Gluten-Free Pumpkin Bread recipe

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Ingredients

1 cup pumpkin puree
¾ cup white sugar
2 eggs, beaten
¼ cup canola oil
¼ cup applesauce
1 ¾ cups gluten-free multi-purpose flour (such as Mixoflour)
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ cup raisins

Nutrition Info

146.1 calories
carbohydrate: 21.2 g
cholesterol: 37.2 mg
fat: 6.7 g
fiber: 1 g
protein: 1.7 g
saturatedFat: 0.8 g
servingSize: -
sodium: 374.1 mg
sugar: 19 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.

  2. Mix pumpkin puree, sugar, eggs, oil, and applesauce together in a large bowl. Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a separate bowl, add to pumpkin mixture and stir until just blended into a batter. Gently fold raisins through the batter, pour into prepared loaf pan.

  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Recipe Yield

1 loaf

Recipe Note

This recipe for gluten-free pumpkin bread gives you moist loaves that are full of flavor.

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