Gluten-Free Pumpkin Bread
4 tablespoons unsalted butter
1/4 cup canola or coconut oil
1/2 cup pure cane sugar (granulated sugar)
1/2 cup light brown sugar
2 large eggs
¼ cup applesauce*
2/3 cup fresh pumpkin puree or canned pumpkin
1 1/2 teaspoons pure vanilla extract
1/2 cup Greek yogurt
1 cup brown rice flour
½ cup almond flour
1 tablespoons ground flaxseeds, optional
1 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
Pinch ground nutmeg
Preheat the oven to 350 degrees F. Grease 4 (5.5 x 3.5-inch) mini loaf pans or a 9-inch loaf pan.
In a microwave safe medium size bowl, melt the butter.
Add the oil, sugar and brown sugar. Whisk to combine.
Whisk in the eggs until combined.
Add the applesauce and pumpkin puree.
Whisk in the vanilla and yogurt.
In another bowl, combine both flours, flaxseeds, baking soda, salt, cinnamon, and nutmeg. Stir.
Fold in the flour mixture into the wet.
Pour the batter into the prepared loaf pan(s).
Place on the middle baking rack in the oven. If making mini pumpkin bread loaves, bake for 30 minutes. If making one pumpkin bread loaf, bake for 1 hour.
Allow to rest for 5 minutes and then transfer the loaves to a wire rack to cool.
*If you don’t have applesauce, you can finely grate a small peeled sweet apple.
Tip: You can substitute a gluten-free all-purpose flour like Krusteaz. If you want to make a regular pumpkin bread, substitute all-purpose flour for the rice and almond flour.