How To Make Gluten-Free Pumpkin Bread Recipe
This is a delicious and moist pumpkin bread made without gluten.
Serves:
Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 2 eggs
- 1/2 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 1/4 cup almond milk
Instructions
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Preheat oven to 350°F.
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In a bowl, mix together gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
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In a separate bowl, beat the eggs with a whisk.
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Add pumpkin puree, brown sugar, vegetable oil, and almond milk to the bowl and mix well.
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Combine the dry and wet ingredients and stir until just combined.
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Grease loaf pan with cooking spray.
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Pour the batter evenly into the greased loaf pan.
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Bake for 50 minutes or until a toothpick comes out clean.
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Let the bread cool for 10 minutes before slicing and serving.
Nutrition
- Calories : 320kcal
- Total Fat : 13g
- Saturated Fat : 1g
- Cholesterol : 93mg
- Sodium : 584mg
- Total Carbohydrates : 46g
- Dietary Fiber : 3g
- Sugar : 26g
- Protein : 6g
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