Gluten-Free Pumpkin Bread
When the weather getsoes
a bit colder, there is nothing that tastes better than soft and moist pumpkin
bread. The smell of this delicious treat will become the first sign of fall in
1 hr 30 mins
· 1 3/4 cup gluten-free all-purpose Flour
· 1 1/2 teaspoons psyllium husk
· 1 teaspoon baking soda
· 1 teaspoon kosher salt
· 1 teaspoon cinnamon
· 1/2 teaspoon nutmeg
· 1/4 teaspoon cloves
· 1 cup pumpkin puree
· 2 eggs
· 1/2 cup brown sugar
· 1/2 cup white sugar
· 1/2 cup oil
· 1 teaspoon vanilla extract
Heat the oven to 350 °degrees F.
Grease and flour a 9-by 5-inch loaf pan.
Whisk together the flour mix,
psyllium husk, baking soda, kosher salt, cinnamon, nutmeg, and cloves. Set
Put the pumpkin puree into the
bowl of a stand mixer. (You can also stir this by hand.) With the mixer running
on low speed, add 1 egg. When it is fully incorporated into the puree, add the
second egg. When it is incorporated, add the brown sugar and white sugar. When
they have disappeared into the puree, add the oil and vanilla extract. Stir
With the mixer running, add the
flour mixture, a bit at a time, until the flour is fully incorporated. Keep the
mixer running on medium speed and let the batter grow airy.
Pour the batter into the prepared
Slide the loaf pan into the oven.
Bake until the edges of the pumpkin bread are starting to come away from the
edges of the pan and a toothpick inserted into the center of the pumpkin bread
comes out clean, 45 to 50 minutes.
Allow the bread to cool in the
pan for 20 minutes, then turn it out onto a cooling rack. Do not slice the
pumpkin bread until it has cooled to room temperature.