Description
This Gluten Free Pumpkin Bread is a moist and flavorful treat perfect for the fall season or any time you crave pumpkin deliciousness.
Ingredients
Scale
- 1 cup pumpkin puree
- 3 large eggs
- ⅔ cup white sugar
- ⅔ cup light brown sugar
- ½ cup melted butter or coconut oil
- 2 teaspoons vanilla extract
- 1 ½ cups gluten free all purpose baking flour
- 3 teaspoons cinnamon
- 1 teaspoon ginger
- ¾ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, combine the pumpkin puree, eggs, white sugar, brown sugar, melted butter or coconut oil, and vanilla extract.
- In another bowl, mix the gluten free flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For added flavor, consider mixing in nuts or chocolate chips. Store leftovers in an airtight container at room temperature for up to one week.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Bread, Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260 kcal
- Sugar: 25 g
- Sodium: 220 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 75 mg
Keywords: Gluten Free Pumpkin Bread, pumpkin bread, gluten free recipes, fall baking, dessert