Gluten-Free Pumpkin Bread
Ingredients
- 1 cup pumpkin puree ⓘ
- 3/4 cup white sugar ⓘ
- 2 eggs, beaten ⓘ
- 1/4 cup canola oil ⓘ
- 1/4 cup applesauce ⓘ
- 1 3/4 cups gluten-free multi-purpose flour (such as Mixoflour) ⓘ
- 1 teaspoon baking soda ⓘ
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon ⓘ
- 1/4 teaspoon ground nutmeg ⓘ
- 1/4 teaspoon ground cloves ⓘ
- 1/4 teaspoon ground ginger ⓘ
- 1/4 cup raisins ⓘ
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
- Mix pumpkin puree, sugar, eggs, oil, and applesauce together in a large bowl. Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a separate bowl; add to pumpkin mixture and stir until just blended into a batter. Gently fold raisins through the batter; pour into prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition & Diet Analysis (per serving)
950
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).