Who doesn’t love warm pumpkin loaf with a little pat of butter on a chilly Fall morning? I know I do! FUN FACT: the ratio of spices in this recipe is exactly how I created my Harvest Pumpkin Spice blend.

Gluten Free Pumpkin Loaf Recipe

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Course: Dessert, Side Dish, Snack

Keyword: Fall Baking, Desserts and Snack Recipes, Holiday, Kid Friendly

Diet: high carb

Servings: 12

Calories: 505kcal

What You Need

• 15 oz. can pumpkin puree
• 4 eggs
• 1 c. oil can substitute applesauce for 1/2 c.
• 2/3 c. water
• 3 c. white sugar
• 3 ½ c. all purpose gluten free flour (I like King Arthur Flour)
• 2 t. baking soda
• 1 ½ t. salt
• 2 ½ T. TLC Harvest Pumpkin Spice Seasoning
• OR
• 2 T. cinnamon
• 1 t. ginger
• ¼ t. cloves
• ¼ t. allspice

How to Make It

• Preheat oven to 350 and grease three 7x3 in loaf pans.
• In a large bowl, mix together pumpkin, eggs, water, oil and sugar.
• In another bowl, sift together the flour, salt, baking soda, and spices.
• Slowly add flour mixture to the pumpkin mixture.
• Do not over mix.
• Pour in to loaf tins and bake 45-50 minutes until tooth pick comes out clean when inserted in to the center of the loaf.
• Let cool.

Nutrition

Serving: 1slice | Calories: 505kcal | Carbohydrates: 79g | Protein: 6g | Fat: 20g

Tiny Little Chef Seasonings Used or Reccomended (click to purchase and use code BLOG for 15% off)

• Harvest Pumpkin Spice Seasoning

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