While some may think that pumpkin foods are restricted to the fall time, I believe pumpkin is a staple from fall through winter. Growing up I use to love eating pumpkin bread during the cold months of the year, so I just knew that I had to create a gluten-free pumpkin bread to satisfy my pumpkin needs.
This pumpkin bread is not only super moist but also butter free! What is better than cutting out the butter in a recipe? However, there are still many other ingredients left to create this delicious, moist, masterpiece.
Being a college student I was a bit overwhelmed with the number of ingredients needed to create this concoction. This being said, I am a college student so the average house might have most of these ingredients on hand.
Hand Mixer vs. Old-Fashioned Arm
Also, I recently caved in and bought a hand mixer, and let me tell you that buying that hand mixer was the best choice I ever made. You don’t need a super fancy one or anything; I bought mine on Cyber Monday and hope to treat myself to a stand-up mixer down the road. I would highly recommend to have at least a hand mixer for this recipe but it can be done by hand. I did it by hand the first time and it came out the same, just took more time and energy. Work those muscles!
When it comes to the loaf size, I chose mini loaf pans because I did not want one big loaf taunting me on the counter. This way I can give away loaves to my friends and they are just so incredibly cute! With this recipe you can get about three mini loaves, although sometimes one loaf is a little shorter than I would like, but life goes on.
Anyway, get your pumpkin back out and get ready to be amazed about this pumpkin bread. I am the only one out of my friends that is gluten-intolerant and so I like to try out my gluten-free recipes on them to see how they compare, and this one was a big hit! Not to mention that you can freeze the bread and then thaw it for future events, making it the perfect “make ahead” treat. Or if family shows up last-minute you can whip it out of the freezing making it look like you were ready for them. Don’t worry we’ll keep the secret here.
- 3 eggs
- 1 cup sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 1/4 cup pumpkin puree
- 1/3 cup vegetable oil
- 1 1/2 cups gluten-free flour (can use regular all-purpose flour or whole wheat pastry flour)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon pumpkin pie spice
- 1/2-3/4 cup semi sweet chocolate chips, optional, but highly recommended!!
- Preheat oven to 350. Line your loaf pan(s) with parchment paper and set aside.
- In a bowl use a hand mixer and beat together the eggs, sugars and vanilla extract for about 1 minute on medium or speed 3 on most.
- Add in the pumpkin puree and vegetable oil until combined.
- Next add all the dry ingredients: flour, baking soda, baking powder, cinnamon, ginger, salt, nutmeg, and pumpkin pie spice and mix until completely combined. If using chocolate chips, add them and mix until evenly distributed. I would recommend not using the hand mixer with the chocolate chips mine got a little jumpy.
- Spoon batter into the lined loaf pan(s). Bake for about 40 minutes*, or until a knife, toothpick, etc. comes out clean. Remove from oven, and allow to cool. then slice and watch your guests and yourself enjoy!
*Please remember every oven is different so the first time you bake it remember to keep a close eye on it. Don’t get distracted cuddling with your cat that it over cooks!