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Gluten Free Pumpkin Bread: A Delicious, Healthy Recipe for Fall Baking

Gluten Free Pumpkin Bread
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A delicious and healthy recipe for fall baking that is gluten free.

Ingredients

Scale
  • 1 ½ cups gluten free all-purpose flour
  • 1 cup pumpkin puree
  • ½ cup sugar
  • ½ cup brown sugar
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mix together the gluten free flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. In another bowl, combine the pumpkin puree, sugar, brown sugar, vegetable oil, and eggs until well blended.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Pour the batter into a greased loaf pan.
  6. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
  7. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

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 to the batter.

Nutrition

Find it online: https://www.glutenfreez.com/gluten-free-pumpkin-bread-recipe/