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Gluten-Free Pumpkin Bread Loaf

Gluten-Free Pumpkin Bread Loaf

The perfect fall recipe with this Gluten-Free Pumpkin Bread Loaf, it's a crusty bread on the outside but wonderful pumpkin flavor and texture inside.

Author: Mommy Hates Cooking

Meal Type: Vegetarian

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 8 serving

Calories: 332 kcal per serving

Ingredients

  • ½ Cups - Pumpkin Puree (Canned Pumpkin)
  • 2 - eggs
  • ⅓ Cups - Vegetable Oil
  • ¼ Cups - Water
  • 1 Cup - Sugar
  • 1 ⅓ Cups - All-Purpose Flour or Gluten-Free All-Purpose Flour
  • ¾ Tsps - Baking Soda
  • ¼ Tsps - Salt
  • ⅓ Tsps - Ground Cinnamon
  • 1 Tsp - Pumpkin Pie Spice
  • Powdered Sugar

Instructions

  1. Preheat oven to 325°F.
  2. Combine the pumpkin, eggs, oil, and water in a large mixing bowl or stand mixer.
  3. Mix well, add in the sugar, flour, baking soda, salt, cinnamon, and pumpkin pie spice.
  4. Mix until the dough is formed.
  5. Place in a greased 9-inch bread loaf pan. This will make 1 small loaf or fill 1 6-cup bundt pan.
  6. Place in preheated oven and bake for 1 hour or until poked with a toothpick, the toothpick comes out clean.
  7. Carefully remove the pumpkin bread, cool, and serve.
  8. Sprinkle with powdered sugar before slicing and serving.

Nutrition

Energy: 332 kcal | Total Fat: 11 g | Saturated: 9 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 47 mg | Total Carbs: 56 g | Fiber: 1 g | Sugars: 40 g | Proteins: 4 g | Sodium: 253 mg | Polyunsaturated: 0 g | Monounsaturated: 2 g

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