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Simple Gluten-Free Pumpkin Bread

Simple Gluten-Free Pumpkin Bread

Stillwood Kitchen
Easy to make pumpkin bread that is both gluten and dairy-free.
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Prep Time 10 minutes
Cook Time 45 minutes
Course Dessert
Cuisine American
Servings 9
Calories 355 kcal

Ingredients
  

  • 1 3/4 Cup Gluten-Free Flour
  • 1 Teaspoon Xanthan Gum If gluten-free flour does not have it in the mix
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Nutmeg
  • 1/2 Teaspoon Cinnamon
  • 1/2 Teaspoon Ground Cloves
  • 1 Teaspoon Salt
  • 1 Cup Canned pumpkin puree Do not use pumpkin pie mix
  • 1 1/2 Cup Sugar
  • 1/2 Cup Canola or Vegetable Oil
  • 2 Eggs, lightly beaten
  • 3-4 Tablespoons Raw or Turbinado Sugar Optional

Instructions
 

  • Preheat oven to 350°. 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.
  • Bake for approximately 45 min or until a toothpick inserted in the center comes out clean.

Notes

Can be made using regular all-purpose flour.

Nutrition

Serving: 1ServingCalories: 355kcalCarbohydrates: 57gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 36mgSodium: 368mgPotassium: 75mgFiber: 4gSugar: 39gVitamin A: 4290IUVitamin C: 1mgCalcium: 44mgIron: 1mg
Keyword gluten-free, dairy-free, pumpkin
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