Gluten-Free Pumpkin Pecan Bread

Gluten-Free Pumpkin Pecan Bread
Staff Writer
Gluten-Free Pumpkin Pecan Bread

Amie Valpone

Gluten-Free Pumpkin Pecan Bread

No need to prance the aisles of the stores looking for what to bring when you can simply just wrap this cute loaf in parchment paper with twine and a cute card. Then you will be able to share the goodness with your family and friends for dessert.

See all bread recipes.

Directions

Preheat the oven to 350 degrees.

Coat a loaf pan with cooking spray. In a large bowl, cream the butter, maple syrup, eggs, pumpkin purée, and vanilla extract. In another bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, sea salt, and pecans.

Fold the wet ingredients into the dry ingredients. Do not overmix. Transfer the mixture to the loaf pan. Bake until a toothpick inserted into the center comes out clean, about 1 hour. 

Nutrition

Calories per serving:

103 kcal

Daily value:

5%

Servings:

20
  • Carbohydrate, by difference 15 g
  • Protein 2 g
  • Total lipid (fat) 4 g
  • Vitamin A, IU 260 IU
  • Vitamin A, RAE 13 µg
  • Vitamin C, total ascorbic acid 5 mg
  • Vitamin E (alpha-tocopherol) 1 mg
  • Ash 1 g
  • Calcium, Ca 45 mg
  • Carotene, beta 139 µg
  • Choline, total 7 mg
  • Cryptoxanthin, beta 1 µg
  • Fatty acids, total monounsaturated 2 g
  • Fatty acids, total saturated 1 g
  • Fiber, total dietary 1 g
  • Folate, DFE 7 µg
  • Folate, food 11 µg
  • Folate, total 11 µg
  • Iron, Fe 1 mg
  • Lutein + zeaxanthin 1 µg
  • Magnesium, Mg 23 mg
  • Manganese, Mn 1 mg
  • Niacin 1 mg
  • Phosphorus, P 53 mg
  • Phytosterols 1 mg
  • Potassium, K 113 mg
  • Selenium, Se 2 µg
  • Sodium, Na 160 mg
  • Starch 5 g
  • Sucrose 6 g
  • Sugars, total 7 g
  • Tocopherol, gamma 1 mg
  • Water 30 g
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