Gluten Free Pumpkin Bread
- Ready In:
- 1hr
- Ingredients:
- 17
- Yields:
-
6 Mini Loves
- Serves:
- 6
ingredients
- 946.36 ml flour (Gluten-Free)
- 9.85 ml cinnamon
- 9.85 ml baking soda
- 4.92 ml baking powder
- 7.39 ml salt
- 9.85 ml xanthan gum or 9.85 ml guar gum
- 2.46 ml clove
- 4.92 ml allspice
- 4.92 ml nutmeg
- 236.59 ml white sugar
- 157.80 ml brown sugar
- 425.24 g pumpkin puree (Such as Libby's)
- 4 large eggs
- 59.14 ml canola oil
- 236.59 ml unsweetened applesauce
- 236.59 ml nonfat milk
- 354.88 ml 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.