"Lots of pumpkin purée - an excellent pumpkin loaf (in our opinion) is one with a noticeable pumpkin flavor. Now, that's easier said than done! Why? Pumpkin has a tendency to create a gummy and wet texture. This is especially problematic in gluten-free baking because gluten-free baked goods are already prone to being gummy. A really good gluten-free flour blend is part of the solution! Using a blend that's absorbent enough to soak up all that pumpkin, neutral enough to not overpower the flavor, and"
"Almond flour is one of our go-to's in gluten-free baking, and we almost always add at least a little of it when using a 1:1 gluten-free blend. Why? Because it locks in moisture and prevents baked goods from tasting too "floury." The result is a light, fluffy, cakey texture! Eggs - while we often create vegan recipes, achieving a gluten-free loaf with the taste and texture of the classic did require eggs."
Pumpkin bread delivers a tender, fluffy texture with noticeable pumpkin flavor while remaining gluten-free and dairy-free. Generous pumpkin purée enhances pumpkin flavor but can create gummy, wet batters, a particular challenge for gluten-free baking. An absorbent, neutral, and light 1:1 gluten-free flour blend soaks up moisture and supports a fluffy loaf. Adding almond flour locks in moisture and reduces a floury aftertaste, producing a light, cakey crumb. Eggs provide structure and help achieve the classic loaf texture and flavor that can be difficult to replicate in vegan versions. The recipe uses one bowl and simple ingredients.
Read at Minimalist Baker
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