Gluten Free Pumpkin Bread
by: claire cary
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!
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10
Ingredients
Wet
- 1 cup pumpkin puree
- 3 large eggs
- ⅔ cup white sugar
- ⅔ cup light brown sugar
- ½ cup melted butter or coconut oil
- 2 teaspoons vanilla extract
Dry
- 1 ½ cups gluten free all purpose baking flour
- 3 teaspoon cinnamon
- 1 teaspoon ginger
- ¾ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line a standard loaf pan (9x5 or 8 1/2 x 4 1/2 work) with parchment paper and set aside.
- In a large mixing bowl, whisk together all wet ingredients until well combined.
- Whisk in the dry ingredients until a smooth batter forms. Fold in the chocolate chips if using.
- Transfer to your prepared pan and sprinkle on some cinnamon sugar if desired or even some crushed nuts.
- Bake for 55-65 minutes or until a toothpick comes out clean.
- 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.
- Slice and enjoy!
Notes
I used the Bob's Red Mill 1:1 Baking Flour which I recommend to keep the texture consistent. You can use a different brand, but be sure it has xanthan gum in the mix.
Serving: 1slice / Calories: 355kcal / Carbohydrates: 52g / Protein: 5g / Fat: 15g / Saturated Fat: 10g / Monounsaturated Fat: 2g / Fiber: 4g / Sugar: 32g
