Gluten-Free Pumpkin Bread
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Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
This recipe for gluten-free pumpkin bread makes two loaves.
Ingredients
  • 1¾ cup pumpkin puree ( or 15 oz. can)
  • 1 cup brown sugar
  • ⅔ cup applesauce
  • 2 tsp. gf vanilla
  • 4 eggs
  • 1 cup brown rice flour
  • 1 cup tapioca flour
  • ½ cup sorghum flour
  • ½ cup potato starch
  • 1 teaspoon xanthan gum
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon cloves
Directions
  1. Preheat oven to 350 degrees.
  2. Beat together pumpkin, sugar, applesauce, vanilla and eggs.
  3. In a separate bowl, mix dry ingredients together.
  4. Mix wet and dry ingredients together.
  5. Divide Dough between two greased 8 x 4 loaf pans. Bake 40 –50 minutes or until an inserted toothpick comes out clean.
Notes
You can halve the recipe to make only 1 loaf. The bread freezes well. You can add up to 1 cup of raisin and 1 cup of chopped nuts if you desire.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=15429