Easy Gluten Free Pumpkin Bread Recipe
This tasty gluten free pumpkin bread recipe is fantastic. One simple extra step goes a long way to providing great lift and texture!
Servings: 10 Slices
Calories: 231kcal
Equipment
- Loaf pan
Ingredients
- 1 cup Light buckwheat flour
- 1 cup Light brown sugar packed
- ½ cup Sorghum flour
- ¼ cup Coconut flour
- 2 teaspoon Baking powder
- 1 teaspoon Xanthan gum
- ½ teaspoon Baking soda
- 1 teaspoon Salt
- 1 teaspoon Cinnamon
- ½ teaspoon Ground ginger
- ½ teaspoon Nutmeg
- ¼ teaspoon Ground cloves
- 3 Large eggs
- 1 cup Canned pumpkin puree
- ¼ cup Butter melted
- ¼ cup Milk or Almond milk
- 2 teaspoon Vanilla extract
- ½ cup Walnuts or pecans
Instructions
- Preheat oven to 350 F (180 C). Grease 1 large loaf pan.
- In a large bowl, whisk together flours, brown sugar, baking powder, xanthan gum, baking soda, salt, and spices..
- Carefully separate eggs, placing yolks in the dry ingredients bowl along with the pumpkin, melted butter, milk, and vanilla. Whisk until smooth and well combined.
- Add walnuts, continue mixing just until everything is well combined. Set aside.
- In a – very clean – mixing bowl or stand mixer, whip the egg whites on high speed, until stiff peaks form.
- Gently fold whipped egg whites into the main batter, until all of the “white” disappears.
- Pour batter into prepared loaf pan. Bake for about 60-70 minutes, or until crust is a rich golden brown, and knife inserted into middle of loaf comes out clean.
- Best served warm.
Nutrition
Calories: 231kcal | Carbohydrates: 39g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 452mg | Potassium: 193mg | Fiber: 4g | Sugar: 23g | Vitamin A: 4027IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 2mg