Gluten-Free Pumpkin Bread for 8 Servings

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Grease a 9x5 inch loaf pan and line the bottom and sides with parchment paper for an easy, clean release.
3. In a medium bowl, combine the GF flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Whisk thoroughly to remove any clumps.
4. In a large bowl, beat the pumpkin puree and brown sugar until smooth. Whisk in the oil, eggs, and vanilla extract until the mixture is velvety and fully emulsified.
5. Gently fold the dry ingredients into the wet mixture using a rubber spatula. Stir only until no streaks of flour remain.
6. Pour the batter into the prepared pan, smoothing the top with a spatula.
7. Bake for 60–70 minutes. The bread is done when a toothpick inserted into the center comes out clean.
8. Allow the bread to cool completely, then let it rest for 24 hours to allow the gluten-free starches to fully hydrate for the best texture.