Name: Gluten-Free Pumpkin Bread with Buttermilk
Prep time: 15 min
Cook time: 75 min
Total time: 120 min
Ingredients: 1.75 cups gluten-free all-purpose flour, spooned and leveled; 1.5 teaspoons gluten-free baking powder; 0.5 teaspoon baking soda; 1 teaspoon ground cinnamon; 0.75 teaspoon fine salt; 0.5 teaspoon ground nutmeg; 1.25 cups white sugar; 0.5 cup unsalted butter, room temperature, or more as needed; 3 large eggs; 2 teaspoons pure vanilla extract; 1.25 cups pure pumpkin puree; 0.75 cup buttermilk

Gluten-Free Pumpkin Bread with Buttermilk

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This gluten-free version of a well-loved Thanksgiving pumpkin dish allows all of your guests to stay true to tradition. Gluten-free all-purpose flour is a blend of alternative flours like rice, tapioca, and bean. We like King Arthur Flour®'s gluten-free multipurpose flour for this bread. To store, wrap in plastic wrap and keep at room temperature, up to 3 days.

Submitted by Bones

Published on June 19, 2020

Prep Time:

15 mins

Cook Time:

1 hr 15 mins

Additional Time:

30 mins

Total Time:

2 hrs

Servings:

Yield:

1 loaf

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Ingredients

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Original recipe (1X) yields 8 servings

1 ¾ cups gluten-free all-purpose flour, spooned and leveled
1 ½ teaspoons gluten-free baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
¾ teaspoon fine salt
½ teaspoon ground nutmeg
1 ¼ cups white sugar
½ cup unsalted butter, room temperature, or more as needed
3 large eggs
2 teaspoons pure vanilla extract
1 ¼ cups pure pumpkin puree
¾ cup buttermilk

Directions

Preheat the oven to 350 degrees F (175 degrees C). Lightly butter an 8 1/2x4 1/2-inch loaf pan.
Whisk flour, baking powder, baking soda, cinnamon, salt, and nutmeg in a bowl.
Beat sugar and butter using an electric mixer in a large bowl on medium-high speed until light and fluffy, about 7 minutes. Add eggs, 1 at a time, beating well after each addition and scraping down the bowl as needed. Beat in vanilla extract. Add flour mixture gradually while beating on low speed; beat until just combined. Add pumpkin and buttermilk and beat until just combined.
Transfer batter to the prepared loaf pan and smooth the top.
Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached, about 1 hour and 15 minutes.
Remove from the oven and let cool in the pan on a wire rack for 15 minutes. Turn loaf out onto the rack and let cool completely, 15 to 30 minutes more.

Cook's Notes:

Cover loaf with aluminum foil during baking if overbrowning.

Change up this seasonal, quick bread by picking a mix-in. Gently fold in 1/4 cup diced crystallized ginger or 1/2 cup chopped chocolate or dried cranberries before transferring batter to the loaf pan. To dress up a simple slice of this pumpkin bread, top it with a dollop of whipped cream.

Nutrition Facts (per serving)

378	Calories
15g	Fat
58g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 378
% Daily Value *
Total Fat 15g	19%
Saturated Fat 8g	41%
Cholesterol 101mg	34%
Sodium 544mg	24%
Total Carbohydrate 58g	21%
Dietary Fiber 4g	15%
Total Sugars 35g
Protein 7g	13%
Vitamin C 2mg	2%
Calcium 72mg	6%
Iron 1mg	5%
Potassium 146mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.