Gluten-Free Pumpkin Bread
sandravalvassori.com
Bring on the fall flavors with this one-bowl Gluten-Free Pumpkin Bread that is delightfully moist, perfectly spiced, and smothered in the most luscious olive oil glaze. It is one of the easiest quick breads you'll ever make and it's absolutely mouth-watering, too. Bonus, your home will smell like cinnamon and cloves and comfort.
Servings: 10
Ingredients
- 1 cup (200g) light brown sugar (if adding glaze, reduce sugar to 3/4 cup)
- 3 large eggs
- 1 cup (230g) pumpkin puree - NOT pie filling
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon kosher salt (see notes)
- 1/3 cup (67g) neutral oil (I use avocado oil, can use coconut oil or a very, very light olive oil)
- 1 1/2 cups (190g) Gluten-Free flour blend - see notes
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
Optional Olive Oil Glaze
- 1 cup 100g confectioner’s sugar (icing sugar)
- 2 Tablespoons olive oil
- 2 tablespoons hot water
- pinch of kosher salt
- 2 tablespoons pepitas (pumpkin seeds) - optional
Instructions
- Preheat the oven to 350°F. Lightly grease a 9x5 metal loaf pan all over. For extra insurance so the cake doesn’t stick, line the pan with a strip of parchment paper that hangs over the two longer sides.
- In a large bowl, whisk the brown sugar and eggs until pale and foamy, about 1 minute. Add the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt. Whisk to combine then slowly drizzle in the oil, whisking constantly, until the mixture is smooth and emulsified.
- Add the flour, baking powder and baking soda and whisk until batter is mostly smooth (a few small lumps are okay) and no flour streaks remain.
- Pour the batter into the prepared pan and smooth the top of the batter with an offset spatula.
- Bake for 50 to 60 minutes, until a skewer inserted into the center of the loaf comes out clean. Set the pan on a wire rack to cool for about 20 minutes. Then use the parchment paper to lift the cake out of the pan and set it on the rack to cool completely.
- MAKE THE GLAZE (OPTIONAL): In a small bowl, combine the confectioner's sugar, olive oil, hot water, and salt. Whisk until smooth, adding more water or sugar as needed to make a thick but pourable glaze.
- Pour the glaze over the cooled cake and sprinkle with pepitas, if using. Let the glaze set before serving, about 20 to 30 minutes.
Notes
Flour: I use Bob's Red Mill 1 to 1 GF flour. If you are in the US, I know King Arthur Measure for Measure GF flour will work perfectly as well. If you've had success with any other GF flour brand, go ahead and use it but make sure you check the ingredients - if it does not have xanthan gum, add ½ a teaspoon to the flour mix.
Oil: I find olive oil a little over powering in this pumpkin bread so I use avocado oil. Coconut oil will also work, or any other healthy neutral oil. If you need to use olive oil, make sure you use a very light olive oil, not extra-virgin.
Pan size: There is a big difference between a 9x5-inch loaf pan, and an 8x4-inch. Some will say they are 9x5, but the inside of the pan actually measures 8x5 so make sure you measure yours inside as well. This pumpkin bread will work using either size, however, the cooking time will vary depending on which one you use. The bread will also be slightly loftier if you use an 8x5-inch pan. If you use a 9x5-inch pan, this pumpkin bread will be done in about 50 minutes. If using an 8x5-inch, it will be done in 60-65 minutes. You can also use an 8x8-inch square pan to bake this pumpkin bread. The baking time will be 25 to 35 minutes.
A note on salt – I only use Diamond Crystal Kosher salt for all my cooking and baking. Other brands, or table salt, might be saltier so err on the side of caution and use a little less.