Pumpkin Bread (Gluten-Free) recipe

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Ingredients

1 ¾ cups gluten-free all-purpose baking flour (such as Bob's Red Mill®)
⅔ cup white sugar
2 teaspoons baking powder
1 ½ teaspoons xanthan gum
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon baking soda
1 cup canned pumpkin
2 eggs, beaten
⅓ cup butter, softened
½ cup chopped walnuts

Nutrition Info

104.4 calories
carbohydrate: 14.6 g
cholesterol: 22.3 mg
fat: 4.9 g
fiber: 1.9 g
protein: 2 g
saturatedFat: 1.9 g
servingSize: -
sodium: 158.1 mg
sugar: 6.3 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. Sift flour, sugar, baking powder, xanthan gum, cinnamon, salt, and baking soda together in a large mixing bowl. Beat pumpkin, eggs, and butter together in a separate bowl, add to flour mixture and beat until the mixture blends into a batter. Stir walnuts through the batter.

  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Recipe Yield

1 loaf

Recipe Note

A tasty and moist gluten-free pumpkin bread!

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