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.
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Recipe Summary
Ingredients
Directions
Cook's Notes:
Cover loaf with aluminum foil during baking if overbrowning.
Change up this seasonal, quick bread by picking a mix-in. Gently fold in 1/4 cup diced crystallized ginger or 1/2 cup chopped chocolate or dried cranberries before transferring batter to the loaf pan. To dress up a simple slice of this pumpkin bread, top it with a dollop of whipped cream.