Homemade pumpkin bread is a favorite Fall recipe that’s loaded with warming spices and tons of pumpkin flavor. It will make your house smell so good that you’ll forget you just bought a pumpkin spice candle 😉
I typically like to “healthify” baking recipes, but in this case I didn’t change a thing in this incredibly delicious classic recipe that my mom has been making for over 30 years. EXCEPT for the flour!
Bob’s Red Mill 1 to 1 Flour was used to equally replace the wheat flour and it worked perfectly. That’s our go-to flour replacement in any recipe because it creates the same soft & fluffy texture you would expect from wheat flour!
This recipe makes two loaves and you don’t want to cut it in half! If you won’t be eating both right away, go ahead and freeze the second loaf.
Classic Pumpkin Bread
- 2 cups roasted pumpkin puree(1-15oz canned pumpkin)
- 4 eggs
- 2 cups sugar
- 1 cup oil(I use either grapeseed oil or melted coconut oil)
- 2/3 cup water
- 3-1/2 cups Bob’s Red Mill 1 to 1 Gluten Free Flour
- 2 tsp baking soda
- 1-1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground cloves
- Preheat the oven to 350°.
- Generously grease two loaf pans.
- In a medium bowl, combine the flour, baking soda, salt, and spices.
- Beat eggs and sugar in a large bowl or stand mixer on medium speed.
- Add the pumpkin, then slowly add oil and water. Beating well after each addition.
- Add the flour mixture and beat on low until well combined.
- Pour the batter into prepared pans, dividing evenly.
- Bake for 1 hour or until the center comes out clean with a toothpick.
- Let the loaves cool in the pan for at least 10 minutes and then turn onto a rack to cool completely.