The BEST gluten free pumpkin bread! Tastes amazing even days later, but my kids never let it last that long! lol
Gluten Free Pumpkin Bread
So, I’m not a pumpkin-obsessed person. I like the idea of pumpkin-everything, since it means fall is here, but other than that, I’m just not a huge fan of all the pumpkin-flavored stuff. With the exception of pumpkin pie and pumpkin bread. ?
My problem with gluten free pumpkin bread recipes that I’ve attempted in the past is that they are either too dry, or too moist. I’ve never found a happy medium.
After experimenting a bit, I found the perfect combination to create a gluten free pumpkin bread recipe that not only tastes amazing fresh out of the oven, but is still delicious days later! Yes, it does contain organic sugar. But it’s the sugar that makes this last longer than your average gluten free bread recipe, and gives the top and yummy slight crunch, and keeps in the inside moist.
No nuts, people…
Now, you could throw nuts into the bread batter, but why would you ruin something so perfect? Nuts don’t belong in my bread, no siree! If you disagree with me, you are more than welcome to taint your bread with nuts. I won’t be offended, although we all know that in heaven, pumpkin bread will not have nuts in it. ?
Oh, and this recipe tastes amazing as muffins! You can make yummy pumpkin muffins by filling each muffin tin about 1/2 way, and baking for 20-25 minutes. This recipe will make about 12 muffins, or one loaf of bread.
So, I wanna know…what do you think? Nuts or no nuts? What about raisins? Ewww. Those don’t belong in bread either! (Or cookies, or muffins, or any other baked good for that matter…)