Gluten-Free Pumpkin Bread
Gluten-Free Pumpkin Bread is moist, soft, and super easy to make. It's delicious and perfectly sweetened, and only one bowl is required!
Ingredients
- 1/2 cup sunflower oil
- 1/2 cup packed brown sugar
- 1/4 cup white granulated sugar
- 3/4 cup pumpkin puree
- 2 eggs
- 1 cup brown rice flour
- 1/2 cup white rice flour
- 1/2 cup corn starch
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 cup milk
Instructions
- Preheat oven to 350°F (180°C).
- Lightly grease the bottom and sides of a loaf pan or line with parchment paper. I used a loaf pan 9x5-inch. Set aside.
- Make a pumpkin puree and let it cool (this step is in case you don’t use canned pumpkin puree). It’s important to cook the pumpkin in the oven to remove the water.
- In a large bowl beat the oil with the sugars. Add the pumpkin puree and mix. Add the eggs one by one beating after each addition. Mix well.
- Add the brown rice flour, white rice flour, corn starch, baking soda, baking powder, salt, and spices, along with the milk, and mix until the ingredients are just combined. You can add chocolate chips, nuts, etc, in this step.
- Pour the mixture into the prepared pan.
- Bake for 50 minutes. To know if it’s ready insert a toothpick into the center of the bread, it should come out clean, with no streaks of batter.
- Let cool before removing.
Notes
Store the pumpkin bread at room temperature for up to 3 days or refrigerate for up to 5 days.