A delightful gluten-free pumpkin loaf with warm spices, perfect for any occasion.
Preheat your oven to 325°F (165°C) and lightly grease a bread pan.
Ensure the oven is fully preheated before placing the batter inside for even baking.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Use room temperature butter for easier creaming and a smoother texture.
Add the eggs one at a time, mixing well after each addition.
Crack the eggs into a separate bowl first to avoid any shell pieces.
Mix in the vanilla extract and pumpkin puree until well combined.
Ensure the pumpkin puree is smooth for a consistent batter.
In another bowl, whisk together the gluten-free flour blend, pumpkin pie spice, baking soda, and salt.
Sift the dry ingredients for a lighter and more even mixture.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Avoid overmixing to prevent a dense loaf.
Pour the batter into the prepared bread pan and smooth the top.
Tap the pan gently on the counter to release any air bubbles.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaf at the 60-minute mark to avoid overbaking.
Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Cooling in the pan helps the loaf set and makes it easier to remove.
Slice and serve your delicious gluten-free spiced pumpkin loaf.
Serve with a spread of butter or cream cheese for added indulgence.
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