Name: Gluten-Free Pumpkin Bread with Buttermilk
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Gluten-free all-purpose flour, spooned and leveled - 1 ¾ cups; Gluten-free baking powder - 1 ½ teaspoons; Baking soda - ½ teaspoon; Ground cinnamon - 1 teaspoon; Fine salt - ¾ teaspoon; Ground nutmeg - ½ teaspoon; White sugar - 1 ¼ cups; Unsalted butter, room temperature, or more as needed - ½ cup; Eggs - 3 large; Pure vanilla extract - 2 teaspoons; Pure pumpkin puree - 1 ¼ cups; Buttermilk - ¾ cup

Gluten-Free Pumpkin Bread with Buttermilk

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Gluten-Free Pumpkin Bread with Buttermilk

1. Gluten-free all-purpose flour, spooned and leveled - 1 ¾ cups

2. Gluten-free baking powder - 1 ½ teaspoons

3. Baking soda - ½ teaspoon

4. Ground cinnamon - 1 teaspoon

5. Fine salt - ¾ teaspoon

6. Ground nutmeg - ½ teaspoon

7. White sugar - 1 ¼ cups

8. Unsalted butter, room temperature, or more as needed - ½ cup

9. Eggs - 3 large

10. Pure vanilla extract - 2 teaspoons

11. Pure pumpkin puree - 1 ¼ cups

12. Buttermilk - ¾ cup

How to cook deliciously - Gluten-Free Pumpkin Bread with Buttermilk

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Lightly butter an 8 1/2x4 1/2-inch loaf pan.

2. Stage

Whisk flour, baking powder, baking soda, cinnamon, salt, and nutmeg in a bowl.

3. Stage

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.

4. Stage

Transfer batter to the prepared loaf pan and smooth the top.

5. Stage

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.

6. Stage

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.