Gluten Free Pumpkin Loaf (Edit recipe)

The gluten free pumpkin loaf to end all pumpkin loaves! So good it had my gluten loving friends scraping their plates to get every last crumb! This gluten free pumpkin loaf uses an entire can of pumpkin puree – pumpkin is truly the star here. Best served warm with a dollop of cream cheese frosting on top, but just as good the next day too!

20 minutes

1 hour and 10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	495
Fat:	23 g
Carbohydrates:	71 g
Protein:	5 g
Cholesterol:	17 g
Sodium:	450 mg
Fiber:	3 g
Sugars:	42 g
Calculated per serving.

by leahxglutenfree

View original recipe

Serves: 8

Ingredients

Pumpkin Loaf

2 cups Gluten Free Flour
1 tsp Baking Soda
1 Tbsp Pumpkin Pie Spice
1 tsp Salt
2 whole Eggs
0.5 cup Vegetable Oil
0.75 cup Brown Sugar
0.5 cup Granulated White Sugar
2 tsp Vanilla Extract
15 oz Pumpkin Purée
0.333 cup Milk, (or milk of choice)

Cream Cheese Frosting

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350F and line a 9x5 loaf pan with parchment paper or grease with butter & flour.
In a mixing bowl, whisk the flour, baking soda, pumpkin pie spice, and salt.
In a larger bowl combine the oil, eggs, sugar, vanilla, pumpkin, and milk. Mix well until there are no lumps. Then gradually add in dry ingredients into the wet ingredients.
Bake the loaf for 65-70 minutes. Test for doneness by sticking a toothpick in the middle. It should come out with moist crumbs – you do not want it completely clean as the loaf will continue to cook in the pan upon removal.
Let the loaf sit in the pan for 15 minutes and then transfer to a baking rack to further cool.
Serve as is or top with a cream cheese frosting!