Recipe: Pumpkin Bread

Recipe: Pumpkin Bread

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GLUTEN FREE PUMPKIN BREAD

Recipe:

  • 1 1/2 C GF 1-to-1 Flour (I use Bob’s Red Mill)

  • 1/2 tsp Baking Soda

  • 1 tsp Baking Powder

  • 1/4 tsp Salt

  • 1/2 tsp Cinnamon

  • 1/4 tsp Ginger

  • 1/8 tsp Nutmeg

  • 1/8 tsp Allspice

  • 1/4 tsp Cardamom

  • 1/3 C Sugar

  • 1 Large Egg, lightly beaten

  • 1/2 C Olive Oil

  • 1/4 C Maple Syrup

  • 1/2 tsp Vanilla

  • 1 C Pumpkin Puree (not pie filling)

Preheat oven to 350 degrees. Line a 9x5 loaf pan with parchment paper.

In a large bowl, combine flour, baking soda, baking powder, salt, all the spices and sugar. Mix together and set aside.

In a small bowl, combine beaten egg, oil, maple syrup and vanilla. Whisk until well combined.

Pour the wet ingredients into the dry. Begin to fold together with a spatula, about 5 strokes. Add the pumpkin puree. Continue to fold together until pumpkin is evenly incorporated.

Pour batter into prepared pan, it will be thick. Bake in preheated oven for 45-50 minutes until toothpick inserted in center comes out clean. Cool in pan for 10 minutes, then remove to wire rack to cool completely.

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