Super Moist Gluten-Free Pumpkin Bread (with oat flour)
yields: 10 slices, one 9x5 loaf
This is the best gluten-free pumpkin bread - loaded with pumpkin flavor and warm fall spices. The loaf is moist & tender and comes together in 10 minutes with no mixer required. Make this your go-to fall treat!
Ingredients
- 87 g (¾ cup + 1 tablespoon) Bob’s Red Mill gluten-free oat flour
- 80 g (½ cup) sweet rice flour, also called mochiko; do not substitute white or brown rice flour
- 74 g (½ cup) Bob’s Red Mill teff flour
- 42 g (¼ cup + 2 tablespoons) Bob’s Red Mill tapioca flour
- 1½ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup (104 g) vegetable oil
- ¾ cup (150 g) dark brown sugar, I recommend organic, as it has a higher molasses content
- ¼ cup + 2 tablespoons (75 g) granulated sugar
- 2 large eggs, room temperature
- 1½ cups (340 g) canned pumpkin puree, not pumpkin pie filling
- 1½ teaspoons pure vanilla extract
- 3 tablespoons (45 g) milk, whole milk or non-dairy milk, room temperature
- Optional: Up to ⅔ cups add-ins such as chocolate chips or toasted nuts
INSTRUCTIONS
- Grease a 9x5 loaf pan and line it with a sling of parchment paper. Preheat the oven to 350°F.
- In a medium bowl, sift together teff flour, oat flour, sweet rice flour, tapioca flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a large bowl, whisk together vegetable oil, dark brown sugar, granulated sugar, eggs, pumpkin puree, vanilla extract, and whole milk until smooth.
- Add the dry ingredients and whisk until combined and no lumps remain. Optional: Fold in chocolate chips or any other mix-ins if desired.
- Pour the batter into the prepared baking pan and bake on the middle rack for 60-65 minutes, until the center springs back when gently touched and a toothpick comes out of the center clean or with a few moist crumbs. Let cool for at least an hour before slicing.
- Slice and serve warm or at room temperature. Let cool completely before storing. Store extra slices in an airtight container on the counter for up to 3 days, in the fridge for up to a week, or freeze it for up to 3 months. Let come to room temperature before serving.
Notes
