Gluten Free Spiced Pumpkin Bread

So it  may not feel very much like fall here in Florida yet…but who says I can’t crank up the a/c, light some festive candles and bake pumpkin bread?

That’s exactly what I did.

This delicious bread is moist and fragrant. I love to toast thick slices and slather them with butter or cream cheese, with a sprinkling of cinnamon for breakfast.

You’ll never know it’s gluten free, either. Any all-purpose gluten free flour will work, but I have the most luck across the most recipes with Better Batter flours (no, they don’t pay me to say that).

As with all converted baking recipes, weighing out the flour will produce the best results, so I give you the measurements in ounces (measure with a cup at your own risk – too much flour and the bread will be rubbery and dense). If you don’t need to eat gluten free, use 1 2/3 cups regular flour and it will come out just the same.

We love pecans in this bread, but walnuts would be divine too.

I just love this time of year, don’t you?

Pumpkin bread

Gluten Free Spiced Pumpkin Bread

  • 1 stick unsalted butter, softened
  • 1 1/4 cups sugar
  • 2 eggs
  • 6.65 ounces gluten free flour (1 2/3 cups)
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 1/4 teaspoons cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon grated nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 cups canned pumpkin pureé (buy a 12 ounce can)
  • 1/2 cup chopped pecans or walnuts
  • 1/2 cup water

Preheat oven to 350°F.

Thoroughly butter and flour a 9-inch loaf pan. Set aside.

Using a stand or hand mixer, cream the butter and sugar on high. Add the eggs one at a time until combined. Turn off mixer.

Combine the dry ingredients (flour through salt) in a bowl, with mixer on medium speed, add half the flour mix. Pour in the water and then the other half of the flour. Mix until creamy.

Add in the pumpkin and beat until combined. Reduce mixer speed to low and stir in nuts.

Pour the mix into the pan and bake for 1 hour. Bread is done when it is no longer jiggly and a toothpick inserted in the center comes out clean. Let cool in pan 15 minutes, then turn out onto a rack to cool completely. Store wrapped in plastic, in an airtight container. Eat warm, or toast topped with butter or cream cheese and cinnamon. Enjoy!

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