Gluten Free Pumpkin Bread

Tags: dessert - vegetarian - GF - GF Vegetarian - GF dessert
Active Time: 15 min
Passive Time: 1 hour
Serves: 8

Typical pumpkin bread, but gluten free

The Gluten Free Austrian

• GF all-purpose flour: 215 g
• Cornstarch: 20 g
• Baking soda: 1 tsp
• Baking powder: 3/4 tsp
• Pumpkin pie spice: 2.5 tsp
• Cinnamon: 1/2 tbsp
• Kosher salt: 3 g (3/4 tsp)

• Eggs: 3 large, room temperature
• Light brown sugar: 175 g
• Sugar: 100 g
• Vanilla extract: 1 tsp

• Vegetable oil: 130 g
• Pumpkin puree: 330 g

• I added pecans to the top and it worked out nicely
• I used the America's Test Kitchen 'How Can It Be Gluten Free' All-Purpose blend for the flour and it came out great, but I think this recipe is forgiving enough to handle most GF flours

1. Preheat oven to 350F
2. Line loaf pan (preferably 8.5“ x 4.5” x 4“ or so) with parchment paper and spray liberally with oil spray or coat well with oil
3. In a medium-sized bowl sift together the gluten-free flour, cornstarch, baking soda, baking powder, and spices
4. In a separate large mixing bowl combine the room temperature large eggs, light brown sugar, white sugar, and vanilla extract and whisk together
5. Add the oil and pumpkin puree and whisk until smooth and mix until smooth
6. Add dry ingredients to wet ingredients and stir well to combine. Allow to sit for 20-30 minutes for the flour to fully hydrate
7. Transfer the pumpkin bread batter to the prepared loaf pan. Use a spatula, spoon, or small offset to smooth it out evenly
8. Bake for 55-65 minutes. The loaf is done when it is golden brown and a toothpick or cake tester inserted in the center comes out clean
9. Allow for it to cool in the pan for 10 minutes. Then remove it from the loaf pan, transfer it to a cooling rack and allow it to cool completely