This moist and spiced gluten-free pumpkin bread is a fall baking favorite made with warm spices and simple pantry ingredients.

1¾ cups gluten-free measure-for-measure flour (with xanthan gum)

1 cup granulated sugar

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1½ teaspoons ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon ground allspice

1 cup pumpkin puree

2 large eggs

½ cup milk (dairy or non-dairy)

½ cup neutral oil (grapeseed or vegetable oil)

1 teaspoon vanilla extract

1 teaspoon lemon juice

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Preheat oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan.

In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, and all spices.

In another bowl, whisk pumpkin puree, eggs, milk, oil, vanilla extract, and lemon juice until smooth.

Add wet ingredients to the dry and stir until just combined.

Pour batter into the prepared pan. For an even rise, run a knife 1 inch deep along the center.

Bake for 40 minutes. Loosely cover with foil and continue baking 20–25 minutes until a toothpick inserted in the center comes out clean.

Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

For extra texture, fold in 1 cup chocolate chips or chopped nuts.

Make it dairy-free using plant-based milk and dairy-free chocolate if desired.

Reduce sugar by up to half if preferred, and adjust spices to taste.

Use high-quality gluten-free flour with xanthan gum for best results.