The BEST Gluten-Free Pumpkin Bread (1 Bowl!)
The ULTIMATE gluten-free pumpkin bread: FLUFFY, tender, spice-filled, and so classic! Dairy-free, simple methods, and just 1 bowl required for this nostalgic fall dessert.
Course DessertCuisine Dairy-Free, Gluten-FreeFreezer Friendly 1 monthDoes it keep? 2-3 Days
Prep Time 10 minutes minutesCook Time 1 hour hour 25 minutes minutesTotal Time 1 hour hour 35 minutes minutes
Servings 12 (Slices)
Calories 286
Author Minimalist Baker
Ingredients
- 1/2 cup avocado oil (use a brand with a neutral flavor — typically clear in color // or sub other neutral oil or melted butter — dairy-free as needed)
- 1 ¼ cup organic cane sugar*
- 3 large eggs* (pasture raised, organic when possible)
- 1 (15 oz) can pumpkin purée (we like Libby’s // 1 can yields ~1 ¾ cups or 425 g)
- 2/3 cup almond flour* (we like Wellbee’s)
- 1 ⅓ cup MB 1:1 GF Blend*
- 1 ½ tsp baking soda
- 1 tsp sea salt
- 1 ½ tsp ground cinnamon
- 1 tsp pumpkin pie spice (or sub an extra 1/2 tsp cinnamon and 1/4 tsp each ground nutmeg and ginger)
US Customary – Metric
Instructions
- Position oven rack in the center of the oven, preheat oven to 325 degrees F (162 C), and line a loaf pan with parchment paper*.
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