Pumpkin Bread Recipe (Moist + Gluten-Free)
This Pumpkin Bread recipe is amazingly moist, gluten-free, and addicting to eat. The secret behind what makes this recipe so delicious is the creamy pumpkin butter.
Servings: 8 slices
Ingredients
- 1 cup pumpkin puree homemade or from a can
- 2 cups milk of choice
- 1/2 cup sugar
- 1 cup rice flour
- 3 large eggs
- 1 cup almond flour
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1/2 tsp xanthan gum
Cinnamon + Sugar
- 1/4 cup sugar
- 1 tbsp cinnamon
Instructions
- Preheat the oven to 150°C or 300°F
- In a small saucepan over low heat, add the pumpkin puree, milk of choice, sugar, and rice flour. Use a whisk to stir continuously for 8 minutes. When ready, turn off the heat and set the saucepan aside.
- In a mixing bowl, beat 3 eggs. Next, add in the almond flour, vanilla extract, sea salt, xanthan gum. Mix until well combined.
- Then, temper the ingredients by adding 1/2 a cup at a time of the almond flour mixture to the warm pumpkin mixture. Stir and mix to incorporate, then continue the process until both mixtures become one batter.
- When ready, grease a lof pan, then pour in half of the batter followed by half of the cinnamon + sugar. Pour in the remaining batter right on top. Sprinkle additional cinnamon + sugar on top then transfer to a preheated oven set at 150°C (300° F) on the lower rack and bake for 50 minutes or until a toothpick inserted comes out clean.
- Finally, enjoy once fully cooled.
Notes
Any leftovers? Wrap it in saran wrap or cover the baking dish with wrap or foil then place it into the fridge for up to 3 days.