
Gluten Free Pumpkin Bread

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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 cakey and not too dense. It's filled with warm cinnamon and sweet bites of either cranberries or raisins. And of course the star of the loaf is the pumpkin. Also, it's versatile, this loaf can be served a few ways, in slices as a side or iced with cream cheese icing in squares as a dessert.
ingredients
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serves: 6-8
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
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
preparation

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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