Gluten-Free Pumpkin Bread
180kcal
Ingredients
Dry Ingredients
- 1 3/4 cups gluten-free all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
Wet Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/3 cup vegetable oil
- 2 large eggs at room temperature
- 1/4 cup milk at room temperature
- 1 tsp pure vanilla extract
Equipment
- spatula
- loaf pan
- oven
Method
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or nonstick spray and line it with parchment paper for easy removal.
- In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined. Set aside.
- In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, milk, and vanilla extract. Whisk until smooth and evenly incorporated.
- Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until just combined. The batter should be thick and smooth with no visible streaks of flour.
- Pour the batter into the prepared loaf pan and spread it evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. The top should be golden brown and firm to the touch.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Nutrition
Calories180kcalCarbohydrates28gProtein3gFat7gSaturated Fat1gPolyunsaturated Fat2gMonounsaturated Fat3gCholesterol25mgSodium200mgPotassium100mgFiber2gSugar15gVitamin A50IUVitamin C1mgCalcium30mgIron1mg