Heavenly Gluten Free Pumpkin Bread

It just seems like pumpkin goes so well with gluten-free cooking and baking!  The arrival of Autumn has me baking loaves and loaves of this recipe for Heavenly Gluten-Free Pumpkin Bread.  

The moisture of pumpkin infuses every recipe with a wonderful texture. Today, I will share a recipe that was given to me years ago by my good friend Tina.

THANKS, TINA!

This recipe was not originally gluten-free.  I adapted it and have been using it faithfully ever since!  It also happens to be dairy-free and can be made sugar-free using maple sugar.

This recipe has a 100% “LOVE IT” review!

Heavenly Gluten-Free Pumpkin Bread

Serves 12

Ingredients

3 cups sugar or maple sugar

4 eggs

1 cup olive oil

2 cups canned pumpkin

3 1/2 cups gluten-free flour mix or (1 cup almond flour, 1 cup cassava flour, 1/2 cup potato starch flour)

1 tsp. gluten-free baking powder

2 tsp. baking soda

2 tsp. salt

1 tsp. allspice

1/2 tsp. ground cloves

1 tsp. cinnamon

1 tsp. nutmeg

DIRECTIONS

1. Preheat oven to 350 degrees.

2. Mix all ingredients in a mixing bowl on low speed in your electric mixer.

3. Butter two bread pans.

4. Pour pumpkin bread batter into the bread pans.

5. Bake at 350 degrees for 1 hour.

6. Let the bread cool before cutting.

Blessings,

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