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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Gluten Free Pumpkin Bread Recipe

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This recipe for Gluten Free Pumpkin Bread is from Edie's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 ½ cups King Arthur Gluten Free Flour
1/2 teaspoonful xanthan gum
1/4 cup almond flour
1 teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon cloves
¼ teaspoon allspice
½ teaspoon salt
4 eggs
1 cup sugar
¼ cup brown sugar
½ teaspoon vanilla
¾ cup pumpkin puree
¾ cup canola oil
¼ cup chopped pumpkin seeds, optional
Cranberries, optional

Directions:
Directions:
Preheat oven to 350 degrees. Butter or spray with non-stick cooking spray, an 8 x 4 inch loaf pan.

Combine the flour, almond meal, xanthan gum, soda, powder, spices and salt in a bowl.

Beat the eggs, sugars and vanilla together in an electric mixer on high speed for 30 seconds. Add the pumpkin and the oil and mix well.

Add the dry ingredients and mix well. Pour into prepared loaf pan and sprinkle with pumpkin seeds and cranberries, if desired.

Bake 60 minutes, or until a toothpick comes out clean.

Let cool in pan 10 minutes, and then turn onto cooling rack to cool completely.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 hour and 15 minutes
Personal Notes:
Personal Notes:
For the pumpkin:
Spread several layers of paper towels on a cookie sheet and spread the puréed pumpkin evenly across it. Place several more layers of paper towels on the top, pressing down to remove as much liquid as you can. This will increase the pumpkin flavor and keep the batter from being too loose.

 

 

 

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