Best Gluten-Free Pumpkin Bread Recipe

A rather perfect loaf. From me to you.  

A favorite recipe from when we lived in Portland, Oregon. Here in Texas this morning, it's a windy, chilly 48 degrees F. Two days ago it was a sultry 94. 

This qualifies for WTF status.

And despite the abrupt plunge in temperature, trees are still green. Air is still humid. Flip flops still reign. So perhaps you will forgive me for time traveling back to the Pacific Northwest for a moment.

Autumn in Portland is soft and rainy. Catlike foggy. And slow to frost. The scents of Ponderosa pine and red cedar infuse our morning walk with a woodsy familiarity my New England soul craves, as yellow willow leaves flutter earthward, dreamlike, cinematic.

Time to pull on sweaters. Dig out a favorite scarf. Stack kindling and firewood. Choose a new book to love (I am reading Mink River by Brian Doyle- a lovely, lyrical, mischievous book infused with Irish-American sensibility and Salish stories).

And best of all, it is finally time- for pumpkin lovers everywhere- to fill the pantry shelves with tins of our favorite curcurbit. Because, Dear Reader... it's time to bake. And I have a fabulous, flavorful, autumn-worthy gluten-free pumpkin bread recipe for you.

A huge, gorgeous pumpkin loaf.

Enjoy warm from the oven, with butter or cream cheese. Or make it ahead: Bake it. Wrap it. Freeze it.

Love,
Karina xox


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