Super Moist Gluten-Free Pumpkin Bread (with oat flour)
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!
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 87 g Bob’s Red Mill gluten-free oat flour
- 80 g sweet rice flour
- 74 g Bob’s Red Mill teff flour
- 42 g 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 vegetable oil
- ¾ cup dark brown sugar (I recommend organic, as it has a higher molasses content)
- ¼ cup + 2 tablespoons granulated sugar
- 2 large eggs (room temperature)
- 1½ cups canned pumpkin puree (not pumpkin pie filling)
- 1½ teaspoons pure vanilla extract
- 3 tablespoons milk (whole milk or non-dairy milk, room temperature)
- Optional: Up to 2/3 cups add-ins such as chocolate chips or toasted nuts
Instructions
- 1
Grease a 9x5 loaf pan and line it with a sling of parchment paper. Preheat the oven to 350°F.
- 2
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.
- 3
In a large bowl, whisk together vegetable oil, dark brown sugar, granulated sugar, eggs, pumpkin puree, vanilla extract, and whole milk until smooth.
- 4
Add the dry ingredients and whisk until combined and no lumps remain. Optional: Fold in chocolate chips or any other mix-ins if desired.
- 5
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.
- 6
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.