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Gluten-Free Pumpkin Bread

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You know it’s officially fall when it’s time to make pumpkin bread! I’ve made many different gluten-free loaves on my blog, from spiced chai to zucchini bread and, of course, banana bread. I love a good gluten-free loaf of bread and think all of these are great to eat any time of year! But, in my opinion, pumpkin bread is reserved for autumn. Growing up, pumpkin bread marked the change of seasons from summer to autumn. It’s how my brother and I knew that Halloween was right around the corner. Now, I have a similar mindset and reserve this tasty bread for only a few months of the year. There’s always something special about biting into that first piece of pumpkin bread of the season. And this years’ loaf did not disappoint!

 

Cook Time: 55-65 minutes     Total Time: 75 minutes

Yield: 2 loaves     Prep Time: 15 minutes

Ingredients

  • 4 cups gluten-free flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 4 teaspoons ground cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon salt
  • ½  cup unsalted butter, softened
  • 1 cup cane sugar
  • 2 cups of canned pumpkin puree
  • 2 eggs
  • 1 ½  teaspoon vanilla extract
  • 1 bag of Santé Nuts Pumpkin Spice Pecans

Instructions

  1. Preheat oven to 400 degrees Fahrenheit
  2. Spray two bread pans with non-stick oil then dust with flour
  3. In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt
  4. In another bowl, use an electric mixer to combine the butter and cane sugar
  5. Next, add the canned pumpkin, eggs, and vanilla extract
  6. Beat for one minute until smooth
  7. Slowly add the dry ingredients, mixing until thoroughly combined
  8. Add the spiced pecans and use a spatula to fold over into the batter
  9. Pour the batter into your bread pans and bake for 55-65 minutes
  10. Allow them to cool for 15 minutes before removing the loaves from the pans
  11. Cool for a full hour before cutting into the bread
  12. Store in an airtight container up to five days

Enjoy with Your Morning Coffee!

One of my favorite aspects about this recipe is how crunchy the outside gets, while the inside remains moist. It’s a great snack or morning treat, plus it pairs great with coffee! Now, you may be asking why this recipe makes two loaves. What if you only want one? Trust me when I say this pumpkin bread recipe is addicting, and it’s always best to make more! Even if you’re not going to eat two loaves in five days, this makes an excellent gift for friends, family members, or even neighbors. It’s such an easy recipe to make that you might as well make another loaf to share!

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Gluten-Free Pumpkin Bread

Recipe by adminCourse: Bread
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 4 cups gluten-free flour

  • 2 teaspoons baking powder

  • 2 teaspoons baking soda

  • 4 teaspoons ground cinnamon

  • 1 teaspoon nutmeg

  • 1 teaspoon ground cloves

  • 1 teaspoon salt

  • 1 teaspoon salt

  • 1 cup cane sugar

  • 2 cups of canned pumpkin puree

  • 2 eggs

  • 1 ½ teaspoon vanilla extract

  • 1 bag of Santé Nuts Pumpkin Spice Pecans

Directions

  • Preheat oven to 400 degrees Fahrenheit
  • Spray two bread pans with non-stick oil then dust with flour
  • In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt
  • In another bowl, use an electric mixer to combine the butter and cane sugar
  • Next, add the canned pumpkin, eggs, and vanilla extract
  • Beat for one minute until smooth
  • Slowly add the dry ingredients, mixing until thoroughly combined
  • Add the spiced pecans and use a spatula to fold over into the batter
  • Pour the batter into your bread pans and bake for 55-65 minutes
  • Allow them to cool for 15 minutes before removing the loaves from the pans
  • Cool for a full hour before cutting into the bread
  • Store in an airtight container up to five days

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