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Topic: Gluten Free Pumpkin Bread  (Read 2343 times)
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« on: October 12, 2013 12:27:33 PM »

Since discovering I was gluten-intolerant, I have been weary of true gluten-free baking...So many flours and different/odd ingredients!  And I have attempted some GF baking, but it ended in disaster...either not edible or the texture was just bleh!  But I decided to face my fear and try again.  The holidays are coming, so I attempted pumpkin bread.  I love pumpkin bread, and I did fear that this recipe would not stand up.  But it has a fab  taste and great texture (which I discovered really matters to me).  I am proud to present my No Fear, GF Pumpkin Bread.  (Sidenote: my kiddos ate this and liked it...they didn't know it was GF...of course now I have to hide it)

My GF pumpkin bread recipe (which I frankensteined from a lot of various recipes)
--note, not super sweet, so adjust with more sugar if you like--
2 cups gluten-free all purpose flour (for this batch I used Tom Sawyer All-Purpose Flour which has xanthan gum in mix )
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2-1/2 tsp pumpkin pie spice (or 2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger)
1-1/2 cups canned pumpkin (make sure not pumpkin pie filling)
2/3 cup sugar
1/2 cup milk
2 eggs
1/4 cup unsalted butter
1 tsp vanilla
1/2 cup nuts (optional, I used pecans)

Preheat oven to 350F. In medium bowl, mix together flour, baking soda, baking powder, spice, and salt. In large bowl, mix together milk, eggs, pumpkin, vanilla, butter, and sugar. Add dry ingredients to wet, and mix well. Fold in nuts. Pour into greased loaf pan (9x5x3”). Bake 55 minutes.

Next time I'm planning on mixing in some dried fruit with nuts....cranberries or raisins.

~*pinned to Craftster's Gluten-Free Cooking, Recipes, and Tips Pinterest Board*~
« Last Edit: October 18, 2013 01:03:35 PM by pinkleo » THIS ROCKS   Logged

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« Reply #1 on: October 12, 2013 12:40:56 PM »

I can almost smell that bread... thanks for sharing your recipe!

« Reply #2 on: October 12, 2013 06:46:08 PM »

Yum!  I just made pumpkin bread for the first time this week.  I thought it tasted awesome but my brother said it tasted a little too much like flour..I mistakenly followed a recipe that said to grease the loaf pan and flour it as well.  Well, now I know!  Thanks for sharing the recipe!  I think i'm going to try adding some cranberries or raisons as well!
« Last Edit: October 13, 2013 03:02:00 PM by MareMare - Reason: to comply with Craftster guidelines » THIS ROCKS   Logged

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« Reply #3 on: October 12, 2013 08:07:42 PM »

That looks delicious!

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« Reply #4 on: October 16, 2013 05:46:12 AM »

This looks good for a makeover cookie recipe, too - but my g/f daughter is also dairy/egg free, so who knows what will happen? The experiments are never-ending. And expensive Cheesy

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