Gluten-Free Pumpkin Bread
Gluten-Free Pumpkin Bread - a quick bread that is deliciously spiced with nutmeg, cinnamon, & cloves. This fall treat is a family favorite.
Servings: 2 -3 loaves
- 3 1/2 cups gluten-free flour I use Bob's Red Mill 1-to-1 gluten free flour
- 2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground cloves
- 4 eggs
- 2/3 cup water
- 2 cups pumpkin I use canned pumpkin. Make sure that it is gluten-free if you are intolerant
- 2 cups sugar
- 1 cup brown sugar
- 1 cup oil
- 1 cup gluten-free chocolate chips optional
Preheat oven to 350; grease 3 8-inch bread loaf pans or 2 larger loaf pans.
Mix all dry ingredients together and set aside. Add all of the remaining ingredients and mix together until well combined. Mix in the flour mixture and still until well combined and you can't see any of the remaining flour. Mixture will seem thick but it will be fine.
Pour into 2- 3 bread pans and bake at 350 for 1 hour. Insert toothpick in center of loaf, it is done baking if the toothpick comes out clean.
Cooking time will vary dependant on oven and size of bread loaf pans.