Gluten-Free Pumpkin Bread

This is my first attempt at creating a gluten-free pumpkin bread. I used my gluten-free flour blend that I have used successfully on 3 other cakes now, however, the top center never would cook thoroughly, but was just as yummy. I was really afraid the rest would dry out if I cooked it much longer, but you’re welcome to give it a try. I couldn’t wait until it cooled completely before I cut into it, which is no-no, but well worth it. This gluten-free pumpkin bread is just as moist as my gluten-free banana bread. Enjoy and let me know how yours turns out. I bet these would make perfect muffins!

UPDATE: See comment below from someone who made this without the center being wet.

Gluten-Free Pumpkin Bread Recipe

Makes 1 loaf

Ingredients

• 1/2 stick (4 Tablespoons) unsalted butter or buttery spread, softened
• 2/3 cup sugar (or evaporated cane juice)
• 1 1/8 cups canned pumpkin (not pumpkin pie type), less than a 15 oz. can
• 2 eggs, at room temperature
• 1 egg white, at room temperature
• 1/2 cup milk of your choice (I used homemade almond milk.)
• 1 teaspoon vanilla
• 1 3/4 cups Carla’s Gluten-free Cake Flour Blend Recipe
• 1-1/2 Tablespoons pumpkin pie spice
• 1/4 teaspoon sea salt or salt

Directions

1. Spray oil or oil a 9×5″ loaf pan.
2. In a bowl add pumpkin or allspice to flour blend and whisk well.
3. Preheat oven to 350°F.
4. In the bowl of your mixer, add butter and sugar and mix on medium speed until combined, scraping sides of bowl as needed.
5. Add pumpkin, eggs, milk and vanilla a little bit at a time and mix on medium speed (No. 4 on a KitchenAid mixer) until well blended.
6. Add flour mixture to wet mixture and blend on low-medium speed until well incorporated. The batter should be the consistency of cake batter, if not, a little thicker.
7. Pour batter into loaf pan; distribute evenly.
8. Place in oven and bake for about 65-70 minutes or until no longer wet to the touch in the cracks and a toothpick inserted in the cake (not the cracks) comes out clean.
9. Carefully remove from the pan and place on a cooling rack.
10. Slice with a serrated knife.
11. Store left-overs once completely cooled.