Gluten-Free Pumpkin Bread Recipe

Name: Gluten-Free Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pumpkin puree; 3/4 cup white sugar; 2 eggs, beaten; 1/4 cup canola oil; 1/4 cup applesauce; 1 3/4 cups gluten-free multi-purpose flour (such as Mixoflour); 1 teaspoon baking soda; 3/4 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon ground ginger; 1/4 cup raisins

Servings: persons

1 cup pumpkin puree
3/4 cup white sugar
2 eggs, beaten
1/4 cup canola oil
1/4 cup applesauce
1 3/4 cups gluten-free multi-purpose flour (such as Mixoflour)
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 cup raisins

1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
2
Mix pumpkin puree, sugar, eggs, oil, and applesauce together in a large bowl. Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a separate bowl; add to pumpkin mixture and stir until just blended into a batter. Gently fold raisins through the batter; pour into prepared loaf pan.
3
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

550

kcal

Calories

Fat

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 13 ingredients. The key ingredients include: 1 cup pumpkin puree, 3/4 cup white sugar, 2 eggs, beaten, 1/4 cup canola oil, and more.

Yes, Gluten-Free 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 Pumpkin Bread

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