This delicious gluten-free pumpkin bread is bursting with the flavors of warm fall spices cinnamon, nutmeg, and clove.
2 cups gluten-free flour mix (I use Better Batter Gluten-Free Flour)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
2 cups sugar
3/4 cup buttery spread, softened (Smart Balance or Earth Balance)*
1 15-oz can 100% pure pumpkin
Preheat oven to 350°. Grease two 8″ x 4″ loaf pans with cooking spray.
In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
Using either a stand mixer or hand mixer with a large bowl cream together the softened buttery spread and sugar. Then add both eggs and mix.
Mix the pumpkin into the creamed mixture. Next, mix in the flour mixture and beat until completely blended.
Pour the batter evenly into the prepared pans and bake for 65-70 minutes. Insert a toothpick or cake tester and make sure it comes out clean.
Place pans on a wire rack to cool for at least 10 minutes. Run a butter knife around the edges of the bread to loosen the bread from the sides and then removed the bread from the pans and place them on the wire rack to continue cooling.
Enjoy it warm or cool.
Store cooled bread in a sealed container on the counter for 1-4 days, can also be stored in the refrigerator. Loaves can be frozen for up to 3 months.
*To soften buttery spread remove from the refrigerator and let on the counter for 10 minutes.
Keywords: gluten-free recipes, gluten-free bread, gluten-free dairy-free recipes, food for celiac