Pumpkin Bread

Ingredients

• 2 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum or add separately) 2 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum or add separately)
• 1 tsp xanthan gum (if your GF flour blend does not contain it) 1 tsp xanthan gum (if your GF flour blend does not contain it)
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 0.5 tsp salt 0.5 tsp salt
• 1 cup pure pumpkin puree (not pumpkin pie filling) 1 cup pure pumpkin puree (not pumpkin pie filling)
• 0.5 cup warm water or unsweetened almond milk 0.5 cup warm water or unsweetened almond milk
• 2 large eggs, at room temperature 2 large eggs, at room temperature
• 3 tbsp melted unsalted butter or neutral oil (like avocado or light olive oil) 3 tbsp melted unsalted butter or neutral oil (like avocado or light olive oil)
• 1 tsp ground cinnamon 1 tsp ground cinnamon
• 0.5 tsp ground nutmeg 0.5 tsp ground nutmeg
• 0.25 tsp ground cloves 0.25 tsp ground cloves

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and lightly grease a standard loaf pan or line it with parchment paper. In a large bowl, whisk together the gluten-free flour blend, xanthan gum (if using), baking powder, salt, cinnamon, nutmeg, and cloves until thoroughly combined and no clumps remain. This ensures even distribution of leavening and spices throughout the bread.

2. 2

   In a separate medium bowl, whisk together the pure pumpkin puree, warm water or almond milk, room temperature eggs, and melted butter or oil until smooth and well incorporated. The mixture should be a uniform orange color and free of any streaks.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently mix until just combined, being careful not to overmix. The batter will be thick and slightly sticky, which is characteristic of gluten-free batters; it will not be as fluid as conventional batters.

4. 4

   Transfer the batter to the prepared loaf pan, spreading it evenly with your spatula. You can gently tap the pan on the counter a couple of times to help settle the batter. For easier removal, you can shape the top slightly with a wet spatula.

5. 5

   Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean and the top of the bread is golden brown and firm to the touch. If the top begins to brown too quickly, you can loosely tent it with aluminum foil during the last 15-20 minutes of baking. Once baked, let the pumpkin bread cool in the pan for about 15 minutes before carefully transferring it to a wire rack to cool completely before slicing and serving.

Nutrition (per serving)

Tips & Notes

• Too much xanthan gum makes baked goods rubbery — stick precisely to the recipe amount.
• Baking powder loses potency after 6 months; test it by dropping a teaspoon into hot water — it should bubble vigorously.
• Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.