Delightfully Moist Gluten-Free Pumpkin Loaf
A moist and flavorful gluten-free pumpkin loaf that captures the essence of fall with rich pumpkin flavor and warm spices.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 1 ½ cups gluten free all-purpose flour with xanthan gum
- 1 tbsp pumpkin pie spice
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup pumpkin puree
- 1 cup sugar (brown or granulated)
- ½ cup oil (olive, vegetable, or canola)
- 1 large egg (room temperature)
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare a 9 x 5 loaf pan with cooking spray or parchment paper.
- Combine the gluten-free flour, baking powder, baking soda, pumpkin pie spice, and salt in a bowl.
- Mix the pumpkin puree, sugar, egg, oil, and vanilla extract until smooth.
- Combine the dry ingredients with the wet mixture, stirring until just combined.
- Transfer the batter to the prepared loaf pan.
- Bake for about 1 hour, or until a toothpick comes out clean.
- Cool the loaf in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
For a lower-fat loaf, substitute half the oil with unsweetened applesauce. Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 24mg
Find it online: https://us.recipesfood.org/gluten-free-pumpkin-loaf/
