Gluten-Free Pumpkin Bread
Get your pumpkin spice fix with this gluten-free version of a seasonal classic.

Servings
1loaf
Servings
1loaf
Ingredients

  • 9tbsp

    Unsalted Butterroom temperature

  • 1 3/4cups

    Gluten-Free All-Purpose Flour

  • 1 1/2tsp

    Gluten-Free Baking Powder

  • 1/2tsp

    Baking Soda

  • 3/4tsp

    Salt

  • 1tsp

    Cinnamon

  • 1/2tsp

    Nutmeg

  • 1 1/4cups

    Sugar

  • 3

    Large Eggs

  • 2tsp

    Vanilla Extract

  • 1 1/4cups

    Pumpkin Puree

  • 3/4cup

    Buttermilk
Instructions
  1. Preheat oven to 350 degrees. Lightly grease loaf pan with one tablespoon butter. Set aside.
  2. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
  3. In a separate large mixing bowl, use an electric mixer on medium-high to beat butter and sugar until light and fluffy, about seven minutes.
  4. Add eggs one at a time, beating well and scraping down bowl as needed until thoroughly combined. Beat in vanilla.
  5. Gradually add flour mixture and beat until just combined. Add pumpkin and buttermilk and beat until just combined.
  6. Pour batter in pan, smooth top and bake for one hour and 15 minutes, or until toothpick inserted into center comes out clean.
  7. Cool in loaf pans for 15 minutes. Remove bread and allow to cool completely on wire racks. Wrap and store at room temperature up to three days.