Gluten Free Pumpkin Bread
slices
Everyone will love this moist and light gluten free pumpkin bread recipe. Make with an all-purpose gluten free flour mix and canned pumpkin puree.
Equipment
- 9x5-inch loaf pan
- electric mixer
- mixing bowls
Ingredients
- ½ cup salted butter softened
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- 2 teaspoon vanilla extract
- ½ cup buttermilk
- 1 cup pumpkin puree
- 2 large eggs
- 2 cups all-purpose gluten free flour should include xanthan gum in ingredients
- ½ teaspoon salt
- 2 teaspoon pumpkin pie spice
- 2 teaspoon baking powder
- ½ tsp baking soda
Instructions
- Preheat the oven to 350ºF.
- Line a 9x5-inch loaf pan with parchment paper
- With an electric mixer, beat butter, brown sugar, sugar, vanilla, buttermilk, pumpkin and eggs.
- In a separate bowl, combine flour, salt, pumpkin pie seasoning, baking powder and baking soda.
- Add dry ingredients to wet ingredients. Mix until just combined. Do not overmix.
- Pour batter into the loaf pan.
- Bake on the center rack of the oven for 60 minutes or until a toothpick inserted comes out clean.
- Remove from the oven and place on a cooling rack.
Notes
- Allow the bread to cool slightly before removing from the loaf pan.
- Bread will slice better if it has completely cooled.
- Serve with butter or maple butter.
Nutrition
Serving: 1slice | Calories: 343kcal | Carbohydrates: 52g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 448mg | Potassium: 125mg | Fiber: 4g | Sugar: 29g | Vitamin A: 5206IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 2mg