Gluten-Free Pumpkin Bread Recipe
Servings: 12 slices
Calories: 195kcal
This gluten free pumpkin bread is THE BEST! It's super moist from the maple syrup, with the perfect amount of sweetness and spices.
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Ingredients
- 1½ cups gluten-free 1-to-1 flour blend make sure it contains xanthan gum
- ¾ teaspoon fine salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 7.5 ounces canned pumpkin (half a 15oz can)
- ¾ cup light brown sugar
- ¼ cup maple syrup
- 1 large egg
- ⅓ cup light olive oil or avodcado oil
- 1½ tablespoons raw pepitas
Instructions
- In a bowl, mix together gluten-free flour, salt, baking soda, baking powder, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a large bowl, combine pumpkin, sugar, maple syrup, egg, and olive oil. Add the flour mixture and stir. Cover the bowl and let the batter rest for 30 minutes.
- While the batter rests, preheat the oven to 340°F/170°C (320°F/160°C for dark metal loaf pan). Grease and line an 8.5x4.5in (20x10cm) loaf pan with parchment paper.
- Pour the batter into the prepared loaf pan and top with pepitas. Bake for 55-60 minutes (45-50min for dark metal pans), or until a skewer inserted in the middle comes out clean. Let the bread rest in the pan for 5-10 minutes before taking it out on a wire rack to cool completely.
Notes
Storing: You can keep leftovers in an airtight container for up to 3 days at room temperature. Adding a piece of parchment paper, plastic wrap, or aluminum foil to the sliced surface will help prevent it from drying out.
Freezing: Slice the bread, wrap each piece with plastic or aluminum foil, and put them in a freezer bag to keep it in the freezer for up to 3 months. Either thaw them on the counter or heat them in the microwave for 10-20 seconds before eating!
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Nutrition
Serving: 1slice | Calories: 195kcal | Carbohydrates: 31g | Protein: 3g | Fat: 8g | Sugar: 19g