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Crawford Design

Pumpkin Bread - Gluten-Free

Ingredients

• Vegetable shortening, for pans
• White rice flour, for pans

Dry Ingredients

• 2 1/2 cups white rice flour
• 1/2 cup cornstarch
• 5 teaspoons pumpkin pie spice (or 3 1/2 teaspoons cinnamon, 1 teaspoon cloves, 1/2 teaspoon nutmeg)
• 2 teaspoons baking soda
• 1 1/2 teaspoon salt
• 1 teaspoon xanthan gum

Wet Ingredients

• 4 large eggs
• 1 cup vegetable oil
• 1/2 cup orange juice
• 3 cups granulated sugar
• 1 (15-ounce) can pure pumpkin (not pumpkin pie filling)
• 1 cup dried cranberries (optional)

Directions

1. Preheat the oven to 350°. Grease and flour two 9x5-inch loaf pans.
2. In a large bowl, whisk together dry ingredients.
3. In a medium bowl, mix together eggs, oil, and orange juice. Add sugar and pumpkin. Blend until thoroughly combined. (Use medium-high speed on a handheld mixer and medium speed on a stand mixer.) Add pumpkin mixture to dry ingredients. Stir until all ingredients are thoroughly combined. Scrape bowl down once or twice while mixing ingredients. Stir in dried cranberries, if desired.
4. Pour batter into prepared pans. Bake for 1 hour or until a tester inserted into the center of the loaf comes out clean.
5. Place pans on a wire rack to cool, 10 minutes. Remove bread from the pans and allow to cool completely on a wire rack.

Source: Easy Gluten-Free Baking: - 2008, Page 57.