Gluten-Free Pumpkin Bread
Author: Alea
Recipe type: Bread
Prep time:
Cook time:
Total time:
Serves: 16
- 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
- Preheat oven to 350 degrees.
- Beat together pumpkin, sugar, applesauce, vanilla and eggs.
- In a separate bowl, mix dry ingredients together.
- Mix wet and dry ingredients together.
- Divide Dough between two greased 8 x 4 loaf pans. Bake 40 –50 minutes or until an inserted toothpick comes out clean.
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
3.2.1753