Gluten-Free Pumpkin Seed Bread
Delightfully wholesome and packed with flavor, this Gluten-Free Pumpkin Seed Bread is a must-try for anyone seeking a hearty, nutritious treat. Made with gluten-free all-purpose flour and a generous sprinkling of pumpkin seeds, this recipe combines warm, aromatic spices like cinnamon and nutmeg for an irresistible autumnal twist. Moist and tender thanks to unsweetened applesauce, yogurt, and olive oil, this bread offers a satisfying balance of sweetness and texture without compromising dietary needs. Perfect for breakfast, an afternoon snack, or paired with your favorite spread, this easy recipe comes together in under an hour and is designed to please crowds with its nourishing ingredients and gluten-free goodness.
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Recipe Information
Ingredients
- 2 cups gluten-free all-purpose flour
- 0.5 cup pumpkin seeds
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 teaspoon cinnamon
- 0.5 teaspoon nutmeg
- 0.75 cup brown sugar
- 1 cup unsweetened applesauce
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup plain yogurt (gluten-free)
- 0.25 cup olive oil
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with olive oil or line it with parchment paper.
In a large mixing bowl, combine gluten-free all-purpose flour, pumpkin seeds, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir well to ensure all dry ingredients are evenly mixed.
In another bowl, whisk together brown sugar, unsweetened applesauce, eggs, vanilla extract, plain yogurt, and olive oil until smooth and well combined.
Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula. Be careful not to over-mix; the batter should be slightly lumpy.
Transfer the batter to the prepared loaf pan, smoothing the top with the spatula.
Place the loaf pan in the preheated oven and bake for 50 to 55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Once baked, remove the bread from the oven and allow it to cool in the pan for 10 minutes.
Carefully remove the bread from the pan and transfer it to a wire rack to cool completely before slicing.
Enjoy the gluten-free pumpkin seed bread as it is, or with a spread of your choice.
Nutrition Facts
Calories |
2566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.1 g | 137% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 19.7 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 2739 mg | 119% | |
| Total Carbohydrate | 368.6 g | 134% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 136.6 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 404 mg | 31% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1245 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
