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Gluten-Free Pumpkin Bread That Actually Rises Joyfully!

Gluten-Free Pumpkin Bread That Actually Rises — The GF Pumpkin Loaf That Doesn't Sink or Taste Gritty
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A delightful gluten-free pumpkin bread that rises beautifully and has a rich, moist texture without any gritty taste.

Ingredients

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  • 1 ½ cups gluten-free all-purpose flour
  • 1 cup pumpkin puree
  • ¾ cup sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt
  • ¼ tsp ground ginger

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mix together the pumpkin puree, sugar, and vegetable oil until well combined.
  3. Add the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, salt, and ginger.
  5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • Ensure all ingredients are gluten-free.
  • For added flavor, consider adding chopped nuts or chocolate chips.
  • This bread can be stored in an airtight container for up to a week.

Nutrition

Find it online: https://howeats.com/gluten-free-pumpkin-bread-rises-deliciously/