Hi guys! There is no better fall treat than pumpkin bread. Light and fluffy, with the perfect taste of pumpkin, this is sure to become your new favorite treat! It is great for any breakfast, lunch, or brunch!
The amounts for this recipe may seem like a lot, but that is because this recipe makes a lot of muffins. It makes 24 muffins, and can be cooked in a bread pan, too! (If you cook the pumpkin muffin batter in the bread pan, it will take longer to cook, but it is delicious!)
I hope you guys enjoy!
Easy Gluten-free Pumpkin Bread
Ingredients:
- 3 eggs
- 30 oz pumpkin puree
- 1/2 cup greek/vanilla yogurt
- 1/3 cup oil
- 2 cups sugar
- 2 1/2 cup flour
-3/4 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 cup chocolate chips (optional)
Directions:
Preheat your oven to 350 Fahrenheit.
In a large bowl, mix together pumpkin puree and eggs with an electric mixer.
Add in vanilla/greek yogurt and mix until blended.
Add in vegetable oil and mix until blended.
Now that your wet ingredient are all mixed together, add the sugar into the mixture and mix until blended.
Next, mix in cinnamon and baking powder.
Mix in the flour until blended.
(Optional) Add in your chocolate chips and mix with a spoon, not the electric mixer.
Spoon pumpkin batter into muffin tins, and bake for around 25 minutes, or until done.
Eat and enjoy!
Here's a video if you want some visual instruction!
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