Ingredients:

  • 2 cups (260g) Gluten-free all-purpose flour blend
  • 1 tsp (5g) Baking soda
  • 2 tsp (10g) Baking powder
  • 1 tbsp (8g) Ground cinnamon
  • ½ tsp (1g) Ground ginger
  • ½ tsp (1g) Ground nutmeg
  • ¼ tsp (1g) Ground cloves
  • ½ tsp (3g) Fine sea salt
  • 1 cup (245g) Pumpkin puree
  • 2 large (100g) Eggs, room temperature
  • ¾ cup (150g) Brown sugar, packed
  • ½ cup (115g) Unsalted butter, melted and cooled
  • 1 tsp (5ml) Vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line the bottom and two sides with a parchment paper sling.
  2. In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until no clumps remain.
  3. In a separate bowl, beat the eggs and brown sugar until smooth. Stir in the melted butter, pumpkin puree, and vanilla extract.
  4. Gently fold the dry ingredients into the wet mixture using a spatula. Stir just until combined into a thick, smooth batter with no streaks of flour.
  5. Pour the batter into the prepared pan and smooth the top. Bake for 60–65 minutes, or until the edges are deep golden brown and a toothpick inserted into the center comes out clean.
  6. Allow the bread to cool in the pan for 10 minutes before using the parchment sling to lift the loaf onto a wire cooling rack.