Gluten Free Pumpkin Loaf Recipe

Who doesn’t love warm pumpkin loaf with a little pat of butter on a chilly Fall morning? I know I do! FUN FACT: the ratio of spices in this recipe is exactly how I created my Harvest Pumpkin Spice blend.

 

Gluten Free Pumpkin Loaf

Course: Dessert, Side Dish, Snack
Keyword: Kid Approved, pumpkin
Servings: 12
Calories: 505kcal

Tiny Little Chef Seasonings Used

What You Need

  • 15 oz. can pumpkin puree
  • 4 eggs
  • 1 c. oil can substitute applesauce for 1/2 c.
  • 2/3 c. water
  • 3 c. white sugar
  • 3 ½ c. all purpose gluten free flour (I like King Arthur Flour)
  • 2 t. baking soda
  • 1 ½ t. salt
  • 2 ½ T. TLC Harvest Pumpkin Spice Seasoning
  • OR
  • 2 T. cinnamon
  • 1 t. ginger
  • ¼ t. cloves
  • ¼ t. allspice

How to Make It

  • Preheat oven to 350 and grease three 7x3 in loaf pans.
  • In a large bowl, mix together pumpkin, eggs, water, oil and sugar.
  • In another bowl, sift together the flour, salt, baking soda, and spices.
  • Slowly add flour mixture to the pumpkin mixture.
  • Do not over mix.
  • Pour in to loaf tins and bake 45-50 minutes until tooth pick comes out clean when inserted in to the center of the loaf.
  • Let cool.

Nutrition

Serving: 1slice | Calories: 505kcal | Carbohydrates: 79g | Protein: 6g | Fat: 20g

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