Gluten Free Pumpkin Bread
Gluten Free and Dairy Free Pumpkin Bread that is easy, moist, and delicious. No one will know it is gluten free!
PREP TIME
15 minutes
COOK TIME
1 hour and 10 minutes
INGREDIENTS
13
Serves: 10
Ingredients
- 222 Eggs
- .75 cup.75 cup.75 cup Cane Sugar
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1 cup1 cup1 cup Brown Sugar
- 1 cup1 cup1 cup Pumpkin Purée
- 1 cup1 cup1 cup Milk, Dairy Free (I used almond)
- 3 tsp3 tsp3 tsp Baking Powder
- 2 cups2 cups2 cups All Purpose Flour, of my Gluten Free Blend
- 1 tsp1 tsp1 tsp Xanthan Gum
- 1 tsp1 tsp1 tsp Pumpkin Pie Spice
- 0.25 tsp0.25 tsp0.25 tsp Salt
- 1 tsp1 tsp1 tsp Cinnamon, Ground
- .25 tsp.25 tsp.25 tsp Nutmeg
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350 degrees F.
- In a stand mixer, beat eggs.
- Add sugar and vanilla, once creamed add brown sugar, pumpkin, dairy free milk (all while the stand mixer is on slow/low).
- Add the baking powder, xanthan gum, all the spices and salt.
- Allow to beat for one minute and then add the GF All Purpose Flour. Mix on medium speed for 2 minutes, scraping down the sides halfway through.
- Grease your loaf pan (I use coconut oil) and then pour your batter in and bake for about an hour and 10 minutes or until a toothpick comes out clean.
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About This Recipe
Show nutritional information
Breakfast Coconut Free Nightshade Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 238 |
| Fat: | 1 g |
| Carbohydrates: | 53 g |
| Protein: | 4 g |
| Cholesterol: | 4 g |
| Sodium: | 75 mg |
| Fiber: | 2 g |
| Sugars: | 31 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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