Ingredients for Gluten Free Pumpkin Bread
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 (15 ounce) can pumpkin puree
- Gluten Free Flour
- Pumpkin Pie Spice
- 2 teaspoons baking soda
- ½ teaspoon salt
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How to Make Gluten Free Pumpkin Bread
- Preheat oven to 325°F (160°C) and lightly grease a 9x5 inch loaf pan.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Stir in 2 teaspoons vanilla extract and 1 (15 ounce) can pumpkin puree until well combined.
- In a separate bowl, whisk together 3 cups gluten-free flour blend (see recipe below), 2 teaspoons baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared loaf pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
82g
Fat
30g
Carbs
7g
