Pumpkin Bread — Gluten-free
- Makes 2 loaves
- This recipe is not finalized yet. Adding finishing touches.
Ingredients
- Vegetable shortening or butter, for pans
- White rice flour, for pans
Dry Ingredients
- 1 3/4 cups white rice flour
- 1/3 cup sorghum
- 1/4 cup oat + 1 tablespoon
- 2 tablespoon millet
- 1/2 cup cornstarch
- 3 1/2 teaspoons cinnamon
- 1/2 teaspoons cloves
- 1/2 teaspoon nutmeg
- 2 teaspoons baking soda
- 1 1/2 teaspoon salt
- 1 teaspoon xanthan gum
Wet Ingredients
- 4 large eggs
- 2 sticks butter softened
- 1/2 cup orange juice
- 2 2/3 cups sugar
- 1 (15-ounce) can pure pumpkin (not pumpkin pie filling)
- 1 cup raisins, more if desired (optional)
Directions
- Preheat oven to 350°
- Sift together flour, baking powder, baking soda, salt, xanthan gum, cornstarch, and spices; set aside
- Cream together sugar and butter until light and fluffy
- Stir in eggs, pumpkin and orange juice
- Gradually stir dry ingredients into the pumpkin mixture
- Add raisins and blend well
- Turn batter into two greased and floured 9"x5"x3" pans or two 9"x4"x4" pans or three coffee cans
- Bake for about 50 minutes to 1 hour and 15 minutes or until a tester inserted into the center of the loaf comes out clean
- Let sit 10 minutes before removing from pans
- Allow to cool completely on a wire rack
Source: Steve C.