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.

Related Tags

Gluten Free Pumpkin Bread

3.5

( By Ellie )

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