Gluten-Free Pumpkin BreadIngredients:
1/2 c butter
1 c sugar
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 325º, 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