A delightful gluten-free pumpkin bread recipe that is perfect for breakfast, especially after long travels. This recipe is one of my favorites, bringing comfort and a taste of home after indulging in various cuisines while traveling.
1: Preheat the oven to 350°F (175°C).
2: In a bowl, mix together the pumpkin puree, eggs, sugar, and vanilla extract until well combined.
3: In a separate bowl, combine the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
4: Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5: Pour the batter into a greased loaf pan.
6: Bake for about 50 minutes or until a toothpick inserted in the center comes out clean.
7: Allow to cool before slicing and enjoy!
