Gluten Free Pumpkin Bread ♥

Here is a healthy gluten free version of pumpkin bread for the fall season!

DRY INGREDIENTS

▢1 ⅓ cups gluten-free measure-for-measure flour

▢1 1/4 cups  granulated sugar

▢1 teaspoon baking soda

▢1/4 teaspoon baking powder

▢1 teaspoon salt

▢2 teaspoons ground cinnamon

▢1/2 teaspoon ground nutmeg

▢1/2 teaspoon ground ginger

▢1/4 teaspoon ground cloves

▢1/4 teaspoon allspice

                                                  WET INGREDIENTS

▢1 cup  pumpkin puree

▢2 large eggs

▢1/3 cup  milk I use almond milk

▢1/3 cup  neutral oil of choice I use extra virgin olive oil

▢1 teaspoon vanilla

▢1 teaspoon lemon juice

Instructions 

Preheat the oven to 350F. Lightly grease a 9×5 loaf pan with cooking spray.

In a large bowl, mix together the dry ingredients.

In a separate bowl, whisk together the wet ingredients.  I combined the wet ingredients into the dry which were in my Kitchen aid mixer, this makes a more thoroughly mixed batter.

Add the wet ingredients to the dry ingredients and mix together with a rubber spatula until fully incorporated.

Smooth batter into the prepared pan.

Bake for 40 minutes, then cover the pan loosely with tin foil. This will allow the loaf to continue cooking without the topping becoming overly brown. Bake for another 20 minutes, until a toothpick inserted into the center of the loaf comes out clean.

Let the bread cool for 10 minutes in the pan before turning out onto a wire rack to cool completely. Let cool for at least 30 minutes before slicing. Enjoy! ♥