Gluten Free Pumpkin Bread |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 5 |
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This is a slightly modified version of it to be more nutritious. Extremely yummy and fluffy. Tasted delicious right out of the oven and the smell was heavenly. For the flour mix I used Bette Hagman's Bean Mix (6 Cups Rice Flour (white or brown), 2 Cups Potato Flour, 1 Cup Tapioca Starch) The recipe calls for 6 5 3/4 x3 x2 1/2 bread pans. You can also make muffins with the batter, just decrease the cooking time. I made one medium sized loaf, 2 mini loaves, and 12 muffins. I sprinkled cinnamon and sugar on top of all of them. Even my sister who doesn't like pumpkin ate a muffin. Ingredients:
4 cups flour (gluten-free) |
2 teaspoons cinnamon |
2 teaspoons baking soda |
1 teaspoon baking powder |
1 1/2 teaspoons salt |
2 teaspoons xanthan gum or 2 teaspoons guar gum |
1/2 teaspoon clove |
1 teaspoon allspice |
1 teaspoon nutmeg |
1 cup white sugar |
2/3 cup brown sugar |
15 ounces pumpkin puree (such as libby's) |
4 large eggs |
1/4 cup canola oil |
1 cup unsweetened applesauce |
1 cup nonfat milk |
1 1/2 cups semi-sweet chocolate chips (optional) |
Directions:
1. In a very large mixing bowl, beat eggs.
2. Beat in sugar, pumpkin, applesauce and oil.
3. Whisk together all the dry ingredients and beat in 1/2 at a time.
4. Slowly beat in milk until mixed and there are no flour lumps. If you're adding chocolate chips, now would be the time to add them.
5. Pour batter into 6 greased and floured small loaf pans until each is about 2/3 to 3/4 from the top. Be aware that the loaves will rise a few inches.
6. Sprinkle brown sugar and cinnamon on top of each loaf.
7. Bake in preheated 350 degree oven for about 40-45 minutes or until toothpick comes out clean. Muffins need only be cooked about 30-35 minutes.
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