We’re just around the corner from true Autumn and you know what that means, pumpkin bread time! All four of my kids are just obsessed with this recipe and I bake it a TON during this time of year for us.
My oldest son has some dietary restrictions we’re working with, so I’ve altered the recipe a tad since I last shared the recipe (click here for the original pumpkin bread recipe with gluten) but I pinky swear, you cannot tell a difference. If the kids can’t, you know it’s just that good 😉
Quick tips & tricks: I love using coconut sugar as well as substituting applesauce for half the butter. I rarely have ground ginger or cloves in my pantry but I do always have a jar of pumpkin pie spice.
pumpkin bread recipe
3 1/2 cups gluten free flour (or all purpose flour)
1 Tb. baking powder
2 tsps. ground ginger
1 tsp. each: baking soda, salt, and ground cinnamon
1/2 tsp ground cloves
4 large eggs, beaten
1 1/2 cups of granulated sugar
1 cup light brown sugar
2 sticks (1 cup) butter, melted
1 can (15 oz) pure pumpkin
pumpkin bread recipe
-Grease and flour two 9-by-5 inch loaf pans. Adjust oven rack to lower middle position and heat oven to 350 degrees. Mix flour, baking powder, ginger, baking soda, salt, cinnamon and cloves in a large bowl.
-Meanwhile, whisk eggs and sugars in a medium bowl. Whisk in butter until fully incorporated and then pumpkin. Beat wet ingredients into dry ingredients until smooth; divide evenly between pans.
-Bake until golden brown and cake tester comes out clean, about 50 minutes. Let cool a few minutes. Run a knife around pan to loosen bread. Turn onto a wire rack to cool completely.
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