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Gluten-free Pumpkin Bread

Writer: Jeannine LoveJeannine Love

Updated: Mar 13

Pumpkin bread with nuts and raisins on a beige plate. A small pumpkin and pecans are in the blurred background, evoking an autumn mood.

Pumpkin Bread was one of my favorite autumn foods growing up, which I still make in the fall, but now it's gluten-free.


Ingredients:

  • 1 can pumpkin or 15 oz. fresh pureed pumpkin

  • 3 cups sugar

  • 4 eggs

  • 1 cup good quality vegetable oil or walnut oil

  • 2/3 cups water

  • 2 tsps. baking soda

  • 1 1/2 tsp. salt

  • 1 tsp. each of cinnamon, nutmeg and cloves

  • 3 1/3 cups gluten-free flour, such as Bob's Red Mill 1-to-1 Gluten-free Flour

  • 1 cup chopped walnuts

  • 1 cup raisins


Directions:

  • Preheat oven to 350 degrees.

  • Grease and flour two 9x5 loaf pans (or three small loaf pans) and set aside.

  • In a stand mixer, add pumpkin and sugar to the bowl; and blend on low speed.

  • Add in eggs, oil, and water and mix together.

  • In a separate bowl blend dry ingredients (flour, baking soda, salt and spices) together.

  • Add dry ingredients to the pumpkin mixture.

  • Remove bowl from stand mixer, and fold in raisins and walnuts.

  • Pour into loaf pans, and bake for approximately 60 minutes or until a toothpick inserted in the center comes out clean. With larger loaf pans I usually have to bake them for another 20 minutes.

  • Allow the bread to cool for about 20 minutes before removing from the pan.


Enjoy!

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