Description
This gluten free pumpkin bread celebrates the flavors of Fall and the change of seasons! It is great for breakfast, served for brunch or simply eaten as a snack.
Ingredients
Scale
- 1 3/4 cups all-purpose flour, gluten free
- 1 1/2 tsp. baking powder, gluten free
- 1/2 tsp. baking soda
- 3/4 tsp. sea salt
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1 cup cane sugar, organic
- 1 stick unsalted butter, grass-fed organic
- 3 large eggs, whisked
- 2 tsp. pure vanilla extract
- 1 1/4 cup pure pumpkin puree
- 3/4 cup buttermilk
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a large loaf pan or several small loaf pans with a little butter. Set. aside.
- Combine the dry ingredients in a large mixing bowl and stir well to combine.
- Soften the butter in the microwave or let it set out on your counter several hours to soften.
- Whisk the eggs and add them to the butter, along with the vanilla, pumpkin puree and buttermilk.
- Fold the wet ingredients into the dry ingredients and stir until it forms a smooth batter.
- Pour the batter into the loaf pan(s) and bake for 30-40 minutes. Small loaf pans will take less time overall than a large loaf of bread. Insert a toothpick in the center of the bread. If it comes out clean, your bread is done. If not, cook for another 5 minutes and retest. Repeat until the bread is cooked through.
- Remove the bread from the oven and let it cool before removing the bread from the pan.
Notes
- You could choose to make muffins instead of a loaf of bread. Reduce the cooking time to 25-30 minutes. Use parchment muffin liners to cut down on clean up too!
- Feel free to add some chopped nuts (pecans or walnuts) and some chocolate chips to the batter, if you like.