pumpkin

Gluten Free Pumpkin Bread

Yields One 9”x5” Loaf

2 Cups (280 grams) of GF all purpose baking flour mix (Recipe Here)
1 teaspoon gluten free baking powder (I use Clabber Girl brand)
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons cinnamon
¼ teaspoon freshly grated nutmeg (just buy whole nutmegs in the spice jar and grate on a microplane)
2 large eggs
1 ½ cups (300 grams) granulated sugar
½ cup (120 ml) oil, like canola (nothing strong tasting)
1 cup (270 grams) canned pumpkin puree
1 Cup (120 grams) lightly chopped pecans or walnuts (optional)
Extra tapioca flour and oil for the pan

Preheat oven to 350 degrees. Grease and flour 9×5 loaf pan.

In small bowl, mix flour, baking powder, baking soda, salt, and spices. In the bowl of a stand mixer fitted with the paddle, beat eggs and sugar on medium for 5 minutes until very light and very fluffy. Turn mixer down to low and add oil slowly in the side of the bowl. Beat until combined. Add pumpkin and beat to combine. Turn mixer off and add flour, then beat only until combined. Stir in nuts.

Scrape batter into prepared pan and smooth the top. Bake and 350 degrees for 1 hour 10 minutes-if the top is getting too dark, tent with aluminum foil during the last 15 minutes or so.

Cool in the pan for 5 minutes and then turn out onto a wire rack to completely cool. Store loosely wrapped for up to 5 days….if it lasts that long.

The following two tabs change content below.

Jessie -

Just a small town girl married to a firefighter since 2008, but she's so much more than a Fire Wife. She's been a member of the FirefighterWife family since 2012 and knows marriage takes a lot of work, even when it's in the best seasons.

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *