This gluten free pumpkin bread uses an incredibly generous amount of spices. There are, believe it or not, ten teaspoons of fall spices for only 1 cup of flour! I was a bit reluctant to add so much spice, but it absolutely works in this recipe. The spices don't overwhelm the pumpkin to the point that you can no longer taste the pumpkin, but the spice is pretty intense.
I've mentioned this before, but I don't have any gluten sensitivities. So for me to like something that's gluten free or even grain free, it has to be amazingly good. And believe me - this bread fits the bill!
I've made naturally gluten free pumpkin goodies before, like this no bake white chocolate pumpkin fudge, but this was my first experience with gluten free pumpkin baked goods. I was incredibly impressed and this loaf went way beyond my expectations (which, to be honest, were pretty high!)
One thing I love about this recipe is that it doesn't yield too much for one or two people. If you prefer to double the recipe, use a 9"x5" pan and adjust the cooking time accordingly. This pumpkin bread recipe would also work well in cake form!
One problem I had with this gluten free pumpkin bread is that it's so moist that it was no longer good after only 2 days at room temperature. There's an easy solution for that, though - just store it in the refrigerator right from the beginning!
While you're snacking away at this pumpkin bread, why not make a pumpkin smoothie to go along with it? Or if you're looking for more fall flavors, don't miss my Apple Cinnamon Gluten Free Granola Recipe too.