Dairy Free Gluten Free Pumpkin Bread Food

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GLUTEN-FREE PUMPKIN BREAD



Gluten-Free Pumpkin Bread image

This gluten-free pumpkin bread is moist, dense, full of pumpkin flavor, and is perfectly spiced. The recipe is also naturally dairy-free.

Provided by Audrey from Mama Knows Gluten Free

Categories     Breakfast     Dessert

Number Of Ingredients 13

1 cup canned pumpkin (, not pumpkin pie filling)
1 teaspoon baking soda
1/2 teaspoon gluten-free baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup brown sugar
2 teaspoons pure vanilla extract
3 large eggs
1/3 cup vegetable oil
1 1/2 cups gluten-free all-purpose flour flour
1/4 teaspoon xanthan gum (, leave out if your flour already has it in it)
1 teaspoon cinnamon
1 tablespoon pumpkin pie spice

Steps:

  • Preheat oven to 350°F and spray a 9 x 5 loaf pan with gluten-free cooking spray.
  • In a large bowl add pumpkin, baking soda, baking powder, and salt and mix to combine.
  • Add in the sugar, brown sugar, pure vanilla extract and mix until fully combined and smooth.
  • Add the eggs and the vegetable oil to the batter and mix until smooth.
  • Add in the gluten-free flour, xanthan gum (leave out if your flour already has it), pumpkin pie spice, and cinnamon and mix until fully combined and smooth. The batter will be thick.
  • Spoon the batter into the greased loaf pan. Bake for 50-60 minutes, or until a toothpick comes out clean. Allow the bread to cool for 5-10 minutes before slicing. I like to remove the loaf from the pan after 2 minutes and cool on a cooling rack or cutting board. Enjoy!
  • Store leftovers in an airtight container.
  • The pumpkin bread can be frozen once completely cooled. Wrap the loaf with foil or plastic wrap and then place in a freezer bag. The loaf can be frozen up to 3 months.

Nutrition Facts : ServingSize 1 serving, Calories 217 kcal, Carbohydrate 35 g, Protein 4 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 53 mg, Sodium 166 mg, Fiber 2 g, Sugar 23 g

GLUTEN FREE PUMPKIN BREAD



Gluten Free Pumpkin Bread image

Make and share this Gluten Free Pumpkin Bread recipe from Food.com.

Provided by Taitertot

Categories     Quick Breads

Time 1h15m

Yield 1 Loaf, 10 serving(s)

Number Of Ingredients 9

1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1 (15 ounce) can pumpkin
2 cups gluten-free flour, blend (recipe below)
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • Pre-heat oven to 325 degrees, and lightly grease a bread pan.
  • Cream butter and sugar until light and fluffy. Add eggs, mixing well after each one. Add Vanilla and pumpkin and mix until well-blended.
  • In a separate bowl, mix remaining dry ingredients. Gradually add flour mixture to the pumpkin mixture and stir until combined. Do not over-mix.
  • Pour into prepared bread pan and bake one hour to one hour and ten minutes.
  • Gluten Free Flour Mix for Quick Bread: 1.5 cups white rice flour,1.5 cups sorghum flour, .5 cups tapioca starch, 4 tsp baking powder, 2 tsp xanthan gum.

Nutrition Facts : Calories 186.2, Fat 10.2, SaturatedFat 6.2, Cholesterol 61.6, Sodium 338.2, Carbohydrate 23.1, Fiber 0.2, Sugar 20.7, Protein 1.8

GLUTEN FREE PUMPKIN BANANA BREAD



Gluten Free Pumpkin Banana Bread image

This bread is so moist, you'd never know it's gluten free! The recipe is based off of Shelley Albeluhn's Banana Banana Bread recipe here on Zaar.

Provided by DreamoBway

Categories     Quick Breads

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 11

2 cups all-purpose gluten-free flour (I use Bob's Red Mill)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cup brown sugar
2 eggs
1 cup mashed ripe banana
1 cup canned pumpkin
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°.
  • Lightly grease 9 x 5 loaf pan.
  • In large bowl, combine the flour, baking soda and salt.
  • In separate bowl, cream together butter and brown sugar.
  • Stir in eggs, mashed bananas, pumpkin, spices, and vanilla until well blended.
  • Stir banana mixture into flour mixture; stir just to moisten.
  • Pour batter into prepared loaf pan. Allow to rest 30 minutes before baking.
  • Bake in preheated oven for 60-65 minutes until a toothpick inserted into center of loaf comes out clean.

Nutrition Facts : Calories 151.8, Fat 8.6, SaturatedFat 5.2, Cholesterol 51.3, Sodium 285.9, Carbohydrate 18.3, Fiber 1, Sugar 15.6, Protein 1.5

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