Pumpkin Bread — Gluten-free
- Yield: 2 small loaves
- Prep time: 20 minutes
- Total time: 1 hour 30 minutes
Ingredients
- 3/4 cup plus one tablespoon brown rice flour
- 1/2 cup sorghum
- 1/2 cup oat flour
- 2 tablespoons tapioca starch
- 2 tablespoons potato starch
- 1 teaspoon baking soda
- 1/2 teaspoon xanthan gum
- 3/4 teaspoon salt
- 1/2 teaspoon all spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1 1/2 cups sugar
- 1/2 cup oil
- 1/3 cup water
- 7.5 oz pumpkin (about 3/4 cup)
- 2 eggs
- 1 cup raisins (optional)
Directions
- Preheat over to 350°.
- In a large bowl, mix together flours, starches, sugar, oil, water, soda, gum, salt and spices. Add pumpkin and stir until combined. Add eggs one at a time, stirring until combined. Fold in raisins.
- Pour into two greased 1 lb coffee cans or 2 small loaf pans. Bake for 60-70 minutes.
Source: Mom