Gluten Free Pumpkin Bread
This warm & spicy gluten free pumpkin bread is the perfect treat for a cool fall night.
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Servings: 12
Calories: 183kcal
Ingredients
- 1 ½ C Gluten Free 1-to-1 Flour Blend I use Bob’s Red Mill
- ½ tsp Baking Soda
- 1 tsp Baking Powder
- ¼ tsp Salt
- ½ tsp Cinnamon
- ¼ tsp Ginger
- ⅛ tsp Nutmeg
- ⅛ tsp Allspice
- ¼ tsp Cardamom
- ⅓ C Sugar
- 1 Egg lightly beaten
- ½ C Olive Oil
- ¼ C Maple Syrup
- ½ tsp Vanilla
- 1 C Pumpkin Puree not pie filling
Instructions
- Preheat oven to 350 degrees. Line a 9x5 loaf pan with parchment paper.
- In a large bowl, combine flour, baking soda, baking powder, salt, all the spices and sugar. Mix together and set aside.
- In a small bowl, combine beaten egg, oil, maple syrup and vanilla. Whisk until well combined.
- Pour the wet ingredients into the dry. Begin to fold together with a spatula, about 5 strokes. Add the pumpkin puree. Continue to fold together until pumpkin is evenly incorporated.
- Pour batter into prepared pan, it will be thick. Bake in preheated oven for 45-50 minutes until toothpick inserted in center comes out clean. Cool in pan for 10 minutes, then remove to wire rack to cool completely.
Nutrition Facts
Gluten Free Pumpkin Bread
Amount per Serving
Calories
183
% Daily Value*
Fat
10
g
15
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Cholesterol
14
mg
5
%
Sodium
137
mg
6
%
Potassium
64
mg
2
%
Carbohydrates
23
g
8
%
Fiber
2
g
8
%
Sugar
11
g
12
%
Protein
2
g
4
%
Vitamin A
3198
IU
64
%
Vitamin C
1
mg
1
%
Calcium
46
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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2 comments
This looks so good. I can’t wait to try it!
This looks so good. I can’t wait to try it!