Gluten-Free and Dairy-Free Pumpkin Walnut Quick Bread

By smaier

Ingredients

• 1 cup canned unsweetened pumpkin puree
• 1 cup cane sugar (178 grams)
• 2 large eggs
• 1/2 cup light olive or vegetable oil
• 1 1/2 cups (225 grams) all purpose gluten-free flour (I used Gluten-Free Pantry All Purpose Baking Mix in this recipe. It's a combination of white rice, tapioca, potato starch, and guar gum)
• 1/8 teaspoon xanthan gum
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon gluten-free baking powder
• 1 cup coarsely chopped walnuts

Details

Preparation time 10mins
Cooking time 70mins

Preparation

Step 1

Preheat oven to 350° F / 176° C

Grease an 8 by 4-inch loaf pan.

Place pumpkin, sugar, eggs and light olive oil in a mixing bowl. Beat on medium high until smooth and creamy.

In a separate bowl combine gluten-free all purpose flour, xanthan gum, baking soda, spices and baking powder. Whisk to thoroughly blend dry ingredients.

Pour dry ingredients into mixing bowl with pumpkin mixture. Beat on low and use a spatula to scrape down the sides of the bowl. Beat just until the mixture is blended. Fold in walnuts.

Scrape batter into prepared loaf pan. Dip a small spatula in water and press batter into pan. Smooth top of loaf.

Bake in preheated oven for one hour or until a tooth pick inserted into the center of the loaf comes out clean. Alternately, insert a digital thermometer into center of loaf. Loaf is done when internal temperature is 200 degrees F.

Use a small spatula to loosen loaf from edges of pan. Turn loaf on to a wire rack and cool for at least 30 minutes before slicing.