Name: Gluten-Free Pumpkin Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 (15-ounce) can pumpkin puree; 1/2 cup unsweetened applesauce; 1/2 cup brown sugar, packed; 1/4 cup granulated sugar; 2 large eggs; 1/4 cup melted coconut oil or vegetable oil; 1 teaspoon vanilla extract; 1 1/2 cups gluten-free all-purpose flour blend (contains xanthan gum); 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 1/2 teaspoon salt; 1/2 cup chopped pecans or walnuts (optional)

Description

This recipe makes a moist and flavorful gluten-free pumpkin bread. It is easy to prepare and perfect for a snack or dessert.

Ingredients

Scale

1 (15-ounce) can pumpkin puree
1/2 cup unsweetened applesauce
1/2 cup brown sugar, packed
1/4 cup granulated sugar
2 large eggs
1/4 cup melted coconut oil or vegetable oil
1 teaspoon vanilla extract
1 1/2 cups gluten-free all-purpose flour blend (contains xanthan gum)
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup chopped pecans or walnuts (optional)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper.
In a large bowl, whisk together the pumpkin puree, applesauce, brown sugar, granulated sugar, eggs, melted oil, and vanilla extract until smooth.
In a separate medium bowl, whisk together the gluten-free flour blend, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
If using, fold in the chopped pecans or walnuts.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, tent it loosely with aluminum foil.
Let the pumpkin bread cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Slice and serve. Enjoy!

Notes

Ensure your gluten-free flour blend contains xanthan gum for best results.
Do not overmix the batter to keep the bread tender.
For an extra nutty flavor, toast the pecans or walnuts before adding them.

Prep Time: 15 min
Cook Time: 55 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 25g
Sodium: 280mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 4g
Cholesterol: 35mg