Gluten-Free Pumpkin Bread

img_8634
Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2012/05/img_8634.jpg?w=150
  • Yield: 36 servings

Easy to make, and the best pumpkin bread I've ever had even before going gluten-free!!

Ingredients

2 1/2cups brown rice flour
1/2cup cornstarch
5teaspoons cinnamon
2teaspoons baking soda
1teaspoon xanthan gum
4 eggs
1cup vegetable oil
1cup brown sugar
2cups granulated sugar
1/2cup lemon juice
1 (15-ounce) can pumpkin

Instructions

  1. Preheat oven to 300F. Grease 2 (9 x 5-inch) loaf pans.
  2. Combine rice flour and next 4 ingredients (rice flour through xanthan gum) in the bowl of a stand mixer. Mix on low speed until blended. Add remaining ingredients one at a time while mixer is on low. After all ingredients are added, beat on high speed 2 to 3 minutes.
  3. Divide batter between pans and bake 1 hour and 20 minutes, until the bread tests done. Makes 2 loaves.

 

Nutritional Info *per serving

  • Calories 180
  • Fat 7g
  • Cholesterol 20mg
  • Sodium 80mg
  • Carbohydrate 29g
  • Fiber 1g
  • Protein 2g
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