Recipe Notes
- This recipe calls for an 8 ½ x 4 ½ inch loaf pan, but can also be made with a 9 x 5 inch loaf pan (the loaf will be wider and slightly less tall).
- The pumpkin flavors will deepen and intensify a day or two after baking, so feel free to make this loaf ahead of time. Store in an airtight container or bread bag at room temperature.
Ingredients
- 1 ¾ cups (219g) reclamation gluten-free cake flour
- ¾ teaspoon (4.3g) baking soda
- ½ teaspoon (3.5g) baking powder
- ¾ teaspoon (4.7g) table salt
- 2 teaspoons (4g) ground cinnamon
- ¼ teaspoon (0.5g) ground nutmeg
- ¼ teaspoon (0.5g) ground ginger
- ⅛ teaspoon (0.25g) ground cloves
- ½ cup (100g) granulated sugar
- 1 cup (220g) light brown sugar
- ½ cup (108g) vegetable oil
- 2 large (100g) eggs, room temperature
- 1 teaspoon (5g) vanilla extract
- ¼ cup (60g) water, room temperature
- 1 cup (240g) canned pumpkin puree
Directions
Step 1
Preheat oven to 325°F. Lightly grease an 8 ½ by 4 ½ inch loaf pan.
Step 2
In a medium bowl, whisk together the cake flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
Step 3
In a large bowl, whisk together the granulated sugar, light brown sugar, oil, eggs, vanilla extract, water, and pumpkin puree.
Step 4
Add the flour mixture to the pumpkin mixture and stir until combined and free of lumps.
Step 5
Pour batter into prepared pan, and bake for 70 - 80 minutes. The internal temperature at the very center of the loaf should be around 200°F, and just below the surface at the top should be above 180°F.
Step 6
Let the pumpkin bread cool in the pan for 20 minutes, then turn it out onto a wire rack to cool completely. Store in an airtight container at room temperature for up to several days.
