Ingredients
Scale
- 1 ½ cups gluten-free all-purpose flour
- 1 cup canned pumpkin puree
- 1 cup brown sugar
- 2 large eggs (room temperature)
- ½ cup vegetable oil or melted butter
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- ½ cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, whisk together gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, combine pumpkin puree and brown sugar until smooth. Add eggs one at a time and mix in oil or melted butter.
- Gradually fold the dry ingredients into the wet mixture until just combined. If desired, add walnuts or chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick comes out clean.
- Allow the bread to cool before slicing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg