Gluten Free Pumpkin Loaf Recipe

Name: Gluten Free Pumpkin Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 1 (386 ml) can pumpkin puree; 2 teaspoons gluten-free vanilla extract; 2 eggs; ⅓ cup molasses; ¼ cup rice flour; ¼ cup flax seed meal; ⅔ cup oatmeal (ground); 2 tablespoons baking powder; 1 teaspoon salt; 1 teaspoon cinnamon; ¼ teaspoon allspice; ¼ teaspoon nutmeg; ½ cup raisins; 2 tablespoons brown sugar; ¼ cup pumpkin seeds

Servings: persons

2 tablespoons canola oil
1 (386 ml) can pumpkin puree
2 teaspoons gluten-free vanilla extract
2 eggs
⅓ cup molasses
¼ cup rice flour
¼ cup flax seed meal
⅔ cup oatmeal (ground)
2 tablespoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon nutmeg
½ cup raisins
2 tablespoons brown sugar
¼ cup pumpkin seeds

1
Combine all of the wet ingredients in one bowl.
2
Combine all of the dry ingredients in another bowl.
3
Add the wet ingredients into the dry with a spatula by hand just until mixed together and the same consistency.
4
Add the raisins.
5
Spoon ingredients into a lightly greased 9 inch loaf pan.
6
Sprinkle the top of the loaf with the brown sugar and pumpkin seeds.
7
Bake at 350F for 80 minutes.

291

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 16 ingredients. The key ingredients include: 2 tablespoons canola oil, 1 (386 ml) can pumpkin puree, 2 teaspoons gluten-free vanilla extract, 2 eggs, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gluten Free Pumpkin Loaf

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