Gluten Free Pumpkin Bread Recipe
Gluten Free and Dairy Free Pumpkin Bread that is easy, moist, and delicious. No one will know it is gluten free!
Keyword easy pumpkin bread, Gluten Free Pumpkin Bread
Prep Time 15 minutes minutes Cook Time 1 hour hour 10 minutes minutes Total Time 1 hour hour 25 minutes minutes
- 2 Eggs
- ¾ Cup Sugar
- 1 tsp. Vanilla
- 1 Cup Brown Sugar
- 1 Cup pureed pumpkin
- 1 Cup Dairy Free Milk I used almond
- 3 tsp. Baking Powder
- 2 Cups of my Gluten Free All Purpose Flour Blend
- 1 tsp. Xanthan Gum
- 1 tsp. Pumpkin Pie Spice
- Dash of Salt
- 1 tsp. Cinnamon
- ¼ tsp. Nutmeg
Preheat oven to 350 degrees F.
In a stand mixer, beat eggs.
Add sugar and vanilla, once creamed add brown sugar, pumpkin, dairy free milk (all while the stand mixer is on slow/low).
Add the baking powder, xanthan gum, all the spices and salt.
Allow to beat for one minute and then add the GF All Purpose Flour. Mix on medium speed for 2 minutes, scraping down the sides halfway through.
Grease your loaf pan (I use coconut oil) and then pour your batter in and bake for about an hour and 10 minutes or until a toothpick comes out clean.
Calories: 267kcal | Carbohydrates: 58g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 52mg | Potassium: 241mg | Fiber: 3g | Sugar: 38g | Vitamin A: 3860IU | Vitamin C: 1.2mg | Calcium: 118mg | Iron: 1.8mg