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 

Sarah Bolla
November 2014

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© Sarah Bolla

Recipe Summary

active:
15 mins
total:
1 hr 5 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350° and grease an 8-by-5-inch loaf pan.

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  • 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.

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