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!
Nutrition per serving may change if servings are adjusted.
2 cups gluten-free all purpose baking flour
2 teaspoons pumpkin pie spice
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
4 tablespoons butter, at room temperature
1 cup packed brown sugar
2 large eggs
1 cup pumpkin puree
¼ cup buttermilk
1 teaspoon vanilla extract
½ cup chopped pecans or chocolate chips (optional)
Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray.
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.
233 calories;7 g fat(3 g sat); 3 g fiber; 42 g carbohydrates; 4 g protein; 8 mcg folate; 50 mg cholesterol; 23 g sugars; 21 g added sugars; 4,013 IU vitamin A; 1 mg vitamin C; 99 mg calcium; 2 mg iron; 281 mg sodium; 109 mg potassium