Preheat oven to 350° F (static) or 325° F (convection).
Oil and lightly flour (with gluten-free flour) one 8×4.5 or 9×5 loaf pan, metal or glass.
Stir pumpkin, eggs, oil, water and sugar together in a large mixing bowl.
In a separate bowl, whisk together gfJules Flour, baking powder, baking soda, salt and spices. Slowly add the dry ingredients into the bowl with the pumpkin, mixing until smooth.
Pour into prepared pan(s) and bake for 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Remove to a wire rack to cool for 15-30 minutes, then invert gently to remove the loaf. Return to the wire rack to fully cool before slicing. Seal in a zip-top bag when fully cooled and store on the counter or freezer.
Note: if baking in small loaf pans, begin testing for doneness at 35 minutes; for muffins, test at 20 minutes. Makes 1 large loaf or 3-4 small loaves or 16 muffins.
*1 cup gfJules Nada Flour = 110 grams
Nutrition Facts
Easy Gluten Free Pumpkin Bread
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.