Gluten Free Pumpkin Bread
Gluten Free Pumpkin Bread is a quick and easy gluten-free bread that your entire family will love! Miss Starbucks pumpkin bread? You won't after trying this!
Servings 10 slices
Preheat oven to 350 degrees.
Mix all wet ingredients and set aside.
Mix all dry ingredients.
Combine wet and dry ingredients, blend well.
Pour into prepared bread pans, I used two pans. (I wanted tall bread, you could use 2 or 3 pans depending on how tall you want your bread)
Bake for 40 minutes in a Metal or until a knife comes out clean.
I used a metal pan for this recipe. I filled it ½ to ¾ full and it baked in 40 minutes.
- Use pumpkin puree. Not pumpkin pie filling which has added sugars and ingredients.
- Fill correctly. Fill up your bread pan between ½ and ¾ full of batter after you have lightly oiled the pan.
- Measure correctly. Measure your flour correctly so you don't end up with too much. Spoon the flour into the cup and level off.
- Pay attention the pans. If you use a glass or ceramic pan then it will cook much faster than metal pan.
Calories: 266kcal | Carbohydrates: 52g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 65mg | Sodium: 597mg | Potassium: 39mg | Fiber: 4g | Sugar: 22g | Vitamin A: 111IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg