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Irresistibly Moist Gluten-Free Pumpkin Bread

 

A close-up view of a sliced pumpkin bread on a cutting board highlights its moist texture and golden brown color. The background features a kitchen setting, adding to the homemade feel.
photo by author

A couple of years ago, the local county fair introduced a gluten-free class to its baked goods competition. I make a pretty tasty zucchini bread and banana bread, but I wanted to try my hand at something different. For their regular class, they broke the quick breads into various sections. I have never used pumpkin in anything other than pumpkin pie, so I decided to make pumpkin bread.

I baked the loaf the morning of the day I needed to turn in my entries, so it would be as fresh as possible when it was time for the judging. Luckily, it was going to be the next day, so as long as it stayed wrapped, it would stay fresh.

We went to the fair on opening day, which was a Thursday, around 5 pm, so we could wander around without the large crowds that would be there on Friday and Saturday. We didn't go straight to the exhibit hall; I was both excited and apprehensive about the results. I'd pretty much talked myself into thinking they would hate my entries. I shouldn't have worried:

A freshly baked loaf sits on a decorative paper plate, adorned with a blue ribbon indicating a win at the Latah County Fair. The table is covered with a shimmering holographic cloth, adding a festive touch.
photo by author

Needless to say, I was a very happy camper. With this blue ribbon and the ones I received for my other baked good entries, I am seriously hooked on competing in the county fair. I will definitely spend the next year doing a lot more baking to see what I can come up with. I am bound and determined to win best in class.

The image shows a kitchen counter filled with baking ingredients and utensils. Various containers, measuring tools, and a mixing bowl are arranged neatly.
Photo by author

Ingredients:

216 gr (1 1/2 cups) Bob’s Red Mill 1-to-1 GF Baking Flour

72 gr (1/2 cup ) Premium old GF Flax & Ancient Grain AP Flour*

250 gr (1 1/4 cup) sugar

7 gr (2 tsp) Baking Powder

5 gr (1 tsp) Baking Soda

3 gr (1/2 tsp) salt, kosher

4 gr (1 1/2 tsp) pumpkin pie spice**

2 eggs, large

240 gr (1 cup) canned pumpkin puree

113 gr (1/2 cup) vegetable oil

2 gr (1 tsp) vanilla extract

Directions:

Preheat the oven to 350°F (177 °C).

Mix flours, sugar, baking powder, baking soda, spices, and salt in a mixing bowl.


mix of dry ingredients lies in a metal bowl, likely for baking. Flour, sugar, pumpkin spice, baking powder, salt, and baking soda create an inviting texture.
photo by author

In another bowl, combine the pumpkin puree, eggs, oil, and vanilla extract, and mix until well blended.

Two raw eggs, oil, and pumpkin puree are in a stainless steel mixing bowl, ready for blending. The composition highlights the shiny texture of the bowl.
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Pour the pumpkin mixture into the flour mixture and mix until well combined.

A metal bowl holds flour with a pool of orange liquid at its center. Nearby, glimpses of a wooden surface and a notebook are visible.
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A stainless steel mixing bowl containing a thick, brown batter is shown. A spatula rests against the side, partially covered with batter.
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Spray a loaf pan with nonstick spray and pour batter into the pan.


A stainless steel mixing bowl containing a thick, brown batter is shown. A spatula rests against the side, partially covered with batter.
photo by author

Bake 45–55 minutes, or until internal temp is 200°F-205°F (93°C-96°C) or an inserted toothpick comes out clean.

freshly baked loaf of pumpkin bread rests on a wire cooling rack. The top is golden brown with a slight crack running through it.
photo by author


Let the bread cool completely before slicing.

A slice of brown bread with a generous spread of butter rests on a clear plate. The bread's texture contrasts with the smoothness of the melted butter.
photo by author
Notes:

*You can measure 288 gr (2 cups) of Bob’s Red Mill if you can’t get the Premium Gold.

**If you are not using pre-made pumpkin spice, add:

8 gr (1 Tbs) cinnamon

3 gr (1/2 Tbs) ground nutmeg

1 gr (1/2 tsp) ground ginger

1 gr (1/2 tsp) ground cloves


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