Gluten-Free Pumpkin Bread

9×5 inch loaf pan, medium bowl, whisk

10

60

American

Gluten-Free, Pumpkin Bread, Fall Flavors

Dessert/Snack

Baking

Gluten Free

1

150g gluten

free flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

100ml vegetable oil

2 eggs, lightly beaten

200g pumpkin puree

100g light brown sugar

Preheat oven to 180°C and grease a 9×5 inch loaf pan.

In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves until combined.

In a separate bowl, mix together the vegetable oil, eggs and pumpkin puree until combined.

Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix!

Pour the batter into the prepared loaf pan and sprinkle with light brown sugar on top. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before slicing and serving.

Calories – 200; Fat – 8g; Carbohydrates – 28g; Protein – 4g; Fiber – 3g

Enjoy this delicious gluten-free pumpkin bread for a tasty fall treat! It’s easy to make with simple ingredients and full of flavor!

5

The root beer float, which is made by combining root beer and vanilla ice cream, is a classic American dessert.