Pregnancy Friendly Gluten Free Pumpkin Bread
Total time2 hr 20 min
Prep time15 min
Cook time1 hr 5 min
4.6(29)
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Learn more →Ingredients
10 servings
- 1 ¾ cups gluten free flour blend
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp xanthan gum (omit if your flour blend already contains it)
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 1 cup canned pumpkin purée
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- ½ cup neutral oil (such as canola or vegetable oil)
- ¼ cup milk
- 1 tsp vanilla extract
- ½ cup chopped walnuts or pecans (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
- 2
In a large bowl, whisk together the gluten free flour blend, baking soda, baking powder, xanthan gum, cinnamon, ginger, nutmeg, cloves, and salt until evenly combined.
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