The Best Gluten-Free Pumpkin Bread
by Tavolino
A moist, fluffy, and spice-filled gluten-free pumpkin loaf that captures all the nostalgic flavors of fall. This one-bowl recipe uses a blend of almond flour and gluten-free flour for the perfect texture.
Ingredients
- Avocado oil 120 ml
- Organic cane sugar 250 g
- Large eggs 3
- Pumpkin purée 425 g
- Almond flour 180 g
- Gluten-free flour blend 200 g
- Baking soda 1.5 tsp
- Sea salt 1 tsp
- Ground cinnamon 1.5 tsp
- Pumpkin pie spice 1 tsp
Preparation
- 1
Preheat the oven to 162°C and line a loaf pan with parchment paper, leaving enough overhang on the sides to easily lift the bread out later.
- 2
In a large mixing bowl, combine 120 ml avocado oil, 250 g organic cane sugar, and 3 large eggs. Whisk until the mixture is smooth and silky.
- 3
Add 425 g pumpkin purée to the wet mixture and whisk until fully incorporated.
- 4
Add 180 g almond flour, 200 g gluten-free flour blend, 1.5 tsp baking soda, 1 tsp sea salt, 1.5 tsp ground cinnamon, and 1 tsp pumpkin pie spice.
- 5
Whisk the dry ingredients into the wet mixture until the batter is smooth and well combined.
- 6
Pour the batter into the prepared loaf pan and spread it evenly.
- 7
Bake on the center rack for 75-90 minutes, or until a skewer inserted into the center comes out clean.
- 8
Remove the bread from the oven and let it cool in the pan for 10 minutes.
- 9
Use the parchment paper edges to lift the loaf out and transfer it to a cooling rack to cool completely for 2-3 hours before slicing.