Description
Indulge in the warmth of fall with this gluten-free pumpkin bread, bursting with rich pumpkin flavor and cozy spices. Easy to make, this recipe is perfect for family gatherings or a comforting snack on lazy mornings. Each slice offers a delightful balance of sweetness and spice, enveloped in a moist texture that will leave everyone asking for seconds.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 ½ cups gluten-free all-purpose flour
- 1 cup brown sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- 2 large eggs
- ⅓ cup vegetable oil
- ½ tsp salt
- ½ cup chopped nuts or chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, combine pumpkin puree, eggs, and vegetable oil until smooth.
- Gradually mix dry ingredients into wet ingredients until just combined; avoid overmixing.
- Fold in optional nuts or chocolate chips if desired.
- Pour batter into the prepared pan and smooth the top. Bake for 55-65 minutes until golden brown; a toothpick should come out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Swap brown sugar with maple syrup for a unique flavor twist. Add raisins or dried cranberries for extra texture and sweetness.