GLUTEN FREE Pumpkin Spice Bread
photo by alydes
- Ready In:
- 1hr 45mins
- Ingredients:
- 13
- Yields:
-
2 loaves
- Serves:
- 24
ingredients
- 2 cups canned pumpkin
- 3 cups sugar
- 1 cup water
- 1 cup vegetable oil
- 2 1⁄4 teaspoons xanthan gum
- 4 eggs
- 3 1⁄3 cups all purpose gluten-free flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 -3 teaspoons cinnamon, to taste
- 1⁄2 - 1 teaspoon nutmeg, to taste
- 3⁄4 - 1 teaspoon ground cloves, to taste
directions
- Preheat oven to 350.
- Combine flour, baking soda, salt, baking powder, and spices in a bowl and mix well-set aside.
- Combine Xanthan Gum and Oil in a large mixing bowl.
- Blend until smooth (I always use an immersion blender as opposed to a beater style mixer).
- Add pumpkin, sugar, eggs and water to oil and xanthan gum.
- Blend until smooth.
- Slowly add dry ingredients, about a cup at a time, blending well with each addition. (If using an immersion blender, use a spatula and extra care to ensure you are getting all of the ingredients off the bottom of the bowl).
- Grease a large bunt pan or two 9 x 5 inch loaf pans and dust with flour.
- Bake for 80-90 minutes (60-70 minutes for loaf pans) or until a toothpick inserted in center comes out with no uncooked batter.
- Cool for 10-16 minutes (if you can wait that long).
- Invert pan(s) and tap bottom to release.
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