Gluten Free Pumpkin Bread: A Delightful Autumn Treat!
A moist and flavorful gluten free pumpkin bread perfect for autumn.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 ½ cups gluten free all-purpose flour
- 1 cup pumpkin puree
- ¾ cup sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the pumpkin puree, sugar, and vegetable oil.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the gluten free flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into a greased loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let cool before slicing and serving.
Notes
- Store leftovers in an airtight container for up to 3 days.
- This bread can be frozen for up to 3 months.
- For added flavor, consider adding nuts or chocolate chips.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg