gluten free pumpkin bread
My husband and I finally had a Saturday free of commitments so we took my car to get a brake job and did a ton of errands! I even had time to tweak a regular pumpkin bread recipe to create a gluten free, lower sugar recipe! It turned out so wonderfully, I just had to share! It's easy, fast, and can easily be doubled to make two loaves.
I can't find the recipe I used as a guide ANYWHERE (not even in my cell phone history!) but here's what I did to make this deliciousness!
Yield: 1 standard size loaf.
- 1 1/2 white rice flour (I used Bob's Red Mill)
- 1/2 tsp xantham gum
- 1 tsp baking power
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup pumpkin puree
- 1 cup brown sugar
- 2 eggs
- 1/2 cup water
- 1/2 cup salted butter, melted
Preheat oven to 350° and grease a 9" x 5" bread pan.
Combine flour, xantham gum, baking powder, salt, cinnamon, and nutmeg together in a medium bowl. In a large bowl, whisk together pumpkin, sugar, eggs, water, and melted butter. Add dry ingredients to wet ingredients and stir until smooth.
Place batter in the greased bread pan and bake for 45 minutes. Insert a toothpick or knife in the middle of the loaf to test doneness. Let cool or serve slightly warm with softened butter and pair with chai tea for a comforting Fall treat!
Xantham gum is an extremely important ingredient when baking gluten free treats from scratch! It binds the rice flour together, making the natural grainy texture of the rice flour disappear like magic! It can be found at Walmart and most natural food stores.
The original recipe called for 1 1/2 cups of sugar and I only used 1 cup of brown sugar. Next time, I would try even less (3/4 or even 1/2 cup) for a lower sugar option!