Simple Gluten-Free Pumpkin Bread
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.
Ingredients
- 1.75 cup1.75 cup1.75 cup Gluten Free Flour
- 1 tsp1 tsp1 tsp Xanthan Gum, (If gluten-free flour does not have it in the mix)
- .5 tsp.5 tsp.5 tsp Baking Soda
- .5 tsp.5 tsp.5 tsp Baking Powder
- .5 tsp.5 tsp.5 tsp Nutmeg
- .5 tsp.5 tsp.5 tsp Ground Cinnamon
- .5 tsp.5 tsp.5 tsp ground Cloves
- 1 tsp1 tsp1 tsp Salt
- 1 cup1 cup1 cup Pumpkin Purée, Canned (Do not use pumpkin pie mix)
- 1.5 cup1.5 cup1.5 cup Granulated White Sugar
- .5 cup.5 cup.5 cup Vegetable Oil, or canola oil
- 222 Eggs, lightly beaten
- 3-4 Tbsp3-4 Tbsp3-4 Tbsp Turbinado Sugar, (Optional)
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Process
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.
Notes
Can be made using regular all-purpose flour.
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About This Recipe
Show nutritional information
Baked Goods Coconut Free Dairy Free Gluten Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free VegetarianThis is our estimate based on online research. | |
Calories: | 343 |
Fat: | 12 g |
Carbohydrates: | 58 g |
Protein: | 1 g |
Cholesterol: | 0 g |
Sodium: | 359 mg |
Fiber: | 2 g |
Sugars: | 38 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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