Gluten Free Pumpkin Bread PT75M https://img3.recipesrun.com/201907/2019/1021/7d/b/923256/300x200x50.jpg 10 servings Ingredients: 2 tsp. pure vanilla extract 1/4 cup milk (regular or unsweetened coconut) 1/3 cup avocado oil (or canola oil) 2 large eggs, room temperature 1/2 cup light brown sugar 1 15 oz. can pumpkin puree ( 1 3/4 cups) 1/2 cup raisins 1/8 tsp. ground cloves 1/4 tsp. ground nutmeg 1 tsp. ground cinnamon 3/4 cup granulated sugar 1/2 tsp. fine sea salt 1/2 tsp. baking soda 1 tsp. baking powder 1 tsp. xanthan gum 2 cups gluten free all-purpose flour*

Gluten Free Pumpkin Bread

By Ellie

10 Person
75 Minutes
0 Calories
If you love classic pumpkin bread, this easy gluten-free pumpkin bread recipe is the one you've been searching for! It's moist, dense, and full of flavor! This dish can be used not only as a pumpkin recipe but also as a healthy recipe、easy dinner recipes、lunch recipes、quick recipes、breakfast recipes、appetizers recipes.

Ingredients

  • 2 tsp. pure vanilla extract

  • 1/4 cup milk (regular or unsweetened coconut)

  • 1/3 cup avocado oil (or canola oil)

  • 2 large eggs, room temperature

  • 1/2 cup light brown sugar

  • 1 15 oz. can pumpkin puree ( 1 3/4 cups)

  • 1/2 cup raisins

  • 1/8 tsp. ground cloves

  • 1/4 tsp. ground nutmeg

  • 1 tsp. ground cinnamon

  • 3/4 cup granulated sugar

  • 1/2 tsp. fine sea salt

  • 1/2 tsp. baking soda

  • 1 tsp. baking powder

  • 1 tsp. xanthan gum

  • 2 cups gluten free all-purpose flour*

Method

  • 01
    Preheat oven to 350℉ and spray a 9x5 inch loaf pan with non-stick spray.
  • 02
    In a large bowl, whisk together the flour, xanthan gum, baking powder, baking soda, salt, granulated sugar, cinnamon, nutmeg, and cloves. Stir in the raisins, breaking up any clumps. Set aside.
  • 03
    In a medium bowl, whisk together the pumpkin, brown sugar, eggs, oil, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir to completely combine.
  • 04
    Pour the batter into the prepared loaf pan and bake at 350℉ for 60-65 minutes or until a tester comes out clean. Cool in the pan for 10 minutes then remove and cool completely on a wire rack.
  • 05
    Store tightly wrapped in plastic wrap at room temperature up to 3 days. Bread can also be frozen whole or in individual pieces.

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Gluten Free Pumpkin Bread

If you love classic pumpkin bread, this easy gluten-free pumpkin bread recipe is the one you've been searching for! It's moist, dense, and full of flavor! This dish can be used not only as a pumpkin recipe but also as a healthy recipe、easy dinner recipes、lunch recipes、quick recipes、breakfast recipes、appetizers recipes.
01 Information
  • Grade easy
  • Serving 10 servings
  • Prep Time 15 Mins
  • Cook Time 60 Mins
  • Total Time 75 Mins
02 Ingredients
2 tsp. pure vanilla extract
1/4 cup milk (regular or unsweetened coconut)
1/3 cup avocado oil (or canola oil)
2 large eggs, room temperature
1/2 cup light brown sugar
1 15 oz. can pumpkin puree ( 1 3/4 cups)
1/2 cup raisins
1/8 tsp. ground cloves
1/4 tsp. ground nutmeg
1 tsp. ground cinnamon
3/4 cup granulated sugar
1/2 tsp. fine sea salt
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. xanthan gum
2 cups gluten free all-purpose flour*
03 Method
Step 1
Preheat oven to 350℉ and spray a 9x5 inch loaf pan with non-stick spray.
Step 2
In a large bowl, whisk together the flour, xanthan gum, baking powder, baking soda, salt, granulated sugar, cinnamon, nutmeg, and cloves. Stir in the raisins, breaking up any clumps. Set aside.
Step 3
In a medium bowl, whisk together the pumpkin, brown sugar, eggs, oil, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir to completely combine.
Step 4
Pour the batter into the prepared loaf pan and bake at 350℉ for 60-65 minutes or until a tester comes out clean. Cool in the pan for 10 minutes then remove and cool completely on a wire rack.
Step 5
Store tightly wrapped in plastic wrap at room temperature up to 3 days. Bread can also be frozen whole or in individual pieces.
04 Author
Ellie Ellie
1078 Recipes
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