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Looking for a delicious Fall recipe? Try this easy, gluten-free pumpkin bread. It comes together in just a few easy steps, and is the perfect holiday swap for your summer banana bread.

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Mia Rigden teaches us her delicious, gluten-free pumpkin quick bread recipe. Make this for a Thanksgiving side dish, the week's breakfast, or a snack! Full recipe below :) #glutenfreepumpkinbread #easypumpkinbreadrecipe #wellandgood

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GLUTEN-FREE PUMPKIN BREAD

Ingredients
2 eggs
1.5 Cups pumpkin puree
¼ cup orange juice
1 tsp orange zest
1/4 cup olive oil + more for greasing edges of pan
½ cup coconut sugar
1 tsp vanilla
1.5 cups GF all purpose flour
¾ tsp salt
1 tsp baking powder
2 tsp cinnamon
¼ tsp cloves
¼ tsp ginger (freshly grated or ground)
1/3 cup raisins
1/3 cup walnuts, chopped

Directions
1. Preheat your oven to 350 degrees fahrenheit, line a 9inch loaf pan with parchment paper and grease the sides with olive oil.
2. In a medium sized mixing bowl, whisk together all eggs, pumpkin puree, orange juice, zest, olive oil, coconut sugar and vanilla.
3. In a separate bowl, mix together all remaining dry ingredients except the raisins and walnuts.
4. Whisk dry ingredients into wet and mix until fully combined.
5. Add raisins and walnuts.
6. Scrape dough into loaf pan, and bake for 45-50 minutes until browned on top.
7. Allow to cool before serving.

Note: this bread is sticky, so when testing for doneness, the cake tester might not come out totally clean. That’s okay! Make sure it’s nicely browned on top and it will continue to set after you take it out of the oven.

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