Description
This Gluten Free Pumpkin Bread is moist, flavorful, and made from scratch using simple ingredients. It combines the natural sweetness of pumpkin and orange zest with warm spices and optional crunchy walnuts, creating a delightful treat perfect for breakfast, snacks, or dessert. Free from gluten, it’s suitable for those with dietary restrictions but still full of comforting autumn flavors.
Ingredients
Scale
Main Ingredients
- 1½ cup gluten-free flour
- 1 cup pumpkin puree
- ½ cup sugar
- 2 large eggs
- ¼ cup fresh orange juice
- Zest of 1 orange
- 1 tsp baking powder
- ½ tsp cinnamon powder
- ¼ tsp salt
- ½ tsp vanilla extract
- ½ cup oil or melted butter
Optional Ingredients
- ½ cup chopped walnuts
- Optional: raisins or chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line a loaf pan to prepare for baking.
- 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 mixture is smooth and well blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking powder, cinnamon powder, and salt until evenly distributed.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, gently mixing until just combined to avoid overmixing and ensure a tender crumb.
- Add Optional Mix-ins: Fold in the chopped walnuts, or if desired, raisins or chocolate chips, for added texture and flavor.
- Prepare for Baking: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake: Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out mostly clean, indicating the bread is cooked through.
- Cool: Allow the pumpkin bread to cool completely in the pan before removing. This helps set the loaf and makes slicing easier.
- Store Properly: Wrap the cooled bread tightly in plastic wrap for storage.
- Room Temperature Storage: Store wrapped bread at room temperature for up to 3 days to maintain freshness.
- Freezing for Longer Storage: For extended freshness, freeze the wrapped bread for up to 2 months, then thaw before serving.
Notes
- This bread is best served at room temperature or slightly warmed.
- You can substitute the walnuts with other nuts or omit them for a nut-free version.
- Using fresh pumpkin puree yields the best flavor, but canned pumpkin puree can also be used.
- Ensure the gluten-free flour blend you use contains xanthan gum or add it separately if needed to help with texture.
- Adjust sugar levels based on your sweetness preference.
