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Quick and Easy Gluten Free Pumpkin Bread
Quick and Easy Gluten Free Pumpkin Bread is soft, tender, perfectly moist, and full of warming spices. Celebrate fall in the most delicious way!
👥 8 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 10 min🔥 Cook: 1h 5m👤 Kristin Porter📖 iowagirleats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●mixing bowl
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 350 degrees then spray a 9×5” loaf pan with nonstick spray and set aside.
2
To a medium-size mixing bowl, add the gluten free flour blend, baking powder, pumpkin pie spice, baking soda, salt, and cinnamon then whisk to combine and set aside.
baking powder1 teaspoonpumpkin pie spice1 teaspoon
3
To a large mixing bowl, add the pumpkin puree, sugar, eggs, oil, applesauce, and vanilla extract then whisk until smooth. Add the dry ingredients then whisk until smooth.
pumpkin puree (not pumpkin pie filling)1 cuplarge eggs2vanilla extract2 teaspoons
4
Scoop the batter into the prepared loaf pan then smooth the top with the back of a spoon and bake for ⏱️ 60-70 minutes, or until a skewer inserted into the center comes out clean. Check on the loaf at the ⏱️ 20 minute mark — if the top is already browning, gently place a piece of foil on top (no need to crimp) then continue baking. Since this is a long-baking quick bread recipe, you don’t want the top to burn before the center has had a chance to fully bake through.
5
Let the pumpkin bread cool in the pan for ⏱️ 15 minutes then remove and transfer onto a cooling rack to cool completely. Store in a gallon size Ziplock bag on the counter. This bread is best served on day 2 after it has had a chance to soften.
Nutrition Facts
calories
265 kcal
fat Content
9 g
serving Size
1 serving
fiber Content
3 g
sugar Content
28 g
sodium Content
285 mg
protein Content
4 g
trans Fat Content
0.1 g
cholesterol Content
41 mg
carbohydrate Content
45 g
saturated Fat Content
1 g
unsaturated Fat Content
6 g
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