Gluten-Free Holiday Pumpkin Bread Recipe

Name: Gluten-Free Holiday Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup arrowroot; ½ cup chestnut flour; ¾ cup sorghum flour; 1 ½ teaspoons baking soda; ½ teaspoon salt; 1 teaspoon cinnamon; ½ teaspoon ginger; ¼ teaspoon clove; ¼ teaspoon allspice; ¼ teaspoon nutmeg; ½ cup butter; 1 cup sugar; 2 eggs; 1 cup canned pumpkin; 1 cup chocolate chips; 1 cup walnuts

Servings: persons

½ cup arrowroot
½ cup chestnut flour
¾ cup sorghum flour
1 ½ teaspoons baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon clove
¼ teaspoon allspice
¼ teaspoon nutmeg
½ cup butter
1 cup sugar
2 eggs
1 cup canned pumpkin
1 cup chocolate chips
1 cup walnuts

1
Sift together all dry ingredients.
2
Cream sugar and butter until fluffy.
3
Beat eggs into sugar and butter mixture.
4
Add 1/3 of dry ingredients to mixture and beat in.
5
Add 1/2 of pumpkin and beat in.
6
Add remaining dry ingredients and pumpkin, alternating.
7
Pour batter into greased loaf pan.
8
Bake 1 hour at 350 or until loaf springs back when tapped.
9
Let stand at least 3 hours before slicing.

1032

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: ½ cup arrowroot, ½ cup chestnut flour, ¾ cup sorghum flour, 1 ½ teaspoons baking soda, and more.

Yes, Gluten-Free Holiday Pumpkin Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Holiday Pumpkin Bread

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