The gluten free pumpkin loaf to end all pumpkin loaves! So good it had my gluten loving friends scraping their plates to get every last crumb! This gluten free pumpkin loaf uses an entire can of pumpkin puree – pumpkin is truly the star here. Best served warm with a dollop of cream cheese frosting on top, but just as good the next day too!
Prep Time: 20 minutes Cook Time: 65-70 minutes Total Time: 90 minutes
Ingredients:
2 cups Gluten Free Flour (I used King Arthur 1:1 Flour)
1 tsp Baking Soda
1 tbsp Pumpkin Pie Spice
1 tsp Salt
2 Eggs
½ cup Vegetable Oil
¾ cup Brown Sugar
½ cup White Sugar
2 tsp Vanilla
1 15oz can Pumpkin Puree
⅓ cup Milk
Preheat your oven to 350F and line a 9x5 loaf pan with parchment paper or grease with butter & flour.
In a mixing bowl, whisk the flour, baking soda, pumpkin pie spice, and salt.
In a larger bowl combine the oil, eggs, sugar, vanilla, pumpkin, and milk. Mix well until there are no lumps. Then gradually add in dry ingredients into the wet ingredients.
Bake the loaf for 65-70 minutes. Test for doneness by sticking a toothpick in the middle. It should come out with moist crumbs – you do not want it completely clean as the loaf will continue to cook in the pan upon removal.
Let the loaf sit in the pan for 15 minutes and then transfer to a baking rack to further cool.
Serve as is or top with a cream cheese frosting!
Easy Cream Cheese Frosting:
4oz Cream Cheese
4 tbsp Butter
1 cup Powdered Sugar
1 tsp Vanilla
2 tsp Milk