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Gluten Free Pumpkin Bread

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Gluten Free Pumpkin Bread
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Gluten Free Pumpkin Bread

Added by: on Nov 22nd, 2011
I've made pumpkin bread every year for Thanksgiving since I was in Kindergarten. Over the years, my mom and I altered the recipe to perfect it to our liking, and this year I made it gluten-free. This loaf is irresistible, it never lasts more than a few days. It's moist, but still a bit .. more >
Rating:
0
Prep Time:
15 min
Cook Time:
50 min
Ready In:
65 min

Servings

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Original Recipe Yield: 6-8 servings (1 loaf)
 

Ingredients:

  • 1 cup sugar
  • 1 cup vegetable oil
  • 3 eggs slightly beaten
  • 2 cups 100% pure pumpkin puree (NOT pumpkin pie mix)
  • 1 tsp salt
  • 2 tsp vanilla
  • 1/2 cup sorghum flour
  • 1/2 cup brown rice flour
  • 1/2 cup sweet rice flour
  • 1/2 cup tapioca flour
  • 1 tsp xanthan gum
  • 1/2 tsp baking powder
  • 2 tsp baking soda
  • 1 tbsp cinnamon
  • 1 cup of raisins or dried cranberries
Nutrition Facts
Gluten Free Pumpkin Bread

Servings Per Recipe: 6

Amount Per Serving

Calories: 749

  • Total Fat: 40.6 g
  •     Saturated Fat: 3.7 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 81.8 mg
  • Sodium: 850.4 mg
  • Total Carbs: 94 g
  •     Dietary Fiber: 3.7 g
  •     Sugars: 48.2 g
  • Protein: 5.8 g
The following items or measurements are not included:
  • 1 tsp xanthan gum
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Directions:

Gluten Free Pumpkin Bread

1

Preheat your oven to 350˚F. Like I said, this recipe is really easy. You pretty much just mix the ingredients in order. I just hand whisk everything together and then fold in the dried fruit with a wooden spoon.

Gluten Free Pumpkin Bread

2

Whisk together the sugar and the vegetable oil.

Gluten Free Pumpkin Bread

3

Whisk in the beaten eggs.

Gluten Free Pumpkin Bread

4

Whisk in the pumpkin. Once incorporated, whisk in the salt and the vanilla.

Gluten Free Pumpkin Bread

5

Gradually whisk in the flour. Whisk in the baking powder and baking soda.

Gluten Free Pumpkin Bread

6

Stir in the cinnamon.

Gluten Free Pumpkin Bread

7

Fold in either the cranberries or the raisins (I used cranberries this time).

Gluten Free Pumpkin Bread

8

Pour into a 8'' X 4'' pan. Personally, for this loaf I don't grease the pan. If you have a good nonstick pan it will slide right out, but of course feel free to. Bake in the center of the oven, turning half way for about 50-60 minutes.

Gluten Free Pumpkin Bread

9

Remove from oven when toothpick comes out clean or with a few dry crumbs. Cool till you're able to hold the pan to flip the loaf out. Can cut while warm for slices. If you're icing it as a dessert allow the loaf to cool completely.

Cooks' note:
Since this recipe was originally made with flour, if you and/or your guests are not gluten-free, just substitute 2 cups of all-purpose flour for all the other flours and the xanthan gum.
If making as a dessert, I recommend doing cinnamon cream cheese icing. I used Martha Stewart's cream cheese icing recipe (my personal favorite) and added a 1/2 Tbsp of cinnamon.

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