Super Soft Gluten Free Pumpkin Bread

5 from 1 vote

Super Soft Gluten Free Pumpkin Bread

This super soft gluten free pumpkin bread was a show stopper at our recent gathering. It is extra moist thanks to the olive oil, which makes it naturally dairy free as well. It is all made in just a few steps and makes your house smell heavenly!

Prep Time20

Cook Time1

Total Time1 40

Course: Dessert

Cuisine: American

Diet: Diabetic

Keyword: bread, gluten free bread, gluten free pumpkin, pumpkin, pumpkin bread

Servings: slices

Calories: 219kcal

Author: Chandice Probst

Cost: $10

Ingredients

Cupcake Ingredients

2 eggs (room temperature)
½ cup sugar
¼ cup light brown sugar
1 cup pumpkin puree
½ cup olive oil
1 teaspoon gluten free vanilla
1 ¼ cup gluten free all purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt

Instructions

Preheat oven to 350 degrees F.
In a large mixing bowl, combine sugars, oil, pumpkin, eggs and vanilla. Mix on medium speed for 30 seconds.
In another bowl, add flour, pumpkin pie spice, baking soda, baking powder and salt. Use whisk to combine.
With the mixer on low-medium speed, slowly add dry ingredients to wet ingredients until fully incorporated.
Allow batter to rest for 15 minutes then bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan for 15 minutes, when removed from the oven, then transfer to wire rack to cool completely before slicing

Notes

Storage

Storing - Store in an airtight container in the fridge or on the counter for 3-4 days.

Freezing - You can freeze this loaf for up to 2 months in a freezer safe container, ziplock bag, or plastic wrap. Make sure it is cooled completely before freezing and thaw in the fridge.

Nutrition