Pumpkin Bread – GF
Mountainside Bakery • June 2, 2021

I enjoy a good pumpkin bread, especially in the fall. This pumpkin bread is a great gluten free option, and you can also choose to make it without nuts to make it nut free. This can come in handy if you want to make this into mini loafs for a bake sale. I actually prefer to make this into mini loafs and double the recipe to get a big batch of pumpkin bread. They freeze well so you can save any extras. Or you can share them easily with others!


The High Altitude recipe is right below, and the sea level recipe is at the end. Hope you enjoy!

 

Seven loaf pans filled with baked golden-orange batter, arranged in two rows on a baking tray.

High Altitude Pumpkin Bread - GF

This simple recipe is perfect for fall! It will make enough for 1 loaf pan, or I like to make about 4 mini loafs. The mini loafs are perfect for bake sales or to share with someone!

Equipment

  • loaf pan or mini loaf pans

Ingredients

  • 1/2 cup butter
  • 1 cup sugar minus 1 tsp
  • 2 large eggs
  • 1 1/2 tsp vanilla
  • 1 can pumpkin (15oz.)
  • 2 cups gluten free flour blend + 2tbsp
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1/2 cup walnuts or pecans (optional)

Instructions

  1. Preheat the oven to 335F and grease the pan(s) with avocado oil and coat with gluten free flour.
  2. In a small bowl combine the gluten free flour, pumpkin pie spice, baking soda and salt.
  3. In your mixing bowl, cream together the butter and the sugar until light and fluffy.
  4. Add the eggs and mix until just combined. Then add the vanilla and pumpkin.
  5. Add in half of the flour mixture, mix until combined, then repeat.
  6. Then add in the walnuts or pecans if using them.
  7. Finish mixing by hand to make sure everything is incorporated.
  8. Pour batter into your loaf pan(s). If using mini loaf pans it is easiest to place them all on a baking sheet while baking.
  9. Bake about 1 hour for 1 loaf pan, and about 45 minutes for the mini loaf pans.
  10. Place the pans on a cooling rack for about 15 minutes. Then remove the bread from the pan and let it cool completely.

Notes

For the gluten free flour I like to use Bob's Red Mill Gluten Free All Purpose Baking Flour.

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