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Gluten Free Pumpkin Loaf

This gluten free pumpkin loaf is so moist and delicious!

Ingredients

  • 1 15oz can pumpkin
  • 3 eggs
  • 2 1/2 cups granulated sugar
  • 1/2 cup light brown sugar (packed)
  • 1/2 cup coconut oil
  • 1/2 cup orange juice (I used fresh squeezed, but you can just use your favorite)
  • 2 tsp vanilla
  • 2 1/2 cups gluten free flour (I used Krustez brand, but you can use your favorite cup for cup gf flour)
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 2 tsp pumpkin pie spice
  • 1 tsp salt

Instructions

  1. Preheat the oven to 350 F. Line your baking loaf tin with parchment paper.

  2. Cream together pumpkin puree and sugar in a large bowl using a hand mixer or kitchenaid. Add in the eggs one at a time, followed by the coconut oil, orange juice, and vanilla.

  3. Mix in the baking soda, cinnamon, pumpkin pie spice, and salt. Finally add the Gluten free flour 1 cup at a time. Pour the batter into the prepared loaf pans and bake for about an hour.

  4. Bake at 350 for about an hour, but if i'm being honest, mine took 1hr and 22 minutes.

  5. Let cool completely before slicing.