Gluten-Free Pumpkin Bread

Name: Gluten-Free Pumpkin Bread
Total time: 60 min
Yield: 10 Servings
Ingredients: 🎃 1 cup pumpkin purée; 🧂 ¾ cup white sugar; 🥚 2 eggs, beaten; ¼ cup canola oil; 🍎 ¼ cup applesauce; 1 ¾ cups gluten-free multi-purpose flour; 🧂 1 teaspoon baking soda; 🧂 ¾ teaspoon salt; 🌰 ½ teaspoon ground cinnamon; 🌰 ¼ teaspoon ground nutmeg; 🌰 ¼ teaspoon ground cloves; 🌱 ¼ teaspoon ground ginger; ¼ cup raisins

Cost $8, save $5

Source: Recommended by CookPal

60 Min
10 Servings
$8

Gluten-Free Pumpkin Bread

Cost $8, save $5

Source: Recommended by CookPal

60 Min
10 Servings
$8

INGREDIENTS

Main Ingredients
- 🎃 1 cup pumpkin purée
- 🧂 ¾ cup white sugar
- 🥚 2 eggs, beaten
- ¼ cup canola oil
- 🍎 ¼ cup applesauce
- 1 ¾ cups gluten-free multi-purpose flour
- 🧂 1 teaspoon baking soda
- 🧂 ¾ teaspoon salt
- 🌰 ½ teaspoon ground cinnamon
- 🌰 ¼ teaspoon ground nutmeg
- 🌰 ¼ teaspoon ground cloves
- 🌱 ¼ teaspoon ground ginger
- ¼ cup raisins

STEPS

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.

Combine pumpkin purée, sugar, eggs, oil, and applesauce in a large bowl. Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a separate bowl. Stir into pumpkin mixture until blended into a batter. Gently fold in raisins and pour into the loaf pan.

Bake in the oven for 60-70 minutes or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

NUTRIENTS

Per 1 serving

🔥

146

Calories

2
Protein
21
Carbs
7
Fats

💡 Use canned pumpkin purée for convenience.You can replace the raisins with other dried fruits like cranberries or chopped dates.Store the bread in an airtight container for up to 5 days.