Nutritious Gluten-Free Pumpkin Spice Bread
This delightful Nutritious Gluten-Free Pumpkin Spice Bread is a heartwarming twist on the classic pumpkin bread recipe, elevated with a blend of wholesome ingredients. Perfectly fluffy and incredibly aromatic, it fills your kitchen with the comforting scent of fall. Made with a nutritious flour blend and packed with pumpkin, this bread not only satisfies your sweet tooth but also adds a nutritional boost to your diet. Whether enjoyed fresh out of the oven as a cozy snack or served as a breakfast treat, it's sure to please everyone—even those who typically shy away from pumpkin. This versatile recipe yields medium-sized loaves and mini versions, or you can create muffins by adjusting the bake time. Top it off with a sprinkle of cinnamon and sugar for an extra touch of sweetness.
12
Servings
350
Calories
17
Ingredients
Ingredients
Gluten-Free Flour
4 cups (Blended according to Bette Hagman's Bean Mix.)
Cinnamon
2 teaspoons (Ground.)
Baking Soda
2 teaspoons (Sifted.)
Baking Powder
1 teaspoon (Sifted.)
Salt
1 1/2 teaspoons (Table salt.)
Xanthan Gum or Guar Gum
2 teaspoons (Cup.)
Clove
1/2 teaspoon (Ground.)
Allspice
1 teaspoon (Ground.)
Nutmeg
1 teaspoon (Freshly grated or ground.)
White Sugar
1 cup (Granulated.)
Brown Sugar
2/3 cup (Packed.)
Pumpkin Puree
15 ounces (Canned or homemade.)
Large Eggs
4 (Beaten.)
Canola Oil
1/4 cup (Liquid.)
Unsweetened Applesauce
1 cup (Store-bought or homemade.)
Nonfat Milk
1 cup (Liquid.)
Semi-Sweet Chocolate Chips
1 1/2 cups (Optional, for folding in.)
Instructions
1
Preheat your oven to 350°F (175°C) and grease 6 small loaf pans or line with parchment paper.
2
In a very large mixing bowl, start by beating the eggs until light and frothy.
3
Gradually mix in the white sugar, brown sugar, pumpkin puree, applesauce, and canola oil, beating until well combined.
4
In a separate bowl, whisk together the gluten-free flour, cinnamon, baking soda, baking powder, salt, xanthan gum (or guar gum), clove, allspice, and nutmeg until evenly distributed.
5
Slowly incorporate the dry ingredients into the wet mixture, beating until just combined. Make sure there are no lumps of flour.
6
Pour in the nonfat milk gradually, mixing until smooth. If using, fold in the semi-sweet chocolate chips at this stage.
7
Divide the batter evenly among the prepared loaf pans, filling each about 2/3 to 3/4 full to allow for rising.
8
Sprinkle a mixture of brown sugar and cinnamon over the top of each loaf.
9
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. For muffins, bake for 30-35 minutes.
10
Allow the bread to cool in the pans for a few minutes before transferring to wire racks to cool completely.
Nutrition Information
13.5g
Fat
55g
Carbs
5.7g
Protein
3.3g
Fiber
Frequently Asked Questions
Frequently Asked Questions
Is the Nutritious Gluten-Free Pumpkin Spice Bread actually gluten-free?
Yes, the recipe is specifically designed to be gluten-free using a flour blend such as Bette Hagman's Bean Mix.
What type of flour is recommended for this pumpkin bread?
The recipe calls for 4 cups of gluten-free flour, specifically blended according to Bette Hagman's Bean Mix.
How many calories are in one serving of this bread?
Each serving contains approximately 350 calories.
What is the recommended oven temperature for baking?
The oven should be preheated to 350°F (175°C).
Can I make muffins instead of loaves with this batter?
Yes, you can create muffins by adjusting the bake time to 30-35 minutes.
How long does it take to bake the bread in loaf pans?
The bread should bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
How many servings does this recipe yield?
This recipe yields 12 servings.
What spices are used in this pumpkin spice bread?
The recipe uses a blend of cinnamon, clove, allspice, and nutmeg.
Are chocolate chips included in the recipe?
Yes, 1 1/2 cups of semi-sweet chocolate chips are optional and can be folded into the batter.
Is there a specific topping for the loaves?
Yes, a mixture of brown sugar and cinnamon is sprinkled over the top of each loaf before baking.
How much pumpkin puree is required?
The recipe requires 15 ounces of pumpkin puree, which can be canned or homemade.
What type of oil should be used?
The recipe calls for 1/4 cup of canola oil.
Can I use applesauce in this recipe?
Yes, the recipe includes 1 cup of unsweetened applesauce to add moisture and nutrition.
How many eggs are needed for this bread?
The recipe requires 4 large eggs, beaten until light and frothy.
What is the protein content per serving?
Each serving provides 5.7 grams of protein.
How much fiber is in each serving?
There are 3.3 grams of fiber per serving.
What are the total carbohydrates per serving?
Each serving contains 55 grams of carbohydrates.
What is the fat content per serving?
The total fat content per serving is 13.5 grams.
What kind of milk is used in the batter?
The recipe uses 1 cup of nonfat milk.
Do I need to add Xanthan Gum?
Yes, the recipe calls for 2 teaspoons of Xanthan Gum or Guar Gum if your flour blend does not already include it.
How should I prepare the loaf pans?
Grease 6 small loaf pans or line them with parchment paper.
How much sugar is in the recipe?
The recipe uses 1 cup of granulated white sugar and 2/3 cup of packed brown sugar.
Should the baking soda and powder be sifted?
Yes, the instructions suggest using sifted baking soda and baking powder for the best results.
How do I know when the bread is finished baking?
The bread is done when a toothpick inserted into the center comes out clean.
What is the first step in the mixing process?
The first step is to beat the eggs in a very large mixing bowl until they are light and frothy.
Should I cool the bread in the pan?
Allow the bread to cool in the pans for a few minutes before transferring to wire racks to cool completely.
What size loaf pans should I use?
The recipe is designed for 6 small loaf pans.
Can I use table salt in this recipe?
Yes, 1 1/2 teaspoons of table salt are required.
Is there a vegan option for this recipe?
While the primary recipe uses eggs and milk, the tags indicate it is adaptable for a vegan option.
How full should I fill the loaf pans?
Fill each pan about 2/3 to 3/4 full to allow room for the bread to rise.