Description
Indulge in the comforting flavors of fall with this Gluten Free Pumpkin Bread, a delightful treat perfect for breakfast or as an afternoon snack. Moist pumpkin puree combined with warm spices creates a scrumptious loaf that impresses at gatherings or during quiet moments at home. This easy-to-make recipe utilizes simple, healthy ingredients, making it suitable for gluten-sensitive individuals and anyone craving a delicious pumpkin dessert. Whether enjoyed plain, with butter, or topped with cream cheese, this gluten-free pumpkin bread is versatile enough to fit any occasion.
Ingredients
Scale
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup avocado oil
- 1/4 cup milk (or dairy-free substitute)
- 1 tsp vanilla extract
- 1 3/4 cups gluten-free flour blend (or regular flour)
- 1 cup cane sugar (or brown/coconut sugar)
- 1 tsp baking soda
- 3/4 tsp salt
- 1 tsp baking powder
- 1 tbsp pumpkin pie spice mix
Instructions
- Preheat oven to 350°F (175°C) and prepare a loaf pan by greasing it or lining it with parchment paper.
- In a mixing bowl, combine pumpkin puree, eggs, avocado oil, milk, vanilla extract, and cane sugar until smooth.
- Add the gluten-free flour blend, baking soda, baking powder, salt, and pumpkin pie spice mix; mix until no clumps remain.
- Pour batter into the prepared loaf pan and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely before slicing.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg