- 1 1/2 cups gluten free all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground clove
- 3/4 teaspoon Kosher salt
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup avocado oil
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar
- 1/2 tablespoon vanilla extract
- 2 tablespoons turbinado sugar, for sprinkling
How to make this recipe
Preheat the oven to 350° and grease an 8-by-5-inch loaf pan.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, clove, and salt.
In a large bowl, whisk together the pumpkin puree, eggs, oil, brown sugar, granulated sugar, and vanilla extract until very smooth. Gently fold in the dry ingredients until incorporated. Using a spatula, scrape the batter into the prepared loaf pan. Smooth out the surface of the batter with the spatula and sprinkle with the turbinado sugar evenly over the top.
Bake for 50 minutes, until a toothpick inserted in the center comes out clean. Let the bread cool briefly in the loaf pan, and then place on a wire rack to cool. Slice and serve warm or at room temperature.
The pumpkin bread will keep, tightly wrapped at room temperature, for 4 days.