Gluten-Free Pumpkin Bread
Try this Gluten-Free Pumpkin Bread recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 10
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1 teaspoon baking soda
- 3 eggs
- 3/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon baking powder
- 1/2 teaspoon nutmeg
- 3/4 cup packed brown sugar
- 3/4 teaspoon vanilla
- 1/4 teaspoon ground clove
- 1 1/4 cup gluten free flour blend (i used krusteaz this time
- 1/2 cup vegetable oil or 3/4 cup applesauce
- 1 15 oz can pumpkin
- Carbohydrate 18.3067278331349 g
- Cholesterol 50.356666666501 mg
- Fat 18.8071171666302 g
- Fiber 0.114002497577667 g
- Protein 1.51429316652956 g
- Saturated Fat 11.9054687833106 g
- Serving Size 1 1 Serving (79g)
- Sodium 176.299174995651 mg
- Sugar 18.1927253355573 g
- Trans Fat 1.31828877499814 g
- Calories 243 calories
Preheat the oven to 350 degrees and lightly spray a standard-sized loaf pan.Combine the flour, sugar and spices in a large bowl.Stir in the oil/applesauce, vanilla and pumpkin until everything is well combined.Add the eggs one at a time, stirring well until each one is incorporated.Pour the batter into the loaf pan and bake for 50-60 minutes, or until cooked through.
