Ingredients Bread + Dough Quick Bread Pumpkin Bread Gluten-Free Pumpkin Bread 5.0 (1) 2 Reviews This gluten-free pumpkin bread has a wonderfully crunchy top and deliciously spiced and moist crumb. It's perfect with coffee during the autumn months. Slideshow: More Pumpkin Recipes By Sarah Bolla Sarah Bolla F&W Digital Food Awards Winner Website Lemon Fire Brigade Profile A trained chef, Sarah Bolla now focuses on food styling, but she still finds inspiration at restaurants. For example, a dish at a Peruvian café in Del Mar, California, resulted in her black sesame–dusted chard empanadas. She also checks out the plated dishes on chefs' Twitter feeds. "I'm constantly taking screen shots of composed dishes from chefs around the world," she says. Currently, she is obsessed with earthy, raw, organic pottery and stone. "We all want our plates to look like Noma's," she says. Food & Wine's Editorial Guidelines Published on September 11, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Sarah Bolla Active Time: 15 mins Total Time: 1 hrs 5 mins Yield: 8 Ingredients 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 Directions 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. Make Ahead The pumpkin bread will keep, tightly wrapped at room temperature, for 4 days. Rate it Print