Ingredients
24
24 servings
- •1 ¾ cups gluten-free all-purpose baking flour (such as Bob's Red Mill®)
- •⅔ cup white sugar
- •2 teaspoons baking powder
- •1 ½ teaspoons xanthan gum
- •1 teaspoon ground cinnamon
- •½ teaspoon salt
- •¼ teaspoon baking soda
- •1 cup canned pumpkin
- •2 eggs, beaten
- •⅓ cup butter, softened
- •½ cup chopped walnuts
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Sift flour, sugar, baking powder, xanthan gum, cinnamon, salt, and baking soda together in a large mixing bowl. Beat pumpkin, eggs, and butter together in a separate bowl; add to flour mixture and beat until the mixture blends into a batter. Stir walnuts through the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
Nutritional Facts
Per 24 servings
- Calories: 104
- Carbohydrate: 15g
- Fat: 5g
- Fiber: 2g
- Protein: 2g
- Sugar: 6g
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