Gluten-Free Pumpkin Bread with Buttermilk recipe
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Ingredients
- 1 ¾ cups gluten-free all-purpose flour, spooned and leveled 1 ½ teaspoons gluten-free baking powder ½ teaspoon baking soda 1 teaspoon ground cinnamon ¾ teaspoon fine salt ½ teaspoon ground nutmeg 1 ¼ cups white sugar ½ cup unsalted butter, room temperature, or more as needed 3 large eggs 2 teaspoons pure vanilla extract 1 ¼ cups pure pumpkin puree ¾ cup buttermilk
Nutrition Info
- 377.7 caloriescarbohydrate: 58.4 gcholesterol: 101.2 mgfat: 14.7 gfiber: 4.3 gprotein: 6.7 gsaturatedFat: 8.1 gservingSize: -sodium: 544.1 mgsugar: 34.9 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free Pumpkin Bread with Buttermilk
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Lightly butter an 8 1/2x4 1/2-inch loaf pan.
Whisk flour, baking powder, baking soda, cinnamon, salt, and nutmeg in a bowl.
Beat sugar and butter using an electric mixer in a large bowl on medium-high speed until light and fluffy, about 7 minutes. Add eggs, 1 at a time, beating well after each addition and scraping down the bowl as needed. Beat in vanilla extract. Add flour mixture gradually while beating on low speed, beat until just combined. Add pumpkin and buttermilk and beat until just combined.
Transfer batter to the prepared loaf pan and smooth the top.
Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached, about 1 hour and 15 minutes.
Remove from the oven and let cool in the pan on a wire rack for 15 minutes. Turn loaf out onto the rack and let cool completely, 15 to 30 minutes more.