gluten-free pumpkin bread

gluten-free pumpkin bread

Ingredients

  • 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


Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
  2. 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.
  3. 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
gluten-free pumpkin bread, recipe PT15M PT1H 5 455 calories

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