![Gluten-Free Pumpkin Bread](https://cdn.statically.io/img/www.foodandwine.com/thmb/ritKuY7cup8krOq5uMVlRDOH1wY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/bolla0715-xl-gluten-free-pumpkin-bread-2000-7e505a689abb49448ac07de75cd1c85d.jpg)
Ingredients
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1 1/2 cups gluten free all-purpose flour
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1/2 teaspoon baking soda
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1/4 teaspoon baking powder
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3/4 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground clove
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3/4 teaspoon Kosher salt
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1 cup pumpkin puree
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2 large eggs
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1/2 cup avocado oil
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1/2 cup dark brown sugar
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1/4 cup granulated sugar
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1/2 tablespoon vanilla extract
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2 tablespoons turbinado sugar, for sprinkling
Directions
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Preheat the oven to 350° and grease an 8-by-5-inch loaf pan.
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In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, clove, and salt.
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In a large bowl, whisk together the pumpkin puree, eggs, oil, brown sugar, granulated sugar, and vanilla extract until very smooth. Gently fold in the dry ingredients until incorporated. Using a spatula, scrape the batter into the prepared loaf pan. Smooth out the surface of the batter with the spatula and sprinkle with the turbinado sugar evenly over the top.
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Bake for 50 minutes, until a toothpick inserted in the center comes out clean. Let the bread cool briefly in the loaf pan, and then place on a wire rack to cool. Slice and serve warm or at room temperature.
Make Ahead
The pumpkin bread will keep, tightly wrapped at room temperature, for 4 days.