Description
A tasty and moist gluten-free pumpkin bread!
Ingredients
- 1 ¾ cups gluten-free all-purpose baking flour (such as Bob’s Red Mill®)
- ⅔ cup white sugar
- 2 teaspoons baking powder
- 1 ½ teaspoons xanthan gum
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup canned pumpkin
- 2 eggs, beaten
- ⅓ cup butter, softened
- ½ cup chopped walnuts
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5-inch loaf pan.
- Sift flour
- sugar
- baking powder
- xanthan gum
- cinnamon
- salt
- and baking soda together in a large mixing bowl. Beat pumpkin
- eggs
- and butter together in a separate bowl; add to flour mixture and beat until the mixture blends into a batter. Stir walnuts through the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- about 1 hour.
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Servings: 24