- 1 3/4 cups gluten-free all-purpose baking flour (such as Bob's Red Mill®)
- 2/3 cup white sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons xanthan gum
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup canned pumpkin
- 2 eggs, beaten
- 1/3 cup butter, softened
- 1/2 cup chopped walnuts
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-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.
05/24/2018
recipepes.com
Pumpkin Bread (Gluten-Free), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
