Gluten Free Pumpkin Bread Recipe
First, start out with real pumpkin! Roast and process your own – so much better than a can!
Gluten Free Pumpkin Bread Recipe
- 1-3/4 Pumpkin puree (preferably not from a can, but a can will do)
- 2 cups all purpose gluten free flour (recipe here)
- 2 cups sugar
- 3/4 cup butter softened
- 2 eggs
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
If you didn’t click on the link above, please check out the gluten free all purpose flour recipe that I now swear by! It is way better than the prepackaged GF flour in the stores.
In one bowl, whisk together flour, salt, cinnamon, nutmeg, cloves, and baking soda.
In second bowl, use electric mixer and combine butter and sugar until crumbly.
Then add in the eggs, then pumpkin puree. Finally, add the dry ingredients and mix thoroughly.
Spread evenly in a greased pan.
Bake at 325 degrees for about an hour, maybe more. I always check with a toothpick – when I can insert a toothpick in the middle, and it comes out clean, it’s done.
Let cool completely.
What about icing? yes! homemade cream cheese icing…..
Cream Cheese Icing Recipe
- 1 package of cream cheese
- 1/2 to 3/4 stick of butter softened
- 1 tsp of (gluten free) vanilla extract
- 1 cup powdered sugar
Combine ingredients and mix with an electric mixer until smooth.
This is so incredibly good….. tastes like pumpkin roll! Not crumbly like the gluten free flour from the store but dense and moist.
