Go Back
–+ servings

Gluten Free Pumpkin Bread

A moist and flavorful gluten-free pumpkin bread, perfect for breakfast or as a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup gluten-free all-purpose flour ensure it contains xanthan gum
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
Wet Ingredients
  • 1 cup pumpkin puree canned or homemade
  • 1/2 cup sugar can substitute with brown sugar
  • 1/4 cup honey
  • 2 large eggs beaten
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a mixing bowl, whisk together the dry ingredients: gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. In another bowl, combine the wet ingredients: pumpkin puree, sugar, honey, eggs, vegetable oil, and vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 5000IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Tried this recipe?

Let us know how it was!