This cozy loaf leans on canned pumpkin purée and a warm blend of cinnamon, ginger, nutmeg, and cloves for that classic spiced aroma every fall baker craves. The batter comes together in two bowls and just a few folds, keeping things simple without sacrificing that deep golden crumb. A touch of vanilla rounds out the sweetness, while chopped walnuts or pecans add a satisfying crunch if you want it. It bakes up moist and tender, with a top that springs back lightly when pressed — a good sign you've nailed it. Since there's no meat or fish anywhere in this recipe, it's an easy, comforting bake to add to a vegetarian rotation. Slice it thick, let it cool fully first, and enjoy a slice with your morning coffee or as an afternoon treat.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →10 servings
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
In a large bowl, whisk together the gluten free flour blend, baking soda, baking powder, xanthan gum, cinnamon, ginger, nutmeg, cloves, and salt until evenly combined.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
