Gluten-Free Pumpkin Bread with Buttermilk

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.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 30 mins
• Calories: 378 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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

Step 5

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.

Step 6

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.