Now everyone can enjoy the essential fall quick bread with this easy gluten-free recipe. Pumpkin and pumpkin pie spice add tons of flavor, but stir in pecans or chocolate chips to take it a step further!
Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray.
Whisk gluten-free flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl.
Beat butter and brown sugar in a mixing bowl with an electric mixer on medium-high until well combined, about 1 minute. Add eggs, one at a time, beating for 30 seconds after each addition. Add pumpkin, buttermilk and vanilla; beat until combined. Add the flour mixture and beat for 1 minute. Fold in pecans (or chocolate chips), if using. Scrape the batter into the prepared pan.
Bake until a toothpick inserted in the center comes out clean, 50 minutes to 1 hour. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
1 1/2 other carbohydrate, 1 fat, 1 starch
I'm gluten free and this is the best pumpkin bread I've bread!