Thursday, November 17, 2011

Pumkin pie bread gluten free

I can't tell you if this is the best receipe for you. I only know that I love to cook and I keep trying different things.  I hardly make the same thing the same way twice.  Since that is the case I have started trying to write things down.  

I had a number of pumpkins from my garden, so I had to do it....pumpkin bread.  I looked at several receipes then made my own.  Shall we give it a try?  Be sure to tell me what you think.  :)

2 cup sweet rice flour (you can use all sweet rice and skip coconut)
1/2 cup coconut flour
1/2 cup tapioca cornstarch
5 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon xanthan gum
4 large eggs
1 cup vegetable oil
1/2 cup orange juice
2 1/2 cups granulated sugar
1 1/2 to 2 cups fresh drained pumpkin
Gluten-free non-stick cooking spray


Preheat your oven to 350°F, and place your rack in the middle of the oven.  Spray two 9-by-5-inch loaf pans lightly with nonstick cooking spray.

In a large mixing bowl, whisk together flour, cornstarch, pumpkin pie spice, baking soda, salt, and xanthan gum. In separate bowl, mix together eggs, oil and orange juice. Add sugar and pumpkin. Blend until thoroughly combined.

Add pumpkin mixture to dry ingredients. Mix until ingredients are thoroughly combined and a smooth batter forms (use medium-high speed on a stand mixer).

Divide batter evenly between prepared loaf pans. Bake for 1 hour or until a toothpick inserted into the center of the loaf comes out clean.

Remove pans from oven and place on a wire rack. Allow bread to cool in the pan for 15 minutes. Remove bread from pans and place directly on wire rack. Allow bread to cool completely before slicing. Store bread wrapped in plastic wrap at room temperature for 3 to 5 days, or wrap and freeze for up to 3 months.

By the way...this is a very moist bread.

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