Gluten Free Pumpkin Bread
Serves
6
Total Time
1hrs 30mins
Calories
1089
Spices like cinnamon, nutmeg, and cloves are essential pumpkin bread ingredients. Nutmeg is fantastic, but too much is not good. Adding a hefty pinch of nutmeg to this recipe is all that’s needed.
Last but no...
- Gluten-free flour360 g
- Sugar510 g
- Ground cinnamon1 ½ teaspoons
- Salt1 teaspoon
- Ground cloves1 ½ teaspoons
- Baking soda1 ½ teaspoons
- Baking powder½ teaspoon
- Nutmeg1 pinchgrated
- Coconut oil240 ml
- Egg4
- Pumpkin purée425 g
- Dark chocolate chips170 g
Ingredients
- 1. Pre-heat oven - 160°C
- 2. Add gluten-free flour, sugar, ground cinnamon, salt, ground cloves, baking soda, baking powder and nutmeg to a clean large mixing bowl
- 3. Whisk briefly until combined
- 4. Add coconut oil, egg and pumpkin purée to a clean large mixing bowl
- 5. Whisk
- 6. Transfer dry ingredients to batter
- 7. Whisk continuously until well blended
- 8. Add dark chocolate chips to the batter
- 9. Fold briefly
- 10. Grease a clean loaf pan
- 11. Transfer batter to loaf pan
- 12. Bake until browned - approx 1 hr 15 min, 160°C
- 13. Transfer onto cooling rack and let cool
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
