Description
This recipe for gluten-free pumpkin bread gives you moist loaves that are full of flavor.
Ingredients
- 1 cup pumpkin puree
- ¾ cup white sugar
- 2 eggs, beaten
- ¼ cup canola oil
- ¼ cup applesauce
- 1 ¾ cups gluten-free multi-purpose flour (such as Mixoflour)
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¼ cup raisins
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×5-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.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 25 mins
Servings: 10