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5
from 1 vote
Gluten Free Pumpkin Bread
Learn how to make the best gluten-free pumpkin bread in this easy gluten free recipe. It’s moist, delicious and has plenty of pumpkin spice for the perfect fall treat.
Prep Time
15
minutes
mins
Cook Time
55
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
8
Calories:
365
kcal
Author:
Chrystal Johnson
Equipment
Mixing bowls
Measuring cups and spoons
Whisk
Loaf pan
Cooling rack
Ingredients
1 ¾
cups
gluten-free all-purpose flour
with xanthan gum
1
teaspoon
baking soda
½
teaspoon
baking powder
¼
teaspoon
sea salt
2
teaspoons
ground cinnamon
2
teaspoons
pumpkin pie spice
3
eggs
¾
cup
brown sugar
½
cup
granulated sugar
1
cup
pumpkin puree
canned
½
cup
butter
melted
¼
cup
milk
2
teaspoons
vanilla extract
1
teaspoon
coconut oil
for greasing the pan
Instructions
Preheat oven to 350°F and grease a loaf pan.
In a large bowl, whisk together the flour, baking soda, baking powder, sea salt, cinnamon and pumpkin pie spice.
In another bowl, whisk together the eggs, brown sugar and granulated sugar.
Once combined, whisk in the canned pumpkin, melted butter, milk and vanilla extract.
Slowly mix the dry ingredients into the wet ingredients until well combined and smooth.
Transfer the thick batter to the prepared bread pan.
Bake for 50-60 minutes, or until a toothpick comes out clean when inserted into the middle of the loaf.
Let the bread cool in a pan for about 5 minutes, then transfer to a cutting board or wire rack.
Let it cool for at least 10 minutes before slicing.
Nutrition
Calories:
365
kcal
|
Carbohydrates:
56
g
|
Protein:
6
g
|
Fat:
15
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.5
g
|
Cholesterol:
93
mg
|
Sodium:
335
mg
|
Potassium:
161
mg
|
Fiber:
4
g
|
Sugar:
35
g
|
Vitamin A:
5225
IU
|
Vitamin C:
1
mg
|
Calcium:
84
mg
|
Iron:
2
mg