Description
Indulge in the flavors of fall with this delightful Gluten-Free Pumpkin Bread. Perfectly spiced with nutmeg, cinnamon, and cloves, this moist quick bread brings warmth to cozy gatherings and family breakfasts. Easy to make, it’s a versatile treat that can be savored year-round. Whether you enjoy it plain, toasted with butter, or topped with cream cheese frosting, this recipe promises to be a favorite.
Ingredients
Scale
- 3 1/2 cups gluten-free flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground cloves
- 4 eggs
- 2 cups pumpkin puree
- 2/3 cup water
- 2 cups granulated sugar
- 1 cup brown sugar
- 1 cup oil
Instructions
- Preheat your oven to 350°F (175°C), greasing three 8-inch loaf pans.
- In a large bowl, mix gluten-free flour, baking soda, salt, cinnamon, nutmeg, and ground cloves.
- In another bowl, beat the eggs; then add pumpkin puree, water, sugars, and oil until smooth.
- Gradually combine the dry ingredients into the wet mixture until just combined.
- Pour the batter into loaf pans and bake for approximately one hour or until a toothpick inserted comes out clean.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 18g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg