Description
A delicious gluten-free pumpkin bread that’s soft, moist, and full of flavor.
Ingredients
Scale
- 2 cups gluten-free flour blend
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1 cup pumpkin puree
- 1/2 cup coconut oil, melted
- 3/4 cup maple syrup
- 2 eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
- In a bowl, whisk together flour, baking soda, baking powder, salt, and spices.
- In another bowl, mix pumpkin puree, coconut oil, maple syrup, eggs, and vanilla.
- Combine wet and dry ingredients, stirring until just mixed.
- Pour batter into prepared pan. Bake for 50-60 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
Notes
- Store in an airtight container for up to 3 days.
- For extra moisture, add 1/4 cup applesauce.
- Can be frozen for up to 2 months.
- Prep Time: 15 mins
- Cook Time: 55 mins
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg