Ingredients
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1/2
-
1
-
2
-
1
-
1
-
2
-
1 1/2
-
1
-
1/2
-
-
-
-
-
-
Directions
Gluten Free Pumpkin Bread,This pumpkin bread is so good, you won’t even know it’s gluten free. Perfect for autumn!,Very yummy bread! I made a couple changes: used Bob’s Red Mill 1-1 Gluten Free flour and I added some cinnamon, cloves, and nutmeg for added flavor since I didn’t have pumpkin spice blend. Took almost 90 mins to bake but well worth it. Even my gluten-eating husband liked it. Thanks for sharing this yummy recipe!,I am addicted to this bread! I have served to my gluten eating friends and family and they loved it too! I did make a couple changes- I substituted Almond flour for the rice flour, cut sugar to 3/4C and added half bag of chocolate chips. Comes out perfect every time! My favorite gluten free bread !
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Steps
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1
Done
|
Pre-Heat Oven to 325 Degrees, and Lightly Grease a Bread Pan. |
|
2
Done
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Cream Butter and Sugar Until Light and Fluffy. Add Eggs, Mixing Well After Each One. Add Vanilla and Pumpkin and Mix Until Well-Blended. |
|
3
Done
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in a Separate Bowl, Mix Remaining Dry Ingredients. Gradually Add Flour Mixture to the Pumpkin Mixture and Stir Until Combined. Do not Over-Mix. |
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4
Done
|
Pour Into Prepared Bread Pan and Bake One Hour to One Hour and Ten Minutes. |
|
5
Done
|
Gluten Free Flour Mix For Quick Bread: 1.5 Cups White Rice Flour,1.5 Cups Sorghum Flour, .5 Cups Tapioca Starch, 4 Tsp Baking Powder, 2 Tsp Xanthan Gum. |
