Pumpkin, cinnamon, ginger, and nutmeg are all flavors I associate with fall and winter. If you miss traditional treats that contain these ingredients because of an allergy or intolerance to gluten, you need to give this gluten-free pumpkin bread a try.
This pumpkin bread is full of flavor without being overly sweet. It makes a perfect gift and is also a great addition to a Christmas brunch. It also freezes well. I usually make a few loaves to add to my freezer to have on hand for Thanksgiving and Christmas.
This recipe yields 2 loaves, so you can serve one right away for breakfast, brunch, or a snack/treat and freeze the other to have later.
Ingredients:
3 c. sugar
4 eggs, slightly beaten
1 c. vegetable oil
1 (15 oz.) can pumpkin
3 1/2 c. brown rice flour
2 tsp. baking soda
1/2 tsp. baking powder
2 tsp. salt
2 tsp. pumpkin pie spice
2/3 c. milk
1 c. pecans or walnuts, chopped (optional)
NOTE: If you have an allergy to wheat or gluten or have celiac disease, be careful about the pumpkin pie spice and nuts. Spices and nuts are naturally gluten free, but they are often processed on equipment that also processes wheat. Read the labels carefully to make sure there is not a warning about wheat.
Directions: The first thing you need to do is spray two loaf pans with cooking spray. Coat them thoroughly and make sure that your cooking spray does not contain wheat. Set these aside.
Preheat your oven to 350 degrees F.
Next, grab a large mixing bowl and mix the sugar, eggs, oil, and pumpkin. You can use an electric mixer, but this recipe works well mixing by hand with a whisk.
Add all the dry ingredients and the milk. Mix until it is nice and smooth.
Pour the batter into the loaf pans in equal amounts. Bake for 1 hour or until a knife or toothpick inserted into the middle comes out clean. Mine usually take 1 hour and 20 minutes. I left the cooking time at 1 hour because ovens vary and your altitude can affect cooking time. Set your timer for an hour and check every five minutes until the loaves are done.
After cooking for about 5 minutes, turn out on a cooling rack. (If you are freezing yours make sure it cools completely first).
Click here for a printable version of this recipe.