Pumpkin Loaf
It’s hard not to love the warm spices in this moist pumpkin loaf. Its deep amber-brown color makes it just as beautiful as it is delicious.
Ingredients
1 cup gluten-free flour blend
¾ cup + 2 Tbsp oat flour
1 ½ tsp baking powder
½ tsp baking soda
1 Tbsp pumpkin pie spice
2 tsp cinnamon
1 tsp nutmeg
3 large eggs
1 cup canned pumpkin
½ cup melted butter
½ cup canola or grapeseed oil
1 ⅓ cup sugar + more for topping
½ tsp salt
Baking Tip: Butter
I took a lot of creative license with this recipe. The original had different flour, different spices, and included only oil. But I LOVE butter. So I replaced half of the oil with melted butter. I was not disappointed!
Can you spot the Shiba? Belle’s patience paid off. She loves most everything mom bakes.
Directions
Tip: To avoid a coarse, tough crumb, make sure to not overmix the batter.
Preheat the oven to 325 F. Cut a piece of parchment paper to fit up the two long sides of a 9×5 inch loaf pan. Butter the remaining two sides.
In a medium sized bowl, whisk the dry ingredients together and set aside.
In another mixing bowl, beat together the canned pumpkin, melted butter, oil, sugar, and salt on medium speed with a hand-mixer. Add the eggs one at a time, mixing after each addition. Scrape down the sides of the bowl with a rubber spatula.
On low speed, add the flour mixture and beat just until combined, scraping down the sides.
Transfer the batter to the prepared loaf pan and smooth out the surface. Sprinkle the surface with 2 Tbsp of sugar.
Bake for about an hour or until a toothpick comes out clean. Let cool in the pan on a wire rack for about 20 minutes before removing.
Tip: Working with parchment paper allows you to loosen the short sides of the pan with a knife and then lifting the parchment paper straight up bringing the loaf with it.
Allow to cool, or serve warm in thick slices.
This loaf makes 8 large slices.
