Gluten-Free Pumpkin Bread

🧂 Ingredients

• 190 grams 1:1 gluten-free flour blend
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• ½ teaspoon ginger, ground
• ½ teaspoon nutmeg, ground
• ¼ teaspoon cloves, ground
• ½ teaspoon salt
• 336 grams pumpkin puree
• 224 grams brown sugar
• 1 large egg
• 65 grams/ml avocado or canola oil
• 1 teaspoon vanilla
• 170 grams walnuts, roughly chopped

  (optional)

Instructions

• 1 Preheat the oven to 350 degrees.
• 2 In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice,
  ginger, nutmeg, cloves and salt.
• 3 Put the pumpkin and sugar in another large bowl. Add the egg, mixing well to
  incorporate. Stir in the oil and vanilla, mixing well.
• 4 Stir the wet ingredients into the flour mixture, until just combined.
• 5 If using walnuts, stir in one cup, and reserve the remaining ½ cup of walnuts to
  sprinkle on top of the loaves.
• 6 Set batter aside to rest for 30 minutes.
• 7 Spray an 8x4-inch loaf pan, and pour in your batter. Bake for 45 minutes to an
  hour or until a toothpick or cake tester comes out clean. I usually check on
  them, and rotate the pans after the first 30 minutes.

Nutrition Info