Gluten-Free Pumpkin Bread

Gluten-Free Pumpkin Bread

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From: EatingWell.com, December 2016

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!

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 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)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray.
  2. Whisk gluten-free flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl.
  3. 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.
  4. 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 information

  • Serving size: 1 slice
  • Per serving: 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
  • Nutrition Bonus: Vitamin A (80% daily value)
  • Carbohydrate Servings: 3
  • Exchanges: 1½ other carbohydrate, 1 fat, 1 starch

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