Glutenfreepumpkinloaf Recipes

GLUTEN-FREE PUMPKIN BREAD

Gluten-Free Pumpkin Bread image

This gluten-free version of a well-loved Thanksgiving pumpkin bread allows all your guests to stay true to tradition. Gluten-free all-purpose flour is a blend of alternative flours like rice, tapioca, and bean. We like King Arthur Flour's Gluten-Free Multi-Purpose Flour for this bread.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Time 1h30m

Number Of Ingredients 12

Ingredients

1 stick unsalted butter, room temperature, plus more for pan
1 3/4 cups gluten-free all-purpose flour (spooned and leveled)
1 1/2 teaspoons gluten-free baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/4 cups sugar
3 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups pure pumpkin puree
3/4 cup buttermilk

Steps:

Preheat oven to 350 degrees. Lightly butter a 4 1/2-by-8 1/2-inch loaf pan. Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a large bowl, using a mixer, beat butter and sugar on medium-high until light and fluffy, 7 minutes. Add eggs, one at a time, beating well after each addition and scraping down bowl as needed. Beat in vanilla. With mixer on low, gradually add flour mixture and beat until just combined. Add pumpkin and buttermilk and beat until just combined.
Transfer batter to pan, smooth top, and bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 1 hour 15 minutes (cover with foil if overbrowning). Let cool in pan on a wire rack, 15 minutes. Turn out onto rack and let cool completely. (To store, wrap in plastic and keep at room temperature, up to 3 days.)

Nutrition Facts : Calories 405 g, Fat 14 g, Fiber 4 g, Protein 7 g, SaturatedFat 8 g

PUMPKIN BREAD (GLUTEN-FREE)

Pumpkin Bread (Gluten-Free) image

A tasty and moist gluten-free pumpkin bread!

Provided by mattdegasperi

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 1h10m

Yield 24

Number Of Ingredients 11

Ingredients

1 ¾ cups gluten-free all-purpose baking flour (such as Bob's Red Mill®)
⅔ cup white sugar
2 teaspoons baking powder
1 ½ teaspoons xanthan gum
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon baking soda
1 cup canned pumpkin
2 eggs, beaten
⅓ cup butter, softened
½ cup chopped walnuts

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
Sift flour, sugar, baking powder, xanthan gum, cinnamon, salt, and baking soda together in a large mixing bowl. Beat pumpkin, eggs, and butter together in a separate bowl; add to flour mixture and beat until the mixture blends into a batter. Stir walnuts through the batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Nutrition Facts : Calories 104.4 calories, Carbohydrate 14.6 g, Cholesterol 22.3 mg, Fat 4.9 g, Fiber 1.9 g, Protein 2 g, SaturatedFat 1.9 g, Sodium 158.1 mg, Sugar 6.3 g

GLUTEN-FREE PUMPKIN BREAD

Gluten-Free Pumpkin Bread image

This recipe for gluten-free pumpkin bread gives you moist loaves that are full of flavor.

Provided by antally

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 1h25m

Yield 10

Number Of Ingredients 13

Ingredients

1 cup pumpkin puree
¾ cup white sugar
2 eggs, beaten
¼ cup canola oil
¼ cup applesauce
1 ¾ cups gluten-free multi-purpose flour (such as Mixoflour)
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ cup raisins

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
Mix pumpkin puree, sugar, eggs, oil, and applesauce together in a large bowl. Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a separate bowl; add to pumpkin mixture and stir until just blended into a batter. Gently fold raisins through the batter; pour into prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 146.1 calories, Carbohydrate 21.2 g, Cholesterol 37.2 mg, Fat 6.7 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 0.8 g, Sodium 374.1 mg, Sugar 19 g

GLUTEN-FREE PUMPKIN BREAD

Gluten-Free Pumpkin Bread image

Gather everyone around the table to enjoy this moist and delicious pumpkin bread. Made with no nuts, no dairy, no eggs, and no gluten--no kidding!

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 3h10m

Yield 16

Number Of Ingredients 8

Ingredients

1 box Betty Crocker™ Gluten Free yellow cake mix
1 can (15 oz) pure pumpkin
1/2 cup canola oil
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 teaspoons gluten-free vanilla
1/2 cup gluten-free semisweet chocolate chips (dairy- and nut-free)

Steps:

Heat oven to 350°F. Grease bottom only of 9x5-inch or 8x4-inch loaf pan with oil.
In large bowl, stir all ingredients except chocolate chips until well mixed. Stir in chocolate chips. Spread evenly in pan.
Bake 9-inch loaf 55 to 65 minutes, 8-inch loaf 60 to 70 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack. Cool about 2 hours before slicing.

Nutrition Facts : Calories 200, Carbohydrate 29 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 14 g, TransFat 0 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

Ingredients

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

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