Gluten Free Pumpkin Bread
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Gluten Free Pumpkin Bread

This pumpkin bread is moist, tender and delicious. You'll never know it's gluten-free.
Course Breakfast
Cuisine American
Keyword gluten free pumpkin bread
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12
Calories 315kcal
Author Karen Kelly

Ingredients

  • 1 1/2 cups Cup 4 Cup Gluten Free Flour
  • 1 1/2 cups Bob's Red Mill 1 to 1 Gluten Free Baking Flour
  • 2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 2 cups brown sugar
  • 4 large eggs
  • 1 stick of unsalted butter melted and cooled
  • 1 cup unsweetened pumpkin puree
  • 1 tsp vanilla
  • 2/3 cup milk
  • 1/2 cup gluten free chocolate chips or more if you prefer Enjoy Life

Instructions

  • Preheat oven to 350 °.
  • Grease two 9" x 5" loaf pans.
  • Whisk all dry ingredients together in a big bowl.
  • In another bowl mix all wet ingredients together.
  • Make a well in the middle of the dry ingredients and add wet ones. Mix gently until well combined.
  • Toss chocolate chips with 1 tablespoon of gluten free flour and stir into mix.
  • Pour mixture into loaf pans and cook for about 40 minutes or until a toothpick inserted into the center comes out clean.
  • Turn pans once during cooking.
  • Let cool for 15 minutes, then turn out onto the rack.

Nutrition

Calories: 315kcal | Carbohydrates: 65g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 57mg | Sodium: 446mg | Potassium: 150mg | Fiber: 3g | Sugar: 42g | Vitamin A: 3295IU | Vitamin C: 0.8mg | Calcium: 99mg | Iron: 2mg