Pumpkin Bread


Gluten Free
Pumpkin Bread
Prep Time
10 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
If you haven’t tried this recipe it is the best around!
Author: Ella Bella Gluten Free
  • 3 tbsp Butter or Coconut Oil
  • 3 Eggs
  • 1 1/4 cups Vegetable Oil
  • 1 1/2 cups Organic Sugar
  • 1 tsp Vanilla
  • 16 oz Pumpkin Puree
  • 2 cups Ella Bella Flour Blend
  • 2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Salt
  • 1 tsp Ground Cinnamon
  • 1 tsp Ground Cloves
  • 1 cup Chopped Pecan option
  1. Preheat oven to 350F. Butter a 9×5 loaf pan.
  2. Beat eggs, oil, sugar and vanilla until light and thick. Fold grated zucchini/pumpkin into oil mixture.
  3. Sift dry ingredients together. Stir into zucchini/pumpkin mixture until just blended. Fold in the pecans, if using.
  4. Pour batter into the buttered loaf pans. Bake on the middle rack of the oven for 1 hour and 15 minutes.
  5. Cool slightly, remove from pans, and cool completely on a rack.
Recipe Notes

Adapted from The Silver Palate Cookbook

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