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Pumpkin Bread

Moist, spiced pumpkin bread perfect for fall baking. Gluten-free, gut-friendly, and easy to make for breakfast, snacks, or dessert.

Prep:
30 minutes
|
Cook:
1 hour 20 minutes
12-16 servings
Medium
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Moist, freshly baked pumpkin bread, sliced on a wood cutting board.
Moist, freshly baked pumpkin bread, sliced on a wood cutting board.

Ingredients

2 cups gluten free flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

3 tsp cinnamon

2 eggs

3 ½ tsp vanilla

1 can 100% pumpkin (16oz)

¼ cup coconut oil (melted, but not warm)

¼ cup pure maple syrup

¼ cup brown or coconut sugar (both works fine, brown makes it a bit sweeter)

*Optional: chopped pecans (I add about a cup)-- leave out for nut-free, flares & strictures

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240 grams gluten free flour

1 tsp (5 ml) baking powder

½ tsp (2.5 ml) baking soda

¼ tsp (1.25 ml)salt

3 tsp (15 ml) cinnamon

2 eggs

3 ½ (17.5) tsp vanilla

1 can 100% pumpkin (454 grams)

60 ml coconut oil (melted, but not warm)

60 ml pure maple syrup

50 grams brown or coconut sugar (both works fine, brown makes it a bit sweeter)

*Optional: chopped pecans (I add about 120 grams)- leave out for nut-free, leave out for nut-free, flares & strictures

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Recipe PDF

Instructions

  1. Preheat oven to 375°F (190°)
  2. Mix all ingredients together in order listed above. The mix will be thick due to the dry ingredients. Make sure the flour is blended well with the pumpkin mix. 
  3. Add mix into baking pan. (I use two 4x8 bread pans, but you could use a larger one if desired.)
  4. *Bake for 1 hour 20 or until done (depending on the pan you use). Enjoy!
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Nutritional Info

Storage

Notes

This recipe was originally published in  
Used with permission from 
Beth Sporrer
Beth Sporrer

Comments

Somebody in the kitch - view from the back while preparing healthy foods. Cutting board with various healthy foodsPink Milkshake and fruits on a white table and pink backgroundWoman stirring in a pot with vegetables.on the stove

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