Gluten-Free Pumpkin Loaf (Moist & Easy)
GF Pumpkin Loaf Cake is moist, soft, and full of pumpkin flavor. It's perfectly sweetened and super easy to make. Perfect for breakfast, an afternoon snack, or a simple dessert. This pumpkin bread is a favorite during the fall season and year-round.
Ingredients
- 1 ½ cup brown rice flour
- ½ cup corn starch
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- Pinch of salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon ginger
- ½ cup oil
- ¾ cup light brown sugar
- ¾ cup canned pumpkin puree
- 2 eggs, room temperature
- ½ cup milk
Instructions
- Preheat oven to 350°F (180°C). Lightly grease the bottom and sides of a 9x5-inch loaf pan, or similar, or line with parchment paper. Set aside.
- Make a pumpkin puree and let it cool (this step is in case you don’t use canned pumpkin puree). Roast the pumpkin in the oven to release the water. Set aside.
- Whisk together brown rice flour, cornstarch, salt, baking soda, baking powder, and spices in a large bowl. Set aside.
- In a medium bowl, beat the oil with the sugars. Add the pumpkin puree and mix. Add the eggs one by one, beating after each addition.
- Add the dry ingredients along with the milk and mix until the ingredients are just combined.
- Pour the mixture into the prepared pan.
- Bake for 50 minutes; keep in mind that all ovens are different. 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 bread at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can also freeze it; slice the bread and place individual slices in an airtight container or freezer bag.