Broma Bakery · by Sarah Fennel | Broma Bakery★ 5.0
Gluten Free Pumpkin Bread
NUTRITION · PER SERVING50M COOK
CAL 8%·PRO 3%
CARBS 22G60% OF CAL
1G FIBER12G OTHER10G TOTAL SUGAR
FAT 6G39% OF CAL
5G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A gluten-free pumpkin bread made with almond milk and coconut oil, spiced with cinnamon and nutmeg. A moist, subtly sweet quick bread for fall gatherings or breakfast.
dessertamericanbaked good🥧 baking dish🔥 ovendairy freegluten freevegetarian
View the full recipe on Broma Bakery →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1 1/2 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- 1/2 cup coconut sugar (or brown sugar)
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon nutmeg
- 2 teaspoons cinnamon
- 1/2 teaspoon cloves
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- 2 eggs (or flax eggs)
- 1 cup pumpkin puree
- 1/3 cup almond milk
- 1/2 cup coconut oil, melted
At a glance
PER SERVING · TIME 50M
CAL 8%·PRO 3%
CARBS 22G60% OF CAL
1G FIBER12G OTHER10G TOTAL SUGAR
FAT 6G39% OF CAL
5G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 45m
- Sodium
- 241mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 45mg
- Calcium
- 27mg
- Iron
- 0.39mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 241MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.