This recipe for gluten-free pumpkin bread gives you moist loaves that are full of flavor.
Ingredients
- pumpkin puree: 1 cup
- white sugar: 0.75 cup
- eggs: 2 piece (beaten)
- canola oil: 0.25 cup
- applesauce: 0.25 cup
- ¾ cups gluten-free multi-purpose flour (such as Mixoflour): 1 piece
- baking soda: 1 tsp
- salt: 0.75 tsp
- ground cinnamon: 0.5 tsp
- ground nutmeg: 0.25 tsp
- ground cloves: 0.25 tsp
- ground ginger: 0.25 tsp
- raisins: 0.25 cup
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
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Mix pumpkin puree, sugar, eggs, oil, and applesauce together in a large bowl. Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a separate bowl; add to pumpkin mixture and stir until just blended into a batter. Gently fold raisins through the batter; pour into prepared loaf pan.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
