While fall is still a few days away, pumpkin season is upon us. There’s nothing like starting a crisp fall day with an espresso and a slice of pumpkin bread. This pumpkin bread is delicious for all the reasons you can imagine. It’s sweet. It’s seasonal. It’s festive. And it’s gluten-free.
Feel free to use the gluten-free flour of choice. You’ll get the same results no matter your choice.
Try different variations to really up the ante. Think a sprinkle of chocolate chips throughout the batter or try some pumpkin seeds on top. Either way, make it your own.
You will need:
– 1 stick unsalted butter, room temperature
– 3/4 cup granulated sugar
– 2 eggs
– 2 cups gluten-free flour
– 1 tsp baking soda
– 1/2 t salt
– 1 1/2 cup organic pumpkin puree
– 1 tsp vanilla extract
– 1 tsp cinnamon
– 1 tsp allspice
Preheat oven to 350 F
Grease 9 x 5 x 3 inch loaf pan
Mix flour, soda, salt, cinnamon, and allspice together. Cream butter and sugar together until fluffy. Add vanilla and eggs, one at a time and beat. Alternately add dry ingredients and pumpkin puree to the butter mixture, beginning and ending with the dry (dry-wet-dry-wet-dry).
Pour mixture into greased 9″x 5″ loaf pan. Bake 50-60 min, or until cake tester comes out clean (I look for a few mini moist crumbs).
Cool in pan for 10 minutes, and then on a baking rack.
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