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Created by:
Kristy Still
Gluten-Free Pumpkin Bread Loaf
Course
Gluten Free
Cuisine
American
Servings
8
Slices
The perfect fall recipe with this Gluten-Free Pumpkin Bread Loaf, it's a crusty bread on the outside but wonderful pumpkin flavor and texture inside.
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Prep Time
10
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
10
minutes
mins
Ingredients
1x
2x
3x
1/2
Cup
Pumpkin Puree
Canned Pumpkin
2
Eggs
1/3
Cup
Vegetable Oil
1/4
Cup
Water
1
Cup
Sugar
1 1/3
Cup
All-Purpose Flour or Gluten-Free All-Purpose Flour
3/4
Tsp
Baking Soda
1/4
Tsp
Salt
1/3
Tsp
Ground Cinnamon
1
Tsp
Pumpkin Pie Spice
Powdered Sugar
Instructions
Preheat oven to 325°F.
Combine the pumpkin, eggs, oil, and water in a large mixing bowl or stand mixer.
Mix well, add in the sugar, flour, baking soda, salt, cinnamon, and pumpkin pie spice.
Mix until the dough is formed.
Place in a greased 9-inch bread loaf pan. This will make 1 small loaf or fill 1 6-cup bundt pan.
Place in preheated oven and bake for 1 hour or until poked with a toothpick, the toothpick comes out clean.
Carefully remove the pumpkin bread, cool, and serve.
Sprinkle with powdered sugar before slicing and serving.
Notes
It makes 1 6-cup bundt pan or 1 traditional loaf pan.
The serving size will vary based on the size of the slices.
Nutrition
Serving:
1
Slice
|
Calories:
260
kcal
|
Carbohydrates:
41
g
|
Protein:
4
g
|
Fat:
10
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
41
mg
|
Sodium:
193
mg
|
Potassium:
49
mg
|
Fiber:
3
g
|
Sugar:
26
g
|
Vitamin A:
2443
IU
|
Vitamin C:
1
mg
|
Calcium:
27
mg
|
Iron:
1
mg
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