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Autumn: Pumpkin Bread

November 19th, 2012 | Autumn, Cooking, Halloween, Thanksgiving

Pumpkin Bread (Gluten Free)

Ingredients:

  • 1 stick unsalted butter, room temperature, plus more for pan
  • 1 3/4 cups gluten-free all-purpose flour (spooned and leveled)
  • 1 1/2 teaspoons gluten-free baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 1/4 cups sugar
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups pure pumpkin puree
  • 3/4 cup buttermilk

Directions:

  1. Preheat oven to 350 degrees. Lightly butter a 4 1/2-by-8 1/2-inch loaf pan. Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a large bowl, using a mixer, beat butter and sugar on medium-high until light and fluffy, 7 minutes. Add eggs, one at a time, beating well after each addition and scraping down bowl as needed. Beat in vanilla. With mixer on low, gradually add flour mixture and beat until just combined. Add pumpkin and buttermilk and beat until just combined.
  2. Transfer batter to pan, smooth top, and bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 1 hour 15 minutes (cover with foil if overbrowning). Let cool in pan on a wire rack, 15 minutes. Turn out onto rack and let cool completely. -MarthaStewart.com

4 comments ↓

#1 Cindy on 11.19.12 at 7:34 am

Gluten Free!!! My daughter has a gluten allergy and will be happy she wasn’t left out of the holiday planning! Thanks for making my look like mom of the year.

#2 Poppy on 11.19.12 at 6:30 pm

Thank you for posting a recipe for us with gluten allergies… Yay!

#3 Amanda on 11.16.14 at 11:37 pm

I’m baking this in the oven as I type! I added some candied ginger, ground clove and used yogurt instead of the Buttermilk. :) Smells delicious! Can’t wait to sample!

#4 tarynthewife on 11.17.14 at 12:48 am

Let us know how it turns out!

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