The Most Delicious Gluten Free Pumpkin Zucchini Bread
I wish I could invite you all to my house right now because it smells like fall exploded in my kitchen! I decided to bake a gluten free pumpkin zucchini bread yesterday and O.M.G. this is the recipe you need to make this fall!
I’m a lover of baked goods – and being gluten free doesn’t change that! While I’m not a fan of pumpkin pie, I love everything else you can put pumpkin into: PSL, pumpkin zucchini bread, pumpkin pancakes, you name it!
So fun story: this was actually the second loaf I baked yesterday. I tried some different ingredient proportions at first and my loaf came out horribly. It was so dry that it never cooked through, even after 60 minutes in the oven. So, before you put your bread in the oven, it the batter resembles more of a dough, it’s too dry and won’t cook. I added a few table spoons of melted butter or lemon juice to counteract that in this loaf if it didn’t seem runny enough. The consistency you’re looking for is a happy medium between a dough and pancake batter, basically.
So, let’s get on with the yumminess!
I really hope you get the chance to try this recipe soon! I was amazed with just how delicious it turned out. The crumb is perfect, and we all know how important texture is in gluten free recipes. You can add a simple vanilla powdered sugar glaze, or even better, serve it for desert after warming it for a few seconds in the microwave, with a scoop of vanilla bean ice cream on the side.
Whatever way you choose to enjoy this, you definitely won’t want to miss out on my new favorite gluten free pumpkin zucchini bread – a.k.a a mouthful of deliciousness!