With both Halloween and Thanksgiving coming up, chances are you’ll be looking to make some homemade pumpkin bread soon. Here is a recipe I discovered to make a gluten free pumpkin bread. Enjoy!
Gluten Free Pumpkin Bread Recipe
Pumpkin Bread Ingredients:
- 3/4 cup brown rice flour
- 1/2 cup sorghum flour
- 1/2 cup potato starch flour
- 1 and 1/2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1 teaspoon xanthum gum
- 1/2 cup vegetable oil
- 1/2 cup chopped pecans
- 1/2 cup raisins
- 2 large eggs
- 1 cup unsweetened pumpkin puree
- 1/3 cup water
Pumpkin Bread Directions:
- Preheat oven to 350 degrees. Whisk together the brown rice flour, sorghum flour, potato starch flour, 11/2 cups sugar, baking powder, baking soda, sea salt, cinnamon, cloves, ginger, nutmeg and xanthum gum.
- In a separate bowl, cream together remaining 11/2 cups of sugar and the vegetable oil. Add eggs, unsweetened pumpkin puree and water. Add flour mixture to batter and mix until well-blended. Stir in the pecans and raisins. Put mixture in a Silicon loaf pan or regular pan lined with parchment paper.
- Bake for about 1 hour and 15 minutes or until toothpick comes out clean. Cool in pan for about 5 minutes, then transfer to a wire rack.
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