Gluten Free Pumpkin Bread
This gluten-free pumpkin bread is moist, flavorful, and perfect for the fall season. It's easy to make and a great way to use up leftover pumpkin puree.
Ingredients - Serves 8
- Ground cloves - 1/4 teaspoon
- Ground nutmeg - 1/2 teaspoon
- Ground cinnamon - 1 teaspoon
- Salt - 1/2 teaspoon
- Baking soda - 1 teaspoon
- Gluten-free baking mix - 1 3/4 cups
- Sugar - 1 cup
- Water - 1/4 cup
- Vegetable oil - 1/2 cup
- Eggs - 2
- Pumpkin puree - 1 cup
Let's Get Started
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, mix together the pumpkin puree, eggs, oil, water, and sugar until well blended.
- In a separate bowl, whisk together the gluten-free baking mix, baking soda, salt, cinnamon, nutmeg, and cloves.
- Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pan.
- Bake for about 60 minutes in the preheated oven. Loaf is done when toothpick inserted in center comes out clean.
Dietary Info
- Dish Type: Bread
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Calories: 250
- Fat: 10g
- Carbs: 35g
- Protein: 5g
- Sodium: 200mg
- Sugar: 20g
