Gluten Free Pumpkin Bread or Muffins

Adapted from How Can it be Gluten Free by Americas Test Kitchen

  • 1 cup (260g) canned pumpkin puree (I use Trader Joe’s brand available seasonally – stock up around Thanksgiving)
  • 2/3 cup (133g) granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 large eggs
  • 1/4 cup olive oil
  • 5 1/2 ounces ATK All-Purpose Gluten Free Flour Blend

  1. Set a rack in the center position of oven, and pre-heat to 350-F.
  2. Grease an 8 1/2 by 4 1/2 inch loaf pan or prepare a muffin pan with cupcake liners
  3. In a large bowl, mix all ingredients until well combined.
  4. Pour into prepared pan.
  5. Bake for 35-45 minutes, or until a knife inserted into the center comes out clean.
    • The internal temperature should reach 200-205.
    • For muffins, divide the batter equally and bake for approximately 22 minutes or until a toothpick inserted in the center comes out clean.
  6. Allow to cool in pan on a wire rack for 20 minutes.
  7. Remove from pan and allow to cool for 1 1/2 hours.

Rating: 5 out of 5.

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