Gluten Free Pumpkin Bread

Name: Gluten Free Pumpkin Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 10 servings
Ingredients: 1 cup pumpkin puree; 3 large eggs; 0.67 cup white sugar; 0.67 cup light brown sugar; 0.5 cup butter or coconut oil; 2 teaspoon vanilla extract; 1.5 cup gluten free all purpose baking flour; 3 teaspoon cinnamon; 1 teaspoon ginger; 0.75 teaspoon nutmeg; 0.25 teaspoon cloves; 1 teaspoon baking soda; 0.5 teaspoon baking powder; 0.25 teaspoon salt

10 servings

This gluten free pumpkin bread is moist, full of pumpkin spice and finished with an easy cinnamon streusel topping. It's easy to make and perfect with or without chocolate chips!

Ingredients

pumpkin puree
1 c
eggs
3 large
white sugar
⅝ c
light brown sugar
⅝ c
butter or coconut oil
½ c
vanilla extract
2 tsp
gluten free all purpose baking flour
1 ½ c
cinnamon
3 tsp
ginger
1 tsp
nutmeg
¾ tsp
cloves
¼ tsp
baking soda
1 tsp
baking powder
½ tsp
salt
¼ tsp

Directions

1
Preheat the oven to 350 degrees Fahrenheit.
2
Line a standard loaf pan (9x5 or 8 1/2 x 4 1/2 work) with parchment paper and set aside.
3
In a large mixing bowl, whisk together all wet ingredients until well combined.
4
Whisk in the dry ingredients until a smooth batter forms. Fold in the chocolate chips if using.
5
Transfer to your prepared pan and sprinkle on some cinnamon sugar if desired or even some crushed nuts.
6
Bake for 55-65 minutes or until a toothpick comes out clean.
7
Remove from the oven and let cool in the pan for 15 minutes, then lift it out and transfer to a cooling rack and let cool ideally for 1-2 hours.
8
Slice and enjoy!

Gluten Free Pumpkin Bread

75 min10 servings355 cal

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