Gosh, I love Pumpkin Bread! Especially when it is made with fresh pumpkin puree. When pumpkins are ripe, I usually go ahead and ‘put up’ quite a bit in the freezer just to have it available to make pumpkin bread during the cold months. But, if you don’t have fresh pumpkin puree frozen, the canned pumpkin works just as well.
Gluten and Dairy Free Pumpkin Bread
Ingredients:
- 2 cups Sweet White Rice Flour Blend
- 1 cup packed, light brown sugar
- 1 Tbsp gluten-free baking powder
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 1/4 tsp gluten-free baking soda
- 1/4 tsp ground nutmet
- 1/8 tsp ground ginger
- 1 tsp Xanthum gum (added as last ingredient)
- 1 cup fresh or canned pureed pumpkin
- 1/2 cup Almond milk
- 2 eggs
- 1/3 cup Spectrum or Crisco Shortening
- 1/2 cup chopped walnuts or pecans (optional)
- 8 x 4 x 2 greased bread pan
- Oven 350 degrees F
Directions:
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Preheat your oven to 350 degrees F. I usually double this recipe for two loaves. Grease your pan(s) and set aside.
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In a large bowl, whisk together only 1 cup of the Sweet White Rice Flour Blend, brown sugar, baking powder and soda, cinnamon, salt, nutmeg, and ginger.
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Add the remaining ingredients except for the Xanthum gum. With an electric mixer, blend on low until ingredients are mixed well, then beat on medium speed for 2 minutes. Add the rest of the flour and the Xanthum gum and beat on medium speed only until all of the flour is blended. Fold in nuts at this point, if you are using nuts. Some friends of mine also add raisins to this recipe…just sharing
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Pour batter into your prepared pan(s) and bake at 350 degrees F for 60-75 minutes, or until a toothpick inserted in center of loaf comes out clean.
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Cool on baking rack for about 20 minutes. Remove the bread from pan(s) and allow to cool on rack.
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As with all of the breads that we bake, we have a problem with waiting until the bread is cool. We can’t seem to resist the temptation of a warm slice of homemade pumpkin bread.
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To store, either slice and present on a serving tray covered with Cellophane, place loaf in ziplock bag and slice as needed, or slice with waxed paper between layers and put in the freezer. If you are freezing, be sure to use a freezer bag or container. The bread will last up to a year frozen.
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Participating in: [Gluten Free] Weekly Meal Plan, Homestead Barn Hop, Make Ahead Meals for Busy Moms, ‘Made From Scratch’ Monday, My Meatless Mondays, Recipe Box Linky, Tempt My Tummy Tuesday, Totally Tasty Tuesdays, Slightly Indulgent Tuesday, Hearth and Soul Blog Hop, Gluten Free Wednesdays, Allergy-Free Wednesdays, Allergy Friendly Friday,
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Tagged: Allergy free, Baking, Bread, dairy free, frugal, Gluten free, gluten intolerance, Gluten intolerant, pumpkin, pumpkin bread, recipe, Recipes
Yummy, I drin k coffee everyday & that looks great with some coffee
Oh Genae [giggling]. I just have to learn to discipline myself to just one…maybe two, slices a day
Wonderful site. My best friend is a celiac so it’s great to have some ideas for when she comes to stay. So pleased I have found your site !
I’m so happy to have you here Anita! I hope that this site will be of great help to you when your friend visits. Don’t hesitate to contact me through my email hudak-collins@charter.net if you have any questions. I’d be happy to help in any way that I can
my daughter will love these thanks for sharing
come see me at http://shopannies.blogspot.com
You’re welcome Angie! Thanks for dropping in