Gluten Free Pumpkin Bread
This pumpkin bread is moist, tender and delicious. You'll never know it's gluten-free.
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Servings: 12
Calories: 315kcal
Ingredients
- 1 ½ cups Cup 4 Cup Gluten Free Flour
- 1 ½ cups Bob's Red Mill 1 to 1 Gluten Free Baking Flour
- 2 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2 cups brown sugar
- 4 large eggs
- 1 stick of unsalted butter melted and cooled
- 1 cup unsweetened pumpkin puree
- 1 teaspoon vanilla
- ⅔ cup milk
- ½ 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
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