Gluten Free Pumpkin Bread
This Gluten Free Pumpkin Bread recipe features real food ingredients including organic nuts and pumpkin. It's also refined sugar free. A healthy treat.
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Servings: 10 servings
Calories: 332kcal
Equipment
- Large mixing bow
- Small mixing bowl
- Whisk
- Spatula
- Non-stick loaf pan
- Wire rack
Ingredients
- 2 1/2 cups all-purpose gluten-free flour
- 1 1/3 cup pumpkin puree
- 1 cup coconut sugar or brown sugar
- 3 medium ripe bananas mashed
- 2 eggs room temperature
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 tsp vanilla extract
- 1/4 cup coconut oil or avocado oil
- 1 tsp cinnamon
- 1 tsp pumpkin spice
- 1 cup pecans or walnuts coursely chopped
Instructions
- Pre-heat oven to 350°F/180°C. Prepare a nonstick loaf pan with butter or nonstick cooking spray. Gather your ingredinets together.
- In a small bowl, whisk together the dry ingredients (gluten-free flour, baking powder, baking soda, pumpkin spice, cinnamon, and salt. Set aside.
- In a large mixing bowl, beat the oil and coconut sugar until well mixed. Add the eggs, pumpkin puree, bananas, and vanilla, beating until combined.
- Add the flour mixture and mix just until blended. Stir in half of the nuts. Pour batter into the loaf pan and spread evenly.
- Top the batter with remaining nuts in the loaf pan. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
- Cool the banana bread in the bread pan for 5 minutes before removing and placing on a wire rack to cool completely.
Nutrition
Calories: 332kcal | Carbohydrates: 49g | Protein: 6g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 289mg | Potassium: 301mg | Fiber: 6g | Sugar: 17g | Vitamin A: 5160IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 2mg