Gluten Free Pumpkin Bread
- Ready In:
- 1hr
- Ingredients:
- 17
- Yields:
-
6 Mini Loves
- Serves:
- 6
ingredients
- 4 cups flour (Gluten-Free)
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 1⁄2 teaspoons salt
- 2 teaspoons xanthan gum or 2 teaspoons guar gum
- 1⁄2 teaspoon clove
- 1 teaspoon allspice
- 1 teaspoon nutmeg
- 1 cup white sugar
- 2⁄3 cup brown sugar
- 15 ounces pumpkin puree (Such as Libby's)
- 4 large eggs
- 1⁄4 cup canola oil
- 1 cup unsweetened applesauce
- 1 cup nonfat milk
- 1 1⁄2 cups semi-sweet chocolate chips (optional)
directions
- In a very large mixing bowl, beat eggs.
- Beat in sugar, pumpkin, applesauce and oil.
- Whisk together all the dry ingredients and beat in 1/2 at a time.
- Slowly beat in milk until mixed and there are no flour lumps. If you're adding chocolate chips, now would be the time to add them.
- Pour batter into 6 greased and floured small loaf pans until each is about 2/3 to 3/4 from the top. Be aware that the loaves will rise a few inches.
- Sprinkle brown sugar and cinnamon on top of each loaf.
- Bake in preheated 350 degree oven for about 40-45 minutes or until toothpick comes out clean. Muffins need only be cooked about 30-35 minutes.
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RECIPE SUBMITTED BY
I'm 22 and have Celiac Disease. I've been eating gluten-free since I was 19. My mother also has Celiac. I've recently discovered the fun of cooking.
I work for Duke Energy as a Co-op and am an Electrical Engineering student at the University of Cincinnati.