Monday, October 25, 2010

Gluten-Free Dairy-Free Pumpkin Bread Recipe

Hey there!

As we move into fall and winter, isn't it lovely to have delicious seasonal treats to enjoy? I adore Starbucks at this time of year. . .
I love pumpkins. Pumpkin pie, pumpkin spice lattes, pumpkin muffins, jack-o lanterns, pumpkin ice cream, pumpkin scented candles, pumpkin colored nail polish and my favorite: pumpkin bread! Playing around with my original recipe, I came up with a gluten-free version.

Gluten-Free Dairy-Free Pumpkin Bread

3 eggs
3 1/2 cups granulated sugar
1 30-ounce can pure pumpkin
1 cup oil
1 cup tapioca flour
1 cup potato flour
1 cup sweet rice flour
1 cup rice flour
1 cup teff or sorghum flour
2 1/2 t xanthan Gum
1 t cinnamon
1 t allspice
1 t cloves
1/2 t nutmeg
1 1/2 t salt
4 t gluten-free baking soda
2 cups chopped nuts (optional)

Preheat the oven to 350 degrees. Grease and flour* two bread pans. Mix together eggs, sugar, pumpkin and oil. Add the cinnamon, allspice, cloves, nutmeg, salt and baking soda and stir in well. Add the flour and nuts, if desired. Bake for 1 hour (watch and test, it might take longer), then cool for at least 20 minutes before slicing.

>Insert trite parting phrase involving crunching leaves and brisk autumn air here<



Stephanie Ann said...

This looks really good!

caulistats said...

Sounds delicious, Sophia! I'll have to try this sometime.