Pumpkin Spice Quickbread Recipe by Bella Gluten Free

Pumpkin Spice Quickbread Recipe by Bella Gluten Free

Frosted or plain, there is no trick to this wonderful treat. One recipe makes two large loaves.

Servings: Makes 30 servings.

Prep: 15 mins

Total: 50 mins

  • Ingredients
  • Directions
  • 4 large eggs
  • 2 cups brown sugar
  • 2 tsp vanilla
  • 1 cup veggie oil such as grapeseed or canola
  • 1 can pure pumpkin (if using fresh use scant 2 cups)
  • 3 cups Bella Gluten-Free All Purpose Baking Mix
  • 2 tsp baking powder
  • 1 tsp baking soda
  • Zest of one orange
  • 2 tsp ground cinnamon
  • 1 tsp ground cardamom
  • 1/2 tsp nutmeg
  • 1 cup raisins
  • 3/4 cup chocolate chips (optional)

Preheat oven to 350 degrees and lightly grease 2 loaf pans.


• Whip eggs and sugar together in mixer or with whisk for 3 minutes until fluffy.

• Add vanilla, oil and pumpkin and blend.

• In a medium bowl, add all dry ingredients and whisk to blend. Add to egg mixture. Whisk just until blended.
Fold in raisins and chocolate chips.

• Divide between prepared pans and bake for 35- 45 minutes until knife comes out clean. Serve warm or let cool and frost with your favorite butter cream.

All Purpose Gluten-Free Baking Mix - bellaglutenfree


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