Gluten Free Pumpkin Bread PT75M https://img3.recipesrun.com/201907/2019/1021/7d/b/923256/300x200x90.jpg 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. 10 servings 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*

Gluten Free Pumpkin Bread

4.5

( By Ellie )

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.

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*

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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

Ellie

1078 Recipes

Gluten Free Pumpkin Bread

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