Pumpkin Bread (Gluten-Free) ©

If you love the comforting flavors of fall, this Gluten-Free Pumpkin Bread is a must-bake! Moist, tender, and filled with cozy pumpkin spice, it’s the perfect treat to enjoy with your morning coffee or as an afternoon snack. This recipe is not only gluten-free but also completely dairy-free—so everyone can enjoy a slice of autumn goodness.

The All-Purpose Flour Blend will also make many other delicious recipes! Check out our recipes!

SERVINGS: 2 loaves

PREP TIME: 20 MIN

COOK TIME: 35-45 MIN

TOTAL TIME: 1 HR 5 MIN

INGREDIENTS

• 2 1/2 Cups Inspiration Baking-All Purpose Flour Blend 

• 5 Teaspoons baking powder double-acting

• 1 1/2 Teaspoons baking soda

• 2 Teaspoons ground cinnamon

• 1/2 Cup granulated sugar

• 1/2 Cup packed brown Sugar

• 1/3 Cup oil

• 3 Whole eggs

• 1-15oz can of prepared pumpkin pie mix

• 1 Tablespoons vanilla extract

• Nuts are optional

DIRECTIONS

1. Preheat oven to 350°F. Grease 2 loaf pans.

2. Whisk dry ingredients together except the granulated and brown sugar. Set a-side.

3. In a large mixing bowl, combine oil, sugar, brown sugar, eggs, vanilla and pumpkin pie mix. Mix on medium for about 1 minute.

4. Add the dry mix and beat on medium until well blended. About a minute.

5. Stir in nuts if desired.

6. Pour batter evenly into the loaf pans.

7. Bake for 35-45 minutes. It may take longer, so test the middle with a toothpick. It should come out fairly clean.

8. Remove the loaves from the oven and let rest for 10 minutes in the pans. Then remove from the pans and cool on a wire rack. *cover cooling rack with parchment paper.

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NOTES:

• Make sure the loaves are fully cooked. Test with a toothpick.

• You can use 4 smaller pans. Cook time will be less.