Simple Gluten-Free Pumpkin Bread (Edit recipe)

Easy to make pumpkin bread that is both gluten and dairy-free. This is the perfect recipe when you want something that is simple and delicious with your favorite warm beverage.

10 minutes

45 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	342
Fat:	12 g
Carbohydrates:	58 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	359 mg
Fiber:	3 g
Sugars:	38 g
Calculated per serving.

by stillwoodkitchen

View original recipe

Serves: 9

Ingredients

1.75 cup Gluten Free Flour
1 tsp Xanthan Gum, (If gluten-free flour does not have it in the mix)
.5 tsp Baking Soda
.5 tsp Baking Powder
.5 tsp Nutmeg
.5 tsp Ground Cinnamon
.5 tsp ground Cloves
1 tsp Salt
1 cup Pumpkin Purée, Canned (Do not use pumpkin pie mix)
1.5 cup Granulated White Sugar
.5 cup Vegetable Oil, or canola oil
2 Eggs, lightly beaten
3-4 Tbsp Turbinado Sugar, (Optional)

Shop

Process

Cook Mode

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 350F. Grease and flour one standard loaf pan.
In a large bowl, whisk together the first eight ingredients from gluten-free flour through salt. Using xanthan gum only if gf flour mix does not have it in the mix.
In a separate bowl, whisk the canned pumpkin, sugar, oil, and, eggs. Pour into the flour mixture until just combined.
Pour into the greased loaf pan and sprinkle generously with the raw sugar (optional).
Bake for approximately 45 min or until a tester inserted in the center comes out clean.