Tuesday, November 16, 2010

Gluten-Free Tuesday! Pumpkin Bread

If you come to the store, you may recognize me as the girl practically glued to a space heater and completely wrapped up in warm clothing. Needless to say, I am not a fan of the cooler months of the year. However, there are advantages to putting up with the chill and one of them is the vast amount of PUMPKIN! Pumpkin lattes, pies, candles... and, of course, bread. And everything tastes and smells so amazing. Luckily, there is a delicious recipe for gluten-free pumpkin bread that tastes so good, anyone can enjoy it!

Happy cooking!

Gluten-Free Pumpkin Bread
1/2 c butter
1 c sugar
2 eggs
1 tsp vanilla
15 oz canned pumpkin
2 c gluten-free flour blend (see note below)
1 1/2 tsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
Gluten-Free Flour Blend: 1 1/2 c white rice flour, 1 1/2 cup sorghum flour, 1/2 c tapioca flour, 4 tsp baking powder, 2 tsp xanthan gum
-preheat oven to 325ยบ, lightly grease bread pan
-cream butter and sugar until light and fluffy. Add eggs, mixing well after each one.
-add vanilla and pumpkin; mix until well blended
-in a seperate bowl, mix together remaining ingredients. Gradually add flour mixture to pumpkin mixture- DO NOT OVERMIX!
-pour into a prepared pan
-bake one hour to one hour and ten minutes

No comments:

Post a Comment