Gluten-Free Pumpkin Bread (BEST EVER!)

Ingredients

• 1 1/3 cups (200g) gluten-free measure-for-measure flour
• 1 1/4 cups (250g) granulated sugar
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon allspice
• 1 cup (230g) pumpkin puree
• 2 large eggs
• 1/3 cup (82g) milk (I use almond milk)
• 1/2 cup (98g) neutral oil of choice (I use grapeseed)
• 1 teaspoon vanilla
• 1 teaspoon lemon juice

Instructions

1. 1

   Preheat the oven to 350F. Lightly grease a 9x5 loaf pan with cooking spray.

2. 2

   In a large bowl, mix together the dry ingredients.

3. 3

   In a separate bowl, whisk together the wet ingredients.

4. 4

   Add the wet ingredients to the dry ingredients and mix together with a rubber spatula until fully incorporated.

5. 5

   Smooth batter into the prepared pan. (Optional but nice: Run a knife about 1-inch deep lengthwise through the center of the loaf. This will encourage the bread to make an evenly domed loaf as it bakes!)

6. 6

   Bake for 40 minutes, then cover the pan loosely with tin foil. This will allow the loaf to continue cooking without the topping becoming overly brown. Bake for another 20-25 minutes, until a toothpick inserted into the center of the loaf comes out clean.

7. 7

   Let the bread cool for 10 minutes in the pan before turning out onto a wire rack to cool completely. Let cool for at least 30 minutes before slicing. Enjoy!