Gluten-Free Pumpkin Spice Quick Bread
Enjoy the warm, cozy flavors of fall with this gluten-free pumpkin spice quick bread, packed with aromatic spices and crunchy nuts!
Equipment
- Large mixing bowl
- Small mixing bowl
- loaf pan
- Wire rack
- spatula
- Measuring cups and spoons
Ingredients
- 1 cup multi-flour gluten-free blend
- ¾ cup brown rice flour
- 1 cup loosely packed brown sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- ½ teaspoon allspice
- ¼ teaspoon cloves
- ⅛ teaspoon cardamom
- 1 ¼ cup pumpkin purée
- ¼ cup + 3 tablespoons grapeseed oil or applesauce for a low-fat version
- 3 tablespoons maple syrup or honey, agave, or similar natural sweetener
- 2 tablespoons water
- ¾ cup chopped walnuts almonds, and pecans
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix together the flours, sugar, baking soda, baking powder, salt, and spices.
- In a separate small bowl, combine the pumpkin purée, oil (or applesauce), maple syrup, and water.
- Add the wet mixture to the dry ingredients, stirring just until combined into a thick batter.
- Fold in the chopped nuts.
- Pour the batter into the prepared loaf pan and place it on the center rack of the oven.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 10-15 minutes on a wire rack.
- Gently loosen the bread from the sides of the pan using a butter knife or spatula, then transfer it to the wire rack to cool completely.
Notes & Wine Advice
Serving Tip:
Serve warm with a spread of dairy-free butter or a drizzle of honey for an extra indulgence.Wine Advice:
Pair with a light dessert wine like Moscato or a warm spiced apple cider for a cozy autumn treat.Nutrition values
Calories: 280 kcal | Carbohydrates: 38 g | Protein: 4 g | Fat: 13 g | Sugar: 18 g