Gluten-Free Pumpkin Spice Bread
What better way to celebrate fall than with your home-baked Gluten-Free Pumpkin Spice Bread? Made with your favorite pumpkin spice, a generous amount of pumpkin, and healthy sorghum flour this recipe gives you a deliciously moist and rich Pumpkin Spice Bread.
Equipment
- 1 Whisk
- 1 Can Opener
- 1 Loaf Pan
Ingredients
Flours
- 1 ¼ Cup Sorghum Flour Gluten-Free
- ½ Cup Almond Flour Gluten-Free
- ¼ Cup Chickpea Flour Gluten-Free
Spices and Flavors
- 1 tsp Pumpkin Spice Blend McCormick
- ¼ tsp Ground Nutmeg
- ¼ tsp Clove Powder
- 1 tbsp Orange Rind Freshly grated
- ¼ tsp salt Iodized
- 1 Cup Granulated White Sugar
Leavening agent
- 1¾ tsp Baking Powder Gluten-Free
Wet Ingredients
- 15 oz Canned Pumpkin Libby's
- 2 Large Eggs
- ⅓ Cup Vegetable oil
- ½ Cup Butter Softened
Instructions
Dry Blend
- Sieve together the flours, salt, baking powder and spices in a mixing bowl. Add freshly grated Orange rind and set aside.
Wet Mixture
- Whisk together eggs, butter, oil, and sugar.
- Incorporate the wet mixture into the dry mix adding about one-thirds at a time. Once combined, add in the pumpkin puree.
- Take care not to over mix. Transfer the contents onto a greased and lined loaf pan with a spatula.
- Optionally, garnish with chopped nuts of your choice and bake at 375 °F for 40-45 minutes or until a toothpick/skewer inserted in the middle comes out clean.
- Turn off the oven, transfer the loaf to a wire rack to cool. Enjoy with a beverage of your choice!