Gluten-Free Pumpkin Bread
Teresa Blackburn
- Yield: 36 servings
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
- Preheat oven to 300F. Greases 2 (9 x 5-inch) loaf pans.
- 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.
- Divide batter between pans and bake 1 hour and 20 minutes, until the bread tests done. Makes 2 loaves.
Easy to make,and the best pumpkin bread I’ve ever had even before going gluten-free!!
Nutritional Info *per serving
- Calories 180
- Fat 7g
- Cholesterol 20mg
- Sodium 80mg
- Carbohydrate 29g
- Fiber 1g
- Protein 2g
