- 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
- 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.
10/04/2019
recipepes.com
gluten-free pumpkin bread, recipe
PT15M
PT1H
5
455 calories