Gluten Free Pumpkin Bread
The BEST gluten free pumpkin bread recipe with a perfect balance of sweet pumpkin and fall spices.
Servings: 12 people
- 2 tsp baking soda
- 3 1/4 gluten free flour
- 1 tsp salt
- 2 cups pumpkin
- 3 cups sugar
- 4 eggs
- 1 cup cooking oil
- 2 tsp cinnamon
Preheat the oven to 350 degrees. Prepare two loaf pans with cooking spray or butter and flour.
In a large bowl, combine the flour, salt, and baking soda together. Set aside.
In a second large bowl, combine the pumpkin, sugar, eggs, oil, and cinnamon with an electric mixer on medium-low speed until smooth.
Add the dry ingredient mixture little by little until a thick batter has formed.
Divide the batter equally and pour the two prepared loaf pans.
Bake 45-60 minutes, until a toothpick inserted in the center comes out clean.
To prevent your bread from over browning, you can use foil over your loaf pan towards the end of baking.
Try adding nuts, chocolate chips or dry fruit for a fun variation.
Calories: 2318kcal | Carbohydrates: 311g | Protein: 12g | Fat: 121g | Saturated Fat: 11g | Cholesterol: 327mg | Sodium: 2551mg | Potassium: 516mg | Fiber: 2g | Sugar: 303g | Vitamin A: 10350IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 3mg