Now everyone can enjoy the essential fall quick bread with this easy gluten-free recipe. Pumpkin and pumpkin pie spice add tons of flavor, but stir in pecans or chocolate chips to take it a step further!

Breana Killeen
Source: EatingWell.com, December 2016

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Recipe Summary

active:
20 mins
total:
2 hrs 30 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray.

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  • Whisk gluten-free flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl.

  • Beat butter and brown sugar in a mixing bowl with an electric mixer on medium-high until well combined, about 1 minute. Add eggs, one at a time, beating for 30 seconds after each addition. Add pumpkin, buttermilk and vanilla; beat until combined. Add the flour mixture and beat for 1 minute. Fold in pecans (or chocolate chips), if using. Scrape the batter into the prepared pan.

  • Bake until a toothpick inserted in the center comes out clean, 50 minutes to 1 hour. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition Facts

233 calories; protein 4.3g 9% DV; carbohydrates 42.1g 14% DV; dietary fiber 3.2g 13% DV; sugars 22.7g; fat 6.6g 10% DV; saturated fat 3.4g 17% DV; cholesterol 49.9mg 17% DV; vitamin a iu 4013.3IU 80% DV; vitamin c 1.2mg 2% DV; folate 8.5mcg 2% DV; calcium 99.4mg 10% DV; iron 1.7mg 9% DV; magnesium 10.4mg 4% DV; potassium 109.1mg 3% DV; sodium 281.2mg 11% DV; thiaminmg 1% DV; added sugar 21g.

Reviews (1)

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1 Ratings
  • 5 star values: 1
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Rating: 5 stars
10/09/2019
I'm gluten free and this is the best pumpkin bread I've bread! Read More